Overnight Scalloped Chicken Casserole Recipes

OVERNIGHT SCALLOPED CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter.
• Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight.
• Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.

SCALLOPED CHICKEN CASSEROLE, GRANDMA'S

Steps:

• 1. Make buttered bread crumbs by placing 2 tablespoons butter in a small skillet and melt on medium high heat. Stir in 1/2 cup dry bread crumbs and keep stirring until bread crumbs have absorbed butter and begin to brown a bit. Set aside to put on top of casserole.
• 2. Preheat oven to 350 degrees. Cook noodles and drain. Stir onions into chicken meat. Arrange in layers in a buttered baking dish. Begin with 1/2 of the noodles, then 1/2 of the chicken, then 1/2 of gravy. Repeat layers. Put bread crumbs on top. Bake for 30 minutes.

SCALLOPED CHICKEN - DELISH

Steps:

• 1. The last step of this recipe can be left out. My kids just love the Durkees onions, so I add the chicken mix to a 2.5 quart casserole. Sprinkle on the onions and broil 3 - 5 minutes. Watch closely that they don't burn. I just about burnt mine...lol!
• 2. In a large skillet or dutch oven. Add broth, butter, celery and onions. Bring to a slow boil; and cook onions and celery till tender. About 5 minutes.
• 3. Turn down the heat to low; add the stuffing mixture. Stir. Cover and set aside for 5 minutes.
• 4. Now, stir in the cream of chicken soup. Then, stir in the sour cream. Next the chicken. Heat through. This can be served now, if not wanting to broil with the onion topping.
• 5. I then scooped the chicken mixture into a 2.5 quart casserole. Cover the top with crushed onions and broiled 3 - 5 minutes or until golden brown.
• 6. Salt and pepper to taste. Enjoy!

SCALLOPED CHICKEN CASSEROLE

Steps:

• Boil the chicken and shred meat off of bones (I always do this ahead of time).
• Cook and drain macaroni shells.
• In a large bowl combine broth and soup and mix flour into that mixture.
• Add cooked macaroni, shredded chicken, cheese and seasonings to broth mixture and pour into a 9 x 13" pan.
• Process 2-3 slices of white bread in a blender or food processor on crumb mode and mix with margarine. Sprinkle crumb mixture over the top of the casserole.
• Bake at 325 degrees F for 30-35 minutes, until top is browned and cheese is melted.
• *NOTE* I do not recommend using dried breadcrumbs as they make the dish too salty.

YUMMY EASY SCALLOPED CHICKEN CASSEROLE

Steps:

• Set the potatoes aside.
• Grease a 2 quart baking dish.
• Place the contents of the scalloped potatoes sauce mix in a large bowl and sprinkle with poultry seasoning.
• Whisk in the water and soup.
• Stir in the chicken, carrots, celery and onion and potatoes.
• Put into the baking dish and bake, uncovered, at 350 degrees Farenheit for 45-50 minutes or until the vegetables are tender).

EASY SCALLOPED CHICKEN

Steps:

• Cut the prepared meat from the bone, shred into bite sized pieces.
• Toast the bread and break into bite sized pieces.
• Spray non-stick cooking spray in an oblong casserole.
• Put one layer bread pieces, one layer chicken pieces.
• Build up three layers.
• Pour chicken broth over casserole,.
• Add water.
• Melt butter in microwave for 8 seconds.
• Pour over casserole.
• Add salt and pepper.
• Bake at 350°F 35-40 minutes until golden brown and liquid is absorbed.

OVERNIGHT CHICKEN CASSEROLE

Steps:

• Combine all ingredients in a bowl; cover.
• Refrigerate overnight or all day.
• Bake at 350 for 1 hour.