Best Classic Scalloped Chicken Recipes

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CLASSIC SCALLOPED CHICKEN WITH CREAMY MUSHROOM SAUCE



Classic Scalloped Chicken With Creamy Mushroom Sauce image

Several generations of cooks have been using this delicious, classic recipe for their family gatherings, pot lucks, church suppers or just family meals. It is a true "comfort food". Cook time does not include cooking the chicken or rice first.

Provided by NoSpringChicken

Categories     Chicken

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

4 cups diced cooked chicken
3 cups soft fine breadcrumbs
1 1/2 cups cooked brown rice or 1 1/2 cups white rice
3/4 cup finely chopped onion
3/4 cup finely chopped celery
1/3 cup finely chopped red bell peppers or 1 (2 ounce) jar diced pimentos
3/4 teaspoon salt
3/4 teaspoon poultry seasoning
1 1/2 cups chicken broth
1 1/2 cups milk
4 eggs, well beaten
1 (10 1/2 ounce) can cream of mushroom soup
1/4 cup milk
1 cup sour cream

Steps:

  • Preheat oven to 350°F.
  • In large bowl, combine all ingredients, except for Creamy Mushroom Sauce.
  • Stir to combine.
  • Spoon into a buttered 9x13 inch baking dish.
  • Bake, uncovered, for 50-60 minutes or until a knife inserted comes out clean.
  • Cut into squares to serve.
  • Creamy Mushroom Sauce: In sauce pan, combine soup, milk and sour cream.
  • Heat through until hot, but do not boil.
  • Spoon over chicken squares.

Nutrition Facts : Calories 332.5, Fat 13.4, SaturatedFat 5.4, Cholesterol 118.9, Sodium 690.1, Carbohydrate 31.1, Fiber 2, Sugar 3, Protein 20.9

CLASSIC SCALLOPED CHICKEN



Classic Scalloped Chicken image

We've got good news! You can stop worrying about what you're having for dinner tonight, because this Classic Scalloped Chicken is the best thing on the menu. There's no need to get jittery because this easy casserole recipe is ready in no time, and totally willing to be a part of your weeknight dinner plans. Get ready for something hot and delicious everyone will love!

Provided by @MakeItYours

Number Of Ingredients 10

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 stick (2 tablespoons) butter, melted
1 3/4 cups chicken broth
1 (12-ounce) jar chicken gravy
8 ounces fresh mushrooms, sliced
1 cup frozen peas
1 (2-ounce) jar diced pimientos, drained
1 1/2 cups instant rice

Steps:

  • Preheat oven to 400 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  • Season chicken with salt and pepper. In a large skillet over medium-high heat, melt butter; sauté chicken 6 to 8 minutes or until no longer pink.
  • Remove from heat and add broth, gravy, mushrooms, peas, pimientos, and rice; mix well. Pour into baking dish, cover with aluminum foil, and bake 30 minutes.
  • Remove from oven, uncover, and stir well. Bake, uncovered, 5 to 10 minutes, or until rice is tender. Serve immediately.

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