Brittany Chicken Casserole Recipes

CONFETTI CHICKEN CASSEROLE

Steps:

• Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat. When hot, add the onion, peppers and garlic. Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables are wilted and slightly browned. This can be done up to 3-4 days in advance. Store in the refrigerator until ready to prep the casserole.
• Preheat the oven to 350°F.
• In a large bowl, stir together the precooked onion and bell pepper mixture, corn, kale, chicken, mayo, salt and pepper until combined.
• Transfer the chicken mixture to a 3-quart (9X13) rectangular casserole dish, then top with the cheddar cheese and bacon.
• Bake for 30 minutes, until the cheese is browned and bubbling.
• Meanwhile, slice the green onion and set aside.
• After removing the casserole from the oven, let it cool slightly, then garnish with green onions and serve!

CHICKEN NOODLE CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
• Cook the egg noodles according to package directions.
• In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, and seasonings.
• Place the noodle mixture in the prepared dish and cover with foil. Bake for 30 minutes or until heated through. Sprinkle with parsley and serve.

CHICKEN-SPINACH CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In a Dutch oven or large saucepan combine spinach, half of the soup, the water and butter. Bring to boiling. (If using spinach, separate it with a fork.) Cover and simmer for 5 minutes.
• Add the stuffing mix to saucepan; stir to moisten. Spread mixture in an ungreased 3-quart rectangular baking dish or eight 10-ounce au gratin dishes; top with Grilled & Ready® Diced Chicken. Stir milk into remaining soup; pour over chicken. Sprinkle with Parmesan cheese. Bake, uncovered, for 25 minutes or until heated through.

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
• In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

EASY CHICKEN CASSEROLE

Steps:

• Heat oil in a large, flameproof casserole. Season chicken pieces and brown all over for 10min. Remove and set aside. Drain fat from the pan - there should be around 75ml (3fl oz). Pour just 1tbsp oil back in to the pan and discard the rest. Preheat oven to 200ºC (180ºC fan oven) mark 6.
• Add the onion, garlic, celery, carrots, leeks and potatoes to the pan, and cook, stirring, for 5-10min. Stir in the flour, cook for 2min, then pour in the stock. Season well, then return the browned chicken to the pan. Add the rosemary, squeeze over the juice from the lemon half and pop the squeezed lemon half into the pan. Cover and bring the casserole to the boil.
• Cook in the oven for 25-30min until the chicken is cooked through and the sauce is piping hot and thickened.

BRITTANY CHICKEN CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Cook beans in salted boiling water for 25 minutes.
• Heat the butter and olive oil in a flameproof casserole (dutch oven or large stockpot).
• Add the bacon and chicken.
• Cook for 5 minutes.
• Sprinkle with the flour.
• Add the cider and chicken stock, stirring to prevent lumps.
• Season with salt and pepper.
• Bring to a boil.
• Add the beans and the cover the pot.
• Bake for 2 hours.
• About 15 minutes before it is done, remove the lid.
• In a frying pan, gently cook the shallots and honey together for about 5 minutes.
• Turn the shallots frequently.
• Add the shallots and cooked beetroot to the casserole.
• Bake uncovered for 15 more minutes.