Classic Chicken Casserole Recipes

CLASSIC FRENCH CASSOULET

Steps:

• Preheat your oven to 325 F degrees.
• Brown the sausage: In a dutch oven or heavy bottomed sauce pan, brown the sausages whole. I prefer a smaller bite so I dice them up in pieces. Remove them once browned.
• Cook the chicken: Add the chicken breasts to the Dutch oven next, season with salt and pepper, and cook until the chicken is no longer pink and cooked through. Remove and set aside.
• Saute veggies: Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and saute for an additional minute.
• Deglaze pot: Add the white wine to deglaze the pot, scraping any brown bits from the bottom.
• Finish the cassoulet: Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to bake for 2 hours.
• Garnish with parsley and serve.

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.

CLASSIC CHICKEN CASSEROLE

Steps:

• 1. Boil chicken in water until tender;shred with fork
• 2. Mix sour cream and cream of chicken; pour over chicken.
• 3. Bake at 350 degrees covored for 30 minutes
• 4. Mix crackers and melted butter and spread over top casserole and continue baking for 15 minutes uncovered or until crackers are golden brown

HOT CHICKEN SALAD

Steps:

• Heat oven to 350 degrees with a rack positioned in the center.
• Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
• Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
• Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes 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.

CLASSIC HOT CHICKEN SALAD

Steps:

• Preheat oven to 425 F.
• Butter a 2-quart baking dish or baking pan.
• Combine the cubed cooked chicken, celery, mayonnaise, toasted almonds, lemon juice, and chopped onion in a bowl. Taste and add salt, if needed.
• Stir 1/2 cup of the toasted breadcrumbs into the chicken mixture.
• Spoon the chicken salad mixture into the prepared baking dish.
• Sprinkle with the shredded cheese.
• Toss the remaining 1 cup of toasted breadcrumbs with the melted butter. Sprinkle over the cheese layer.
• Bake the casserole for 15 to 20 minutes, until the topping has browned and the filling is bubbly around the edges.
• Garnish with chopped green onion tops or parsley, if desired.
• Serve the chicken hot with cooked rice and a tossed salad, steamed broccoli, or green beans.
• To toast the almonds, spread them out in a single layer in a dry skillet.
• Place the skillet over medium heat and cook, stirring constantly, until the almonds are lightly browned and aromatic.
• Remove to a plate or bowl immediately so they won't over brown.
• To make homemade toasted breadcrumbs , heat the oven to 325 F.
• Cut or tear fresh or day-old bread into small pieces.
• Spread out on a large rimmed baking sheet.
• Sprinkle with a small amount of kosher salt , if desired.
• Bake for about 12 to 14 minutes, or until dry and lightly browned.
• Crush the dried bread coarsely or finely and use in the recipe.
• Freeze extra breadcrumbs in a zip-close food storage bag.