Chicken Goodness

This awesome recipe you might already know, but my dear friend Alecia made it for me after I had one of my children. It was an instant hit! That was over 4 years ago and I have no idea why this recipe hadn't made it on here yet! So, since I wanted to cook it tonight for dinner, I thought it was about time to post it too! Crazy enough, I had to call said Alecia for the recipe! Now it will forever be on the internet so I can always remember how to make it. Really it is easy enough that I should know it by heart. Maybe now I will! Thank you Alecia for many awesome recipes and for being a totally awesome friend!
Ingredients:
2-3 chicken breasts, cooked and cubed
8 oz reduced fat sour cream
1 can (10 1/2 oz.) reduced fat cream of chicken soup (undiluted)
1/2 cup or less chicken broth (dependent on how thick you want the sauce)
1 sleeve ritz crackers (crushed)
1 stick butter (4 oz. - melted)
Serve with rice of choice (we use Texmati organic brown rice found at Costco)
Preheat oven to 350 degrees.
Cook chicken breasts. I just boil mine until cooked through (no pink), then cube.
In a 2 quart casserole dish, spray bottom with non stick spray. Then mix sour cream, chicken soup, broth and toss in chicken pieces.  Pour mixture directly into the bottom of the dish. Finally put crushed crackers on top and  drizzle melted butter over crackers.
Bake at 350 for 30 minutes or until bubbly.
While cooking, prepare rice, as it usually takes about 30 minutes for rice to cook on the stovetop.
Finally, ENJOY!!!

Chicken Dressing Casserole

My husband's cousin just had this last night and all of her kids ate it and loved it!! She said, "that's a big deal in our house"!  This is also one that she and her sister used for the once a month cooking because it does freeze well!

 

Ingredients:

1 chicken cooked and deboned, or about 4 cooked chicken breasts chopped, or a can of chicken

1 stick butter, melted

1 cup chicken broth (divided)

8 oz Pepperidge Farm Stuffing (any brand will do)

1 cup sour cream

1 can cream of celery soup (i didn't have crm celery tonight but used cream of mushroom and it was really good)

Directions: 

Mix together stuffing and butter.  Place 1/2 of it in a 9 x 13 casserole dish.  Next spread chicken over.  Pour 1/2 cup chicken broth over chicken.  Mix soup and sour cream and spread over chicken.  Spread remaining stuffing over and pour other 1/2 cup of chicken broth over.  Bake at 350 degrees for 30 to 40 minutes.

Chicken, Broccoli and Cheese Casserole

Here is another recipe from Carrie's friend. This one sure looks easy! Let me know what you think by checking one of the boxes below if you try it! Happy cooking! :)

Ingredients:
3 large chicken breasts
1 pkg cut up brocolli (you can one steam bag for this)
1 pkg shredded cheddar cheese
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of brocolli soup
2 cups milk

Directions:

Boil chicken breasts until no longer pink. Chop breasts into bite size pieces. Place chicken in bottom of a 9x13 casserole dish. Add the rest of the ingredients into a bowl and them add all of it to a casserole dish (save a little cheese to sprinkle on top). Bake for 40 min at 425 degrees.

Cook rice while casserole is baking.

Serve atop white or brown rice! :)

Broccoli Quiche Pie

My friend Keli gave me this recipe a while back. It is a good healthy recipe and it's always nice to be able to sneak in those veggies. I have 2 egg eaters in the house and 2 that won't touch them with a 10 foot pole, so I rarely make this, but it does freeze well. So, you could pre-slice it after it is cooked, then freeze for individual servings later.

Ingredients:

6 large eggs, beaten (you may sub egg beaters)

One 10-oz box frozen broccoli, thawed (I use the mini-florets so there are no tough stems)

1 cup pre-shredded, 2% milk cheddar cheese

½ cup grated parmesan (low-fat)

½ cup 1% low-fat milk

2 heaping tsp Dijon mustard

½ tsp garlic powder

3 slices whole wheat bread torn into 1/2” pieces

Salt and pepper to taste

Directions:

1. Preheat to 375. Coat a 9” pie plate with nonstick cooking spray and set aside.
2. Mix the eggs, broccoli, cheeses, milk, mustard, garlic, salt and pepper in a large bowl.
3. Arrange the bread cubes in the bottom of the plate.
4. Pour the egg mixture evenly over the bread cubes.
5. Bake until golden brown – 35 minutes. Let cool 10-15 minutes.

Hearty Chicken and Noodle Casserole

My friend Chara begrudgingly shared this recipe today. Ok, so she was just kidding...she's a wonderful gal actually! She said that it is the easiest thing ever! Her words from the email she sent me said that she's made it so much recently that she has stopped measuring and now just dumps the stuff in. Hah! Here's the "exact" recipe though.

Ingredients:
1 can cream of mushroom soup (I use the healthy kind)
1/2 c. milk
1/4 tsp. pepper
1/4 c. crated Parmesan
1 c. frozen veggies
2 c. cubed chicken (cooked)
2 c. medium egg noodles (cooked)
1/2 c. shredded cheddar cheese

Directions:
Dump it all together in a dish and sprinkle the cheddar on top and cook on 400 for 25 min. It's THAT easy!

Chicken Tortilla Casserole

Here is a recipe from my friend Mary. She said she didn't think it was contest worthy, but it looks pretty good to me.

Ingredients:
4 fresh or frozen skinless, boneless chicken breasts
1 can chicken broth
oregano
salt
pepper
garlic
parsley
2 cans low fat cream of chicken soup
1 cup low fat sourcream
1 T cumin
shredded monterey jack cheese w/ jalapenos (pepper jack cheese)
tortilla chips
3-4 small tomatoes, chopped


Directions:
Poach 4 chicken breasts in chicken broth seasoned with oregano, salt, pepper, garlic, and parsley to taste for 15 minutes.

Mix the following in a bowl: 2 cans of cream of chicken soup, 1 cup of sour cream, and 1 tablespoon of cumin.

Put chicken and contents of bowl into casserole dish. Sprinkle layer of Monterey jack cheese with jalapenos. Cover and bake for 30 minutes at 350 degrees. Then remove from oven and sprinkle crumbled tortilla chips (I like the restaurant -style ones for this dish) and chopped tomatoes (about 3 or 4.) Then bake uncovered for 10 minutes.

Italian Chicken Casserole

This is a Southern Living recipe that I have made many times over. My husband even like it before it gets cooked in the oven (as all the ingredients are already cooked, but not all heated). It also freezes well, so what I sometimes do is make one recipe and put 1/2 in an 8x8 pan to freeze and fill another 8x8 for our dinner.

Ingredients:
2 (3.5 oz) bags quick cooking rice
1 lb fresh chicken breast, cut into cubes (or use already cook chicken from crockpot)
1/2 t salt
1/4 t pepper
3 T olive oil, divided
1 small onion, finely chopped
1 (8 oz) package sliced fresh mushrooms
1 (10 1/4 oz) can reduced fat cream of chicken soup
1 (8 oz) container sour cream
1/2 t Italian seasoning
1 (28 oz) can diced tomatoes with basil, garlic, and oregano, undrained

Directions:
1. Cook rice according to package directions.
2. Sprinkle chicken evenly with salt and pepper. Saute, in 2 batches, in 2 T hot oil in a large skillet over medium high heat 5-7 minutes or until lightly browned. Remove from skillet.
3. Add remaining 1 T oil to skillet, and saute onion 2-3 minutes or until tender. Stir in mushrooms and cook 2-3 minutes or until liquid evaporates. Remove skillet from heat.
4. Stir together soup, sour cream and Italian seasoning in a medium bowl until well blended. Stir soup mixture into onion mixture in skillet; stir in rice. Gently stir in tomatoes and chicken just until combined. Spoon mixture into a lightly greased 13x9 inch baking dish. (or 2 8x8 dishes)
5. Bake at 350 degrees for 25-30 minutes.

*if cooking from frozen, thaw in refrigerator 24 hours, then bake 350 degrees for 1 hour - 1 hour 10 minutes until bubbly. It needs to cook longer due to the moisture that occurs from freezing.

Fiesta Chicken Casserole

This one is from the Campbells website. However, Stephanie substitutes all store brand ingredients and she makes the chicken using a whole chicken in the crockpot and split it up in several recipes throughout the week. Like another friend suggested. This was really quick and easy and made for a good after church meal. It's pretty much a one pot meal.


From: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Serves: 8

Ingredients:

1 pkg. (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
2 cups shredded Cheddar cheese (about 8 ounces from a block)
1 pkg. (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained (or cook and shred your own chicken)
1 can (about 15 ounces) black beans, rinsed and drained

Directions:

Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.

Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake for 40 minutes or until the crust is golden brown.

Chicken Deluxe Casserole

Here is a recipe that is pretty easy and sneaks a few veggies in and the kids don't even notice.

1 large (10 oz.) can of chicken (I actually use 1 lb. chicken breasts, cooked and shredded)
6 oz. box long grain and wild rice, cooked
1 medium onion, chopped
1 can sliced water chestnuts
1 (2 oz.) jar diced pimiento, drained
1 (14 oz.) can French style green beans, drained
1-2 stalks celery, chopped (optional)
1 (10 3/4 oz.) can cream of chicken soup (I actually use Cream of Mushroom)
1/2 cup mayonnaise or Miracle Whip
1/2 cup sour cream

(I actually use a mini food processor to finely chop the chicken, water chestnuts, green beans, celery (when I use it), even though the original recipe doesn't call for doing this. It was just easier when the children were smaller, and people seemed to like the consistency better.) Mix all ingredients together. Spread in a 9x13 inch pan. Sprinkle grated Parmesan cheese on top, then top with paprika. Bake at 350 degrees for 20-30 minutes or until bubbly hot. Serves about 8.
This does freeze very well.