Try these chicken casserole recipes that my family loves to make and eat. The great thing about casserole recipes is that you can make them ahead of time and even freeze them. Then bake them when you need them.
Chicken For a Crowd
1 large whole chicken, boiled or baked 3 cups chicken broth or 1 can chicken broth 1 package thick home style egg noodles 1 large block Velveeta cheese, grated 2 cans cream of mushroom or cream of chicken soup 1 cup bread crumbs
Boil noodles in chicken broth. Remove chicken from bone and chop. Add chopped chicken, grated cheese, and soup to the noodles and broth and stir. Pour into a 9X13 inch casserole dish. Top with bread crumbs. Cover with foil.
Bake for 35 to 40 minutes at 350F degrees (175C degrees).
Serve with a green vegetable or green salad or top with freshly chopped parsley.
Creamy Chicken Enchiladas
2 cans cream of chicken soup 1 package of sour cream mix 3 chicken breasts, cubed or 1 can of cooked chicken 1 small can of green chilies or 4 fresh green chilies 8 corn tortillas 1 cup of cheddar cheese
Mix all the ingredients together in a medium saucepan and cook over medium heat for about 15 minutes, stirring constantly. Next pour the mixture into each tortilla and roll the tortillas. Then place them in a row of a 9X13 inch casserole dish. Pour the remaining mixture over the tortillas. Shred the cheese and sprinkle on top.
Bake in a 350F degree (175C degree) oven until cheese on top is melted.
1 whole roasted or boiled chicken 2 tablespoons vegetable oil 1 onion, peeled and diced 2 tablespoons flour 1 can chicken stock or 3 cups fresh chicken stock 1 cup frozen peas 2 large carrots, peeled and chopped 3 sprigs of parsley, chopped 2 tablespoons plain yogurt salt and pepper to taste 2 sheets ready rolled pastry 1 egg yolk mixed with 2 tablespoons milk for glazing
Remove the chicken from the bone and chop it up. Add vegetable oil to a saucepan and saute onions until they are soft. Add the flour and stir. Then add the chicken stock. Add the chopped chicken, celery, and carrots and stir some more. Take away from the heat and add the yogurt and the chopped parsley. Stir and add salt and pepper.
Grease a deep 9-inch pie plate and line the bottom with one ready rolled pastry. Make sure there's a little bit of pastry overlapping. Pour the filling into the pie plate.
Brush the edges of the pastry with the milk and egg yolk glaze. Gently place the other ready rolled pastry on top. Press the edges of the pastries together to seal.
Trim off any extra pastry and press around the pie with a fork. Cut 4 steam holes on the top and brush the top of the pastry with the rest of the glaze. Bake in a 425F degree (220C degree) oven for 30 to 35 minutes.
This chicken stuffing casserole is one of Mike's favorite chicken casserole recipes. He says, "...this casserole is awesome--try it right away."
Chicken and Stuffing Casserole (or Turkey and Stuffing Casserole)
1 8 ounce package Pepperidge Farm stuffing 1/2 stick melted butter or margarine, melted 1 can cream of chicken soup 1 can cream of celery soup 1 can Milnot 1 cup chicken broth 2 cups diced chicken or turkey 1 1/2 cups frozen peas 2 stalks of celery, chopped 1/2 onion, minced salt and pepper to taste
Mix the stuffing and margarine together and divide in half. Line the bottom of a greased 9X13X2 inch casserole dish with half the stuffing mixture. Set aside the rest of the stuffing mixture. Combine the rest of the ingredients in a separate bowl, and spread over the stuffing. Then spread the rest of the stuffing on top and gently pat.
Bake in a 350F degree (175C degree) oven for 30 minutes.
Chicken n Rice
4 chicken breast halves 2 cups long grain white rice 1 can cream of mushroom soup 1 can cream of celery soup 1 packet onion soup mix 2 1/2 cups chicken broth salt and pepper to taste
Spread the rice on the bottom of a greased 9 X 13 X 2 inch casserole dish. Place the chicken breast halves on top of the rice and sprinkle salt and pepper on breast halves. Mix the celery and mushroom soups together and layer on top of the chicken breasts. Then sprinkle the dry onion soup on top. Pour the chicken broth over the entire casserole. Cover with foil and bake in a 350F degree (175C degree) oven for 1 1/2 hours.
8 chicken breast halves salt and pepper to taste 1/2 cup flour 1 tablespoons olive oil 1 bottle of Russian dressing 1 packet onion soup mix 1/4 cup water
2/3 cup apple cider vinegar 1 tablespoon soy sauce 1/3 cup honey 1/4 teaspoon ginger 1 cup chicken broth 2 tablespoons corn starch 1 can sliced pineapples
Put flour in a bag, add chicken breasts, and shake well. Sprinkle breast halves with salt and pepper. Cook in oil in a large saucepan until brown. Place breast halves in a large greased casserole dish. In a bowl, mix Russian dressing, water, and onion soup mix together. Spread over the chicken. Bake in a 350F degree (175C degree) oven for 30 minutes.
For glaze, mix together in a saucepan vinegar, soy sauce, honey, ginger, and chicken broth. Add corn starch and stir until mixture thickens. Drain the pineapple juice and add juice to mixture. Stir mixture and boil for 1-2 minutes. Pour glaze over the chicken casserole and place pineapple slices on top. Bake for another 30 minutes.
Do you have your own family's chicken casserole recipe to contribute?
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