Time 45m Yield 6 Number Of Ingredients 8 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside. Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top. Bake in the preheated oven until bubbly, 25 to 30 minutes.
Time 2h50m Yield 10 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter. Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred. Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.
Time 45m Yield 2 servings. Number Of Ingredients 11 Steps:
Cook rice according to package directions. Meanwhile, in a small skillet, saute onion in butter until tender; set aside. In a small bowl, combine the cottage cheese, onion dip, sour cream, salt and pepper. Stir in rice and onion., Spread half of the rice mixture into a 3-cup baking dish coated with cooking spray. Layer with chicken, 1/4 cup cheddar cheese and green chilies. Top with remaining rice mixture; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 400°F. Cook Stuffing with Butter & Water according to package directions. Combine well Cream of Chicken Soup and Half & Half in a mixing bowl. In a 13 x 9 casserole dish, arrange Chicken in a single layer. Spread Soup mixture evenly over the top of chicken. Sprinkle over pepper to taste. Spoon Stuffing evenly over the top of Soup mixture. Bake for 30-35 minutes until Chicken is cooked through.
More about “winning creamy chicken casserole recipes”
Time 47m Yield 10 serving(s) Number Of Ingredients 7 Steps:
Spread chicken pieces in a 13x9 pan. Combine soup and sour cream; pour over chicken. Mix cracker crumbs with butter, celery seed, and poultry seasoning. Sprinkle over chicken. Bake, uncovered at 350* for 35 minutes.
