Chicken Casserole From Leftover Chicken Recipes

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LEFTOVER FRIED CHICKEN CASSEROLE



Leftover Fried Chicken Casserole image

I had some fried chicken left over from the night before and wanted to use it in a different way than I normally do. After looking through a church cookbook I was inspired by Lena Brown's chicken casserole. I omitted four of her ingredients and added two of my favorites and that's how this recipe was created. It was so good...

Provided by Bea L.

Categories     Casseroles

Time 25m

Number Of Ingredients 5

1 1/2 c left over chicken
1/2 c mayonnaise ( i use duke)
10 1/2 oz can cream of mushroom soup
1/4 c water chestnuts, diced
1/2 c saltine crackers, crushed

Steps:

  • 1. Preheat oven to 350 degrees. Grease an 8x8 baking dish and set aside. Debone and remove skin from your left over chicken. I used the chicken breasts. You can use fried, baked or whatever chicken you have left over. Dice up into bite-size pieces. Chop up water chestnuts. I used my kitchen shears to do both of these.
  • 2. Mix well all ingredients. Pour into prepared dish and bake at 350 for approximately 25 to 30 minutes or until it begins to bubble.
  • 3. NOTE: Lena's original recipe called for 1 cup chicken, 2 chopped hard boiled eggs, 1/2 cup celery, which she microwaved briefly, cream of chicken soup and no water chestnuts. I only had cream of mushroom soup, no celery, nor eggs. I thought the water chestnuts would add a bit of crunch so there you go...my own creation. It was so good and I'm sure hers is, too!

BAKED CHICKEN PARMESAN CASSEROLE



Baked Chicken Parmesan Casserole image

Chicken Parmesan Casserole is an easy recipe, made with leftover chicken, mozzarella, and parmesan cheese, then baked in a rich tomato sauce.

Provided by Catalina Castravet

Categories     Main Course

Time 30m

Number Of Ingredients 10

3 cups cooked chicken (cut into 1-inch cubes)
3 cups cavatappi pasta (cooked and drained)
1 cup panko breadcrumbs
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon garlic powder
24 oz marinara sauce (or pasta sauce)
3 cups mozzarella cheese (shredded)
2 cups parmesan cheese (shredded)
1 tablespoon fresh parsley (chopped)

Steps:

  • Preheat oven to 375 degrees F. Lightly grease a 9x13 baking dish with olive oil or with non-stick cooking spray. Set aside.
  • Place cubed chicken onto the bottom of the prepared baking dish and distribute evenly.
  • Add cooked pasta. Sprinkle with 2 cups of parmesan cheese.
  • Pour marinara sauce all over.
  • In a small bowl combine breadcrumbs, garlic powder, paprika, and Italian Seasoning. Sprinkle on top of the sauce.
  • Sprinkle shredded mozzarella cheese and if desired a bit more parmesan.
  • Bake in the preheated oven for 20-30 minutes, or until bubbly.
  • Garnish with fresh parsley and serve.

Nutrition Facts : Calories 381 kcal, Carbohydrate 29 g, Protein 40 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 1257 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CHICKEN CASSEROLE FROM LEFTOVER CHICKEN



Chicken Casserole from leftover Chicken image

Wanted something Eric could snack on later as he eats about all night. This casserole was quick, took very little extra ingredients and was very tastee.

Provided by Stormy Stewart

Categories     Casseroles

Time 50m

Number Of Ingredients 7

2 c leftover chicken cut into bite sized chunks
1 can(s) cream of chicken mushroom soup
1 1/2 c leftover chicken broth made into gravy
1/2 c tostitos salsa con queso (i used medium)
1/2 box penne cooked el dente
1 c veggies (any leftover i used green beans)
1/2 c crushed natcho cheese dorettos (for topping - optional)

Steps:

  • 1. Mix first six ingredients and put in a sprayed casserole dish, cover with Crushed Dorettos. and bake in a pre heated 30 degree oven for 35-45 minutes until bubbly.

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