Quick And Easy Chicken And Chips Casserole Recipes

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

QUICK AND EASY CHICKEN AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Grease a medium-size casserole dish.
• Mix the first 6 ingredients in a bowl.
• Add the uncooked rice to the soup mixture; mix until combined.
• Transfer the soup/rice mixture to the casserole then spread out in the dish.
• Place the chicken on top of the mixture.
• Sprinkle with the dry onion soup.
• Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
• Allow to stand for 10 mins before serving.
• Delicious!

QUICK CHICKEN CASSEROLE

Steps:

• Gather the ingredients.
• Heat a large oven-proof casserole over a medium heat being careful not to make it too hot or the oil will smoke.
• Add the oil to the casserole and raise the heat slightly until hot but again, not smoking. Add 4 of the chicken thighs and turn the thighs constantly in the hot oil until browned all over. Remove from the pan, place on kitchen towel to drain and keep to one side. Repeat this with the remaining 4 thighs.
• Once the thighs are browned, to the hot pan add the quartered shallots, sliced carrots, sliced mushrooms, and the quartered potatoes. Stir thoroughly to make sure all the vegetables are covered with the oil.
• Return the browned chicken thighs to the casserole, pour over the chicken stock over. Cover the casserole with a tight-fitting lid and cook for 20 minutes on medium heat. The casserole should be bubbling but not boiling fiercely.
• Add the parsley and olives, cover again with the lid and cook for a further 15 minutes or until the potatoes are tender. when pierced with a sharp knife.
• Remove from the heat the casserole from the heat, stir in the cream, garnish with the parsley leaves and serve.
• The casserole has plenty of vegetables already within the dish, so serving more is not necessary. Crusty bread though is a must for mopping up the lovely juices.

EASY CHICKEN RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
• Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

POTATO CHIP CASSEROLE RECIPE WITHOUT CANNED SOUP

Steps:

• Combine the first five ingredients plus 2-1/2 cups milk in a medium bowl, a blender, or a food processor. Mix or process until smooth.
• Pour cream mixture into a large skillet and heat until thickened. Alternatively, cook in a microwave for 6-8 minutes until thickened, stirring a couple of times while cooking.
• Whisk sour cream into the sauce until smooth. Stir in chicken and remaining 1/2 cup of milk. Season with pepper.
• Crush chips and layer half of them on the bottom of a 2-quart casserole dish. Distribute creamed chicken on top of the chip layer, then cover chicken with remaining chips. Sprinkle cheese over the top chip layer.
• Bake at 350 degrees F for 30-40 minutes until bubbly. If chips start to brown too much, lay a piece of foil over the top but don't seal. You want the chips to be crispy.

QUICK AND EASY CHICKEN AND CHIPS CASSEROLE

Steps:

• Combine chicken, soup, sour cream, and picante sauce, mixing well.
• Spoon 1/2 mixture into lightly greased 2-quart round casserole dish.
• Sprinkle 1/2 of cheese over first layer.
• Add 1/2 of the crushed corn chips.
• Repeat a second layer by adding the rest of the chicken mixture, cheese and then the rest of the chips.
• Bake, uncovered at 350 degrees Fahrenheit for 20-25 minutes.