Best Cream Of Chicken Casserole With Veggies Recipes

EASY CREAMY CHICKEN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
• Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
• Bake in the preheated oven until bubbly, 25 to 30 minutes.

CREAM OF CHICKEN CASSEROLE WITH VEGGIES

Steps:

• Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
• Place chicken in 13x9-inch baking dish. Mix soup and vegetables; spoon over chicken. Top with prepared stuffing.
• Bake 30 minutes or until chicken is cooked through.

CREAMY CHICKEN AND VEGGIES CASSEROLE

Steps:

• Gather the ingredients.
• In heavy saucepan, cook onion in olive oil over medium heat until tender.
• Add flour; cook and stir 3 minutes.
• Add 1 teaspoon thyme leaves and milk; cook and stir until thick.
• Remove from heat and add Alfredo sauce, chicken, 1 1/4 cups Cheddar or Havarti cheese, 1/3 cup Parmesan cheese, and the frozen vegetables; stir gently.
• Place in a 2 1/2-quart casserole. Cover and refrigerate 8 to 24 hours.
• When ready to eat, preheat oven to 375 F.
• Place casserole, covered, in oven and bake for 25 to 30 minutes until warm.
• Meanwhile, in small bowl combine flour, 1/2 teaspoon dried thyme leaves, baking powder, 1/4 cup butter, 1/2 cup Cheddar or havarti cheese, Parmesan cheese, and egg and mix with a fork until crumbly.
• Uncover casserole and crumble this topping evenly over the top.
• Bake for 20 to 30 minutes longer, until filling bubbles and the topping is golden brown and crisp.

CHICKEN VEGETABLE CASSEROLE

Steps:

• In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

CREAMY CHICKEN-VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
• Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

EASIEST CHICKEN RICE & VEGGIE CASSEROLE

Steps:

• In a baking dish, mix together everything except the chicken.
• Place chicken on top. Sprinkle with additional paprika and pepper if desired.
• Bake uncovered at 375 for 1 hour.

CREAM OF CHICKEN CASSEROLE

Steps:

• Boil chicken breasts until fully cooked (after cooking, cube, shred, or leave whole).
• Put in casserole dish and set aside.
• Mix soup, mayonnaise, and cheese together.
• Pour over chicken.
• Bake at 350°F for 20 to 30 minutes (until hot).
• Sprinkle with lemon juice during last 5 minutes of baking.