Recipe of the day October 7 - Chicken Casseroles

17 years ago

I don't know where I got this one.....maybe here, but it sure looks mighty good.

Easy Chicken Hawaiian

4 Chicken breast halves -- boneless

6 oz Orange-pineapple -- concentrate; thawed

Butter for dotting top of casserole

1 1/2 tsp Ginger

1 1/2 tsp Soy sauce

Macadamia nuts -- chopped

Rice cooked according to package instructions

Arrange chicken breasts in 9x13 baking dish in single layer.

You can use more or less chicken and use a smaller baking dish

depending on how many you want to serve.

Pour orange pineapple juice concentrate over top and dot with sliced butter

Sprinkle ginger and soy sauce over the top.

Bake at 350~ about 30 minutes or till done.

Remove from the oven and garnish with chopped Macadamia nuts.

Serve with buttered rice.

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Comments (12)

phyllis__mn
17 years ago
Here's one I use quite often....

Scalloped Chicken

1/2 loaf bread, cubed
1 1/2 cups cracker crumbs, divided
3 cups chicken broth
3 slightly lb eaten eggs
1 tsp. salt
3/4 cup diced celery
2 Tbsp. chopped onion
3 cup cooked, chopped chicken
1 8 oz. can mushrooms
1 Tbsp. butter or marg.

Combine bread and one cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken, and mushrooms. Spoon into greased 2 qt. casserole. Brown remaining crumbs and sprinkle over top. Bake at 350Âº for one hour.
ruthieg__tx
17 years ago
ONE-PAN CHICKEN AND POTATO BAKE

4 bone-in chicken pieces (1 Â½ lb.)
1 Â½ lb. potatoes (about 3) cut into thin wedges
Â¼ cup Kraft Zesty Italian Dressing
Â¼ cup Kraft grated Parmesan Cheese
1 tsp. Italian seasoning

HEAT oven to 400 F. Place chicken and potatoes in 13 X 9 inch baking dish.

TOP with dressing, cheese and seasoning; cover with foil.

BAKE 1 hour or until chicken is cooked through , removing foil after 30 minutes.

Makes 4 servings.

A friend shared this one with me and she said her family loved it.
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Recipe of the day March 27 - Chicken Alfredo and Rice Casserole
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Chicken Alfredo and Rice Casserole Ingredients Â 1 10-oz. container refrigerated light Alfredo pasta sauce Â 1/2 cup milk Â 2-1/2 cups cooked white rice or wild rice Â 2 cups cubed cooked chicken Â 1 cup frozen peas Â 1/3 cup chopped bottled roasted red sweet peppers Â 1/4 cup slivered almonds, toasted (optional) Â 1 Tbsp. snipped fresh basil or 1/2 tsp. dried basil, crushed Â 1 cup soft bread crumbs Â 1 Tbsp. butter, melted Directions 1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish. 2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
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Here's a side dish to go with that Chicken.. Garlic Roasted Cauliflower 1 large head of cauliflower 8-10 cloves of garlic, peeled 1-2 tablespoons of nut oil or other mild oil Salt and pepper to taste Preheat the oven to 475 F. Cut the cauliflower into flowerets and arrange on a foil lined baking sheet. Poke the garlic evenly among the flowerets. Drizzle the cauliflower with oil. Sprinkle on salt and pepper and toss to coat. Roast the cauliflower to desired doneness, stirring once during the cooking process. Serve warm or room temperature.
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Sure does sound good--very hearty. I wish we would get some cooler weather so we can start enjoying the fall/winter vegetables and fruits. Got this recipe over on the Cooking Forum. It's a keeper. Never thought I liked Brussel sprouts until I had them NOT cooked to death. It got raves over at the CF--for good reason! MARILYN'S BRUSSELS SPROUTS 18-20 Brussels sprouts, cut in half Salt and peper to taste 2 Tbsp. butter 2 Tbsp. flour 3/4 c. milk 1/4 c. feshly grated Parmesan cheese 2 Tbsp. real mayonnaise 2 Tbsp. cracker crumbs Clean sprouts by cutting off the tip of the stem and removing the tough outside leaves; wash in cold water. Place in a single layer in a medium skillet. Sprinkle with salt and pepper and add enough water to fill the bottom of the pan. Cover, bring to a simmer, steaming sprouts until a knife inserted comes out easily. Do not over cook. Immediately remove from heat and plunge into ice water to stop cooking and set the green color. Remove liquid from skillet and add butter. When melted whisk in flour along with more salt and pepper. Stir until smooth and bubbly. Cook about 2 minutes. Whisk in cold milk gradually until smooth and mixture thickens. Stir in cheese, remove from heat and stir in mayonnaise. Add sprouts to sauce and pour all into a casserole. Sprinkle top with cracker crumbs and bake at 350 for 20 min. or until bubbly. 4 servings.
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paula_pa
17 years ago
This is one from my blog that I've made twice (if I make something more than once, that means I REALLY liked it.)

Chicken-and-Rice Bake

3 to 4 boneless chicken breasts halves, rinsed and patted dry
1 Â½ cups chicken broth I used low-sodium
Â½ teaspoon seasoned salt
dash ground black pepper
4 tablespoons butter
Â½ cup chopped celery
1 medium onion, chopped
4 tablespoons all-purpose flour
1 cup milk
salt and pepper to taste
2 Â½ cups cooked rice (I used brown rice, over 3 cups - I didn't measure)
1 cup fresh bread crumbs (I used whole-grain white bread)
2 tablespoons melted butter

1. Place the chicken breasts in a saucepan with the chicken broth, seasoned salt, and a dash of pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, until cooked through. With a slotted spoon, remove the chicken breasts to a plate. Cover loosely with foil and let cool.
2. Heat oven to 350 degrees.
3. Strain the broth into a large cup or small bowl; set aside. In the same saucepan, melt the butter. Over medium-low heat, sautÃ© the chopped celery and onion until tender. Stir in the flour until well blended. Gradually stir in the reserved chicken broth and milk. Cook the sauce, stirring constantly, until thickened and bubbly. Taste and add salt and pepper, as needed.
4. Chop the cooled chicken into bite-size pieces. Add the chicken to the sauce mixture along with the cooked rice. Spoon the chicken and rice mixture into a 2-quart casserole dish.
5. Toss bread crumbs with melted butter; sprinkle over the casserole. Bake for 30 to 40 minutes, or until hot and bubbly, and bread crumbs are lightly browned.

Here is a link that might be useful: Chicken-and-Rice Bake
gwanny2three
17 years ago
KING RANCH CHICKEN CASSEROLE
1 lb. cooked, chopped chicken
1 can cream of chicken soup
1 c. picante sauce
1/2 to 3/4 c. chicken broth
1/2 lb. Monterey Jack cheese, shredded
1/2 lb. Cheddar cheese, shredded
25 chips
Combine 8 ounce picante sauce, soup, chicken broth in medium mixing bowl. Layer chips, chicken, Monterey Jack cheese, chips, and chicken in a 9x13 inch greased casserole dish. Pour sauce over layers. Sprinkle Cheddar cheese on top. Bake at 350 for 35 to 45 minutes.
nodakgal
17 years ago
Salsa Chicken

4 boneless, skinless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)
Preheat oven to 375 degrees F (190 degrees C).
Place chicken breasts in a lightly greased 9 x 13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake, uncovered, for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
Top with sour cream if desired and chopped scallions when serving
serve with black beans and spanish rice

CHICKEN AND WILD RICE CASSEROLE

6-8 chicken breasts, cooked and cubed
chicken stock
butter
3-4 stalks celery, chopped
1 onion, chopped
2 boxes wild rice
2 cans cream of chicken soup
8 oz. sour cream
crushed potato chips, optional

Boil chicken in dutch oven until done and then cut into cubes. Saute
celery and onion in a little butter until translucent. Cook wild rice
according to package directions using stock from cooked chicken instead of
water. Mix chicken, celery and onion, rice, soup and sour cream together and
pour into a greased 9X13" dish. You can top casserole with crushed potato
chips, if desired.
Bake at 350Â°F for 30 minutes.

This casserole can also be assembled the night before and then baked
the next day, but bake an additional 15 minutes or until casserole is hot
throughout.

Serves: 12-15.

*Recipe can easily be cut in half and baked in a 9X9" dish for fewer
servings. This is by far the best chicken and rice casserole you will ever
eat.
patti43
17 years ago
Oh my gosh! I haven't had scalloped chicken for years. It used to be my favorite dish at family reunions in the park years ago. I don't know which relative made it, but I sure will try your recipe, Phyllis.

I looked through my recipes and I don't have any except for that old stand-by hot chicken salad that everyone already has probably. But now, I'll have new ones 'cause everybody's sound so good.
Happy_Go_Lucky_Gayle
17 years ago
Gwanny2three,

I'm making Ranch Chicken tonight. Love it.

Gayle
ashli
17 years ago
Never made King Ranch Chicken....but I wanna...So, what kind of chips??....Corn? potato chips??
Added everything else to my grocery list...
Happy_Go_Lucky_Gayle
17 years ago
Corn Chips like Toastitos or Doritos.

Gayle
glenda_al
17 years ago
My family loves this

Salsa chicken and black beans

1 jar of your fave salsa
1 can of black beans, drained and rinsed
1-2 cups shredded cheddar or Mexi-blend cheese
4 boneless, skinless chicken breasts

Place chicken in baking dish and cover with salsa and beans.***I put the beans in bottom of pan, then top with chicken and salsa, cover and bake at 350 for 35 minutes. Sprinkle cheese over top and let bake another 5 minutes. Moist, yummy chicken!! Serve with a dollop of sour cream on each.
lindyluwho
17 years ago
Linda's chicken casserole
4 cups diced chicken
1 can diced green chilis
1 chopped onion
1 pkg (2-3 oz) slivered almonds
1 cup mayo
1 can cream of chicken soup

Mix together.

Sprinkle grated cheddar cheese & crushed potato chips on top. Bake in a greased 9x13 inch pan at #50Â° for 30 minutes or until hot.
lilliepad
17 years ago
Chicken Valena
(This is a recipe I got from a good friend named Valena.LOL)

4 C. cooked,boneless,skinless chicken breast diced in aprox. 1 inch chunks.You can use the pre cooked chicken in the bags at the super market if you like.
1 can cream of mushroom soup
1 C. sour cream
1 C. mayonaise
2 sleeves Ritz crackers,crushed
1 stick real butter,not margarine,melted
Mix soup,sour cream and mayo together.Add diced chicken and mix lightly.Put into a casserole dish that has been sprayed with non stick cooking spray.The mixture should be about 2 inches thick.Evenly cover the top of the mixture with the Ritz crumbs and pour the melted butter over the top.Bake at 350 for 35 to 40 minutes or until topping is golden brown.

Recipe of the day October 7 - Chicken Casseroles

Comments (12)

phyllis__mn

ruthieg__tx

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paula_pa

gwanny2three

nodakgal

patti43

Happy_Go_Lucky_Gayle

ashli

Happy_Go_Lucky_Gayle

glenda_al

lindyluwho

lilliepad

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