Chicken Casserole Recipes

Chicken Casserole

Ingredients:

• 3 cups cooked chicken, diced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can evaporated milk
• 1 can mushrooms, drained
• 1 can chow mein noodles
• 1/4 cup sliced almonds
• 1/4 cup sliced almonds (top)
• 1 cup corn flake crumbs (top)

Directions:

Combine first seven ingredients in baking dish. Sprinkle with 2 topping ingredients. Bake at 350 degrees F for 60 minutes.

By Robin from Washington, IA

Easy Chicken Casserole

Ingredients:

• 3-4 boneless skinless chicken breasts or thighs (leftover cooked chicken can be used, chop or tear into pieces)
• 1 large can cream of chicken soup
• 1 large bag frozen mixed veggies (your choice)
• 1 box any flavor stuffing mix (sometimes I use 2 boxes to make a thicker topping)
• chopped peanuts or cashews (optional)

Directions:

Place breasts or thighs in just enough water to cover. Poach for 15 to 20 minutes. Set aside until slightly cooled enough to handle.

Mix stuffing mix and 1/2 cup very hot water in small bowl. Set aside.

Chop or shred chicken, and stir into bowl with cream of chicken soup. Place in ungreased casserole dish (size will be determined by if you like a deep dish casserole or something thinner - I use a 2 quart casserole dish.)

Sprinkle frozen veggies (no need to thaw) on top of chicken mixture. Sprinkle this with the stuffing mixture.

This will bake in a 350 degree F oven for about 30 minutes or until stuffing mixture is brown. Remove from oven and let sit 5-10 minutes.

Note: I add chopped cashews or peanuts to my stuffing to give it a little crunch, but that is optional especially if you are feeding those with allergies.

Servings: 4-6
Prep Time: 15 - 20 Minutes
Cooking Time: 30 Minutes

Source: I was looking for something relatively quick and easy for a church supper so I just played around with ingredients I had on hand until I got it right. It is a variation of a shepherd's pie.

By Dee from Ocean Isle Beach, NC

Crunchy Chicken Casserole

Ingredients:

• 1/2 cup milk
• 2 cans cream of mushroom soup
• 3 cups cooked, diced chicken
• 1/4 cup minced onion
• 1/4 cup diced celery
• 1 (5 oz.) can water chestnuts
• 1 can chow mein noodles

Directions:

By Robin from Washington, IA

Escalloped Chicken

Ingredients:

• 1 boiled stewing chicken, cut into pieces
• 1/4 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup margarine
• 1 Tbsp. dried sage
• salt and pepper, to taste
• 1 1/2 quart bread cubes
• 1/2 cup flour
• 4 cups chicken broth

Directions:

By Robin from Washington, IA

Cheater's Chicken

Ingredients:

• 4 skinless, boneless breasts of chicken
• 1 (16 oz.) can sauerkraut
• 1 bottle Thousand Island salad dressing
• 6-8 slices Swiss or mozzarella cheese

Directions:

By Robin from Washington, IA

Overnight Chicken

Ingredients:

• 1 pkg. uncooked macaroni
• 2 cups milk
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 can mushrooms
• 1 sm. can or jar of pimento
• 2 cup chicken, diced
• 1 sm. onion, diced
• 1/4 lb. Velveeta cheese, cubed

Directions:

By Robin from Washington, IA

Creamy Chicken Casserole

Ingredients:

• 1 boned chicken
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 cup Minute Rice
• 1 cup water

Directions:

By Robin from Washington, IA

Chicken Salad Casserole

Ingredients:

• 2 1/2 cups cooked, diced chicken
• 2 Tbsp. green onions, chopped
• 1 cup chopped celery
• 3 hard-cooked eggs, chopped
• 1 1/2 cups cooked rice
• 1 can cream of chicken soup
• 3/4 cup mayonnaise
• 1 Tbsp. lemon juice
• buttered bread crumbs

Directions:

By Robin from Washington, IA

Chicken Casserole

Ingredients:

• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1 cup milk
• 1 cup rice, uncooked (NOT Minute Rice)
• 2 frying chickens, cut into pieces

Directions:

By Robin from Washington, IA

Chicken Salad Casserole

Ingredients:

• 3 1/2 cups chicken, cooked and cut in chunks
• 1 can cream of chicken soup
• 1 small jar pimentos, opt.
• 2 cups celery, chopped
• 1 cup mayonnaise
• 1 cup sliced water chestnuts
• 1 tsp. grated onion
• 1 small can mushrooms

Directions:

Mix in 9x13 inch pan. Top with 1 or 2 cups grated cheddar cheese and chow mein noodles. Bake at 325 degrees F for 30 minutes.

By Robin from Washington, IA

Potluck Chicken Casserole

Ingredients

• 1/2 cup mushrooms
• 3 Tbsp. finely chopped onions
• 2 garlic cloves, minced
• 4 Tbsp. butter
• 3 Tbsp. flour
• 1 1/4 cups milk
• 3/4 cup mayonnaise
• 4 cups cooked chicken
• 3 cups cooked rice
• 1 cup chopped celery
• 1 cup frozen peas, thawed
• 2 tsp. lemon juice
• 1 tsp. salt
• 1/2 tsp. pepper
• 3/4 cup coarsely crushed cornflakes

Directions

Saute' mushrooms, onion and garlic in 3 Tbsp. butter until tender. Stir in flour, gradually add milk and bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat and add mayonnaise. Add rest of ingredients, mixing well. Melt 1 Tbsp. butter and toss with cornflake crumbs. Sprinkle over casserole. Bake uncovered at 350 degrees F for 30-35 minutes.

By Robin from Washington, IA

Hot Chicken Salad Casserole

Ingredients:

• 2-3 cup cooked chicken
• 2 cup chopped celery
• 1/2 cup diced onion
• 1/2 cup diced green pepper
• 3/4 cup mayonnaise
• 1 can cream of chicken soup
• 1 can water chestnuts, drained
• 3 boiled eggs, diced
• 1 tsp. lemon juice
• 2 cup potato chips

Directions:

Chicken Casserole

This is a great, inexpensive dish to prepare that the whole family will love.

Approximate Time: 1 hour, 20 minutes for prep and baking

Yield: 4-6 servings

Ingredients:

• 2 cups boned, shredded chicken ($2.00)
• 2 cans cream of chicken soup ($1.80)
• 1/2 lb Velveeta cheese ($2.50)
• 1 can cream of mushroom soup ($.89)
• 4 eggs, hard-boiled ($.70)
• 1 onion ($.60)
• 1 1/2 cup milk
• 1 8oz. box macaroni ($1.19)

Steps:

1. Mix all ingredients together and refrigerate overnight in a greased 9x13 inch pan.
2. Top with crushed potato chips and bake one hour at 350 degrees F.

By Robin

Chinese Vegetables and Chicken

This is a super tasty, quick-to-fix meal the whole family will enjoy!

Approximate Time: 90 minutes

Yield: 12-15 servings

Ingredients:

• 1 large can Chinese vegetables ($2.00)
• 1 can peas ($.89)
• 1 chicken ($4.00)
• 1 can cream of mushroom soup ($.89)
• 1 can cream of chicken soup ($.89)
• 1 can evaporated milk ($1.59)
• 1 large can Chinese noodles ($1.89)
• slivered almonds ($pennies)

Steps:

1. Mix all ingredients together and put in 9x13 inch oiled pan; top with buttered bread crumbs or crushed potato chips and sprinkle on slivered almonds.
2. Bake in 350 degree F oven for 1 hour; let stand 15 minutes before serving.

By Robin

Chicken and Biscuit Casserole

Ingredients

Casserole:

• 2 cups cooked, cubed chicken
• 10-oz cooked broccoli
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 small can sliced mushrooms
• 1/2 cup chopped onion
• 1 cup sour cream
• 1-1/2 tsp. Worcestershire sauce

• 1 cup grated cheddar cheese
• 10-biscuit tin of small refrigerated biscuits

Topping:

• 1 cup sour cream
• 1 egg
• 1 tsp celery seed
• 1/2 tsp salt

Directions

For casserole combine all ingredients except the biscuits and cheddar cheese. Mix well. Bake at 375 degrees for 25-30 minutes or until hot and bubbly. Sprinkle casserole with cheese. Place biscuits around top of casserole.

Mix sour cream, egg, celery seed and salt in small bowl to make topping and pour over casserole. Return to oven and continue baking 25-30 minutes or until golden brown. Fabulous.

By Sandra G.