Best Old Fashioned Chicken Casserole Recipes

OLD FASHIONED CHICKEN CASSEROLE

Steps:

• Mix flour, salt and pepper in a bag, add the chicken and shake to coat well.
• Brown a few pieces at a time in the butter in a skillet.
• Remove to a 3 QT baking dish, reserving the drippings.
• Add the carrots, potatoes and onions to the baking dish.
• Pour the chicken broth over and add the thyme.
• Bake, covered at 350*F for 45 minutes.
• Stir 6 TBs flour into the reserved drippings, adding additional butter if necessary.
• Cook for 6 to 8 minutes or until medium brown, stirring constantly.
• Stir in the milk.
• Cook until thickened, stirring constantly.
• Season to taste with salt, pepper and nutmeg.
• Pour the gravy over the chicken and vegetables and bake uncovered for 25 to 30 minutes longer.
• Garnish with parsley and serve.

OLD-FASHIONED CHICKEN AND NOODLES CASSEROLE/CARRIE SHERIDAN

Steps:

• Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
• Cook egg noodles according to package instructions and drain.
• Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
• Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
• Bake at 350 for 30 minutes.
• Add chicken or vegetable bouillon, if needed, to moisten.
• Let sit 15 minutes.
• You can boil a whole chicken --.
• You can also substitute with canned tuna and use MORGA or Better Than Bouillon bouillon base.

OLD-FASHIONED CHICKEN AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 375*. Bring 2 2/3 c. lightly salted water to a boil in a covered medium-sized saucepan. Add the rice, cover and reduce the heat to low. Simmer until the rice is tender, about 20 minutes. Defrost the chicken.
• 2. Heat the oil in a 10" or large skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Continue to cook, stirring occasionally, while you cut the chicken into bite-sized chunks. Add the chicken to the skillet as you cut and cook stirring frequently, until it turns white on the outside, about 4 minutes.
• 3. While the chicken cooks, cut the celery into bite-sized pieces and set aside. Add the celery to the skillet and cook, stirring occasionally, until tender, about 2 minutes. Remove the skillet from the heat and set aside.
• 4. Spray a 13"x9" glass or ceramic baking dish with cooking oil spray. Pour the cream of mushroom soup and the milk into the dish and stir gently until they are thoroughly mixed. Add the chicken-veggie mix and sprinkle with black pepper, garlic powder, and basil. Stir until the mixture is well combined. Set aside.
• 5. Place the butter in microwave safe bowl. Melt butter. Place the cornflakes in a 1 pint or large resealable plastic bag. Seal the bag and crush cornflakes and cover with the butter. Set aside.
• 6. When the rice is done, stir it into the chicken mixture in the baking dish, making sure the rice is evenly coated with sauce. Use the back of the spoon, spread the mixture evenly in the dish. Sprinkle the buttered cornflakes evenly over the ingredients. Bake uncovered until the mixture is bubbling at the edges and the top is lightly browned, about 30 minutes.

OLD FASHIONED CHICKEN & BROCCOLI CASSEROLE

Steps:

• 1.)Trim broccoli and steam.(Do not over cook)Cover bottom of casserole dish with broccoli and place chicken torn into large chunks on top. 2.) Mix soup, lemon juice, mayonnaise.curry powder and pepper in bowl and mix-pour over chicken. 3.)Sprinkle cheese on top. Cover and bake at 375 for 30 mnutes.

OLD-FASHIONED CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 375*. Bring 2 2/3 c. lightly salted water to a boil in a covered medium-sized saucepan. Add the rice, cover and reduce the heat to low. Simmer until the rice is tender, about 20 minutes. Defrost chicken. Heat the oil in a 10" or larger skillet over medium heat. Peel and coursely chop the onion, add it to the skillet as you chop. Continue to cook, stirring occassionally, while you cut the chicken into bite sized chunks. Add the chicken to the skillet as you cut and cook, stirring frequently, until it turn white on the outside, about 4 minutes. While the chicken cooks, cut the celery into bite sized pieces and set aside. Add the celery to the skillet and cook, stirring occassionally, until tender, about 2 minutes. Remove the skillet from the heat and set aside. Spray a 13X9" glass or ceramic baking dish with cooking oil spray. Pour the cream of mushroom soup and the milk into the dish and stir gently until they are thoroughly mixed. Add the chicken-veggie mix and sprinkle with black pepper, garlic powder, and basil. Stir until the mixture is well combined. Set aside. Plae the butter in a microwave safe bowl. Melt butter. Place the cornflakes in a 1 pint or large zipper top plastic bag, seal the bag, and crush cornflakes and cover with butter. Set aside. When the rice is done, stir it into the chicken mixture in the baking dish, making sure the rice is evenly coated with sauce. Use the back of the spoon, spread the mixture evenly in the dish. Sprinkle with buttered cornflakes evenly over ingredients. Bake uncovered until the mixture is bubbling at the edges and the top is lightly browned, about 30 minutes.

OLD FASHIONED CHICKEN CASSEROLE

Steps:

• Heat oven to 400. Lightly spray a 9" x 13" casserole dish w/ cooking spray. In lg bowl, combine all ingredients, except chips and 1/2 cup cheese. Mix well.
• Soopn into casserole dish. Top w/ chips and 1/2 cup cheese. Bake 20-30 mins, or until hot and bubbly.

OLD FASHIONED CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Butter or spray a 2 quart casserole dish; set aside. Cook the noodles al dente, about 1 minute less than the package directions, drain and set aside. In a large skillet, melt the butter. Add the celery and onion and cook until soft. Add the mushrooms and cook down, or if using canned, drain and add, warming through.
• Whisk together the milk and cornstarch until well blended. Stir into the vegetable mixture and bring to a boil; reduce heat and simmer several minutes, until thickened. Stir in the salt, pepper, poultry seasoning and thyme. Add the chicken and noodles and mix; stir in reserved broth as needed to moisten. Turn out into the buttered casserole dish.
• Combine bread crumbs and melted butter and sprinkle on the top of the casserole. Bake uncovered at 350 degrees for about 20 to 25 minutes, or until bubbly and heated through.
• Cook's Notes: Use dark meat or mixed chicken if possible. A deli rotisserie chicken makes for an easy job of this, but if you cook your own chicken reserve the broth to use here. One whole chicken will yield between 3 and 4 cups of cooked chicken.
• May substitute one can of condensed cream of mushroom soup and one can of condensed cream of chicken (okay to use reduced sodium or healthy versions), plus 1/2 cup of sour cream, for the homemade sauce. Omit the cornstarch and chicken broth, and reduce the milk to about 1/2 cup or enough to moisten the casserole. Great with add-ins such as 1/2 cup of shredded cheese, and/or 1 to 2 cups of vegetables, including broccoli, peas, carrots, mixed veggies, or any combination. Sliced almonds or chopped pecans are a nice add-in and give a little crunch. Top with fried onion (like French's) instead of bread or cracker crumbs.
• Source: http://deepsouthdish.com