Scalloped Chicken Recipes

SCALLOPED CHICKEN CASSEROLE

Steps:

• In a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. Transfer to a large bowl; add chicken, cheeses, mayonnaise and parsley. Place half of the bread cubes in a greased 13x9-in. baking dish. Top with chicken mixture and remaining bread. , In a bowl, beat eggs; add milk, soup and Worcestershire sauce. Pour over casserole. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour and 10 minutes or until a knife inserted in the center comes out clean.

SCALLOPED CHICKEN AND POTATOES

Steps:

• Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
• Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
• In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.

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, 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 SUPPER

Steps:

• Place the contents of the sauce mix in a large bowl; set the potatoes aside. Whisk in the water, soup and poultry seasoning. Stir in the chicken, carrots, celery, onion and reserved potatoes. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until 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.

SCALLOPED CHICKEN

Steps:

• In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.

MEXICAN CHICKEN-SCALLOPED POTATOES CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir sauce mix pouches (from boxes), boiling water, milk and chili powder with whisk.
• Stir in potatoes (from boxes), chicken and green chiles. Pour into baking dish.
• Bake 30 minutes. Stir mixture. Bake 15 to 20 minutes or until potatoes are tender. Sprinkle cheese on top. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Top with green onions.

ESCALLOPED CHICKEN - "GREAT GRANDMOTHER'S RECIPE" RECIPE - (3.8/5)

Steps:

• Cook chicken; dice and set aside. Brown dry bread crumbs in the butter and set aside. Saute celery, onion, and parsley in margarine in skillet for about 5 minutes. Cut day-old bread into small pieces. Add sauteed vegetables to the bread, tossing lightly. Add seasonings and chicken broth. Turn into greased 13- by 9-inch casserole dish. Cover with 1/2 the Custard Sauce and then the diced chicken. Pour remaining custard over top. Sprinkle with prepared bread crumbs. Bake at 350 degrees for 45 minutes. For the Custard Sauce: Melt chicken fat and butter in a large sauce pan. Blend in flour, gradually add chicken broth and milk, stirring constantly. Add salt, stirring until mixture becomes very thick. Blend a little of the hot mixture into the eggs, then add to the remaining mixture in the saucepan. Cook 3 to 4 minutes. This recipe yields 10 to 12 servings.

SCALLOPED CHICKEN

Steps:

• Make gravy first for it needs to cool a bit.
• In saucepan over medium heat melt the 4 tbsp of butter.
• Blend in flour and hot chicken stock.
• Stirring until thickened.
• Season with salt and pepper Remove about half the gravy from saucepan and stir in with the beaten eggs.
• Return the eggs and gravy mixture to saucepan and cook 2-3 minutes more.
• Set gravy aside to cool.
• In pan melt the 2 tbsp of unsalted butter and toss in the bread crumbs.
• Cook on low for 2-3 minutes.
• Stir in onion, poultry seasoning, and salt.
• In 8"X8" greased casserole dish add a layer of crumb mixture, then chicken, then gravy.
• Repeat again but ending with last layer of crumbs.
• Bake in preheated 350 over about 30 minutes.

SPECIAL SCALLOPS AND CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and scallops in batches; shake to coat. In a large skillet, saute chicken and scallops in oil until lightly browned. Transfer to a greased 13x9-in. baking dish., In the pan drippings, saute mushrooms and onion. Add wine or broth. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Combine cornstarch, cream and tarragon until blended; add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken and scallops. Sprinkle with cheese., Bake, uncovered, at 375° for 18-20 minutes or until a thermometer reads 170°.