Chicken Casserole Supreme Recipes

CHICKEN BREASTS SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Sprinkle the chicken breasts with salt, pepper, and paprika. Melt butter in a large skillet and brown the chicken breasts well on both sides, about 5 minutes per side. Lay the chicken breasts into the bottom of the prepared casserole dish.
• In a saucepan over medium-low heat, mix together the mushroom soup, milk, onion, processed cheese, Worcestershire sauce, and mushrooms. Allow the mixture to heat until the cheese melts, but do not boil. Stir to thoroughly combine; mix in the sour cream until smooth. Pour the sauce over the chicken breasts in the dish and cover with foil.
• Bake in the preheated oven until the chicken is tender and the juices run clear, about 45 minutes. Uncover, baste with sauce, and bake 30 more minutes, basting occasionally.

CHICKEN AND WILD RICE CASSEROLE SUPREME

Steps:

• Preheat oven to 350 degrees F.
• Cook rice according to package directions, adding the chopped onion in to the pot during the last few minutes of cooking time.
• In a buttered 13 x 9 inch baking dish, stir together the rice & onion mixture, the chicken, mushrooms, chestnuts, soup, beans, pimiento, pepper, parsley, lemon juice, mayonnaise, and sliced almonds.
• Spoon the topping mixture evenly over the casserole.
• Bake uncovered at 350 degrees for 35 to 45 minutes, until hot and bubbly.
• Note: Also good using 1 1/2 cups shredded sharp cheddar cheese as a topping (in place of the stuffing mixture), add the cheese during the last 15 minutes of baking.

CHICKEN SUPREME CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Cook pasta to al dente, according to package directions. Drain well.
• In a large bowl, stir together soup, milk, mayonnaise, and pepper. Stir in cooked pasta, vegetables, and chicken.
• Spoon into an ungreased 3 quart rectangluar glass baking dish. In a medium bowl, toss bread cubes with melted butter and garlic powder; sprinkle over pasta mixture.
• Bake uncovered, 30-35 minutes, until heated through and bread is golden. Let stand 10 minutes before serving.

CHICKEN SUPREME CASSEROLE

Steps:

• Stew chicken and remove skin and bones.
• Cut chicken into bite size pieces and put into a 9 x13 pan.
• Combine soup, milk and sour cream.
• Pour over chicken.
• Mix stuffing mix with onion, celery and butter.
• season with salt and pepper to taste.
• Put suffing mixture over chicken.
• Let set over night.
• Bake for 1 hour at 350.
• Bake covered in foil for 45 min.uncover for last 15 minute for browning.

CHICKEN-RICE CASSEROLE

Steps:

• Heat oven to 350°.
• Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
• Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.

CHICKEN CASSEROLE SUPREME

Steps:

• Stew the chicken breasts until meat is falling off bones. Discard bones and chop chicken into bite size pieces.
• Combine prepared chicken with sour cream and soup. Spread into the bottom of a 2 quart casserole dish.
• Mix together stuffing mix, broth and melted butter. Spread on top of chicken. (If you want to freeze this ,stop here and freeze).
• Bake at 350 degrees for 45 minutes or until bubbly.
• Serve warm.
• You can also refrigerate this a day ahead before baking.
• When frozen bake directly from freezer ( do not allow to thaw) at 350 about an hour and 15 minutes, checking for doneness throughout cooking.

CHICKEN WILD RICE CASSEROLE SUPREME

Steps:

• Preheat the oven to 350 degrees F.
• Prepare the rice according to the package directions.
• Place the cut up chicken breasts in the bottom of a greased 13x9-inch casserole dish.
• Combine the rice with all of the remaining ingredients (except the cheese).
• Spoon the rice mixture around the chicken breasts.
• Sprinkle the cheese on the chicken and rice.
• Cover and bake for 30 minutes.
• Remove the cover and cook 15 minutes more, or until the cheese is brown and bubbly and the chicken is cooked through.