ULTIMATE CHICKEN CASSEROLE RECIPES

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ULTIMATE CHICKEN CASSEROLE RECIPE - FOOD.COM



Ultimate Chicken Casserole Recipe - Food.com image

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

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8-10 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
2 lbs boneless skinless chicken breasts (chopped into chunks)
salt & pepper (to taste)
2 (10 ounce) packages frozen broccoli spears (thawed and drained)
1 (8 ounce) can sliced water chestnuts (drained & chopped)
1 (10 3/4 ounce) can condensed cream of chicken soup
1/2 cup reduced-fat mayonnaise
1 teaspoon lemon juice
1/2 cup milk
1/2 teaspoon curry powder, if desired
1/2 cup reduced-fat cheddar cheese (shredded)
1/2 cup dry breadcrumbs
1 (2 7/8 ounce) can French-fried onions
1/4 cup slivered almonds

Steps:

  • Preheat oven to 350 degrees.
  • Heat oil in 12 inch skillet over medium-high heat.
  • Salt & Pepper (to taste) the chicken, cook in oil 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in the center.
  • Layer broccoli spears, water chestnuts and chicken in ungreased rectangular baking dish, 13 x 9 inches.
  • Mix soup, mayonnaise, lemon juice, milk and curry powder; pour over chicken and broccoli.
  • Sprinkle with cheese, bread crumbs, onions and almonds.
  • Cover and bake 30 minutes.
  • Uncover and bake about 15 minutes longer or until broccoli is tender.

Nutrition Facts : Calories 315.1, FatContent 13.1, SaturatedFatContent 2.6, CholesterolContent 76.3, SodiumContent 514.2, CarbohydrateContent 17.6, FiberContent 3.6, SugarContent 3.2, ProteinContent 31.8

THE ULTIMATE CHICKEN AND NOODLE CASSEROLE | MIDWEST LIVING



The Ultimate Chicken and Noodle Casserole | Midwest Living image

Provided by Midwest Living

Categories     Food

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Number Of Ingredients 15

6 ounces dried gemelli pasta (1-2/3 cups) or dried medium noodles (3 cups)
2 tablespoons butter or margarine
1?½ cups sliced cremini mushrooms or sliced button mushrooms
1 cup chopped onion
3 cups chopped cooked chicken*
1 15 ounce bottle mushroom alfredo pasta sauce
1?½ cups shredded Italian-blend cheeses (6 ounces)
1 9-10 ounce package frozen cut asparagus or frozen peas, thawed
½ cup dairy sour cream
½ cup finely chopped bottled roasted red sweet peppers
1 teaspoon dried fines herbes or Italian seasoning, crushed
½ cup panko (Japanese bread crumbs) or fine dry bread crumbs
¼ cup sliced almonds or chopped pecans, toasted
2 tablespoons grated Parmesan cheese
2 tablespoons butter or margarine, melted

Steps:

  • Cook pasta according to package directions; drain. Return to pan.
  • Meanwhile, in a large saucepan, heat 2 tablespoons butter over medium heat until melted. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, sweet peppers and fines herbes. Transfer mixture to a 13x9x2-inch baking dish (3-quart rectangular).
  • In a small bowl, combine panko, nuts, Parmesan cheese and 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, in a 350 degree F oven for 30 to 35 minutes or until heated through and topping is golden. Makes 6 servings.

Nutrition Facts : Calories 600 calories, CarbohydrateContent 36 g, CholesterolContent 141 mg, FatContent 34 g, ProteinContent 38 g, SaturatedFatContent 17 g, SodiumContent 797 mg, SugarContent 4 g

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