Chicken Casserole Recipes

Chicken Casserole I

Ingredients

• 2 cups boned chicken
• 2 cups macaroni (uncooked)
• 2 cups broth or milk
• 1 can mushroom soup
• 2 Tbsp. chopped pimento
• 1/2 lb. Velveeta cheese

Directions

Mix all ingredients together and put in a covered 9x13 inch baking dish. Let set overnight, then bake for 1 hour at 350 degrees.

By Robin

Chicken Casserole II

My friend gave me this recipe and it is great especially for college students like myself.

Cook chicken then cut it into bite size cubes. Chop celery sticks into bite size cubes, and mix the chicken and celery cubes with a cup of mayonnaise and a cup of shredded cheddar cheese (you will probably use more then a cup for a couple servings). Place the mixture into a baking pan and put another thin layer of shredded cheddar cheese on top and crumble a bag of potato chips and put them on top. bake in the oven at 350 until the cheese is melted! Then you are ready to eat.

By Mary

Chicken Casserole III

Ingredients

• 1 chicken cooked, cooled, diced
• 1 package egg noodles, cooked
• 1 small jar pimento (opt.)
• 3 hard boiled eggs
• 1 package peas, cooked
• 1 can cream of chicken soup
• 4 Tbsp. margarine
• 5 Tbsp. flour
• 1 cup cheese - cubed
• 2 cups chicken broth
• bread cubes

Directions

Cook noodles and combine with chicken, cut up eggs, peas, pimento, soup. Make a white sauce of butter, flour, chicken broth and cheese. Add to chicken noodle mixture. Top with bread cubes that have been coated with melted margarine. Bake in greased casserole or 9x13 pan for 1 hour at 325 degrees F .

By Robin from Washington, IA

Chicken Casserole IV

Ingredients

• 1 cup uncooked macaroni
• 2 cans cream of chicken soup
• 1 cup milk (mix with soup)
• 2 hard cooked eggs
• 1/4 cup grated cheese
• 2 cup cooked and diced chicken

Directions

Mix all ingredients together; put in a greased casserole. Refrigerate overnight. Take from fridge 2 hours before baking and let set at room temperature. Bake at 325 degrees F for approximately 1 hour. Small recipe - use pan approximately 8x8.

By Robin from Washington, IA

Chicken Casserole V

Ingredients

• 1 1/2 cup minute rice (uncooked)
• 1 package Lipton onion soup mix
• 1 can cream of celery soup
• 1 1/2 cup milk
• 1 can cream of mushroom soup
• 1 chicken, cut up

Directions

Mix together and put in 9x13 inch cake pan. Lay chicken on top. Sprinkle Lipton onion soup mix over top. Cover with foil and bake at 350 degrees F for 1 hour.

By Robin from Washington, IA

Chicken Casserole VI

Ingredients

• 4 cups diced chicken
• 4 cups chicken broth
• 1 1/2 cups diced celery
• 1 1/2 cups diced cheese
• 1 large onion, diced
• 2 eggs
• 1 can mushroom soup
• 4 cups Ritz cracker crumbs
• 1/2 tsp. pepper
• 2 tsp. salt

Directions

Combine all ingredients, except 1 cup crumbs saved to sprinkle on top of casserole. Bake 45 minutes or so in a 350 degrees F oven.

By Robin from Washington, IA

Chicken Casserole VII

Ingredients

• 2 cups chicken, cooked and cut up
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1 can mushroom soup
• 1 cup chicken stock
• 1 cup uncooked rice
• 1 cup water
• 1 Tbsp. soy sauce

Directions

By Robin from Washington, IA

Chicken Casserole VIII

Ingredients

• 4 chicken breasts
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. butter
• 1/2 tsp. garlic salt
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 can water
• 1 package stuffing mix

Instructions

Add chicken, salt, pepper and garlic salt and butter. Cook until tender. Bone chicken; save 2 cups broth. Mix the soups and water. Place chicken in a 2 1/2 qt. saucepan; add soup mixture. Mix an 8 oz. package of stuffing mix with 2 cups of chicken broth. Spread over chicken and soup mixture. Bake at 350 degrees F for 45 minutes, uncovered.

By Robin from Washington, IA

Chicken Casserole IX

Ingredients

• 1 pkg. frozen chopped broccoli (10 oz.)
• 1 cup instant rice
• 1 cup diced cooked chicken
• 1 can cream of mushroom soup
• 1 cup milk
• 1 cup grated cheddar cheese
• 1 medium onion, chopped

Directions

To Prepare in Microwave:

Place frozen vegetable in 1 1/2 qt. nonmetal baking dish. Cook at high power for 2 minutes to partially thaw. Stir in rice, chicken, soup, milk, half the cheese and the onion. Cook 6 minutes. Stir, sprinkle with remaining cheese and cook 5 minutes longer.

By Robin from Washington, IA

Chicken Casserole X

Ingredients

• 4 cups bite-size cooked chicken
• 2 cups chopped celery (bite-size)
• 2 cans sliced water chestnuts (8oz. each)
• 2 cups cooked rice
• 2 cans cream of chicken soup, undiluted
• 1 1/2 cups mayonnaise
• 2 tsp. chopped onion
• 2 tsp. lemon juice
• 2 tsp. salt

Directions

By Robin from Washington, IA