Best Golden Chicken Casserole Recipes

GOLDEN MUSHROOM CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350° Fahrenheit.
• Grease 8x9 casserole dish (I spray mine w/Pam cooking spray).
• Finely chop onion and spread on bottom of casserole dish.
• Pour rice over onion.
• Mix golden mushroom soup with 1/2 can of water (it will be lumpy).
• Pour most of the soup mixture over the rice and onions but save some soup mixture for later.
• Season chicken with pepper.
• Place chicken over rice and pour the rest of the soup mixture on top.
• Cover with foil and bake for approximately 1 hour and 10 minutes or until chicken is done.
• You may need to stir the rice while cooking to make sure the soup mixture is distributed evenly.

GOLDEN CHICKEN CASSEROLE

Steps:

• Combine the soups, water and salt; mix well. In a greased 13x9-in. baking dish, layer a third of the soup mixture, half of the Tater Tots, half of the vegetables and half of the chicken. Repeat layers. Top with remaining soup mixture. Sprinkle with cheese. , Cover and bake at 350° for 60-70 minutes or until bubbly. Uncover; bake 5-10 minutes longer or until browned and heated through.

GOLDEN CHICKEN SPAGHETTI CASSEROLE

Steps:

• Dice pepper, mushrooms and onion.
• Sauté all vegetable in oil.
• Boil spaghetti for 7 minutes and drain.
• Combine everything except cheese with spaghetti.
• Pour half of mixture into a greased casserole dish.
• Cover with one cup of cheese.
• Pour in the remaining mixture.
• Cover with second cup of cheese.
• Bake at 350°F for 25 minutes.

EILEEN'S GOLDEN CHICKEN NOODLE CASSEROLE

Steps:

• Heat oil in large skillet. Sauté chicken for 3 - 4 minutes at medium-high heat.
• Add garlic, onion, red pepper and carrots; sauté until chicken is no longer pink. Stir in both soups, peas, mushrooms and milk. Turn heat down; cover and simmer for 10 minutes.
• Meanwhile cook noodles (remove from the water 2 minutes early); drain and toss with butter; set aside.
• Add wine, onion powder, salt and pepper to the chicken and simmer uncovered for 5 minutes. Mix in noodles and heat through. Mixture should be moist and creamy.
• * If you find that the casserole is a bit dry, add equal amounts of milk and water until moist. Start with ½ cup (¼ cup milk & ¼ cup water) mixture adding more if needed.
• * The recipe can be made a day ahead and refrigerated EXCEPT for the noodles which can be quickly cooked and added to the chicken/soup mixture.
• * When doubling the recipe, INSTEAD of one of the cans of Cream of Chicken soup use one can of Creamy Chicken Mushroom soup in it's place.
• * If using fresh mushrooms slice (or quarter) them and add when onion is sautéing.

GOLDEN MEXICAN CHICKEN CASSEROLE

Steps:

• Grease a 9x13 casserole and line it with tortillas that have been moistened with chicken broth.
• Lay deboned chicken on top of tortillas. Cover with onions, peppers and mushrooms.
• Mix soups together with hot sauce and pour over other ingredients in pan.
• Cover with shredded cheese.
• Bake at 350 degrees for 25 to 30 minutes, until bubbly and done.