Best Stovetop Chicken Casserole Recipes

CHICKEN ROTINI STOVETOP CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
• Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
• In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

CHICKEN ROTINI STOVETOP CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Combine half-and-half and butter in a saucepan over medium heat. Boil gently, stirring, until mixture has reduced to 1 1/2 to 1 2/3 cups. Remove pan from heat; whisk in cheese, basil, oregano, chives, and parsley. Cover, and set aside.
• Saute chicken in a large skillet until lightly browned on both sides. Stir in green and red bell pepper, and cook until vegetables are tender, and chicken is no longer pink in the middle.
• In a casserole dish, combine the hot cooked pasta, chicken mixture, and sauce. Mix well, and serve immediately.

STOVETOP CHICKEN & BROCCOLI CASSEROLE RECIPE - (4.3/5)

Steps:

• Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles. Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes. Meanwhile, position rack in upper third of oven; preheat broiler. When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes.

STOVETOP CHICKEN CASSEROLE

Steps:

• 1. Boil the 2 chicken breast until cooked---cut into bite size pieces.
• 2. Preheat oven to 350'.
• 3. In medium to large pot--bring the broth and both cream of soups to a boil. *I use a whisk to blend them all together.
• 4. Add chicken and stovetop. Stirring to mix well. Take off heat. Let sit 5 minutes.
• 5. Pour into a greased (I use non-stick spray) 13x9 in dish.
• 6. Bake 35-40 minutes.
• 7. **Optional--- Today when I made this I sprinkled the top with crushed French's Fried Onions. Add this the last 5-10 minutes of cook time so it doesn't get too brown.

STOVETOP CHICKEN BROCCOLI CASSEROLE

Steps:

• Put rice on to cook as follows.
• In the mean time, put olive oil, dried onions, and salt-pepper to taste Chicken breast in the pan and brown on both sides. It will not be done through and through. Take out and dice. Return to pan.
• Add Broccoli, butter, cream of celery soup, and scallions. Cover and Simmer until rice is done.
• Mix rice into the broccoli mixture, top with 4-6 oz of shredded Colby-Jack cheese. Let sit until cheese is melted. serve with ritz crackers.

CHICKEN AND RICE STOVETOP CASSEROLE

Steps:

• Pour chicken broth into saucepan, add chicken and poach gently for 30 minutes. Save broth for step 3. When chicken is done and cool, chop into bite-sized pieces. Set aside.
• Wash and chop green onions, set aside. Wash and slice mushrooms.
• In large pot, saute mushrooms in 1 Tbsp butter until soft. Add remaining 2 Tbsp butter to pot, add rice. Stir to coat rice thoroughly.
• Add chicken, soy sauce and broth. Stir well. Add onions, saving some for garnish. Bring to a boil. Cover and simmer over low heat, stirring occasionally, allowing rice to absorb liquid and flavors to blend...about 25 minutes.
• Top with almonds and more green onions for garnish.