I need a good recipe for Chicken Casserole?

I love broccoli!I need a good recipe for 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.I need a good recipe for Chicken Casserole?
Chicken, Cheese and Stuff Cassarole





3 boneless, skinless chicken breasts, cut in chunks


1 cup cooked pasta, I use penne, but any kind you like is good, even long noodles, linguine, spagetti, angel hair, any short pasta, too


1/2 cup sliced mushrooms


1/2 cup broccoli florets


1 whole carrot, sliced on the diagonal


1/2 a yellow onion, sliced length wise


2 cloves of garlic, chopped


1 tablespoon Oregano


1 tablespoon Basil


salt and pepper to taste


2 cups freshly grated white cheese, mozzarela, gouda (yum), jack, American (swiss is too strong in my book, but it's your choice) white cheddar, etc.


1 can of condensed cream of mushroom, cream of chicken , or cream of broccoli soup


1 and 1/2 cups of milk





Saute your chicken pieces in a little olive oil, until white


add the herbs, and each of your vegetables one at a time, starting with carrots, then mushrooms, and on, according to cooking time, adding oil, and salt and pepper as needed. Turn off the heat and let cool.





Cook the pasta to package directions, under cooking slightly





In a bowl, mix the can of soup with the milk


add the cheese, the cooled meat and vegetable mixture, and cooked pasta


Mix and put in a cassarole dish


Bake uncovered for 25 to 30 minutes at 350 degrees





The cheese will be melty, and gooey, you will have all the flavors you love (I Iove broccoli, too!)


Serve with warm fresh bread, or on top of it, YUUUUMMMMY!
why don't you prepare Chicken Cacciatora? You'll need





3-4 pieces of chicken


1 stem celery, 1 carrot, 1 small onion, sage, rosemary


1 small can of tomatoes


handful capers





stir fry the chicken in 1 tablespoon of oil, until brown, then remove from heat, get rid of the fat and deglaze with a bit of water or wine. Place the chicken back in the pan, add the herbs/veg - you need to chop them finely - the tomatoes (chopped also) and the capers. Cover with the lid and cook for about 1 hour on a low heat. Steam your broccoli and serve them with the chicken.
::Soup-erb Chicken Casserole::





From: Campbell's Kitchen


Prep Time: 15 minutes


Bake Time: 25 minutes


Serves: 8





Ingredients:





1 can (10 3/4 oz.) Campbell's庐 Condensed Cream of Broccoli Soup OR 98% Fat Free Cream of Broccoli Soup


1 cup milk


1/2 cup shredded mozzarella cheese


1/4 tsp. garlic powder


1/8 tsp. ground black pepper


2 cups hot cooked elbow pasta


2 cups cubed cooked chicken OR turkey


1 pkg. (10 oz.) frozen peas and carrots, cooked and drained


1/2 cup Pepperidge Farm庐 Herb Seasoned Stuffing, crushed


2 tbsp. grated Parmesan cheese


2 tbsp. butter OR margarine, melted





Directions:





1- PREHEAT oven to 400掳F.





2- MIX soup, milk, mozzarella cheese, garlic powder and black pepper in 2-qt. baking dish. Stir in pasta, chicken and peas and carrots.





3- BAKE 20 min. Stir.





4- MIX stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 min. or until hot.





TIP: Serve with Caesar salad. For dessert serve your favorite Pepperidge Farm庐 layer cake.





p/s: Since you've mentioned that you love broccoli, then maybe you can add or substitute the frozen peas and carrots with some broccoli...
a good tip!





COOK WITH LOVE!!
www.cooksrecipes.com
My husband, my son (14 months old) and I like this one a lot!! I have made it for dinner numerous times and have even made it when company has stopped by for dinner. No one has ever had a complaint. I hope you try it!! It's super easy and quick!








STOVE TOP庐 One-Dish Chicken Bake





1-2/3 cups hot water


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken


1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces


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


1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream





PREHEAT oven to 400掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.


PLACE chicken in 13x9-inch baking dish or 2-quart casserole. Mix soup and sour cream; pour over chicken. Top with prepared stuffing.


BAKE 30 minutes or until chicken is cooked through.





Jazz It Up


Prepare as directed, topping chicken with 1 cup frozen mixed vegetables before covering with soup mixture. (I always use chopped frozen broccoli...about 1 1/2 cups...it's so yummy!!)





----------








Here's a great dessert if you need one too!





Cherry Pineapple Crumble








1 20oz. Can Crushed Pineapple (do NOT drain)


1 20oz. Can Cherry Pie Filling


1 Box White or Yellow Cake Mix


1 Stick Butter


1 鈥?1 陆 Cups Powdered Sugar


Warm Water








Preheat oven to 350 degrees. In a cake pan (8x13) spread crushed pineapple and juice. Spread cherry pie filling over pineapple. Sprinkle cake mix (dry) over fruit. Cut stick of butter into thin pats and top cake mix with pats of butter. Bake 30 minutes.





After the crumble comes out of the oven mix the powdered sugar with enough warm water to make a glaze. Pour glaze over the crumble. Best served at room temperature. Top with ice cream if desired.





Enjoy!!
Try Chicken Tonite sauces - They are tasty


John
This is a great one I use all the time for family and company. Scroll down to see more chicken casserole recipes.


INGREDIENTS:


3 pounds boneless chicken breasts, cooked


1 cup chopped celery


1 can sliced water chestnuts


2 tablespoons finely minced onion


1 (10 1/2 oz.) can cream of chicken soup


1 cup reduced fat mayonnaise


8 ounces sour cream


2 tablespoons lemon juice


1/4 teaspoon salt


1/8 teaspoon pepper, or to taste


crushed potato chips


paprika


PREPARATION:


Cut cooked chicken into bite-size pieces.


Mix chicken with remaining ingredients, except potato chips and paprika.


Pour chicken mixture into greased 2-quart casserole.


Top with potato chips and sprinkle with the paprika





























Quick Chicken Casserole


(PHOTO: LISA HUBBARD)





Sharon Brenneman of Lima, Ohio, sent us this easy casserole recipe ';for folks who like the flavor of chicken cordon


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bleu but hate the work involved in making it.'; We followed Brenneman's suggestion to add potatoes and broccoli for a tasty one-dish weeknight dinner.


Chicken Cordon Bleu Casserole


Prep: 12 minutes


Cook time: Microwave about 3 minutes; bake about 50 minutes


Makes: 6 main-dish servings





Ingredients:


1 pound baby red potatoes, cut into 1-inch chunks


1 pound chicken-breast tenders


1 bag (12 ounces) broccoli florets


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


8 ounces cooked ham in 1 piece, cut into 1/2-inch chunks


1 cup shredded Swiss cheese


1/2 cup milk


2 tablespoons chopped fresh parsley leaves


1 garlic clove, finely chopped


Directions:


1. Preheat oven to 350 degrees F.





2. 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.





3. Add chicken and all remaining ingredients to potatoes and toss to mix well. Transfer mixture to 13'; by 9'; glass or ceramic baking dish. Bake casserole, uncovered, 50 to 55 minutes or until chicken loses its pink color throughout and cheese begins to brown.





Nutritional information for each serving: About 375 calories, 37 g protein, 24 g carbohydrate, 14 g total fat (7 g saturated), 3 g fiber, 93 mg cholesterol, 1,050 mg sodium











A chicken casserole with broccoli and Parmesan cheese.


INGREDIENTS:


1/2 cup butter


3 tablespoons flour


1 can (about 14 ounces) chicken broth


2 cups herb seasoned croutons


1 package (10 oz) frozen broccoli spears, cooked and drained


8 large slices cooked chicken


1/4 cup grated Parmesan cheese


PREPARATION:


Melt butter in saucepan over low heat; stir in flour and pepper. Remove from heat; add chicken broth gradually, stirring until smooth. Return to medium heat and cook, stirring constantly, until thick and bubbly.


Remove from heat.


Place croutons in bottom of greased 1 1/2 quart baking dish. Pour half of the sauce over the croutons. Arrange broccoli spears in single layer over croutons and sauce then layer chicken slices over the broccoli, then pour remaining sauce over the top. Sprinkle with Parmesan cheese. Bake at 375掳 for 25 minutes, or until heated through.


Savory chicken and broccoli








4 skinless, boneless chicken breast halves


1 (10.75 ounce) can condensed cream of chicken soup


1 cup sour cream


32 buttery round crackers


1/4 cup chopped onion


1/4 cup chopped mushrooms


DIRECTIONS


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


Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.


Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time








';I loved this recipe as a kid. I would eat the leftovers cold, and I was a picky eater back then! Chicken and broccoli with noodles in a creamy sauce. The olives are a key ingredient.';


Original recipe yield: 4 servings





PREP TIME 45 Min


COOK TIME 30 Min


READY IN 1 Hr 15 Min


INGREDIENTS


2 cups sour cream


1/4 cup grated Parmesan cheese


1 cup shredded Cheddar cheese


salt and pepper to taste


1 clove garlic, crushed


2 tablespoons butter


1 (8 ounce) package wide egg noodles, cooked


1 pound cooked, cubed chicken breast meat


1 (10.75 ounce) can condensed cream of chicken soup


1 cup sliced black olives


2 heads broccoli, cut into florets


1 teaspoon curry powder


DIRECTIONS


Preheat oven to 325 degrees F (165 degrees C).


In a medium bowl, combine the sour cream, Parmesan cheese, Cheddar cheese, salt, pepper and garlic and mix together. In a large bowl, stir butter into noodles, then stir in sour cream mixture.


In a third large bowl combine the chicken, soup, olives, and broccoli and mix together; add this mixture to the noodle mixture and mix all together. Spread mixture into a 9x13 inch baking dish and sprinkle with curry powder.


Bake at 325 degrees F (165 degrees C) for 30 minutes.








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NUTRITION INFORMATION


Servings Per Recipe: 4





Amount Per Serving





Calories: 842





Total Fat: 54.2g


Cholesterol: 213mg


Sodium: 1437mg


Total Carbs: 35.7g


Dietary Fiber: 6.6g


Protein: 55.8g


VIEW DETAILED NUTRITION





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Yum! Here's a favorite:


BROCCOLI, SPINACH AND CHICKEN


CASSEROLE





10-12 chicken tenderloins, fully cooked, diced


1-16 oz frozen pkg broccoli, cooked


1-16 oz frozen pkg spinach, thawed


1 can broccoli cheese soup


2 cups cheddar cheese


1/4 cup mayonnaise


1 tablespoon butter


salt and pepper to taste





Simmer chicken tenderloins until fully cooked. Than add the broccoli and the spinach to the pot and simmer for 10 more minutes. Drain.


Dice chicken. Add everything back to pot and add remaining ingredients. Stir.





Cover and bake in a 350掳F oven for 1 hour.





(from Cooks.com)