Best Quick Chicken Casserole Recipes

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

QUICK AND EASY CHICKEN AND RICE CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Grease a medium-size casserole dish.
• Mix the first 6 ingredients in a bowl.
• Add the uncooked rice to the soup mixture; mix until combined.
• Transfer the soup/rice mixture to the casserole then spread out in the dish.
• Place the chicken on top of the mixture.
• Sprinkle with the dry onion soup.
• Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
• Allow to stand for 10 mins before serving.
• Delicious!

QUICK AND EASY CHICKEN AND CHIPS CASSEROLE

Steps:

• Combine chicken, soup, sour cream, and picante sauce, mixing well.
• Spoon 1/2 mixture into lightly greased 2-quart round casserole dish.
• Sprinkle 1/2 of cheese over first layer.
• Add 1/2 of the crushed corn chips.
• Repeat a second layer by adding the rest of the chicken mixture, cheese and then the rest of the chips.
• Bake, uncovered at 350 degrees Fahrenheit for 20-25 minutes.

QUICK MEXICALI CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine soup, diced tomatoes with chiles, sour cream, milk, taco seasoning, and cayenne pepper in a bowl. Add chicken and 1/2 of the cheese. Just before baking in the oven, add crushed tortilla chips and combine evenly. Put in a baking dish and sprinkle with the remaining cheese.
• Bake, uncovered, in the preheated oven until hot, bubbly, and cheese is melted, about 40 minutes.

QUICK AND EASY MEXICAN CHICKEN CASSEROLE

Steps:

• Broil chicken until tender.
• Remove, reserving broth.
• Remove skin and ones from chicken and cut into bite sized pieces.
• Grate Cheese and mash Tomatoes.
• Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes.
• Drop tortillas into boiling chicken broth until softened.
• Line large baking dish with softened tortillas.
• Add chicken mixture.
• Pour the 2 cans of soup over the chicken.
• Bake at 350 degrees for 35 minutes or until bubbly and hot.

CROCK POT CHICKEN ENCHILADA CASSEROLE-QUICK AND EASY MEXICAN RECIPE

Steps:

• Boil chicken until cooked through. Shred using a stand-up or hand mixer.
• Slice corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier.
• In a larg bowl combine your chicken with the taco seasoning and rotel and mix well. Set aside.
• Spray the inside of yourcrock pot casserole dish with non-stick cooking spray.
• Pour a little enchilada sauce on the bottom of your pan, then start your layering.
• Cover the bottom of the pan with tortillas (you don't have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.
• Top with shredded cheese.
• Continue layering tortillas, chicken, sauce, and cheese.
• You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese.
• Place the lid on the casserole and cook on low for 2-3 hours.
• Cut and serve with sour cream, tomatoes, cilantro and onions.

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. 2. Combine the cooked shredded chicken breasts with sour cream and garlic salt, set aside. 3. Pour about 1/2 inch enchilada sauce in the bottom of a 9 by 13 inch baking dish. 4. Place 4-5 tortillas on top of the sauce in a single layer. 5. Top with half of the chicken mixture. 6. Sprinkle with one third of the cheese. 7. Pour one third of the remaining enchilada sauce over the cheese. 8. Repeat the layers (tortillas, chicken mixture, cheese and sauce). 9. Coat remaining tortillas thoroughly with enchilada sauce and arrange on top of the layers. 10. Sprinkle with remaining cheese and top with any remaining enchilada sauce. 11. Cover with foil and bake 45 minutes. 12. Remove foil the last 5 minutes. Cool slightly before serving.Enjoy!

QUICK CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine condensed soup, rice, and milk in a 9x13-inch baking dish. Lay chicken legs on top and sprinkle with pepper and paprika. Cover with aluminum foil.
• Cook in the preheated oven for 30 minutes. Remove foil and cook until rice is tender and chicken is no longer pink at the bone and the juices run clear, 15 to 30 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

QUICK CHICKEN RICE CASSEROLE

Steps:

• Cook rice mix according to package directions. In a large bowl, combine the chicken, soup, mayonnaise, Worcestershire sauce and pepper. Stir in rice. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

QUICK AND EASY CHICKEN AND VEGETABLE CASSEROLE

Steps:

• In a large pot with a lid, pour in liquid, add the rice, and give it a little stir.
• Layer the frozen vegetables on top of the rice, and the raw chicken pieces on top of the vegetables.
• Sprinkle the chicken with onion powder, garlic powder, salt and pepper.
• Cover, and bring to a boil Let boil for 3-5 minutes.
• Stir, then reduce to med-high heat, and cook for 10-15 minutes, or until rice is tender.

QUICK MICROWAVE CHICKEN CORDON BLEU CASSEROLE

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and cook at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• Combine drained noodles, chicken, ham, and Swiss cheese in a large mixing bowl; mix until well combined.
• Stir together cream of chicken soup, milk, and sour cream in a separate bowl until smooth. Pour sauce over noodles and mix until sauce is well distributed. Transfer mixture to a large microwave-safe casserole dish.
• Place butter in a microwave-safe bowl. Cook on high until melted, about 30 to 45 seconds. Add bread crumbs and Parmesan cheese. Mix until well blended and crumbly and sprinkle on top of casserole.
• Microwave casserole uncovered for 10 minutes. Allow to cool for 5 minutes before serving.

QUICK-TOPPED VEGETABLE CHICKEN CASSEROLE

Steps:

• Combine soup, cream cheese, milk, celery, onions, green peppers, carrots, and parmesan cheese; cook in a saucepan over medium heat until heated through; stir in chicken and broccoli.
• Turn chicken mixture into an ungreased 8x8" baking dish, or package in freezer bag(s) for OAMC.
• If using (OAMC) frozen mixture, thaw completely then turn mixture into an ungreased 8x8" baking dish; continue with recipe.
• Just before baking, combine pancake mix, cheese, milk, oil, egg, and almonds; spoon evenly over top of chicken mixture.
• Bake at 375° for 20-25 minutes or until topping is golden and chicken mixture is bubbly at edges.
• NOTE: For OAMC preparation, you may (optionally) combine the pancake mix, grated cheese, and almonds in a small baggie to be attached to (and frozen with) the large freezer bag containing the chicken mixture ~ You would then, just before baking, simply combine the milk, oil, egg, with the contents of the small baggie and then quickly top your casserole.

QUICK-TOPPED VEGETABLE CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F. In large saucepan, combine soup, cream cheese, 1/2 cup milk, celery, onion, Parmesan cheese, bell pepper and carrot. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and broccoli. Pour into ungreased 2-quart casserole or 12 x 8-inch (2-quart) baking dish.In medium bowl, combine all topping ingredients blend well. Spoon tablespoonfuls of topping over hot chicken mixture.Bake at 375°F. for 20 to 30 minutes or until topping is golden brown and chicken mixture bubbles around edges.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 510 Protein 35g Carbohydrate 29g Fat 28g Sodium 1140mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

QUICK AND EASY CHICKEN AND STUFFING CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cream of chicken soup and sour cream together in a bowl; stir in chicken and noodles. Spoon mixture into the prepared baking dish; sprinkle with stuffing mix.
• Combine chicken broth and butter in a saucepan over medium heat until butter is melted; pour over stuffing layer.
• Bake in the preheated oven until casserole is bubbling and stuffing is browned, about 30 minutes.

QUICK CHICKEN AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Mix stuffing, chicken, broccoli, chicken gravy, and half the Cheddar cheese in a large bowl. Spread into the prepared baking pan; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, 20 to 25 minutes.

QUICK CHICKEN CORN CASSEROLE

Steps:

• 1. Cut chicken breast into 1-inch pieces and saute' with dab of oil in skillet or wok.Cook as desired..
• 2. Make shells and cheese according to directions..Then add jalapenos,salt and pepper..
• 3. You can mix together or put in layers,whichever you like.I do mine in layers,so I pour shells and cheese in 10-inch baking pan,then add can of corn then the chicken.Pour cream of chicken on top of all..Spread evenly..
• 4. Then make biscuit mix and drop by tablespoons on top of casserole..I myself love jalapenos so I put a few on top also..
• 5. Cook 20-25 minutes till biscuit topping is slightly brown..I cook on 350..Enjoy!!

QUICK CHICKEN AND MUSHROOM CASSEROLE

Steps:

• Preheat oven at 150oC/300oF/Gas Mark 2.
• Chop or pull apart cooked chicken and only place the flesh of the chicken into a large casserole dish (preferable with a lid) discard chicken bones, fat and skin.
• To cook broccoli and carrots, chop them as directed, put them in a microwave proof dish add 1/4 cups of water, cover with microwave proof with lid and cook for three minutes on high.
• Add broccoli, carrots, frozen peas, onion, cream of mushroom soup, mushrooms and cream in the casserole dish, mix well without mashing vegetables.
• Cover and cook for 30 minutes.
• Serve with rice or plain pasta.

QUICK CHICKEN CASSEROLE

Steps:

• Mix first 3 ingredients in a bowl.
• Put into a greased casserole dish.
• prepare stuffing mix according to package directions.
• Spread on top of chicken mixture.
• Bake at 350 degrees for 25 minutes.

QUICK SAUCY CHICKEN CASSEROLE

Steps:

• Heat oven to 450 degrees.
• Mix chicken, soup, vegetables, poultry seasoning and garlic salt in ungreased 13x9x2 inch baking dish.
• Stir baking mix and milk until blended; pour over chicken mixture and sprinkle with parsley.
• Bake 30 to 32 minutes or until crust is light golden brown.