Best Pats 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

PAT'S CHICKEN CASSEROLE

Pat's Chicken Casserole image

This is a good recipe to serve at a hot buffet lunch or church dinner. Great at showers too!

Provided by Pat Duran @kitchenChatter

Categories Chicken

Number Of Ingredients 7

Ingredients

4 large chicken breasts, cooked and diced bite size
10 ounce(s) can cream of mushroom soup, undiluted
10 ounce(s) can cream of chicken soup. undiluted
1 pint(s) dairy sour cream
1 package(s) dry onion soup mix
1 box(es) stove top stuffing mix, prepared
1/2 cup(s) cheddar cheese, shredded

Steps:

Place chicken pieces in a sprayed 9x13-inch baking pan or casserole dish. Combine soups,sour cream and dry soup mix; pour over chicken. Prepare stuffing according to package directions and place evenly over chicken mixture. Bake at 350^ for 35 minutes covered and remove from oven and sprinkle with cheese and return to oven uncovered for 10-15 minutes to melt cheese and brown topping.

PAT'S ALMOND CHICKEN CASSEROLE

Pat's Almond Chicken Casserole image

Categories Chicken Bake Almond

Yield serves 8-10

Number Of Ingredients 9

Ingredients

8 boneless chicken breast halves
One 2 1/4-ounce package sliced almonds
One 10 3/4-ounce can cream of celery soup
One 10 3/4-ounce can cream of chicken soup
One 10 3/4-ounce can cream of mushroom soup
1 cup sour cream
1/2 cup chopped celery
3 tubes Ritz Crackers, crushed
3/4 cup (1 1/2 sticks) melted butter

Steps:

Place the chicken in a large, deep skillet and add water to cover. Cook over medium heat for 30 minutes, or until tender.
Meanwhile, place the almonds in a shallow pan and toast in a 300-degree oven for 5 minutes, or until pale golden brown. Watch closely-almonds can scorch quickly. Tip the almonds into a plate and set aside.
Drain and cool the chicken and tear it into bite-size pieces. Put the chicken in a large bowl and add the three cans of soup, the sour cream, and the celery; mix well. Spread the chicken mixture in a greased 13 x 9-inch pan. Mix the crackers and butter, and cover the casserole with the crumbs. Bake at 350 degrees for 30 minutes, or until bubbly.