CHICKEN CASSEROLS RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place rice and water in a saucepan over medium-high heat and bring to a boil. Once the water is boiling, reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
• In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the cream of celery soup and mayonnaise, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil.
• Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.

Steps:

• Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Set aside.
• Melt the butter in a large deep skillet. Add onions and cook on medium heat until soft, about 5 minutes.
• Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat
• Preheat oven to 375°. Lightly spray 9 x 12 casserole with butter flavored cooking spray.
• Slowly whisk in the chicken broth until well combined, increasing heat to medium and whisking well for 30 seconds, then add the milk and bring to a boil.
• When boiling, add sherry, mushrooms and petite peas, adjust salt and pepper to taste and simmer on medium, mixing occasionally until it thickens (about 7 to 9 minutes).
• Add drained tuna, stirring another minute.
• Remove from heat and add the reduced fat sharp cheddar and mix well until it melts. Add the noodles to the sauce and mix well until evenly coated.
• Pour into casserole and top with parmesan cheese and breadcrumbs. Spray a little more cooking spray and top and bake for about 25 minutes.
• Place under the broiler a few minutes to get the crumbs crisp (careful not to burn).