LEMON CHICKEN CASSEROLE RECIPES

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LEMON CHICKEN CASSEROLE RECIPE - FOOD.COM



Lemon Chicken Casserole Recipe - Food.com image

Make and share this Lemon Chicken Casserole recipe from Food.com.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 7

4 chicken breasts, cooked and chopped
1 (10 3/4 ounce) can cream of chicken soup (I used two)
1 cup sour cream
1/2 cup lemon juice
1 sleeve round butter flavored cracker, crushed
1/2 cup butter or 1/2 cup margarine, melted
3 tablespoons poppy seeds (optional)

Steps:

  • Sprinkle the chicken over the bottom of a greased 9x13-inch pan.
  • Combine soup, sour cream and lemon juice in a bowl; mix well. Pour over the chicken.
  • Sprinkle the cracker crumbs over the layers.
  • Drizzle butter over the cracker crumbs. Sprinkle poppy seeds over all.
  • Bake at 350 degrees for 30-45 minutes.

Nutrition Facts : Calories 656.4, FatContent 53.1, SaturatedFatContent 27.2, CholesterolContent 185.2, SodiumContent 793.1, CarbohydrateContent 11.2, FiberContent 0.1, SugarContent 1.3, ProteinContent 34.3

ROSEMARY LEMON CHICKEN CASSEROLE RECIPE - KRISTEN STEVENS ...



Rosemary Lemon Chicken Casserole Recipe - Kristen Stevens ... image

Tangy lemon and earthy rosemary combine with slivered potatoes in a pretty and delicious chicken recipe. Slideshow: More Casserole Recipes 

Provided by Kristen Stevens

Categories     Chicken

Total Time 1 hours 10 minutes

Yield 2

Number Of Ingredients 10

8 ounces chicken tenders
2 tablespoons extra-virgin olive oil
Sea salt
Freshly ground pepper
3 medium russet potatoes
Boiling water
1/2 cup cream cheese
1/4 cup plus 2 tablespoons freshly squeezed lemon juice
1 teaspoon fresh rosemary, minced
1/8 teaspoon chile flakes

Steps:

  • Preheat the oven to 425°. Season the chicken tenders with 1/8 teaspoon each of the sea salt and the freshly ground pepper. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat. Add the chicken tenders and cook for 1 minute. Turn the chicken, reduce the heat, cover the pan and cook for 6 minutes. Remove from the heat and leave covered for 10 minutes, then shred the chicken with 2 forks.
  • Use a mandoline to thinly slice the potatoes. In a medium heatproof bowl, cover the sliced potatoes with boiling water and let sit for 5 minutes. Drain, then rinse the potatoes in cold water. Toss the potatoes with the remaining olive oil, and a generous 1/2 teaspoon each of salt and pepper.
  • In a medium bowl, whisk together the cream cheese, 1/2 cup of water, lemon juice, rosemary and the chile flakes. Season generously with salt and pepper. Add the shredded chicken and toss to coat.
  • Spread the chicken and sauce evenly in an 8-inch-square baking dish. Arrange the potatoes on top of the chicken so that they are all standing up. Cover the dish with aluminum foil.
  • Bake for 45 to 50 minutes, or until the potatoes are soft and the sauce is bubbling. Turn on the broiler, uncover the dish and broil for 5 minutes to brown the potatoes.

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