Time 45m Yield 8 Number Of Ingredients 5 Steps:
Heat oven to 350°F. Place chicken in bottom of ungreased 13 x 9-inch baking dish. Spoon soup evenly over chicken and top with shredded cheese. In medium bowl stir together melted butter and breadcrumbs. Sprinkle over baking dish. Bake 35 to 40 minutes or until bubbly.
Time 1h5m Yield 10 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces. Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter. Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.
Time 30m Yield 8 Number Of Ingredients 15 Steps:
Combine chicken, celery stalk and small onion with enough water to cover in a large Dutch oven or heavy pot. Add salt. Bring to a boil over medium-high heat; reduce heat, and simmer about 1 hour or until tender. Transfer chicken to a large bowl and cool briefly; Strain and reserve broth. Remove skin and bones from chicken and cut into bite-sized pieces. Saute chopped bell pepper, onion and celery in butter until translucent and tender. Crumble cornbread in a large bowl; add crackers, eggs and sauted vegetables. Add sage and season with salt and pepper to taste. To reserved broth, add canned chicken broth and diluted soup; mix well. Combine liquid, cornbread mix, and chopped chicken; mix well. Pour into a large, lightly greased, casserole or baking dish and bake in 400 degree oven until set and golden brown, about 35-45 minutes. Makes about six to eight servings.
Time 45m Yield 8 Number Of Ingredients 5 Steps:
Heat oven to 350°F. Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese. In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Time 1h15m Yield 1 casserole, 6-8 serving(s) Number Of Ingredients 12 Steps:
Chop onions, green peppers, and celery into small pieces. Fry chopped vegetables in half of the vegetable oil. Cube chicken. Flour and salt the chicken cubes and brown in remaining oil–add more if needed. Add mushroom soup and milk and stir until mixed. Butter a large baking dish Add chicken mixture, cooked rice, broccoli, and remaining vegetables. Stir, cover, and cook 45min in 350 degree oven. Uncover, top with Cheese Whiz, return to over for 5 to 10 minutes–until cheese is completely melted.
Time 1h30m Yield Serves 4 Number Of Ingredients 0 Steps:
Start by heating the butter and oil in a large saucepan. Add the chopped vegetables and soften. Add the diced chicked and fresh sage leaves (not the stalks), and cook until golden brown Remove from heat and add flour to soak up all the veg and chicken juices, then add water, chicken stock, and a bay leaf. Season to taste, and transfer to a casserole dish. Cook in a preheated oven, 180c, for about an hour. You could also add sweetcorn about halfway through the oven cooking time for some extra taste and colour, and it also works really well if you add dumplings!
Time 1h15m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Boil chicken, celery, onion in 3 cups of water. Remove chicken when cooked through and dice into bite size pieces. Remove celery and onions from pot, but keep the stock in pot. Continue boiling stock from chicken, celery and onions until it reduces to 1 cup (if you reduce stock to less than 1 cup, not a problem, add milk to measuring cup with stock to equal 1 cup). Stir together in a bowl chicken, onion, celery, frozen peas, Miracle Whip, cream of chicken soup and 1 cup of reduced stock. Pour chicken mixture into greased 9x13-inch baking dish. Sprinkle with 2 cups shredded cheese (I’ve tried other cheeses, but cheddar seems to hit the spot for me). Top with tater tots. Bake at 350°F for 45 minutes. ENJOY!
Time 1h20m Yield 6 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish with butter. Stir chicken, soup, rice, celery, salad dressing, eggs, lemon juice, and onion together in a large bowl. Pour into the prepared baking dish. Sprinkle with cornflake crumbs. Bake in the preheated oven for 45 minutes. Sprinkle with almonds and bake until bubbly, about 15 minutes longer.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375 degree. Combine undiluted soup, water, rice, 3/4 tsp dill, and black pepper in a 13x9 dish, mix well. Remove skin from chicken pieces, discard skin. Arrange chicken pieces on top of rice mixture. Cover tightly with aluminum foil, bake for 45 minutes. Melt butter in small saucepan over low heat, remove from heat. Add crushed crackers, paprika, and remaining dill to butter. Stir until blended. Sprinkle cracker mixture on top of chicken pieces, bake (uncovered) until chicken is tender and rice cooked (approx. 5-10 mins longer). Season to taste with salt and pepper.
Time 1h30m Yield 6 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish. Melt butter in a skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes. Chop broccoli florets into smaller pieces and transfer to a large bowl. Add shredded chicken, condensed soup, cheese sauce, uncooked rice, water, and sauteed vegetables. Mix thoroughly and transfer to the prepared casserole dish. Bake, uncovered, in the preheated oven for 1 hour.
Time 1h10m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes. Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Mix all ingredients and place in 9 x 13 pan. Cook at 350 degrees for 30 minutes. This is a great use for leftover rice. Optional: Sprinkle a little Mrs. Dash on the top for added flavor. Try different veggies, or add things like mushrooms, etc. for a different twist.
Time 1h15m Yield 8 Number Of Ingredients 12 Steps:
Heat oven to 400° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, stir together all ingredients except butter. Spoon mixture into baking dish. Dot evenly with butter. Bake uncovered about 45 minutes or until bubbly and golden brown.
Time 1h35m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Mix flour, salt and pepper in a bag, add the chicken and shake to coat well. Brown a few pieces at a time in the butter in a skillet. Remove to a 3 QT baking dish, reserving the drippings. Add the carrots, potatoes and onions to the baking dish. Pour the chicken broth over and add the thyme. Bake, covered at 350*F for 45 minutes. Stir 6 TBs flour into the reserved drippings, adding additional butter if necessary. Cook for 6 to 8 minutes or until medium brown, stirring constantly. Stir in the milk. Cook until thickened, stirring constantly. Season to taste with salt, pepper and nutmeg. Pour the gravy over the chicken and vegetables and bake uncovered for 25 to 30 minutes longer. Garnish with parsley and serve.
