Janets Chicken Casserole Recipes

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JANET'S CHICKEN CASSEROLE



Janet's Chicken Casserole image

This is a creamy delicious chicken casserole that can be served by itself or with a salad as a complete meal. It is very simple to make and very delicious! Individual servings can be warmed in the microwave as this makes a good size casserole. Enjoy!

Provided by Janet Allison

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 9

Number Of Ingredients 12

¼ cup butter, melted
16 ounces herb-seasoned dry bread stuffing mix
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 ½ cups sour cream
1 (15 ounce) can peas, drained
1 (16 ounce) can sliced carrots, drained
1 pound fresh mushrooms, sliced
1 ½ cups chicken broth
8 skinless, boneless chicken breast halves - cooked
1 (2.25 ounce) package blanched slivered almonds

Steps:

  • In a medium bowl combine the melted butter or margarine and dry stuffing mix. Mix well and set aside. In a large bowl mix together the cream of chicken soup, cream of mushroom soup, mayonnaise and sour cream. Set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • To Layer Casserole: Spread peas, carrots and 1/2 of the mushrooms in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle 1/2 of the stuffing over the vegetable layer and press lightly with hand to compress. Ladle the chicken broth over the stuffing evenly. Next spread 1/2 of the soup mixture evenly over the stuffing. Add the chicken and spread to cover completely. Spread remaining mushrooms over chicken. Pour remaining soup mixture over all and top with remaining stuffing and slivered almonds.
  • Cover dish with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake for another 15 minutes. Remove dish from oven, cover once more with foil and let stand about 20 minutes before cutting into individual pieces and serving. Keep covered in refrigerator.

Nutrition Facts : Calories 803.6 calories, Carbohydrate 58 g, Cholesterol 110.7 mg, Fat 46.7 g, Fiber 5.1 g, Protein 38.5 g, SaturatedFat 14.2 g, Sodium 1923 mg, Sugar 9.1 g

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