Best Smothered Chicken Casserole Recipes

SMOTHERED CHICKEN QUESO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
• In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
• Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
• Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Cool 10 minutes. Garnish with tomatoes and cilantro.

SMOTHERED CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
• Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
• Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.

SMOTHERED CHICKEN CASSEROLE

Steps:

• Mix flour, salt, nutmeg, paprika, and pepper together in a bowl. Roll chicken breasts in the mixture.
• Preheat the oven to 325 degrees F (165 degrees C).
• Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes per side. Place chicken in a deep casserole dish with a cover.
• Place carrot, onion, celery, and garlic in the same skillet. Reduce heat to low. Cook and stir until slightly tender, about 10 minutes. Place vegetables in the casserole dish on top of the chicken. Pour hot water over the mixture.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bone chicken breasts and cut into bite-size bits.

SMOTHERED CHICKEN AND CHEESY POTATO CASSEROLE

Steps:

• 1. Preheat the oven to 350 degrees
• 2. Combine the cheese soup and milk and whisk until smooth. Put aside 1 cup to use later.
• 3. Wash and peel the potatoes then cut into thin slices (about 1/4 inch thick). Thinly slice the onion as well.
• 4. Spray the sides and bottom of a 13x9 baking dish with cooking spray. Spoon 1/4 of the cheese soup mixture Into the bottom of the dish. Add a single layer of the potato slices and onion and season with salt and pepper. Spoon another 1/4 of the soup mixture over potatoes. Repeat this process two more times so you have three layers of potatoes and onions topped with soup mixture seasoning with salt and pepper each time. Cover the dish tightly with foil and bake at 350 degrees for 30 minutes.
• 5. Cook bacon until browned and crispy and set aside.
• 6. Season the chicken tenderloins with salt and pepper then sauté in the bacon drippings over medium high heat until lightly browned. This is not to cook the chicken through, but to sear the sides. Set aside.
• 7. Remove dish from the oven and uncover. Arrange chicken tenderloins on top of the potatoes and pour the reserve soup mix over the chicken. Cover lightly again and continue cooking for 30 minutes.
• 8. Remove the dish from the oven and uncover. Sprinkle shredded cheese evenly over the chicken and potatoes then top with bacon pieces. Return dish to the oven and continue cooking, uncovered for 5 - 10 minutes or until cheese is melted and bubbly.

LIGHTENED-UP SMOTHERED CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook pasta as directed on package; drain.
• Meanwhile, rub chicken breasts with grill seasoning.
• In 10-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 9 to 11 minutes, turning once, until deep brown on both sides (chicken will not be cooked all the way through).
• In large bowl, mix soup, milk, melted butter, thyme, paprika and salt; reserve 1/2 cup sauce. Stir in cooked pasta and frozen broccoli.
• Place pasta mixture in baking dish; top with chicken. Spoon reserved sauce over chicken. Cover; bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Uncover; let stand 5 minutes. Top with bacon.

SMOTHERED CHICKEN QUESO CASSEROLE RECIPE - (4.1/5)

Steps:

• Heat oven to 350°F. Spray 13 x 9-inch baking dish or 2 1/2-quart casserole with cooking spray. In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven. In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve one-fourth of the sauce mixture. Stir rice into remaining sauce mixture. Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil. Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F). Cool 10 minutes. Garnish with tomatoes and cilantro.

4 CHEESE BACON STUFFED SMOTHERED CHICKEN CASSEROLE RECIPE - (4.1/5)

Steps:

• Pre-heat oven to 350. Heat 2 tablespoons of the olive oil in a small skillet over medium-high heat, add in only the teaspoon of butter, the chopped bell pepper and the 1/2 chopped onion - allow cook only about 3 minutes until slightly softened, remove from heat and set aside. In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon. Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer. Roll the chicken. Note to avoid them unrolling, you can use toothpicks to keep them together Next, lightly dip the chicken rolls in egg mixture, followed by dipping them into the italian breadcrumbs In a large skillet drizzle some olive oil and heat, Briefly cook rolls over high heat, browning all sides,.remove from heat and set aside. In a large bowl add the water and the cream of soup and mix well Add in the bell pepper/onions,and one of the 1/2 cups of cheese (any one you want) and combine Pour mixture into a Large Baking dish and place the chicken rolls in, press down lightly to cover the sides with the mixture and space them out. Take a teaspoon and scoop a little of the mixture on top of each chicken roll Finally add in the rest of the cheeses on top evenly Bake for 25 minutes or until chicken is cooked completely Remove from oven and top with the 6 slices of chopped, cooked, bacon and place back into the oven for and additional 5 minutes

SMOTHERED CHICKEN QUESO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13 x 9-inch baking dish or 2 1/2-quart casserole with cooking spray.
• In 12-inch skillet, heat oil over medium-high heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
• In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve one-fourth of the sauce mixture. Stir rice into remaining sauce mixture.
• Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
• Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Cool 10 minutes. Garnish with tomatoes and cilantro.

FOUR CHEESE BACON STUFFED SMOTHERED CHICKEN CASSEROLE!

Steps:

• Pre-heat oven to 350.
• Heat 2 tablespoons of the olive oil in a small skillet over medium-high heat, add in only the teaspoon of butter, the chopped bell pepper and the 1/2 chopped onion - allow cook only about 3 minutes until slightly softened, remove from heat and set aside.
• In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon.
• Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer.
• Roll the chicken.
• Next, lightly dip the chicken rolls in egg mixture, followed by dipping them into the italian breadcrumbs
• In a large skillet drizzle some olive oil and heat, Briefly cook rolls over high heat, browning all sides,.remove from heat and set aside.
• In a large bowl add the water and the cream of soup and mix well
• Add in the bell pepper/onions,and one of the 1/2 cups of cheese (any one you want) and combine
• Pour mixture into a Large Baking dish and place the chicken rolls in, press down lightly to cover the sides with the mixture and space them out.
• Take a teaspoon and scoop a little of the mixture on top of each chicken roll
• Finally add in the rest of the cheeses on top evenly
• Bake for 25 minutes or until chicken is cooked completely
• Remove from oven and top with the 6 slices of chopped, cooked, bacon and place back into the oven for and additional 5 minutes
• ENJOY!

SMOTHERED CHICKEN CASSEROLE RECIPE - (4.4/5)

Steps:

• Marinate chicken breasts in caesar dressing for at least 3 hours, up to overnight. Cook bacon until crisp, remove from pan and drain off all but about 2 tablespoons of the fat. Heat pan to medium-high heat. Remove chicken from marinade and cook in bacon fat until well browned. You don't have to cook the chicken through, just get some color on it. Remove chicken from pan and place in a 9×13″ casserole dish. Drain off all the bacon fat from the pan and add butter. Once melted, stir in the onion and mushrooms. Cook until soft and starting to caramelize, 5-7 minutes. Stir flour into the onions and mushrooms and cook for 1 minute. Stir broth and cream into the flour mixture and bring to boil, constantly stirring, for 2 minutes. Remove from heat. Stir in salt, pepper, lemon juice, cheese, and parsley and pour over the chicken in the casserole dish. Top with fresh tomatoes and bake at 350°F, uncovered, for 30 minutes or until the sauce is bubbly and chicken is cooked through. While the chicken is baking, cook angel hair pasta to al dente on the stovetop and drain. Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.

SMOTHERED CHICKEN CASSEROLE

Steps:

• Combine cheese soup and milk then whisk until smooth, Reserve 1 Cup of cheese soup mixture and set aside for later use. Preheat oven to 350F Wash and peel potatoes then cut into thin slices. Spray bottom of a 13x9 baking dish with a cooking spray Spoon 1/4 of the cheese soup mixture in the bottom of the baking dish, Add potato slices, Season potatoes with salt and pepper. Pour the rest of the Soup mixture over potatoes. Cover dish tightly with aluminum foil and bake for 30 minutes. Meanwhile, Slice bacon and cook in skillet for over medium-high heat until bacon is browned and crispy. Remove bacon pieces from skillet and set aside Season chicken with salt and pepper then sautee in bacon drippings over medium-high eat until lightly browned. (were not trying to cook them through) Remove dish from oven and uncover. Arrange chicken on top of potatoes and pour reserved cheese soup mixture over chicken. Cover tightly again and continue cooking for 30 more minutes. Remove dish from oven and sprinkle shredded cheese evenly over chicken and potatoes and top with bacon pieces. Return dish into oven and continue cooking, uncovered for 10 minutes or until cheese is melted and bubbly.