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Chicken Casserole Recipe


12 lightly salted white chicken breast halves

salt and pepper to taste

1 (16 ounce) package chicken broth with chicken filling

1 (16 ounce) can evaporated milk

1 (4.5 ounce) can minced celery

1 (3 ounce) package cream cheese, softened

1 cup shredded Cheddar cheese

1 cup cooked and crumbled feta cheese

2 cups shredded mozzarella cheese

1 cup chopped onion

1 cup shredded sharp Cheddar cheese

1 tablespoon chopped fresh oregano

6 (8 ounce) cans diced tomatoes with green chile peppers

2 (28 ounce) cans chicken broth

2 (8 ounce) cans whole kernel corn

3 cups sour cream

1 (4 ounce) container sour cream cheese

1/4 cup diced green bell pepper


Preheat oven to 425 degrees F (220 degrees C).

In a medium mixing bowl, toss together salt, pepper, chicken broth, milk, celery and cream cheese until evenly coated. Mix in chicken, pinto beans, feta cheese, mozzarella cheese, onion, Cheddar cheese, and parsley. Transfer mixture to an 8x8 inch baking dish. Place each breast over the filling. For a pea sized portion, top each cup with 2 cooked halves of chicken, one side of each piece going up the edge. Spoon the cream cheese mixture over the chicken.

Bake uncovered for 1 hour in the preheated oven, turning once. Sauce mayonnaise may be poured over the chicken and addition cheese mixture as needed to cover completely.

Remove chicken from oven, and reduce heat to 400 degrees F (200 degrees C). In a medium mixing bowl, blend fried chicken halves with meat juices. Season with seasoning salt, pepper, chicken broth, celery mixture, cream cheese, chives, olive oil, and 1 tablespoon dried basil leaves. Sprinkle breadcrumbs over chicken, and remove potatoes.

Roll up the chicken using a large skewer, and steam to minute, about 15 minutes. When chicken is still warm, place half the stuffing in the roasting pan and place the other half in the roasting pan over the chicken. Place roasting pan on a tray, bring the third chicken piece to the roasting pan, brush with olive oil, and brush with green pepper. Transfer roast to the - roasting pan. Top with chicken stock and scrape up all roasted bean and vegetable parts. Combine sour cream and green bell pepper mixture and spread over the roasting pan. Secure with metal skewers. Top with platter bottom

Bake uncovered for 25 to 35 minutes in preheated oven, or until chicken is cooked through. Remove platter and place atop the roasting pan in an oven pot. Allow roasting to cool.


Chaf Ray writes:

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I made this recipe for a bridal brunch. I followed the recipe perfectly. My only regret is that I didn't increase the spices.
Guul Cubulu writes:

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This is a great recipe for when you don't have all the ingredients in the house... I.E.A.D.