Sunday Chicken Casserole Recipes

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SUNDAY CHICKEN CASSEROLE



Sunday Chicken Casserole image

Make and share this Sunday Chicken Casserole recipe from Food.com.

Provided by Realtor by day

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

4 chicken breasts, boneless, skinless
3 cups water
1 tablespoon salt (kosher works best here)
6 tablespoons butter
1 tablespoon flour
1 cup sour cream
3/4 cup water
1 chicken bouillon cube
1 cup mushroom, sliced
1 (6 1/4 ounce) package uncle ben's flavorful rice parmesan & butter
1/2 cup mozzarella cheese, shredded
paprika

Steps:

  • Cook the rice according to the package instructions.
  • While the rice cooks, dissolve the tablespoon of salt in the 3 cups of water in a bowl large enough to hold the chicken.
  • Wash the chicken breasts, fillet them in half to make them thinner and soak them in the bowl of salt water for about 15 minutes. After soaking, pat them dry with a paper towel.
  • In a large skillet, melt the butter over medium-high heat and cook the chicken turning once until both sides appear to be cooked, about 5 minutes each side. When done, remove from pan and set aside.
  • Preheat oven to 350 now.
  • Stir in flour and sour cream, whisking to remove any lumps. Stir in the 3/4 cup water and bouillon cube, mixing well to combine (I usually dissolve the cube in the water before I add these). Add the mushrooms and cook, stirring until sauce thickens, about 8 minutes.
  • Spread the cooked rice in the bottom of a 13x9 baking dish, lay the chicken on top, pour the mushroom sauce over the top and sprinkle the mozzarella cheese evenly over top. Sprinkle lightly with paprika.
  • Bake 30 minutes. Yum!

Nutrition Facts : Calories 895.9, Fat 81.7, SaturatedFat 46.8, Cholesterol 269.6, Sodium 2520.8, Carbohydrate 5, Fiber 0.2, Sugar 0.7, Protein 36.6

SUNDAY CHICKEN



Sunday Chicken image

This was my mother's favorite recipe for Sunday-hence the name. It makes an excellent recipe for Sunday dinner, because it can be prepared ahead of time and left to bake while you attend church. The leftovers also freeze well. -Don Harksen, Dothan, Alabama

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup butter, melted, divided
1-1/4 cups quick-cooking rice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Salt and pepper to taste
Paprika

Steps:

  • Preheat oven to 350°. In a large bowl, combine soups, 1/4 cup butter and rice. Pour into a greased 13x9-in. baking dish. Top with chicken pieces. Drizzle chicken with remaining butter. Sprinkle with salt, pepper and paprika. , Bake, uncovered, 2 hours or until chicken juices run clear and rice is tender.

Nutrition Facts : Calories 541 calories, Fat 33g fat (12g saturated fat), Cholesterol 123mg cholesterol, Sodium 1156mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.

CASSEROLE ESSENTIALS:LAZY SUNDAY CHICKEN CASSEROLE



Casserole Essentials:Lazy Sunday Chicken Casserole image

It's a beautiful Sunday(cloudy, gloomy), and I strolled into the walk-in to see what I could discover (I was being bone idle and didn't want to go out to the store). I found some nice chicken breasts, artichokes, rice, and a few other bits-and-bobs. There you go... This is my "official" lazy-day Sunday Chicken casserole....

Provided by Andy Anderson !

Categories     Casseroles

Time 45m

Number Of Ingredients 16

PLAN/PURCHASE
1 lb chicken breasts, cooked and shredded
1/2 c long-grain white rice
3 slice thick sliced bacon, diced
1/2 medium yellow onion, diced
2 clove garlic, minced
2 Tbsp flour, all-purpose variety
2 c chicken stock, not broth
14 oz artichoke hearts, drained and chopped (1 can)
1/2 c cheese, sharp cheddar, grated
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE TOPPING
2 Tbsp olive oil, extra virgin
1/4 c parmesan cheese, grated
1/2 c panko breadcrumbs

Steps:

  • 1. PREP/PREPARE
  • 2. Cook the rice, according to package directions, but use 20 percent less liquid, and reserve.
  • 3. Chef's Note: To get the best rice, place it in a saucepan with a tablespoon or two of sweet butter, then turn the heat up to high, and make sure the rice is cooked with the butter. Finally, pour in the liquid while it is scalding hot, cover, reduce to low, and allow to simmer. BOOM... excellent rice every time.
  • 4. Add the bacon to a sauté pan over medium heat.
  • 5. Cook the bacon until the fat renders, and it begins to brown.
  • 6. Remove the bacon with a slotted spoon, drain on paper towels, and reserve.
  • 7. Drain all but 2 tablespoons of bacon fat from the pan, and add the onions.
  • 8. Chef's Note: If you don't have a full 2 tablespoons of bacon fat, make it up by adding unsalted butter.
  • 9. Sauté over medium heat until the onions begin to soften, about 5 - 7 minutes.
  • 10. Add the garlic and continue to cook until fragrant, about 60 seconds.
  • 11. Add the flour, and stir into the onion/garlic mixture.
  • 12. Continue to stir for an additional 2 minutes.
  • 13. Add the chicken stock.
  • 14. Let the mixture simmer and thicken for 5 - 7 minutes.
  • 15. Place a rack in the middle position, and preheat the oven to 375f (190c).
  • 16. Chef's Note: While the mixture is simmering, add salt and pepper, to taste.
  • 17. Add in the chicken, artichokes, reserved bacon, and precooked rice.
  • 18. Bring the mixture up to a light simmer.
  • 19. Add the hot mixture to an oven-proof baking dish.
  • 20. Chef's Tip: If you want to, you could just use the pan that the mixture was cooked in.
  • 21. Add the shredded cheese to the top.
  • 22. Combine the topping ingredients together in a small bowl, and then add to the top of the casserole.
  • 23. Place in the preheated oven, and bake until bubbly hot, about 18 - 22 minutes.
  • 24. Chef's Tip: If you desire a crispy top, finish by placing it under a broiler for a minute or so.
  • 25. PLATE/PRESENT
  • 26. Serve while still nice and warm, with some nice homemade rolls. Enjoy.
  • 27. Keep the faith, and keep cooking.

SUNDAY CHICKEN



Sunday Chicken image

I got this recipe out of an old church cookbook when I was young. It's simple, and I loved to cook it for my family then as much as I do now. It's a real crowd pleaser! And, regardless of its name, it's perfect any day of the week!

Provided by Melanie2590

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1 (10 3/4 ounce) can campbell's cream of chicken and mushroom soup
1/2 cup heavy cream (half and half will work if you don't have cream)
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes
1 dash cayenne pepper (more if you like some heat!)
salt and pepper (to taste)

Steps:

  • Preheat oven to 400 degrees.
  • In a covered baking dish, combine all ingredients except for chicken. Stir well.
  • Place chicken in dish. Spoon some of the soup mixture over chicken breasts. Cover.
  • Bake on 400 degrees for about 45 minutes or until tender.

Nutrition Facts : Calories 233.2, Fat 12.5, SaturatedFat 7.2, Cholesterol 109.2, Sodium 88.1, Carbohydrate 1, Sugar 0.1, Protein 27.9

SUNDAY CHICKEN RICE BAKE



Sunday Chicken Rice Bake image

Make and share this Sunday Chicken Rice Bake recipe from Food.com.

Provided by LexingtonMom

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (10 3/4 ounce) can cream of mushroom soup
1 cup milk
1 (7/8 ounce) envelope dry onion soup mix
1 (4 ounce) can mushroom pieces
1 cup rice
1 (10 ounce) bag frozen peas and carrots
2 1/2-3 lbs chicken, cut up
paprika

Steps:

  • Stir together cream of mushroom soup, milk, dry soup mix, and undrained mushrooms.
  • Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture.
  • Turn rice mixture into a 13x9 baking dish. Arrange chicken pieces atop.
  • Pour reserved soup mixture over chicken. Sprinkle chicken pieces with paprika.
  • Cover tightly with foil. Bake at 375 degrees until rice is tender, about 1-1/4 to 1-1/2 hours.

Nutrition Facts : Calories 712.8, Fat 33.7, SaturatedFat 10.1, Cholesterol 138.2, Sodium 1195.6, Carbohydrate 59.2, Fiber 3.8, Sugar 2.8, Protein 42.3

SUNDAY CHICKEN AND DRESSING CASSEROLE



Sunday Chicken and Dressing Casserole image

This is from the Chocolate Biscuit Tearoom Cookbook. It's good comfort food and very easy and quick to throw together.

Provided by mailbelle

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup butter
1/2 cup chopped onion
1 cup chopped celery
1 cup chicken broth
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can chicken and rice soup
4 cups cornbread, crumbled up
salt and pepper
4 cups chopped cooked chicken

Steps:

  • Saute onions and celery in butter.
  • Mix together the broth and soups. Heat and pour over cornbread.
  • Add onions and celery and mix well.
  • Season with salt and pepper to taste.
  • Pour 1/2 dressing mixture in 3-quart casserole dish.
  • Top with chopped chicken.
  • Pour on rest of dressing.
  • Bake at 350 degrees for 50-60 minutes.

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