Chicken Soup Casserole Recipes

CHICKEN SOUP CASSEROLE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a large bowl combine the cream of chicken soup, cream of celery soup, chicken soup with rice, mayonnaise, onion and chicken meat. Mix together well. Pour mixture into a 10x10 inch casserole dish. Sprinkle crushed cracker crumbs over the top.
• Bake in the preheated oven for 30 to 35 minutes or until it starts to bubble.
• To Microwave: Put in microwave for 20 minutes.

DELICIOUS CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring to a boil the chicken breasts, celery, 1/2 teaspoon salt, 1/8 teaspoon pepper, and enough water to cover. Cover, reduce heat to medium low; simmer for 35 minutes. Drain, reserving 1 cup liquid. Cool chicken, remove meat from bones, and cut into bite-size pieces.
• In a large bowl, stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt and pepper to taste. Mix in cooked rice and chicken. Spoon mixture into a 9x13 inch casserole dish. In a resealable bag, shake together crushed crackers and melted butter. Sprinkle crackers over the top.
• Bake in preheated oven for 30 to 35 minutes.

DELICIOUS CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
• Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
• Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

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.

GROUND BEEF, NOODLE, CREAM OF CHICKEN SOUP CASSEROLE

Steps:

• Brown ground beef in skillet.
• Season with onion powder, salt and pepper.
• After browning, add cream of chicken soup; mix well.
• Add one soup can full water and mix well.
• Simmer on low 25 minutes.
• Mix in cooked and drained noodles and transfer this to a buttered baking dish.
• Finish this off with the bread cubes toasted in the 1 tablespoon of butter in a clean skillet.
• Bake the casserole uncovered in 325° oven for 25 to 30 minutes.

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x9-inch baking dish with cooking spray and set aside.
• Combine chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Spread into prepared pan.
• Combine crushed crackers and butter, sprinkle over chicken mixture..
• Bake uncovered 30 to 40 minutes.

CHICKEN & POTATO CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees. Grease 9 x 13 dish with cooking spray.
• 2. Place cubed chicken, potatoes, garlic, celery, & onion in dish and toss together.
• 3. Mix water & chicken boullion until dissolved (or you can use 1/2 cup chicken broth).
• 4. Melt butter and add to chicken broth, also add cream of chicken soup, lemon juice, oregano, and italian seasoning, mix well, then pour over top of chicken and potatoes.
• 5. Season with salt & pepper to taste.
• 6. Cover with foil and bake for approximately 45 minutes, then uncover and bake for another 20-25 minutes.

CHICKEN SOUP CASSEROLE

Steps:

• Preheat oven to 375°F. Grease a 9x13 casserole pan (a 12x8 works great too) with butter or non-stick spray. Set aside. In a large heavy bottomed pot (like a dutch oven), melt 4 tablespoons butter over medium-high heat. Add garlic and saute for 30 seconds. Add in onion, celery and mixed veggies. Cook until wilted, about 7 minutes. Add 4 remaining tablespons butter, let melt. Stir in flour until well combined, continue cooking for 2 minutes. Slowly add chicken stock and half & half, stirring after each addition. Let cook until thickened, about 5 minutes. Stir in chicken and season to taste. Transfer mixture into prepared casserole pan. Unroll crescent dough into 2 long rectangles. Press edges and perforations to form 1 rectangle. Place dough over chicken mixture. Bake for 12-15 minutes or until crust is golden brown. Serve immediately! To make ahead: Prepare filling and place in casserole pan. Then top with foil and refridgerate. When ready to serve, remove from fridge and let start warming up on the counter. Preheat the oven. Once the oven is preheated, top the casserole with crescent dough and bake as instructed!