CHICKEN AND DRESSING CASSEROLE
Steps:
- Gather ingredients.
- Heat the oven to 350 F. Butter a 2- to 2 1/2-quart baking dish or spray it with nonstick cooking spray.
- Combine cream of mushroom soup, cream of celery soup, and chicken broth. Add the diced chicken.
- In another bowl, combine the melted butter with the stuffing mix to make the dressing.
- Add the dressing to the chicken mixture and stir to blend.
- Spoon everything into the prepared casserole dish and bake it for 30 to 40 minutes or until the top turns golden brown.
- Top with 1 cup of shredded cheese during the last 5 minutes, if desired.
- Serve and enjoy.
Nutrition Facts : Calories 436 kcal, Carbohydrate 14 g, Cholesterol 114 mg, Fiber 1 g, Protein 20 g, SaturatedFat 14 g, Sodium 1122 mg, Sugar 3 g, Fat 33 g, ServingSize 6 Servings, UnsaturatedFat 0 g
CHICKEN A LA KING CASSEROLE WITH NOODLES
Steps:
- Gather the ingredients.
- Heat the oven to 375 F. Lightly butter a 2-quart baking dish or spray it with nonstick cooking spray.
- Put about 2 to 2 1/2 quarts of water in a large saucepan with 2 teaspoons of salt. Place the saucepan over high heat and bring the water to a boil. Add the noodles and reduce the heat to medium. Boil the noodles following the package directions.
- Drain well and transfer them to a large bowl. Set aside.
- In the same saucepan, combine the celery with the condensed soup and evaporated milk or light cream; simmer over low heat for about 5 to 7 minutes.
- Add the pimientos, diced cooked chicken, and cheese. Continue cooking, stirring, until the cheese has melted.
- Pour the sauce over the noodles and stir until well combined.
- Spoon the chicken and noodle mixture into the prepared baking dish. Sprinkle with the toasted almonds, if using.
- Combine the fresh breadcrumbs with the melted butter. Stir with a fork until the crumbs are well coated with butter.
- Sprinkle the crumbs evenly over the casserole.
- Bake the casserole in the preheated oven for 25 to 35 minutes, or until the breadcrumb topping is browned.
Nutrition Facts : Calories 415 kcal, Carbohydrate 27 g, Cholesterol 90 mg, Fiber 2 g, Protein 21 g, SaturatedFat 11 g, Sodium 989 mg, Sugar 3 g, Fat 24 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
BROCCOLI CHICKEN DIVAN
A quick and easy chicken and broccoli dish that all will love!
Provided by TERRY C
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
- Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
- Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 12.2 g, Cholesterol 44.3 mg, Fat 8.5 g, Fiber 2.5 g, Protein 15.5 g, SaturatedFat 4.2 g, Sodium 440.2 mg, Sugar 3.3 g
CHICKEN DIANE STYLE
Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy/chicken broth mixture. Simmer all together and smile!
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 6
Number Of Ingredients 11
Steps:
- Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
- In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).
Nutrition Facts : Calories 234.7 calories, Carbohydrate 6.5 g, Cholesterol 91.3 mg, Fat 2.3 g, Fiber 1.4 g, Protein 38.1 g, SaturatedFat 0.6 g, Sodium 425.4 mg, Sugar 2.4 g
CHICKEN DIANE
In this classic dish, a luscious sauce of lemon juice, Dijon mustard and green onions ideally complements tender chicken breasts that are browned to a golden perfection on the stovetop.-Elissa Armbruster, Medford, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a thermometer reaches 170°., In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken.
Nutrition Facts : Calories 169 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 490mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
CHICKEN, BACON, AND DRIED BEEF CASSEROLE
Steps:
- Gather the ingredients and heat the oven to 300 F/150 C/Gas 2.
- Wrap 1 strip of bacon around a chicken breast half. Repeat with the remaining halves.
- Line a large, lightly buttered casserole or baking dish with the dried beef.
- Place the 8 chicken breast halves on the chipped beef in the casserole dish.
- In a bowl, stir together the sour cream and soup until well blended; pour over the chicken.
- Sprinkle lightly with freshly ground black pepper.
- Bake slowly, at 300 F for 2 hours, or until chicken is cooked and bacon is crispy.
- Serve and enjoy.
Nutrition Facts : Calories 288 kcal, Carbohydrate 3 g, Cholesterol 119 mg, Fiber 0 g, Protein 43 g, SaturatedFat 3 g, Sodium 533 mg, Sugar 1 g, Fat 10 g, ServingSize Serves 8, UnsaturatedFat 0 g
DIANA'S CHICKEN CASSEROLE
When my dad passed away, someone brought this to the house. My son loved this so much, I was glad to be able to get the recipe.
Provided by nancyal
Categories Chicken
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put the chicken breasts in a 9x13 inch glass baking dish.
- Put a slice of Lorraine cheese on each piece of chicken.
- Mix the soup, water and stuffing together (I add only as much stuffing as I think it needs- I don't always add the whole bag as I',m afraid it will be dry. Usually I add about 3/4 of the bag.) Pour the stuffing mixture over the chicken.
- Melt the stick of butter and drizzle over the top.
- Bake, uncovered, for 1 hour at 375 degrees F.
- I like the onion and sage stuffing myself and this is what i used.
DIANE'S CHICKEN DISH
This has been a family favorite of ours for many years and is a sure way to make sure my teenage girls make it to the dinner table. Worth any prep time! Serve over rice. If your family are hearty eaters like mine, this will only serve 4.
Provided by Di
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
- Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
- Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 8.5 g, Cholesterol 83.7 mg, Fat 25.1 g, Fiber 2.3 g, Protein 26.9 g, SaturatedFat 10.9 g, Sodium 831.6 mg, Sugar 4.4 g
GRANDMA DEANA'S CHICKEN CASSEROLE
A very simple, yet very much requested recipe I remember my mom making many, many times growing up. Still one of my favorites today.
Provided by Queen Puff
Categories One Dish Meal
Time 1h
Yield 8 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 400 degrees.
- Mix stuffing, cream of chicken soup, 1/2 stick of butter and chicken broth in a large bowl.
- Even though not listed in the ingredients, I like to add 1 teaspoon of Paula Deen's Seasoning Mix (Recipe# 57340).
- Add a layer of the mix to a casserole dish, then a layer of chicken.
- Repeat layers until all is used.
- Bake 45 minutes.
Nutrition Facts : Calories 247.8, Fat 9.6, SaturatedFat 4.7, Cholesterol 44.2, Sodium 866.9, Carbohydrate 24.4, Fiber 0.9, Sugar 2.6, Protein 14.9
DIANA'S CHICKEN CASSEROLE
Steps:
- Preheat Oven to 350°F. Cook and cube chicken breasts and set aside. Spray the bottom and sides of a 9 x 12 inch dish with cooking spray. Spread crushed crackers on bottom of baking dish (reserve 3/4 cups for top). Place cooked cubed chicken over crackers.
- Mix together soup, cream cheese, butter and chicken broth in as medium pan over medium low heat until warm and blended. Pour warm blended mixture over the cubed chicken. Sprinkle with a few cracker crumbs (about 3/4 cup) on top.
- Bake for 25 to 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN AND POTATO CASSEROLE
This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.
Provided by kimw37
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
- Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g
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