CHICKEN CASSEROLE WITH CREAM CHEESE RECIPES

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BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE RECIPE ...



Broccoli, Rice, Cheese, and Chicken Casserole Recipe ... image

This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.

Provided by deleteduser

Categories     Baked and Roasted Chicken

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 10

2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
  • In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
  • Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Nutrition Facts : Calories 756.1 calories, CarbohydrateContent 82.7 g, CholesterolContent 109.5 mg, FatContent 30.8 g, FiberContent 3 g, ProteinContent 36 g, SaturatedFatContent 15.2 g, SodiumContent 1642.3 mg, SugarContent 7.6 g

CHICKEN CASSEROLE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chicken Casserole Recipe: How to Make It - Taste of Home image

The original old family recipe for this chicken casserole called for the sauce to be made from scratch. Through the years, I developed this version that takes less time to prepare and still tastes great. It's an attractive main dish. —Ruth Van Dyke, Traverse City, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4-6 servings.

Number Of Ingredients 14

1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons chopped green pepper
2 tablespoons butter
2 cups cubed cooked chicken
1 jar (4-1/2 ounces) sliced mushrooms, drained
6 pimiento-stuffed olives, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
5 cups cooked wide egg noodles
TOPPING:
1/2 cup cornflake crumbs
1/4 cup shredded cheddar cheese
2 tablespoons butter, melted

Steps:

  • In a large skillet, saute the celery, onion and green pepper in butter. Remove from the heat; stir in the chicken, mushrooms, olives, soup, milk and noodles. , Transfer to a 2-qt. baking dish. Cover and bake at 325° for 25 minutes. Meanwhile, combine topping ingredients. Sprinkle around edge of casserole; bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 416 calories, FatContent 20g fat (9g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 775mg sodium, CarbohydrateContent 38g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 22g protein.

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