Colorful Chicken Casserole Recipes

EASY CHICKEN CASSEROLE

Easy Chicken Casserole image

Easy chicken casserole that the children will love. Can be made ahead of time and frozen. Great for leftovers.

Provided by Amy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 4

Number Of Ingredients 6

Ingredients

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
32 buttery round crackers
¼ cup chopped onion
¼ cup chopped mushrooms

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

Nutrition Facts : Calories 466.4 calories, Carbohydrate 29 g, Cholesterol 119.8 mg, Fat 23.9 g, Fiber 0.2 g, Protein 33.1 g, SaturatedFat 11.1 g, Sodium 797.2 mg, Sugar 3 g

COLORFUL KIELBASA

Colorful Kielbasa image

"This stick-to-your-ribs dish is sure to satisfy the heartiest appetite," writes Schelby Thompson of Camden Wyoming, Florida. "You can take it from stovetop to table in about half and hour."

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/2 cups water
1 tablespoon butter
1 pound smoked kielbasa, cut into 1/2-inch pieces
3/4 cup uncooked long grain rice
1 package (10 ounces) frozen peas
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup shredded cheddar cheese

Steps:

In a large skillet, combine the soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer for 18 minutes or until rice is almost tender. , Stir in peas and mushrooms. Cover and simmer for 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until melted.

Nutrition Facts : Calories 481 calories, Fat 30g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 1459mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

COLORFUL CHICKEN CASSEROLE

Colorful Chicken Casserole image

In Marshfield, Missouri, Bernice Morris combines chicken and pasta with a variety of colorful vegetables to create this all-in-one entree. "It's a nice change of pace from the usual creamy casseroles," she comments. "I make one for dinner and keep the other in the freezer for unexpected company

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 13

Ingredients

1 cup chopped celery
1 cup chopped green pepper
3/4 cup chopped onion
2 tablespoons butter
1 cup chicken broth
1 cup frozen corn
1 cup frozen peas
1 teaspoon salt, optional
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 package (7 ounces) elbow macaroni, cooked and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup shredded cheddar cheese

Steps:

In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt if desired and pepper; heat through. Stir in chicken and macaroni. , Divide between two 11x7-in. baking dishes coated with cooking spray. Top with mushrooms and cheese. , Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through. , To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through.

Nutrition Facts : Calories 295 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 334mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

COLORFUL CHICKEN CASSEROLE

Colorful Chicken Casserole image

I got this recipe from Quick Cooking magazine. This is great for making 2 meals, or serving a big group.

Provided by Nicole Brummett

Categories Lunch/Snacks

Time 1h15m

Yield 2 casseroles, 4-8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup chopped green pepper
1 cup chopped celery
3/4 cup chopped onion
2 tablespoons butter
1 cup chicken broth
1 cup frozen peas
1 cup frozen corn kernels
1 teaspoon salt (optional)
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 (7 ounce) package ready-cut spaghetti or 1 (7 ounce) package ready-cut elbow macaroni, cooked and drained
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 cup shredded cheddar cheese

Steps:

In a large skillet, sauté green pepper, celery, and onion in butter until tender.
Add broth, peas, corn, salt (if desired) and pepper; heat through.
Stir in chicken and spaghetti.
Divide between 2 greased 8 inch square baking pans.
Top with the mushrooms and cheese.
Cover and freeze one casserole for up to 3 months, if you only need to serve 4.
Cover and bake the second casserole at 350° for 20 minutes; uncover and bake for 10 minutes longer.
To use frozen casserole, cover and bake at 350° for 35 minutes; uncover and bake for 15 minutes longer.

CONFETTI CHICKEN CASSEROLE

Confetti Chicken Casserole image

I found this old-fashioned casserole recipe in a church cookbook years ago. It's a fabulous chicken casserole recipe that my whole family loves!

Provided by Crissy Page

Categories Casseroles

Time 1h10m

Number Of Ingredients 13

Ingredients

3 cups shredded cheese, divided
2 cups uncooked spaghetti, broken into 2 to 3 inch pieces
2 cups cooked chicken, chopped
½ cup celery, chopped
½ cup yellow onion, chopped
½ cup green pepper, chopped
1 jar (4-oz.) pimentos, drained
1 jar (8-oz.) sliced mushrooms, drained
1 can (7-oz.) green chiles, undrained
1 can (10 oz.) cream of chicken soup
2 cups chicken broth
½ teaspoon salt
⅛ teaspoon black pepper

Steps:

Preheat oven to 350 degrees F.
In a large bowl mix all the ingredients together reserving half of the cheese.
Spread evenly into a 13x9 inch pan. Top with the remaining cheese.
Bake uncovered for 1 hour.
Serve immediately, garnish with chopped parsley optional.

Nutrition Facts : Calories 381 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 23 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 serving, Sodium 943 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

COLORFUL CHICKEN AND RICE

Colorful Chicken and Rice image

Topped with crushed corn chips, shredded lettuce and chopped tomatoes, this marvelous meal-in-one is as pretty as it is tasty. I serve it to company along with bread and dessert, and it always gets compliments. -Dana Wise Quinter, Kansas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup 4% cottage cheese
3 ounces cream cheese, cubed
3 cups cubed cooked chicken
3 cups cooked rice
1-1/2 cups shredded Monterey Jack cheese
1 can (4 ounces) chopped green chiles
1 can (2-1/4 ounces) sliced ripe olives, drained
1/8 teaspoon garlic salt
1-1/2 cups crushed corn chips
2 cups shredded lettuce
2 medium tomatoes, chopped

Steps:

In a blender, combine the soup, sour cream, cottage cheese and cream cheese; cover and process until smooth. Transfer to a large bowl. Stir in the chicken, rice, Monterey Jack cheese, chiles, olives and garlic salt. , Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Just before serving, top with corn chips, lettuce and tomatoes.

Nutrition Facts : Calories 497 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 836mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.

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