The flavors are great, but the recipe is simple and delicious and can be put together in 15 minutes or less.
Place breasts or thighs in just enough water to cover. Poach for 15 to 20 minutes. Set aside until slightly cooled enough to handle.
Mix stuffing mix and 1/2 cup very hot water in small bowl. Set aside.
Chop or shred chicken, and stir into bowl with cream of chicken soup. Place in ungreased casserole dish (size will be determined by if you like a deep dish casserole or something thinner - I use a 2 quart casserole dish.)
Sprinkle frozen veggies (no need to thaw) on top of chicken mixture. Sprinkle this with the stuffing mixture.
This will bake in a 350 degree F oven for about 30 minutes or until stuffing mixture is brown. Remove from oven and let sit 5-10 minutes.
Note: I add chopped cashews or peanuts to my stuffing to give it a little crunch, but that is optional especially if you are feeding those with allergies.
Source: I was looking for something relatively quick and easy for a church supper so I just played around with ingredients I had on hand until I got it right. It is a variation of a shepherd's pie.
By Dee Sellers from Ocean Isle Beach, NC
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Delicious flavour, serve with real crusty bread to soak up the juices.
A classic chicken casserole using Cream of Mushroom soup and potato chips.
Great, hearty cold weather recipe! Saute onion and celery in margarine. Add sage, salt and pepper; stir into bread cubes. Spray or grease 9x13 inch pan.
I like how the chicken pieces go on top of this instead of deboned chicken mixed in like usually is the case with chicken casserole.
This is a super tasty, quick-to-fix meal the whole family will enjoy!
This is a great, inexpensive dish to prepare that the whole family will love.
This is a great stand-by meal for our family. Very hearty, simple and good tasting!
This is a yummy casserole-type dish. Very nice because not only is it tasty, but it is easily prepared one day and served the next, hence it's name.
I like this simply because it's so easy to make. Not a fan of sauerkraut, usually, but this recipe is actually very good!
Combine first seven ingredients in baking dish. Sprinkle with 2 topping ingredients. Bake at 350 degrees F for 60 minutes.
Mix in 9x13 inch pan. Top with 1 or 2 cups grated cheddar cheese and chow mein noodles. Bake at 325 degrees F for 30 minutes.
Mix and spoon into casserole dish. Mix topping ingredients together and use to top casserole. Bake at 350 degrees F until crumbs are golden, about 25 minutes.
Cook 2 chickens and remove meat from bones. Mix all ingredients together. Put in a tightly covered bowl. Let stand overnight in refrigerator.
Cut chicken into bite size pieces and place in buttered 9x13 inch baking dish. Mix cream of chicken soup with sour cream and pour over chicken, spreading evenly.
Saute' mushrooms, onion and garlic in 3 Tbsp. butter until tender. Stir in flour, gradually add milk and bring to a boil.
For casserole combine all ingredients except the biscuits and cheddar cheese. Mix well. Bake at 375 degrees for 25-30 minutes or until hot and bubbly.
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This is a great casserole! I love the water chestnuts, egg, and the potato chips topping it. Very, very good!
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
I am looking for a recipe for chicken gizzard casserole. It was in an old Workbasket magazine. I lost it when I moved! Thanks.
By craftyme
I don't know about the magazine recipe you're asking about but here are two recipes I found on the web. The first one really isn't a casserole per se but it sounds delicious and am going to give it a try my myself. The second one is a standard gizzard casserole:
Chicken Gizzard Casserole - 1
2 lbs chicken gizzards
2 tablespoons olive oil
2 tablespoons butter
2 onions, sliced
4 garlic cloves, minced
1 cup white wine
1 cup tomato sauce
1 tomato, seeded, peeled, and chopped
1 teaspoon salt
pepper, to taste
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon rosemary
1/2 cup chicken broth
Brown gizzards in oil and butter.
Add onions and garlic and brown.
Add wine and tomato sauce, stir and cook 2 minutes.
Add tomato and rest of seasonings.
Simmer covered for 1-1/2 hours.
Add chicken broth and cook 1-1/2 hours more.
Serve over rice or buttered noodles
Chicken Gizzard Casserole - 2
1 pound chicken gizzards
1 package long grain wild rice
1 can cream of mushroom soup
Salt and pepper
Grated cheddar cheese
Turn oven on to 350 Degrees.
In a pan, bring water to a boil and add the gizzards. Cook for 1-2 hours until the gizzards are tender
Make the rice according to package
This page contains Mexican casserole recipes. Many combinations of foods can be used to make a delicious flavorful casserole.
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Mix all ingredients except bread and margarine. Put in 8 inch square pan. Top with bread that has been cut in cubes and tossed in melted margarine.
Mix all together and put in a 9x13 inch pan. Top with buttered bread crumbs and place in refrigerator overnight or bake the same day.
A quick and easy recipe for kids and adults that the whole family will love! Put a thin layer of flour on a plate.
Mix and refrigerate in greased dish for 24 hours. Bake for 1 hour at 350 degrees F.
Layer first four ingredients in cake pan. Mix mayonnaise and lemon juice. Spread over top. Sprinkle with cheese.
Mix all ingredients except bread and margarine. Put in an 8 inch square pan.
Mix all together in order given reserving 1/2 cup potato chips. Pour into 1 1/2 quart casserole, sprinkle with potato chips.
Mix stuffing and broth. Put 1/2 of mixture in bottom of 9x13 pan. Spread chicken over stuffing. Mix soup and sour cream. Pour it over the chicken and top with the rest of the stuffing mixture.
Season chicken with salt and pepper. Coat with flour. Brown chicken in butter in skillet.
Cook wild rice mix using package directions. Add remaining ingredients, mixing well. Pour into buttered 3 qt. casserole.
Preheat oven to 350 degrees F. Place margarine in a 9x13 inch pan, and place in oven until melted. Dip chicken pieces in margarine; then lay aside.
Put first 3 ingredients in layers in a baking dish. Add salt and pepper. Heat broth, soup and onion. Pour over layers. Bake for 1 hour at 350 degrees F or until potatoes are done.
Mix all ingredients together and put in a covered 9x13 inch baking dish. Let set overnight, then bake for 1 hour at 350 degrees F.
Stew the chicken and debone. Mix all ingredients and refrigerate overnight. Bake at 350 degrees F for 1 hour.
