Best Crispy Creamy Chicken Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY CREAMY CHICKEN CASSEROLE



Easy Creamy Chicken Casserole image

This easy creamy chicken casserole is my mother's recipe and a family favorite. It's one of our comfort foods and regular easy recipes to make through a busy week. Can easily be prepared in advance, then popped in the oven for a nice hot meal. If making for the first time, add half of the sour cream and taste first. Add more if desired, tasting as you go, to reach desired flavor. Serve over cooked white rice.

Provided by Kristen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, melted
4 cups water
1 (32 fluid ounce) container chicken stock
salt and ground black pepper to taste
3 skinless, boneless chicken breast halves, cubed
1 (24 ounce) container sour cream, or to taste
1 (26 ounce) can condensed cream of chicken soup

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.

Nutrition Facts : Calories 549.9 calories, Carbohydrate 25.3 g, Cholesterol 100.8 mg, Fat 41.5 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 20.7 g, Sodium 1544.6 mg, Sugar 2.3 g

CHICKEN CASSEROLE



Chicken Casserole image

The original old family recipe for this chicken casserole called for the sauce to be made from scratch. Through the years, I developed this version that takes less time to prepare and still tastes great. It's an attractive main dish. -Ruth Van Dyke, Traverse City, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4-6 servings.

Number Of Ingredients 14

1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter
2 cups cubed cooked chicken
1 jar (4-1/2 ounces) sliced mushrooms, drained
6 pimiento-stuffed olives, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
5 cups cooked wide egg noodles
TOPPING:
1/2 cup cornflake crumbs
1/4 cup shredded cheddar cheese
2 tablespoons butter, melted

Steps:

  • In a large skillet, saute the celery, onion and green pepper in butter. Remove from the heat; stir in the chicken, mushrooms, olives, soup, milk and noodles. , Transfer to a 2-qt. baking dish. Cover and bake at 325° for 25 minutes. Meanwhile, combine topping ingredients. Sprinkle around edge of casserole; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 416 calories, Fat 20g fat (9g saturated fat), Cholesterol 101mg cholesterol, Sodium 775mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

CRISPY CREAMY CHICKEN CASSEROLE



Crispy Creamy Chicken Casserole image

This is a heavy, comfort dish with strong flavors. It tastes best after it is allowed to cool out of the oven, and makes excellent leftovers.

Provided by Monica H

Categories     Casseroles

Time 2h

Number Of Ingredients 22

3 chicken breasts
1 head of cauliflower
1 medium yellow onion
2 stalk(s) broccoli
4 stalk(s) celery
1 1/2 c matchstick carrots
1 jalapeno
7 + Tbsp olive oil, divided
1 Tbsp worcestershire sauce
1 Tbsp seasoned salt (i used vegeta)
1 Tbsp pepper
1 Tbsp paprika (hot - optional)
1 Tbsp adobo powder
SAUCE (THE CREAMY)
1/2 c chicken broth
4 oz cream cheese
1 c pepperjack cheese
1 c cheddar cheese
1 c whole milk
CRUNCHY TOPPING (THE CRISPY)
1 1/2 c panko bread crumbs or regular breadcrumbs
3 Tbsp unsalted butter

Steps:

  • 1. Wash and dry chicken. Cut into pieces which are a little bigger than bite size. Add all spices and mix.
  • 2. Toss chicken into large plastic sealed bag. Add one tablespoon olive oil and one tablespoon Worcestershire sauce. Seal bag and work it with your hands, ensuring all the chicken is coated. Marinate in fridge for at least 3 hours.
  • 3. Chop broccoli, celery and onion into bite-size pieces. Mince jalapeno. Keep jalapeno seeds and white veins if you want this spicy!
  • 4. Chop cauliflower. In batches, pulse in blender or food processor until cauliflower resembles tiny pieces of rice.
  • 5. Saute all veggies except for cauliflower, in 2 Tbs olive oil, for 10 minutes or until they are softened but not mushy. When done, transfer to a large bowl.
  • 6. In same pan, saute cauliflower in 2 Tbs olive oil until just slightly browned.
  • 7. Add cauliflower to bowl with sauteed veggies. Wipe pan clean of any leftover cauliflower bits.
  • 8. In the same pan, saute chicken pieces in 2 Tbs olive oil (you may need to add more as you go) until outside of chicken is slightly browned, about 2-3 minutes each side. Don't cook chicken all the way through. Also, do this in batches to not overcrowd the chicken.
  • 9. Add chicken to big bowl with veggies. Set heat under same pan to low and deglaze pan with the broth.
  • 10. Add all sauce ingredients to the pan and stir to combine. At this point...preheat oven to 375. Cover pan and stir every few minutes until sauce is smooth.
  • 11. Stir sauce every few minutes until it is smooth. Turn off heat.
  • 12. In a separate, small saucepan, melt butter on low heat.
  • 13. Add breadcrumbs and stir to coat them in butter. Leave heat on for about 30 seconds and then turn it off. You want the breadcrumbs coated in butter and just a tad crispy. Set to the side.
  • 14. I opted to make this dish in 2 round pans (easier to store in fridge). Mix your chicken and veggies, and then pour into pan(s).
  • 15. Equally distribute cheese sauce over the top. Use knife or spatula to cut into chicken and veggies, to ensure cheese has a place to seep into (but don't mix it all together).
  • 16. Bake covered for 30 minutes.
  • 17. After 30 minutes, take off tops and spread on the panko coating (I forgot to snap a pic when I did this so here is a pic right after I did this, and had already put chicken back in the oven). Bake UNCOVERED for 15-20 minutes until topping is browned.
  • 18. Take out of the oven and leave partially uncovered; let stand for 15 minutes to cool. Enjoy!

CREAMY CHICKEN CORDON BLEU CASSEROLE



Creamy Chicken Cordon Bleu Casserole image

This is a second version of another member's yummy casserole. It has all the creamy and wonderful flavor of chicken cordon bleu with a little of the fat and hassle removed.

Provided by Felicia

Categories     Main Dish Recipes     Chicken     Chicken Cordon Bleu Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 (8 ounce) package wide egg noodles
2 cups chopped cooked chicken breast
8 ounces cooked ham, cubed
8 ounces Swiss cheese, cubed
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)
½ cup 2% milk
½ cup light sour cream
2 tablespoons butter
⅓ cup seasoned bread crumbs
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to the prepared casserole dish; top with chicken, ham, and Swiss cheese.
  • Mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
  • Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. Sprinkle bread crumb mixture over casserole.
  • Bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. Allow casserole to cool for 10 minutes before serving.

Nutrition Facts : Calories 455.4 calories, Carbohydrate 29.9 g, Cholesterol 110 mg, Fat 23.6 g, Fiber 1.4 g, Protein 29.5 g, SaturatedFat 11.9 g, Sodium 687.2 mg, Sugar 2.6 g

Related Topics