I need a good recipe for a chicken casserole any ideas?

chicken breast, white wine, chicken stock (made from boiling bones is good) veg, seasoning and flour to thicken (slightly) throw it all in a big pot and shove it in the oven. Wait until they are absolutely starving before you serve it and you'll be amazed at how well it is received, no matter what it looks like. That's my top tip for the dayI need a good recipe for a chicken casserole any ideas?
';Creamy Chicken Casserole'; - 8 servings





2 tbsp. butter or margarine


1/2 cup chopped onion


1 (10 3/4 oz.) can condensed cream of chicken soup


1 (10 3/4 oz.) can condensed cream of mushroom soup


1 cup milk


1/8 tsp. pepper


3 cups cubed cooked chicken


4 cups cooked noodles


1/2 cup shredded Cheddar cheese





1) In 4-quart saucepan over medium-high heat, in hot butter, cook onion until tender. Stir in soups, milk and pepper. Stir in chicken and noodles. Pour into 3-quart casserole.


2) Bake at 400* - 25 minutes or until hot; stir. Sprinkle with cheese; bake 5 minutes more or until cheese melts. Yields 8 cups.I need a good recipe for a chicken casserole any ideas?
Save this one it`s really Good





+- 1.5 kg chicken portions


1陆 cup mayonnaise


1陆 cup chutney


1 cup boiling water


1 pack brown onion instant soup powder





Put chicken portions in a casserole and season


Mix all sauce ingredients and pour over chicken


Put in a preheated oven of 180 潞c with lid for 30 min


and then for another hour with out a lid till brown and sauce


is nice and thick
well, i would go onto google and type in wot u want and it comes up with gd things and then u can chose 1 that suits ur ability 2 cook
Herb Chicken Casserole





NGREDIENTS:





* 6 chicken boneless breast halves


* salt and pepper


* 1/4 cup butter


* 1 can (10.5 ounces) condensed cream of chicken soup


* 6 to 8 ounces mushrooms, sliced


* 3/4 cup dry white wine


* 2 tablespoons chopped green bell pepper


* 1/4 teaspoon leaf thyme, crushed


* 1 teaspoon dried parsley flakes


* 1/4 teaspoon tarragon or rosemary, crumbled


* 1/4 teaspoon dried minced chives or 1 scant teaspoon fresh





PREPARATION:


Lightly season chicken with salt and pepper. Brown chicken slowly in butter in a large skillet. Arrange browned chicken in a baking dish. To drippings in skillet add soup; stir to blend. Slowly add dry white wine, stirring until smooth.


Add remaining ingredients and heat to boiling.


Pour sauce over the chicken and cover dish with foil. Bake at 350掳 for 25 minutes. Remove foil and continue baking for 35 minutes or until tender. Serve with rice or noodles-serves 6.
layer chicken thighs in a casserole with cherry tomatoes, lots of basil leaves, whole cloves of garlic, salt and pepper and olive oil. Cook for 2 hrs at 150 degrees. So simple and yum. If you want it browned with less sauce, take the lid off for the last 40 mins xxx
Chicken with 40 Cloves of Garlic





When garlic is slowly simmered, it mellows and becomes almost sweet in flavor. Serve this stew with crusty bread onto which the softened garlic may be spread.





4 pound chicken


4-5 medium potatoes, scrubbed and cut into wedges


Salt, freshly ground black pepper


1 shallot, minced


6 sprigs thyme


6 sprigs parsley


2 stalks celery with leaves


2 bay leaves


9 oz pkg frozen artichoke hearts, thawed or 8 oz can, drained


2 sprigs each rosemary, oregano, sage OR 2 tablespoons dried herbs


2 heads garlic (approximately 40 cloves), peeled


Toasted French bread slices





Preheat oven to 350. Sprinkle chicken inside and out with salt and pepper. Place shallot, 2 thyme sprigs, 2 parsley sprigs, a cut celery stalk and a bay leaf into cavity. Truss bird.





Place in baking pan and add potatoes, artichokes and bouquet garnish of fresh rosemary, oregano, sage, remaining thyme, parsley, celery and bay leaf. Place chicken breast up on vegetables. Scatter garlic around the chicken. If using dried herbs, sprinkle over chicken.





Bake covered in a baking pan about 1 hour, uncover and roast 15-30 minutes longer to brown breast and until juices run clear when a thigh is pierced. Remove chicken and vegetables to a platter. Let stand a few minutes before carving chicken. Serve garlic with toasted French bread for spreading.





http://www.oregonchickens.com/recipe_tem鈥?/a>


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Chicken Tetrazzini


Serving Size : 4





4 tablespoons butter or margarine, divided


1 cup sliced white mushrooms


4 cups cubed cooked chicken


1/2 cup thawed frozen peas


3 tablespoons dry sherry or chicken broth


1/2 pound spaghetti


3 tablespoons all-purpose flour


1 cup chicken broth


1/2 cup heavy cream


1/2 teaspoon salt


1/4 teaspoon nutmeg


1/2 cup grated Parmesan cheese





In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add mushrooms; saute, stirring, until tender, about 7 minutes. Stir in chicken, peas, and sherry. Remove from heat; set aside.





Cook spaghetti according to package directions. Drain thoroughly in a colander; set aside.





Preheat oven to 375F. In a small saucepan, melt remaining butter over medium-high heat. Add flour; cook, stirring, until smooth and golden, about 2 minutes. Add broth; cook, stirring, until sauce thickens, 4 to 5 minutes. Stir in cream, salt and nutmeg.





Transfer cooked spaghetti and chicken mixture to a 13- x 9-inch baking dish. Pour sauce over top and mix well. Sprinkle with Parmesan; bake until cheese is lightly golden, about 20 minutes.
You simply get a chicken, make sure you've taken the giblets out (if supplied), clean the inside, place in a large pot, add a load of peeled and chopped veggies - carrots, onions mainly, potatoes later on if you like, chuck in a couple of chicken stock cubes (crumbled), top up with water, cover, place in oven Mark 3 for at least a couple of hours - more won't hurt - then serve when ready.
try this one, it's really nice.





Chicken, Red Wine and Bacon Casserole





To ensure the chicken remains succulent, defrost slowly in the fridge and reheat gently. Add a handful of chopped parsley before serving and accompany with mashed potato and a green vegetable, such as peas.





Preparation time: 1 hour


Final cooking time: 45 minutes





Serves: 4-6





Ingredients


2.5kg roasting chicken, such as a poulet d'or


4 tbsp olive oil


24 small shallots, peeled


200g smoked back bacon, cut into large dice


5 carrots (about 300g), cut into batons


150-200g button mushrooms, trimmed


2 level tbsp flour


2 cloves garlic, finely diced


陆 bottle full-bodied red wine


350ml good chicken stock


4 tbsp good brandy


3 sprigs parsley


3 sprigs lemon thyme


1 small bay leaf


1 strip lemon zest


Salt and freshly ground black pepper





Instructions


Preheat the oven to 140掳C/gas 1. Wash the chicken and pat dry. Cut into eight pieces, two from each breast and two from each leg.





Put a heavy-bottomed ovenproof casserole dish over a medium heat with 2 tbsp oil. Once hot, add the chicken, a few pieces at a time, and fry on all sides until golden brown. Remove and set aside in a large dish.





Add the shallots to the pan and saut茅 for 10-15 minutes until golden and beginning to soften. Add to the chicken. Add the diced bacon to the pan and fry until it begins to colour. Add the carrots and continue cooking until they begin to soften. Mix in the mushrooms and cook until lightly coloured. Add all the contents of the pan to the chicken, leaving any juices in the pan.





Reduce the temperature to low, pour another 1-2 tbsp oil into the pan, add the flour and stir into the pan juices. Cook for a couple of minutes or until it starts to look cooked and lightly coloured. Immediately, stir in the garlic and the wine, followed by the stock. Return to the boil, and cook briskly until it has thickened slightly. Meanwhile, pour the brandy over the chicken mixture. Set alight and once the flames have gone out, tip the mixture, juices and all, into the simmering sauce. Add the herbs and lemon zest, and season to taste (remembering that freezing can intensify the saltiness of a dish). Once the casserole returns to the boil, cover and place in the oven for 45 minutes, or until the chicken is tender and cooked through. It is then ready to serve, or to cool and freeze.
MEXICAN CHICKEN AND VEGETABLE CASSEROLE





1 teaspoon ground cumin


1 teaspoon chili powder


1/2 teaspoon cinnamon


2 teaspoons white-wine vinegar


3 garlic cloves


3 tablespoons vegetable oil


8 chicken thighs (about 2 pounds)


1 large onion, sliced thin


2 tomatoes, chopped coarse


4 zucchini (about 1 1/2 pounds), scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pieces


1/4 cup chicken broth


1 to 2 tablespoons drained minced pickled jalape帽o pepper (wear rubber gloves)


1 red bell pepper, cut into 1/2-inch pieces


1 cup fresh or thawed frozen corn


1/4 teaspoon dried or茅gano, crumbled


1/2 cup coarsely grated Monterey Jack











In a small bowl whisk together the cumin, the chili powder, the cinnamon, the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with the spice paste, and grill it on an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat, turning it once, for 12 to 15 minutes on each side, or until it is cooked through.


While the chicken is cooking, in a skillet cook the onion in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until it is lightly golden, add the remaining 2 garlic cloves, minced, and the tomatoes, and cook the mixture over moderately low heat, stirring occasionally, for 5 minutes. Add the zucchini, the broth, the jalape帽o, the bell pepper, the corn, the or茅gano, salt and pepper to taste and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini and bell pepper are tender.





In a large flameproof shallow casserole combine the zucchini mixture and the chicken, sprinkle Monterey Jack over the top, and broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the cheese is bubbling.





Serves 4 to 8.
this one always goes down well in my house :) enjoy





Ingredients


3 tbsp olive oil


2 onions, sliced


8 skinless chicken thighs


1 tbsp plain flour, seasoned with a little salt and pepper


290ml/陆 pint chicken stock


grated zest of 1 orange


juice of 2 oranges


150ml/录pt sherry


1 tbsp Worcestershire sauce


300g/10oz button mushrooms, sliced


2 tbsp fresh parsley, chopped


salt and pepper


boiled rice, to serve











Method


1. Heat 2 tbsp of the olive oil in a large heavy pan, then add the onions and fry for about 10 minutes until lightly browned and soft. Transfer to a plate.


2. Toss the chicken in the seasoned flour. Heat the remaining 1 tbsp of oil in the pan, then add the chicken and fry until evenly browned. Add the chicken stock, onions and their juices, orange juice and zest, sherry and Worcestershire sauce. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes until the chicken is tender.


3. Stir in the mushrooms and cook for 5 minutes. Taste and season with salt and black pepper if necessary. Just before serving, sprinkle over the chopped parsley and serve with boiled rice.
Mexican chicken casserole recipe


INGREDIENTS:





* 4 boneless chicken breast halves, cooked, cubed


* 1 can tomatoes with green chilies


* 1 can cream of mushroom soup


* 1 can cream of chicken soup


* 1 can (4 ounces) taco sauce


* 1/2 cup chicken broth


* 1 package taco chips or Doritos


* 1/2 to 3/4 cup grated American cheese, Mexican blend, or Classic Melts blend





PREPARATION:


In a saucepan, combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350掳 until bubbly and hot.


Serves 4.





NGREDIENTS:





* 4 tablespoons margarine


* 6 to 8 ounces sliced mushrooms


* 1/4 cup all-purpose flour


* 1 can (1 2/3 cups) evaporated milk


* 1 1/2 cups chicken broth


* 3 cups cooked rice


* 2 to 3 cups chopped, cooked chicken


* 1/3 cup chopped bell pepper, green


* 1 small jar (2 ounces) chopped pimiento, drained (1/4 cup)


* salt, to taste


* buttered bread crumbs, optional





PREPARATION:


In a large saucepan over medium heat, melt margarine; add mushrooms and cook until softened, about 2 minutes. Blend in flour; cook, stirring, for about 1 minute. Gradually add milk and broth. Cook and stir until thickened and bubbly.Add rice, chicken, pepper and pimiento. Add salt to taste.





Transfer to a greased, 2-quart casserole. Bake at 350掳 for 35 to 45 minutes. If desired, top with buttered bread crumbs or other topping.


Serves 8 to 10.





for more recipes


Gigi's Chicken Casserole


Club Chicken Casserole


Taco Chicken Casserole


Southern Chicken Casserole


Ritzy Chicken Casserole


Ozark Chicken Casserole


Chicken Casserole Divan


RosyGrace's Chicken Casserole


Colleen's Chicken Casserole


Mexican Chicken Casserole


Chicken Casserole with Biscuits


Chicken Casserole with Dressing


Chicken Casserole Cordon Bleu


Chicken Rice Casserole


Launa's Chicken Casserole with Rice


Tennessee Chicken Casserole


Oven Chicken Casserole or Salad


Chicken Casserole with Dried Beef


Hot Chicken Casserole Salad


Chicken Casserole with Zucchini


Chicken Casserole with Cheese and Macaroni


Kentucky Chicken Casserole


Chicken Casserole with Asparagus


Macaroni Chicken Casserole


Nacho Chicken Casserole


Dorito Chicken Casserole


Broccoli Chicken Casserole


Chicken Casserole with Mushrooms





http://southernfood.about.com/od/chicken鈥?/a>
i would go Mediterranean


chicken


onion


garlic


pepper


courgettes


mushrooms


tin tomatoes


Worcester sauce


balsamic vinegar


put it all in a large casserole dish and pop in the oven for 2 hour at 150c
try these recipes...





CHICKEN CASSEROLE





INGREDIENTS


1/2 cup chopped celery


1/4 cup chopped onion


2 tablespoons chopped green pepper


2 tablespoons butter or margarine


2 cups cubed, cooked chicken


1 (4 ounce) can sliced mushrooms, drained


6 pimento-stuffed green olives, sliced


1 (10.75 ounce) can condensed cream of chicken soup, undiluted


1 cup milk


1 (8 ounce) package wide egg noodles, cooked and drained


TOPPING:


1/2 cup cornflake crumbs


1/4 cup shredded Cheddar cheese


2 tablespoons butter or margarine, melted


DIRECTIONS


In a skillet, saute celery, onion and green pepper in butter. Remove from the heat; add chicken, mushrooms, olives, soup, milk and noodles. Mix well. Spoon into a 2-qt. baking dish. Cover and bake at 325 degrees F for 25 minutes. Meanwhile, combine topping ingredients. Sprinkle topping around edges of casserole; return to the oven for 5 minutes or until the cheese is melted.





OR





BROCOLLI CHICKEN CASSEROLE





INGREDIENTS


4 skinless, boneless chicken breast halves


1 pound broccoli florets, cooked


1 (10.75 ounce) can condensed cream of mushroom soup


1 tablespoon mayonnaise


1 cup shredded Cheddar cheese


1 cup dry stuffing mix


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.


In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.








ENJOY!
this is a brilliant one and works for me all the time





get 1 chicken


cut it up


get 1 pack of chicken casserole sauce (knorr is best)


mix them together in a saucepan and cook





good one eh?