Best Graces Chicken Casserole Recipes

MAMAW'S CHICKEN AND RICE CASSEROLE

Mamaw's Chicken and Rice Casserole image

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

GRACE'S CHICKEN CASSEROLE

Grace's Chicken Casserole image

This is a real "artery choker," BUT very TASTY! My beloved mom-in-law Grace, made this often on Sundays - kind of a Thanksgiving meal,all-in-one.After she passed, I found this written down everywhere in her recipe files. I think it originated from an Illinois newspaper from the 50's or early 60's - can't be sure.Definitely not a low-fat meal, but for the 3 of us it makes leftovers - great either warmed up,or cold - and I DO NOT make this every week - it's a "treat". And make sure you bake it long enough for the egg mixture to "set." That is key...

Provided by HEP MEP

Categories Chicken

Time 3h

Yield 1 9x13 casserole, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 (14 ounce) package cubed sage and onion seasoned stuffing mix
4 -6 bone-in chicken breasts, depending on size
3/4 cup butter, divided, for stuffing and sauce
1/2 cup flour
1/4 teaspoon salt
1 dash ground pepper
4 cups chicken broth, saved from boiling the breasts
6 slightly beaten eggs
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk, for mushroom soup sauce

Steps:

Boil chicken breasts for 50 minutes, or until cooked through.
Place on a platter to cool, and reserve broth.
Prepare stuffing mix according to package directions.
Spread in a 9x13 baking dish.
When chicken cools,remove skin and tear into medium strips.
Layer on prepared stuffing.
In a 2 quart.
saucepan,melt remaining 1 stick of butter;blend in flour and seasonings with a whisk,about 3 minutes.
Add reserved broth slowly,and cook and stir until mixture thickens.
Stir a small amount of the hot mixture into the beaten eggs,then pour the eggs into the hot mixture,and pour over the chicken and stuffing.
Bake in a 325 oven for 1 hour,or until knife inserted in the center comes out clean.
Let stand at least 5 minutes before serving.
Serve with mushroom sauce.