Chicken casseroles are a great meal right after a prolonged day. I normally put my casserole collectively the night time before and toss it in the oven when I get property the up coming evening. That eliminates all the prep function and I have a single dish rather of a number of to thoroughly clean right after dinner.
Although the oven is preheating I permit the casserole sit out so the dish can warm up a little this prevents any likelihood of my glass baking dish breaking in the scorching oven.
If you use metal then you can consider it straight from the fridge and put it in the oven.
# 1 CHICKEN and RICE CASSEROLE
Ingredients
six large boneless chicken breasts
2- 8 ounce cans of can of cream of chicken soup
three celery stalks (diced)
one small onion (diced)
two garlic cloves (minced)
2 boxes or bags of chicken flavored rice
one/four cup of butter
one + one/two cup of unseasoned bread crumbs
RICE
Get ready your rice in accordance to the bundle directions.
CASSEROLE Preparing
Preheat oven to 350 degrees.
Grease the bottom of a 9X13 baking dish, pour your rice combination in the bottom of the dish. Area your chicken on top of the rice and add the remaining soup, celery, onion, garlic and butter. Sprinkle the bread crumbs above the prime so you have a good even layer. Bake your casserole for 55 minutes. Serves 6
# two CHICKEN and BROCCOLI CASSEROLE
Ingredients
six large boneless chicken breasts
two- 8 ounce cans of can of cream of mushroom soup (or your option)
three cups of broccoli florets (uncooked)
three celery stalks (diced)
one small onion (diced)
two garlic cloves (minced)
four cups of rice (uncooked) flavored or white
1/four cup of butter
1 + one/2 cup of unseasoned bread crumbs
RICE
Put together your rice according to the deal instructions but do NOT cook.
Preparation
Preheat oven to 350 degrees.
Grease the bottom of a 9X13 baking dish, pour your rice mixture in the bottom of the dish. Location your chicken on prime of the rice and include the remaining soup, celery, broccoli, onion, garlic and butter. Sprinkle the bread crumbs more than the top so you have a good even layer. Bake your casserole for 1 hour. Serves six
# 3 CHEESY CHICKEN and POTATO CASSEROLE
Components
six significant boneless chicken breasts
eight large potatoes (peeled and sliced about 1 inch thick)
1- eight ounce can of cheese soup (Campbell’s)
one/two cup of fifty percent and 50 percent OR total milk
2 celery stalks (diced)
one modest onion (diced)
two garlic cloves (minced)
one cup of unseasoned bread crumbs
1/four cup of butter
one cup of shredded cheese (your selection)
Preheat oven to 350 degrees.
In a 9X13 baking dish layer the potatoes evenly, spread the butter out by dropping spoon measurement amounts more than the potatoes. Arranged your chicken on leading of the potatoes, sprinkle the celery, onion and garlic over the best, pour the can of cheese soup and milk or 50 % and half more than the leading then spread the bread crumbs over the entire combination and finally the cheese. Bake for one hour.
Serves 6
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