CHICAGO CHICKEN RECIPES

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CHICAGO CHICKEN CASSEROLE RECIPE - FOOD.COM



Chicago Chicken Casserole Recipe - Food.com image

This is a terrific recipe to make when you have left over chicken. Saves a step, cuts down on the prep time and uses up that chicken.

Total Time 1 hours 45 minutes

Prep Time 45 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts
1 package chopped broccoli (cook per directions)
1 can corn (drained)
1 can cream of mushroom soup
1/4 cup milk
1/2 lb Velveeta cheese (cut in cubes)
1/2 jar mushroom (more if desired)
1 jar pimiento
Ritz cracker (crumbled)
butter

Steps:

  • Poach chicken in water, when cool enough to handle pull apart into bite-size pieces.
  • In a large 9x12 casserole layer cooked chicken, drained corn and broccoli.
  • Mix soup with milk, cheese, mushrooms and pimentos.
  • Heat and pour over chicken.
  • Sprinkle top with Ritz crackers which have been mixed with enough butter to moisten.
  • If prepared ahead and refrigerate, do not top with the Ritz until ready to bake.
  • Bake for 1 hour or till bubbly and hot.
  • Do not fill casserole to full; this cooks over easily.

Nutrition Facts : Calories 251.7, FatContent 15.4, SaturatedFatContent 6.7, CholesterolContent 69.9, SodiumContent 737.5, CarbohydrateContent 6.7, FiberContent 0.4, SugarContent 3.4, ProteinContent 20.9

CHICKEN VESUVIO | AMERICA'S TEST KITCHEN



Chicken Vesuvio | America's Test Kitchen image

We produced a trio of heavy hitters—tender, crisp-skinned chicken; well-browned potatoes; and a garlicky white wine sauce—all in the same pan.

Provided by America's Test Kitchen

Yield Serves 4 to 6

Number Of Ingredients 1

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