Chicken Mushroom Popover Casserole

Browned chicken pieces line a casserole and then a special, savory popover batter is poured over. The batter puffs up and the result is golden hunks of chicken, nested in a crispy, tender golden popover crust. Serve the optional mushroom sauce on the side with a green salad.

2.5# Boned and skinned chicken breast halves cut into 1 inch pieces
s/p
3 eggs
1.5c Skim milk
1 T oil
0.5t salt + 0.25t pepper
1.5c flour
1 T fresh minced parsley
1 can Campbell's 98% Fat-Free Cream of Mushroom soup
0.5c white wine
1 t Fresh parsley minced
0.5c mushrooms sliced
0.5c carrots, diced
1 large potato chopped
1 med onion chopped

Preheat oven to 350F. Saute chicken in nonstick skillet that has been sprayed with Pam, until brown on all sides. Add potatoes, onions and carrots, and cook 10 mins, or until veggies begin to cook. Season with salt & pepper.

Place in a 9x13-inch casserole dish that has been sprayed with Pam.

Blend eggs, milk, oil, salt & pepper, flour and parsley well with a wire whisk. Pour over chicken/veggie mixture. Bake 55-60 mins, or until batter has puffed up and turned golden brown.

Meanwhile, prepare sauce. Combine mushroom soup, wine, parsley and stir over low heat to combine. Stir in mushrooms. Season to taste with salt & pepper and cook to soften mushrooms about 5-10 mins.

Serve sauce on top or on side.

Creamy Cajun Chicken

New Orleans style of chicken with an up-dated Alfredo sauce.

by Lorac

25 min | 10 min prep

SERVES 2

• 2 boneless skinless chicken breasts, cut into thin strips
• 4 ounces linguine, cooked al dente
• 2 teaspoons cajun seasoning
• 2 tablespoons butter
• 1 thinly sliced green onion
• 1-2 cup heavy whipping cream
• 2 tablespoons chopped sun-dried tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/4 cup grated parmesan cheese

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.

King Ranch Chicken Casserole x2

Ingredients ~ FLOUR TORTILLA VERSION
3 chicken breasts cooked and cut into bite size pieces
1 package flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel (with juices)
1 small package of shredded cheese (I used the Mexi-Blend)
Grease casserole dish and break up tortillas in bottom (I use a pizza slicer to cut mine). Place cut
up chicken on top. Mix soups and ro-tel and pour over chicken. Cover with shredded cheese.
Bake at 350 for 20-30 minutes or until cheese is melted and golden brown.


CORN TORTILLA VERSION: King Ranch Chicken Casserole III
Prep Time: 30 Minutes, Cook Time: 1 Hour , Yields: 8 servings

INGREDIENTS:
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth (or less)
1 (10 ounce) can diced tomatoes with green chile peppers
1 (12 ounce) package corn tortillas
3 cups cooked, diced chicken breast meat
1 onion, chopped
1 green bell pepper, chopped
8 ounces shredded Cheddar cheese

1 1/2 teaspoons chili powder

1 teaspoon garlic salt

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
3. Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.

Tuna Casserole

• 1 cup frozen peas
• 2 stalks celery, chopped
• 1 can (10 oz) cream of mushroom soup
• 1/2 can milk
• 1 can tuna, drained
• 4 cups cooked elbow macaroni (about 2 cups dry)
• 2 cups grated Kraft Medium Cheddar Cheese, divided

Directions:

1. STIR together peas and celery with soup and milk in a large microwaveable dish. Microwave on HIGH for 10 minutes or until vegetables are tender.
2. ADD tuna, cooked macaroni and 1 cup cheddar cheese.
3. SPRINKLE with remaining cheese and microwave on HIGH for 10 min or until hot and bubbly.

My Amish Chicken Casserole *****

A casserole for the nights you have to get a good meal on the table in a hurry. I love casseroles that use good ingredients and is a recipe that you can change to your own taste. You could add some other vegetables to this one. I just love the Dutch-Amish recipes.

by Miss Annie

1¼ hours | 30 min prep

SERVES 4 -6

• 8 ounces noodles, cooked (seriously, not more)
  
• 2 cups cooked chicken, cubed
• 2 cups chicken broth (canned is ok)
• 1 cup milk
• 1 (4 ounce) can mushrooms
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 cup margarine
• 1/3 cup flour
• 1/3 cup grated parmesan cheese

1. Melt margarine, then add flour and stir until smooth.
2. Gradually add milk and broth, then seasonings and mushrooms.
3. Combine chicken, cooked noodles, and prepared sauce.
4. Place in an ungreased 9 x 13 inch baking pan and top with Parmesan cheese.
5. Bake at 350º for 35-45 minutes, or until heated thoroughly and top is browned slightly.

Chicken Rice Casserole

Uses no Cream of Whatever soup. A creamy wonderful one dish meal of chicken, rice 'n peas, topped off with a mixture of bread crumbs and Parmesan cheese and baked until golden brown.

by Marie

45 min | 20 min prep

SERVES 4

• 4 tablespoons butter, divided
• 3 tablespoons flour
• 1 teaspoon dried thyme or 1/2 thyme and 1/2 rosemary
• 1 cup chicken broth
• 1 cup milk
• 2 cups diced cooked chicken
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• some garlic powder, dried onions
  
• 2 cups cooked rice
• 3/4 cup frozen peas, thawed
• 3 tablespoon dry breadcrumbs
• 3 tablespoon grated parmesan cheese

1. Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme rosemary garlic and onions and cook for 1 minute.
2. Gradually stir in broth and milk, stirring until thick and smooth.
3. Stir in chicken and add salt and pepper; set aside.
4. Grease a 1 1/2 quart shallow baking dish.
5. Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
6. Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
7. Bake at 400° until hot and bubbly, about 20 to 25 minutes.

Hamburger Sour Cream Casserole (Eating Well)

Serves 6

2 bunches scallions, trimmed

1/2# lean ground beef/turkey1/2 t canola

1/2 c bulgur

2 cloves garlic, minced

16 oz tomato sauce

1/2 c water

s/p

6 oz no-yolk noodles

1 c 1% cottage cheese

1 c reduced fat sour cream

1/4 c grated extra sharp cheddar

350 oven, Oil 9x13 baking dish. Boil salted water.

Separate sliced green from white onions.

In large skillet, cook meat over med0high, breaking up until not pink. Transfer to plate. Add oil to skillet and heat on med-low. Add bulgur, garlic and scallion whites. Cook stirring until vegs soften 5-7 mins. Add tomato sauce, water and meat. Simmer. Cover and simmer until bulgur is tender and sauce thick, 15-20 mins. Season with s/p.

Cook noodles until al dente, 6-10 mins. Drain and rinse under cold water. Set aside.

Process cottage cheese until smooth. Trf to large bolw, fold in sour cream and reserved scallion greens. Season with s/p. Layer half noodles in bottom of pan, top with half cottage chees and half meat sauce. Repeat. Cover top with cheddar. Bake 30-40 mins until bubbly. Let stand 10 mins before serving.