Make Ahead Chicken Or Turkey Casserole Recipes

MAKE-AHEAD CHICKEN DIVAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine Cheddar cheese and 1/2 cup Parmesan cheese in a bowl and set aside.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; saute until soft, 5 to 7 minutes.
• Whisk condensed soup, sour cream, milk, and mayonnaise together in a large bowl. Add 1/2 cup of the reserved Cheddar-Parmesan mixture and season with salt and pepper. Add the sauteed vegetables and stir to combine the sauce.
• Spread 1/2 cup of the sauce onto the bottom of a 9x13-inch casserole dish. Add cooked rice as the bottom layer. Add cooked broccoli as the next layer, and then layer on the cooked chicken. Cover with remaining sauce. Pat down evenly and smooth with a spatula.
• Bake in the preheated oven for 30 minutes. Sprinkle with remaining Cheddar-Parmesan mixture, plus extra Parmesan if desired, and continue to bake until browned, about 15 minutes more.

MAKE-AHEAD CHICKEN TETRAZZINI

Steps:

• Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
• Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
• Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
• Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
• When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.

CHICKEN OR TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Make stuffing according to directions.
• Put 1/2 of the stuffing in the bottom of an 8x11 baking pan.
• Shred or chop the chicken/turkey into 1 inch pieces and place over the stuffing layer.
• Mix soup, mayo, sour cream together and spread over the chicken/turkey.
• Spread the remaining stuffing over the soup layer.
• Beat the two eggs with the 1 cup of milk and pour over all.
• Bake 1 hours.

MAKE -AHEAD CHICKEN (OR TURKEY) CASSEROLE

Steps:

• In a saucepan, bring broth to a boil. Add rice,and cook on low till liquid is absorbed - about 20 minutes. Place in a lightly oiled or sprayed 4-quart casserole.
• While rice is cooking, make Parmesan Cheese sauce and set aside.
• Preheat oven to *350. In a skillet melt butter. Add the mushrooms.bell pepper,onion,and almonds. Saute until soft-about 5 minutes.
• Stir in parsley and basil.Add to the rice in the casserole along with the chicken and Parmesan Cheese sauce and mix well. Season with salt and pepper.
• Bake,covered, until bubbly - about 45 minutes. Serve immediately.
• PARMESAN CHEESE SAUCE.
• In a saucepan over medium heat, melt butter or margarine.Add flour and salt and stir until blended. Add broth and stir until slightly thickened. Add milk,wine and Parmesan cheese, and stir until smooth and flavors are blended - about 2 minutes. Remove from heat and stir in sour cream.

MAKE-AHEAD TURKEY TETRAZZINI

Steps:

• Cook spaghetti as directed on package. Drain.
• Meanwhile, melt margarine in Dutch oven over medium heat. Add mushrooms; cook 5 minutes or until tender, stirring frequently. Reduce heat to medium-low. Add flour; cook and stir until bubbly. Gradually add broth, stirring constantly, until mixture boils and thickens. Remove from heat; stir in half-and-half, sherry, 1/4 cup parsley, salt, nutmeg and pepper.
• Add cooked spaghetti and turkey to mushroom mixture; stir gently to mix. Spoon mixture into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Uncover baking dish; sprinkle Parmesan cheese over top. Cover; bake at 350°F. for 45 to 55 minutes or until thoroughly heated, removing foil during last 10 minutes of baking time. Sprinkle with parsley.