Casserole Essentialslazy Sunday Chicken Casserole Recipes

BEST CHICKEN CASSEROLE (+FAV CHICKEN CASSEROLE RECIPES)

Steps:

• First, preheat oven to 375ºF and spray a large ceramic casserole dish with nonstick cooking spray.
• Next, place minute brown rice, broccoli florets, yellow onion, carrots, and green peas on the bottom of the casserole dish.
• Prepare cheese sauce by placing broth and milk into a small saucepan. Heat over medium heat.
• Once simmering, turn down low/medium and add in 6 oz. shredded cheddar cheese, garlic powder, salt, and pepper. Continuously stir until the cheese melts and your cheese sauce has formed.
• Immediately pour over rice and veggies and mix.
• Next, slice chicken breasts into 1-inch cubes and add that to the casserole dish and mix making sure everything is fully coated in cheese sauce.
• Bake at 375ºF, uncovered, for 30 minutes.
• Then, add 2 oz. shredded cheddar cheese and 1 oz. shredded parmesan cheese to the top of the casserole dish and bake for an additional 15-20 minutes.
• Let casserole rest on the stovetop for 15-20 minutes before serving to further thicken.

FOOD ALLERGY MUMS' CHICKEN CASSEROLE

Steps:

• Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
• Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
• Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
• Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
• Leave to simmer very gently for about 10-15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
• If you end up having more sauce than you'd like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.

CASSEROLE ESSENTIALS:LAZY SUNDAY CHICKEN CASSEROLE

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 CASSEROLE

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!