24 Hour 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.

ONE-POT CREAMY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 200C (400F) and setting the shelf to the lower third of the oven.
• Pat the chicken dry using paper towels (do not rinse) and season with salt and pepper.
• Dry fry the bacon in a large lidded non-stick pan until it starts to crisp and render some of its fat. Set aside on a kitchen towel lined bowl.
• Add a the olive oil and butter to the pan and pan fry the chicken legs, in batches if necessary, for 4 minutes per side or until nicely browned. Set aside.
• Add the shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.
• Add the cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon and stir in the bacon.
• Return the chicken to the pot, nestling it in the creamy sauce. Add the thyme sprigs, cover the pan and transfer to the oven. Cook for 15 minutes.
• Uncover the pot and cook for another 5 minutes or until the potatoes are tender.
• Check the seasoning, add the lemon zest and serve with some crusty bread to mop up the delicious sauce and a green salad on the side.

24 HOUR HAM CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Mix macaroni, mushroom soup, ham, milk, and Cheddar cheese in a bowl; fold in diced hard-boiled eggs. Spoon mixture into a 9x13-inch casserole dish. Cover dish with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
• Bake in the preheated oven for 30 minutes; layer sliced hard-boiled eggs on top of casserole. Bake until casserole is cooked through and bubbling, about 10 more minutes.

LOADED CHICKEN TACO CASSEROLE

Steps:

• In a large bowl, combine the chicken, salsa and taco seasoning stirring until the chicken is evenly coated.
• Spread the refried beans evenly in the bottom of a 2 qt casserole dish. Then top the beans with the chicken mixture and finish with the cheese.
• Bake at 350˚F for 20-25 minutes until piping hot all the way through.
• Top the casserole with crushed tortilla chips, lettuce, pico de gallo and sour cream. Serve immediately.

24 HOUR CHICKEN CASSEROLE

Steps:

• Mix all ingredients except crackers and butter.
• Put mixture in greased baking dish and let sit in refrigerator for 24 hours.
• Remove from refrigerator and let sit at room temperature for 30 minutes.
• Meanwhile, mix crushed crackers and melted butter. Spoon cracker mixture over chicken mixture.
• Bake at 350 degrees for 30 minutes.