Chicken Casserole For Dummies Recipes

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.

YUMMY BAKED CHICKEN DRUMMIES

Steps:

• Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
• While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.

CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook shells al dente according to package directions.
• Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder.
• In a large bowl combine soup, onion mixture, milk and 2 cups cheddar cheese and parmesan cheese. Mix well. Stir in chicken, pasta and green chiles.
• Spread into a 9x13 casserole dish. Top with remaining cheese.
• Bake 30-35 minutes or until hot and bubbly.

CHICKEN N RICE CASSEROLE FOR DUMMIES

Steps:

• Cook rice according to package directions.
• Cook brocolli according to package directions.
• Preheat oven to 350.
• Mix all the above ingredients, except the bread crumbs, in a large bowl.
• Transfer to a large, greased glass baking dish.
• Sprinkle top of casserole with bread crumbs. Spray top of casserole with cooking spray so the top gets crispy brown and bake for 20-25 minutes.

CHICKEN CASSEROLE FOR DUMMIES

Steps:

• Cook or grill chicken. Fix stuffing according to box. Warm up soup.
• Layer the bottom of baking dish with chucks of chicken. Pour soup on top of chicken and cover with stuffing.
• Bake 350 degrees F for 20 minutes.

CHICKEN AND MUSHROOM RICE CASSEROLE FOR DUMMIES

Steps:

• Preheat oven to 375.
• Grease 3 quart (13x9x2 ideally) casserole with butter, save remaining.
• In a vessel than can hold and measure more than 4 cups, Mix Hot water with chicken base until dissolved.
• Add cream of mushroom soup.
• Add sliced mushrooms.
• Add water to measure 4 cups total.
• Stir mixture thoroughly.
• Add rice directly into mixture, mix well.
• Pour mixture into greased casserole.
• Press chicken into mixture in casserole until partially covered. (As much or as little as you can fit or want, the rice is great alone as well) I prefer 5-6 frozen chicken thighs.
• Distribute remaining butter over top of casserole.
• Cover with foil.
• Bake for 75 minutes or until chicken is cooked.
• Salt & Pepper to taste, if necessary.
• Optional: If chicken is boneless, cut chicken into pieces with kitchen shears while still in casserole. Stir and serve.

EASY ONE-POT CHICKEN CASSEROLE

Steps:

• Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
• Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
• Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
• Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
• Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.