Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
4 boneless skinless chicken breats cut into bite sized pieces
1 tsp poultry sesoning
1 tsp kosher salt
1/2 tsp sage
2 tbsp olive oil
1 box of stove top chicken flavored stuffing
1 can condensed cream of chicken soup
3/4 of milk
2 cups broccoli florets cooked until tender
1 cup shredded cheddar cheese
Season chicken and saute in olive oil until no longer pink, do not over cook. Make stuffing according to package directions. Mix milk, cheese and soup and set aside. Add broccoli to cooked chicken. In a 13X9 pan add chicken and broccoli, pour soup mixture on top, then add the stuffing. Bake on 350 for 20- 25 minutes. I made this tonight for tomorrow nights dinner. If you have already cooked chicken it's even easier, I didn't when I made this.
4 cups cooked chicken, shredded (from rotisserie chicken or frozen grilled chicken or just leftovers)
1 package Uncle Ben's fast-cooking long grain & wild rice, original recipe
1 can cream of celery soup
2/3 cup Miracle Whip® (NOT mayonnaise)
8 ounces water chestnuts, canned, sliced
2 ounces sliced pimiento, drained
9 ounces frozen green beans, French cut
1 1/2 cups low-sodium chicken broth
2 Tablespoons grated parmesan cheese
1. Preheat oven to 400.
2. Combine chicken, rice with seasoning packet, celery soup, Miracle Ship, water chestnuts, pimientos, green beans, and chicken broth in a large bowl.
3. Spread mixture evenly in a 13 x 9 glass baking dish and top with Parmesan cheese.
4. Cover with aluminum foil.
5. Bake until rice is cooked and casserole is bubbling, 25-30 minutes.
6. Let cool 5 minutes before serving.
In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.
Our family has been making this Easy Cheesy Chicken recipe for years!!! Never fails, and there's only 5 ingredients.
Heat oven to 350.
Grease a shallow baking dish, and layer with:
-- Cut up raw chicken (on bottom)
-- Swiss cheese slices
-- Can of cream of chicken soup (don't add water -- just pour from the can)
-- Package of dry Pepperidge Farm Stuffing (from the bread aisle)
-- 1 stick melted butter over everything
Bake at 350 for 1 hour.
You can vary this with different types of cheese (cheddar), different soup (cream of mushroom), and the stuffing also has several flavors.
To make for a crowd, it doubles easily to fit in a 13 x 9 pan.
ok, here goes, in fact I am taking this to a friends house the end of the week. She is having knee replacement are will be happy to have a few meals in her fridge when she gets home. I know her hubby is a good cook and I am sure our church will take some food as well, but I am sure the more the merrier. I can't give you the exact ingredients because it is not one found in the recipe books, but it is easy and very tasty.(forget about how fattening it is)
diced left over chicken, both white and dark meat; probably about 3 to 4 cups.
1/2 12 oz package of spaghetti cooked but not complete done.
4 green onions, chopped, greens as well as whites.
1 small can of mushrooms
1 can cream of mushroom soup
1/2 cup sour cream
4 ounces cream cheese, (room temp)
1 cup cheddar cheese (grated)
1 cup swiss cheese (grated)
Simply mix all the ingredients together reserving about a cup of cheese. Put in a buttered casserole dish and top with remaining cheese. heat in a 350% oven for about 30 to 45 minutes. Serve with green salad. you can use rotisserie chicken which is what I plan on doing. If you want to add a veggie, you can add frozen broccoli spears. I have done this, but actually prefer it without the spears. A green salad will add the veggies needed to make a balanced meal.
Our family has been making this Easy Cheesy Chicken recipe for years!!! Never fails, and there's only 5 ingredients.
Heat oven to 350.
Grease a shallow baking dish, and layer with:
-- Cut up raw chicken (on bottom)
-- Swiss cheese slices
-- Can of cream of chicken soup (don't add water -- just pour from the can)
-- Package of dry Pepperidge Farm Stuffing (from the bread aisle)
-- 1 stick melted butter over everything
Bake at 350 for 1 hour.
You can vary this with different types of cheese (cheddar), different soup (cream of mushroom), and the stuffing also has several flavors.
To make for a crowd, it doubles easily to fit in a 13 x 9 pan.
Enjoy!
That sounds like one to try. I think I will remember it. Like the one I make, I can see it is very low in calories.
That sounds like one to try. I think I will remember it. Like the one I make, I can see it is very low in calories.
I know -- all that cheese and butter! But, there are low-fat versions of everything these days -- soup, cheese, and many butter substitutes. Might be worth trying.
And yet another variation of Swiss Chicken Casserole :
4 boneless, skinless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk
1 cup herb-seasoned stuffing mix
Place the chicken in a greased baking dish. Top with Swiss cheese slices. Mix the soup and milk and pour over the chicken. Sprinkle with the stuffing mix, cover, and bake at 350 for about 50 minutes.
Chicken Stew with Broccoli or
Peas and Carrots baked in
refrigerated biscuit or pie crust
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
