Left Over Chicken Casserole Recipes
LEFTOVER FRIED CHICKEN CASSEROLE
I had some fried chicken left over from the night before and wanted to use it in a different way than I normally do. After looking through a church cookbook I was inspired by Lena Brown's chicken casserole. I omitted four of her ingredients and added two of my favorites and that's how this recipe was created. It was so good...
Provided by Bea L.
Categories Casseroles
Time 25m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees. Grease an 8x8 baking dish and set aside. Debone and remove skin from your left over chicken. I used the chicken breasts. You can use fried, baked or whatever chicken you have left over. Dice up into bite-size pieces. Chop up water chestnuts. I used my kitchen shears to do both of these.
- 2. Mix well all ingredients. Pour into prepared dish and bake at 350 for approximately 25 to 30 minutes or until it begins to bubble.
- 3. NOTE: Lena's original recipe called for 1 cup chicken, 2 chopped hard boiled eggs, 1/2 cup celery, which she microwaved briefly, cream of chicken soup and no water chestnuts. I only had cream of mushroom soup, no celery, nor eggs. I thought the water chestnuts would add a bit of crunch so there you go...my own creation. It was so good and I'm sure hers is, too!
LEFT OVER CHICKEN CASSEROLE
This is a great recipe to spruce up leftover night. It's a simple casserole that comes together rather quickly. The premise of the recipe is fuel for many other variations. Follow the formula and clean out the fridge with other meats and veggies, top it differently, add herbs and spices. There's little chance of boring leftovers.
Provided by escripps
Categories < 4 Hours
Time 1h5m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 350 degrees.
- Melt all 4 tablespoons of butter in a medium sauce pan. Take 2 ounces of the melted butter and combine with 1/2 cup of breadcrumbs and mix until all butter is absorbed, set aside. Leave remaining 2 ounces of butter in the sauce pan.
- Sauté the mushrooms and onions in the pan until soft. Add flour and stir, then slowly add milk and stir until thickened. Add peas, salt and pepper. Remove from heat and set aside.
- Microwave diced potatoes for a few minutes to get them started cooking. Add potatoes and chicken into a lightly buttered casserole dish and stir until evenly mixed. Then add the mushroom, onion and pea mixture and stir until evenly mixed.
- Evenly top the casserole with the buttered bread crumbs, then top with the cheddar cheese.
- Place in the oven at 350 degrees for 30 minutes.
Nutrition Facts : Calories 435.7, Fat 24.3, SaturatedFat 14.9, Cholesterol 68.7, Sodium 1032.2, Carbohydrate 39.5, Fiber 5.3, Sugar 6.1, Protein 16.9
GRANDMA'S CHICKEN CASSEROLE
When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.
Provided by By Jessica Walker
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g
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