Best Yum Yum Casserole Recipes

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BONNIE'S YUM YUM CHICKEN CASSEROLE



BONNIE'S YUM YUM CHICKEN CASSEROLE image

This is a delicious comfort food casserole. It comes together really fast, and is so tasty when the flavors blend in baking. This will be a great way to use up leftover stuffing and chicken or turkey. Serve it with a green salad and cranberry sauce. Enjoy!

Provided by BonniE !

Categories     Chicken

Time 40m

Number Of Ingredients 9

3 cups of cooked moist stuffing
2 cups of chopped cooked chicken
1 can celery soup (no water added)
1/2 cup sour cream
1/4 cup marsala wine
4 slices of swiss cheese
TOPPING
1/4 cup melted butter
1 cup panko japanese bread crumbss

Steps:

  • 1. Preheat the oven to 350. Layer in a buttered 2 quart Pyrex baking dish. 3 cups of cooked dressing and 2 cups of chunky chopped cooked chicken breast.
  • 2. Stir together the celery soup, 1/2 cup sour cream and 1/4 cup Marsala wine. Spread the mixture evenly over the chicken and stuffing.
  • 3. Add the slices of Swiss cheese to cover the mixture, tearing the slices to make them fit if necessary.
  • 4. TOPPING: Heat a large skillet over medium high heat with 2 tablespoons butter. When the butter is melted, add 1 cup of Japanese style panko bread crumbs. Stir the bread crumbs constantly until they are coated with butter then they will start to turn a nice golden brown. Watch that they don't burn. Pour the bread crumbs evenly over the top of the cheese in the casserole, and bake in the oven until the casserole is heated through. Bake at 350 for 25 to 30 minutes.
  • 5. I serve this dish with cranberry sauce and a nice green salad. Enjoy!

YUM YUM GOODY CHICKEN CASSEROLE



Yum Yum Goody Chicken Casserole image

My mom was going to make Tuna Noodle Casserole but found that she didn't have any canned tuna, so she made it using canned chicken instead. I liked it so much that when I made it I embellished a little adding french fried onions and shredded cheddar cheese to it. Very Yummy! * You can substitute cream of chicken soup for the cream of mushroom soup if desired. * Suggestions: you can also add crumbled bacon, crumbled Ritz crackers as a topping, or other veggies to your own liking

Provided by i_luv_chocolate

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (16 ounce) package wide egg noodles
2 (10 ounce) cans canned white chicken meat packed in water (or 2 cups shredded or chunked leftover fried chicken)
2 (10 ounce) cans cream of mushroom soup
1/2 cup milk
1 tablespoon butter
1 whole small onion, diced
1 cup shredded cheddar cheese
French-fried onions (to taste)
salt and pepper (to taste)

Steps:

  • Boil noodles following package directions till tender, drain and set aside.
  • In a sauce pan, add soup, milk, butter, and heat until creamy, then remove from heat. Then add noodles, chicken, salt, pepper, diced onion, and sprinkle lightly with french fried onions and shredded cheddar cheese.
  • Mix all ingredients thoroughly, and transfer to a large buttered baking dish. Sprinkle lightly with more french fried onions and shredded cheddar cheese to cover as topping.
  • Bake at 400 degrees for 12-15 minutes or until thoroughly heated and cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 659.7, Fat 25.5, SaturatedFat 10, Cholesterol 138.8, Sodium 894.6, Carbohydrate 64.3, Fiber 2.8, Sugar 3.7, Protein 41.7

~ YUM, YUM BREAKFAST CASSEROLE ~



~ Yum, Yum Breakfast Casserole ~ image

Another sure to please breakfast! Yum!!

Provided by Cassie *

Categories     Meat Breakfast

Time 55m

Number Of Ingredients 9

26 oz hashbrown cubes - thawed
1 lb bulk - hot or sweet italian sausage - or favorite breakfast meat
1 medium onion, chopped
3 clove chunky garlic paste or minced garlic
1 medium red pepper, chopped
6 jumbo eggs
1/2 c milk
1 tsp each - salt & pepper or to taste
2 1/2 c shredded cheese - i used colby

Steps:

  • 1. Preheat oven to 375 degree F. Grease a 9 × 13 casserole dish. In a medium skillet, over medium heat cook sausage, breaking apart as it cooks. When almost cooked, add the onions, pepper and garlic, continue cooking and occasionally stirring until vegetables are tender. Drain well and cool.
  • 2. Mix eggs, milk, salt and pepper. Set aside. In a large bowl, toss together the potatoes, sausage mixture and 1 1/2 cup of cheese. Pour the eggs over potato mixture and stir to combine.
  • 3. Spread into prepared casserole and top with remaining cheese. Cover and bake for 25 minutes. Remove foil and continue baking another 15 - 20 minutes or until starting to brown and eggs are cooked.
  • 4. I leave it set up for a few minutes, then serve. Salt and pepper if desired. Enjoy, sure is yummy!

YUM YUM CASSEROLE



YUM YUM CASSEROLE image

I likr this hotdish. You can use 1/2 lb ground beef if you don't have any turkey or chicken.

Provided by Joanne Sarver @Jsar

Categories     Other Main Dishes

Number Of Ingredients 7

1 can(s) chow mein noodles
1 can(s) cream of chicken soup
1 cup(s) turkey or chicken, shredded
1/2 cup(s) water
1 can(s) small can of salted cashews
1 teaspoon(s) grated onion
1 cup(s) celery, sliced thin

Steps:

  • Save 1/2 cup noodles for top. Mix together and add noodles on top. Bake at 350 degrees for 45 minutes.

YUM YUM GREEN BEAN CASSEROLE - PLAIN CHICKEN



Yum Yum Green Bean Casserole - Plain Chicken image

Yum Yum Green Bean Casserole - Green beans, cream of mushroom, sour cream, onion powder, garlic salt, pepper, cheese, stuffing mix & chicken broth.

Provided by @MakeItYours

Number Of Ingredients 9

1 (32-oz) package frozen cut green beans, (thawed)
1 (10.75-oz) can cream of mushroom soup, (undiluted)
1 cup sour cream
¼ tsp onion powder
¼ tsp garlic salt
¼ tsp pepper, (or to taste)
1½ cups shredded cheddar cheese
1 (6-oz) box stuffing mix
1 cup chicken broth

Steps:

  • Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
  • Mix together green beans, cream of mushroom soup, sour cream, onion powder, garlic salt, pepper, and cheddar cheese. Spread into prepared pan.
  • Sprinkle the uncooked stuffing mix on top of casserole. Pour chicken broth evenly over the stuffing mix.
  • Bake for 30 to 40 minutes.

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