Chicken Casserole

Some days you've just got to go with what you have. It was one of those days. I needed lunch and I needed it quickly. I found a few recipes -- google is a wonderful thing -- but I didn't have time to cook chicken down and I didn't have all the ingredients for any one recipe. So I adapted and this is what I came up with. I hope you enjoy it as much as we have.

Chicken Casserole

2 cans (12.5 oz. each) chunk chicken breast, drained
1 can cream of chicken soup*
1 cup sour cream
1/4 cup chopped onion
32 Ritz crackers

* you can substitute cream of mushroom soup

Place the chicken in a 9 x 13-inch baking dish.

Combine the soup, sour cream and onion. Spread it on top of the chicken. Crumble the Ritz crackers over that.

Bake at 350 degrees for 30 minutes.

Pressure Cooker Chicken Breasts

I found this tip in the September 2014 issue of Women's Day magazine. It's from Trisha Yearwood, who has written a couple of cookbooks. Oh, and she's a fabulous singer too!

This recipe is for all of us who need cooked chicken and/or chicken broth quickly.

 

Pressure Cooker Chicken Breasts

You can use boneless, skinless chicken breasts. You can also use bone-in cuts.

Season the chicken and place it in the pressure cooker. Completely cover it with water. Pressure cook for 15 minutes. Remove from heat and allow it to sit for another 15 minutes to let the pressure release.

Let cool completely and store in resealable plastic bags for up to a week.

Hot Chicken Dip

This is another recipe from craft night at the County Extension Office. This is a little more detailed than the Pumpkin Dip but is wonderful too. Mary, the lady who made it, did not use the garlic or put the cheese on top. She put it in the microwave for 2 minutes and then in the oven for about 20 minutes.

 

I'll probably leave off the garlic but definitely use the cheese. I love cheese! One of the wonderful things about cooking is you can adapt recipes to fit your own taste buds.

 

Hot Chicken Dip

1/2 cup light mayonnaise
8 oz. package cream cheese
2 cups shredded cheddar cheese (you can save a little to melt on top the last three minutes of cooking)
2 cans chicken, drained
1/2 teaspoon garlic power or minced garlic
1/2 teaspoon onion powder or minced onion
1 can Rotel, drained
1 small jar chopped pimento, NOT drained

Mix together and bake at 350 degrees for 25 minutes or until bubbly and hot throughout.

Serve with corn chips, tortilla chips or crackers.

Chicken Broccoli Divan

This recipe comes from the folks over at Campbell's. If you haven't already, be sure to sign up to receive the Campbell's recipes via e-mail. Some of them are simply awesome!

 

Chicken Broccoli Divan

4 cups cooked broccoli florets
2 cups cubed cooked chicken
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free or Healthy Request®)
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
                                      
Place the broccoli and chicken into a 9-inch pie plate.

Stir the soup and milk in a small bowl. Pour the soup mixture over the broccoli and chicken. Sprinkle with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the cheese.

Bake at 450 degrees for 20 minutes or until the chicken mixture is hot and bubbling.

Makes 4 servings.

Crispy Oven-Fried Chicken

I found this recipe in the February 4, 2013 issue of People magazine. It was included in an article on Paula Deen and her family and all the weight they’ve lost. This is from Bobby Deen’s new cookbook From Mama’s Table to Mine. Does anybody else feel the need to lose a few pounds?

Crispy Oven-Fried Chicken

1/3 cup 1% buttermilk
¼ cup finely chopped fresh chives
1 teaspoon Dijon mustard
¼ teaspoon hot sauce
4 (12-oz.) skinless, bone-in chicken breasts
Vegetable cooking spray
½ teaspoon salt
½ teaspoon freshly ground pepper
½ cup dry bread crumbs

2 tablespoons grated Parmesan or pecorino Romano cheese

Whisk together buttermilk, chives, mustard and hot sauce. Add chicken to bowl; cover, refrigerate and allow to soak at least 30 minutes or up to overnight.

Preheat oven to 425 degrees. Spray a rimmed baking sheet with cooking spray.

Remove chicken from buttermilk; season with salt and pepper. Combine bread crumbs and cheese in a wide, shallow bowl. Dip chicken in crumb mixture, turning well to coat. Place chicken on prepared baking sheet; spray generously with cooking spray. Bake 25 to 30 minutes or until done.

Makes 4 servings, at 342 calories per serving.

New West Chicken Salad

This recipe comes from the folks over at Best Foods. I found it on one of those little recipe cards. It was likely originally in a magazine. I hope you enjoy it.

New West Chicken Salad

¾ cup BEST FOODS Real, Light or Cholesterol Free Reduced Calorie Mayonnaise
½ teaspoon ground ginger (optional)
½ teaspoon salt
3 cups cubed cooked chicken
1 ½ cups red seedless grapes
1 cup sliced celery
1/3 cup sliced green onions
½ cup broken walnuts

Combine mayonnaise, ground ginger and salt. Stir in remaining ingredients. Cover. Chill. If desired, garnish with additional walnuts.

Makes 5 ½ cups.

Creamy Chicken Alfredo

This recipe comes from Easy to Bake, Easy to Make. I think. It’s one of those recipe cards I saved. I probably got it in the mail when someone was trying to sell me something I didn’t buy.

I do love the helpful hints that are included. For example, be sure to use whipping cream and don’t substitute milk. The fat content in the whipping cream helps keep the sauce from separating and give it a rich flavor.

The card also says you can substitute butter for olive oil if you prefer a butter-flavored sauce. Either way sounds good to me.

Creamy Chicken Alfredo

¼ cup all-purpose flour
6 boneless, skinless chicken-breast halves (about 4 oz. each)
½ teaspoon salt
2 tablespoons plus 1 teaspoon olive oil, divided
3 cloves garlic, minced
1 tablespoon minced onion
1 ½ cups whipping cream
1/3 cup grated Parmesan cheese
½ teaspoon coarsely ground black pepper
1 tablespoon coarsely chopped fresh parsley

Preheat oven to 375 degrees.

Place flour is a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 tablespoons olive oil in a large skillet over medium high heat until hot. Add chicken; cook, turning once, until golden, 2-4 minutes per side. Remove chicken from skillet. Place in a 13-x-9-inch baking dish.

Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to medium-high; add whipping cream, Parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish.

Bake chicken until an instead-read thermometer inserted in center of chicken registers 180 degrees, 8-12 minutes. Sprinkle with parsley.

Makes 6 servings.

Oven-Baked Chicken Parmesan

This recipe comes from Ragu. It's on one of those recipe cards you get in the mail when somebody is trying to sell you something. It's another one of those labeled Easy to Bake, Easy to Make.

I was intrigued because it seems so easy and it requires things I normally have on hand. That’s a big plus in my kitchen, how about yours?

Oven-Baked Chicken Parmesan

4 boneless, skinless chicken breast halves (about 1 ½ lbs.)
1 egg, slightly beaten
¾ cup Italian seasoned dry bread crumbs
1 jar (26 to 28 oz.) RAGU Old World Style Pasta Sauce
1 cup shredded mozzarella cheese (about 4 oz.)

Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs, coating well.

In 13-x-9-inch glass baking dish, arrange chicken. Bake uncovered 20 minutes.

Pour Ragu Pasta Sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink.

Makes 4 servings.

Chicken Cordon Bleu Casserole

This recipe comes from a 2006 issue of Good Housekeeping magazine. It was apparently submitted by reader Sharon Brenneman of Lima, Ohio.

I’m sure I tore it out of the magazine and kept it because I love Chicken Cordon Bleu. Or, at least, I used to. Many, many years ago this was my favorite dish at a wonderful ocean-side restaurant in California. Alas, the restaurant closed when the owners lost their lease. It was a sad day for many of us because the restaurant was usually filled with customers.

I’m looking forward to trying this casserole. Quick and easy works for me these days. How about for you?

Chicken Cordon Bleu Casserole

1 lb. baby red potatoes, cut into 1-inch chunks
1 lb. chicken-breast tenders
1 bag (12-oz.) broccoli florets
1 can (10 ¾-oz.) condensed cream of chicken soup
8 oz. cooked ham in 1 piece, cut into ½-inch chunks
1 cup shredded Swiss cheese
½ cup milk
2 tablespoons chopped fresh parsley leaves
1 garlic clove, finely chopped

Preheat oven to 350 degrees.

Meanwhile, in microwave-safe large bowl, place potatoes and 2 tablespoons water. Cover bowl with waxed paper and microwave on HIGH 3 to 4 minutes or until potatoes are fork-tender, stirring once.

Add chicken and all remaining ingredients to potatoes and toss to mix well. Transfer mixture to a 13-x-9-inch glass or ceramic baking dish. Bake casserole, uncovered, 5o to 55 minutes or until chicken loses its pink color throughout and cheese begins to brown.

Makes 6 main-dish servings, at 375 calories each.

Chicken with Chipotle Cheese Sauce

            This recipe comes from the folks over at Campbell's. You can see a photo at their website and check out lots of other recipes with cheese, one of my favorite things.

One thing I love about the Campbell's site is that it allows reviews from those who have tried the recipes. One person substituted red cayenne pepper for the chipotle chile pepper. That's a good substitution for me because red cayenne pepper is something I always have on hand. Another person suggested using 1 cup of onions instead of two. I suppose it's probably just a matter of what you like.

Chicken with Chipotle Cheese Sauce

2 tablespoons olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
2 large onions, coarsely chopped (about 2 cups)
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
2 tablespoons milk
1/2 teaspoon ground chipotle chile pepper
2 medium tomatoes, coarsely chopped (about 2 cups)
1/4 cup chopped fresh cilantro leaves, chopped

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.

Heat the remaining oil in the skillet over medium heat. Add the onions and cook until tender-crisp, stirring occasionally.

Stir the soup, milk, chile pepper and tomatoes in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cilantro, if desired

Makes 6 servings.

Chicken Parmigiana

This comes from another clipping. I’m guessing that it’s an official Progresso recipe, because the company’s name is everywhere. LOL However, I’m a big fan of recipes developed by companies trying to sell their products. They tend to be really good. Hope you enjoy this one!

Chicken Parmigiana

4 boneless, skinless, chicken breast halves
2 eggs, beaten
1 cup Progresso Italian-Style Bread Crumbs
¼ cup Progresso Olive Oil
1 jar (15 ½ oz.) Progresso Meat Flavor Spaghetti Sauce
½ cup Progresso Grated Parmesan Cheese
1 cup (4 oz.) shredded mozzarella cheese
Preheat oven to 400 degrees.

Drip chicken into egg and then into bread crumbs, coating thoroughly. In a medium skillet, heat olive oil. Cook chicken in oil until done and well browned on both sides. Pour spaghetti sauce into an 11 x 7-inch baking dish. Place chicken on sauce and top with Parmesan and mozzarella cheese. Bake for 15 minutes or until cheese is melted and lightly browned.

Makes 4 servings.

Chicken Risotto

This is another magazine clipping recipe that comes from the folks over at Sargento. I love that you can make an entire meal in one skillet and fairly quickly too!

Chicken Risotto

6 tablespoons butter or margarine
1 lb. chicken breasts, boned, skinned and cut into thin strips
1 clove garlic, minced
1 ½ cups uncooked rice
¼ lb. mushrooms, sliced
3 green onions (tops optional), chopped
3 cups chicken broth
1 teaspoon basil
1 cup (4 oz.) Sargento Fancy Shredded Cheddar Cheese

In large skillet, melt 2 tablespoons butter. Add chicken and cook over medium heat, stirring constantly, until pieces are browned, about 5 minutes.

Remove chicken from skillet. Add remaining butter, rice and garlic to skillet and cook, stirring constantly, until rice is lightly browned, about 5 minutes. Add mushrooms and green onion. Continue cooking, stirring occasionally, until mushrooms are tender, about 2 minutes. Stir in chicken broth and basil. Bring to a boil; cover and simmer 15 minutes.

Disney World Chicken Divan

This recipe comes, via Disney World I would presume, via a yellowed newspaper clipping.

Disney World Chicken Divan

6 boneless chicken breasts or 1 pound tenderloins
¼ cup butter or margarine
12 spears broccoli, cooked
Cream Sauce
2 tablespoons sour cream
6 tablespoons grated Parmesan cheese
Paprika

Sauté chicken in butter until tender and golden brown on both sides. Place broccoli spears in casserole or baking pan, allowing 2 spears per serving. Arrange chicken breasts over broccoli.

Blend Cream Sauce with sour cream. Ladle evenly over chicken. Sprinkle with Parmesan cheese and season to taste with paprika.

Bake at 350 degrees for 20 to 25 minutes.

Makes 6 servings.

Cream Sauce

½ cup butter or margarine
½ cup flour
4 cups milk
Salt
White pepper

Melt butter in small saucepan. Add flour and stir until smooth. Gradually add milk, stirring until slightly thickened, about 5 minutes. Season to taste with salt and pepper.

Cheesy Carrot-Top Chicken

This is one of those recipes I tore out of a magazine. I have know idea which one. Not that it matters. It almost certainly came from an advertisement for Stove Top Stuffing. It sounds yummy and quick. Both are good things in my world.

Cheesy Carrot-Top Chicken

1 cup hot water
1 cup shredded carrots
2 tablespoons butter or margarines, cut in pieces
2 cups Stove Top Flexible Stuffing Mix
4 skinned boned chicken breast halves
1/3 cup sour cream
1/3 cup shredded Swiss cheese

Conventional Oven:
Bring water, carrots and butter to a boil in a saucepan. Stir in Stove Top. Cover; remove from heat. Let stand 5 minutes. Place chicken in greased baking dish. Top with stuffing. Mix sour cream and cheese; spoon over stuffing. Bake at 375 degrees for 25 minutes.

Microwave:
Stir water into butter and carrots to soften butter. Stir in Stove Top. Place chicken in microwaveable dish; top with stuffing. Cover dish. Cook at HIGH 5 minutes. Rotate dish half turn; cook 5 more minutes at HIGH. Mix sour cream and cheese; spoon over stuffing. Cook 1 to 2 minutes until cheese melts.

Serves 4.

Chicken Divan

This recipe comes from the Pillsbury kitchens. It just seems so easy. I love that all the ingredients are items I usually have around anyway. And I love broccoli. That's always a good sign. But the real advantage is that you can put a wonderful mean on the table in a very short period of time. Of course, I'd probably add some carrots and maybe a salad. And bread is necessary because in the South you always serve bread with dinner or supper. Folks might think you've been slaving away all day. Now, that would be a laugh wouldn't it?

Chicken Divan

1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Select® frozen broccoli florets
1 1/2 cups cubed deli rotisserie chicken
1/4 teaspoon ground black pepper
1 can (18.5 oz) Progresso® creamy chicken and wild rice soup
1/2 cup shredded Cheddar cheese (2 oz)
1/4 cup Progresso® Italian style panko crispy bread crumbs

Heat oven to 375°F. Cook broccoli as directed on bag 4 minutes. Place broccoli and chicken in ungreased 9-inch square pan. Sprinkle with pepper.

Pour soup over broccoli and chicken. Sprinkle with cheese and bread crumbs.

Bake about 20 minutes or until hot and bubbly.

Makes 4.