Crunchy Chicken Rice Casserole Recipes

CRUNCHY CHICKEN CASSEROLE WITH MAYO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large casserole dish, mix the chicken, mayonnaise, sour cream, condensed cream of chicken soup, rice, almonds, and mozzarella cheese. Layer with Cheddar cheese, and top with potato chips.
• Bake 35 minutes in the preheated oven, until bubbly and golden brown.

CRUNCHY RICE CASSEROLE

Steps:

• In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the ketchup, mustard and salt; mix well. Transfer to a greased 2-qt. baking dish. Top with rice., In a bowl, combine the cheese, soup, milk and Worcestershire sauce. Pour over rice. Combine cornflakes and butter; sprinkle over the top. Bake, uncovered, at 375° for 35 minutes or until heated through.

CRUNCHY CHICKEN CASSEROLE

Steps:

• In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.

CRUNCHY CHICKEN CASSEROLE

Steps:

• In a skillet, saute' the celery in butter until tender.
• Remove from heat and add the next 8 ingredients.
• Spoon into an ungreased 2 1/2 quart baking dish.
• Combine melted butter& cornflakes.
• Sprinkle on top.
• Bake 350 degrees F for 30 minutes.

CRISPY CHICKEN & RICE CASSEROLE

Steps:

• Cook rice according to package directions.
• Stir together cooked rice and next 10 ingredients in a bowl.
• Spoon into a lightly greased 13- x 9-inch baking dish.
• Sprinkle evenly with cereal.
• Bake at 350?
• for 30 minutes (I bake it longer) or until golden and bubbly.
• Garnish, if desired.
• Note: Freeze casserole up to 1 month, if desired.
• Thaw casserole in refrigerator overnight.
• Bake, covered with aluminum foil, at 350?
• for 45 minutes.
• Remove foil, and bake 15 minutes more or until thoroughly heated.

CRUNCHY CHICKEN AND RICE CASSEROLE

Steps:

• Boil or slow cook chicken ahead of time and chop or pull apart into bite-sized pieces.
• Mix all ingredients except chicken in 8x8-inch baking dish.
• Add chicken to dish and stir.
• Crumble crackers on top of chicken.
• Lightly spray top of casserole with cooking spray.
• Bake uncovered at 350°F for 30-40 minutes.

CRISPY CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Cook vegetables- chop into small bite size pieces and then set aside.
• Clean and rinse chicken breasts; chop into small pieces and cook in a heated frying pan with the EVOO, salt and pepper, garlic and onion.
• In a blender, combine 1/2 of the bag of shredded cheese, mushroom soup once blended combine in a large mixing bowl with the veggies and the chicken once it is nearly cooked (if its not all the way done that's okay because you will be cooking it in the oven for 30 minutes and you don't want the chickent to be too tough)
• Add cooked rice last to your 9x11 pan- again if the rice is a bit under done it will be okay because you have to bake this once it is mixed together for about 30 minutes at 350 degrees- you don't want it to get mushy.
• In another small bowl combine hot melted butter and croutons until the croutons are basically reduced to buttery bread crumbs- I had to use a hard spoon to mash them down in order to get them to the right consistency. Add the remaining cheese to the buttery crushed croutons.
• Once you put the complete mixture in the 9x11 pan sprinkle the crouton cheese mix on top of the casserole and bake at 350 for about 30 minutes.
• Top should be golden brown and crispy.

CHICKEN CRUNCH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
• Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

CRUNCHY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Spray 2-quart casserole with non-stick cooking spray.
• Mix all casserole ingredients together and spoon into casserole.
• Bake 25-30 minutes.
• Sprinkle cornflakes on top.
• Spray top with non-stick cooking spray.
• Return casserole to oven and cook an additional 10-15 minutes until casserole is bubbling hot and topping is lightly browned.
• VARIATIONS: Add any of the following to the casserole before baking: 16 oz.
• can peas and carrots, 4 ounce jar sliced mushrooms, 1/4 cup diced red bell pepper, 2 tsp, basil, 2 tsp.
• Italian seasoning, or 1/2 tsp.
• garlic powder.

CHICKEN AND WILD RICE CASSEROLE W/ CRUNCHY TOPPING

Steps:

• Cook chicken breast, cool and dice. Reserve stock.
• Cook rice according to package directions, using chicken stock in place of water.
• Sauté celery and onion.
• Combine chicken, rice, celery and onion. Add undiluted chicken soup and mayo.
• Put in 7 ½ x 11 inch baking dish. Mix melted butter and Special K. Sprinkle over top along with almonds.
• Bake at 325 degrees for 45 minutes to 1 hour. Enjoy!