Chicken and Dumpling Bake Casserole

3-4 cups of cooked chicken

1/4 cup (1/2 stick) of unsalted butter

1 cup of self-rising flour

1 cup of milk

2 cups of chicken stock/broth (low sodium is best)

1 can of Campbell's original condensed cream of chicken soup

Instructions:

If you are using fresh, raw chicken, please see cook's notes at the bottom of the recipe. Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir.

Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown. All ovens vary. Let casserole rest before serving.

Cooks Notes: Use rotisserie chicken, leftover precooked chicken, canned chicken or 3 to 5 pieces of raw chicken - chicken breasts, mixed chicken parts. When using other sources of chicken other than freshly cooked, such as canned or a pre-cooked rotisserie chicken, they are already fairly salty, so keep that in mind with the other products you are using containing sodium (broth, soup). To substitute all purpose flour, use 1 cup of flour and add 1-1/4 teaspoon of baking powder plus 1/8 teaspoons of salt. Leftovers reheat nicely, but casserole does not freeze well.

How to Poach Raw Chicken: Heat 3 to 4 large boneless, skinless chicken breasts and 2-1/2 cups of chicken broth or stock in a medium sized saucepan. Cook on a low simmer for about 15 to 20 minutes or until chicken is mostly done. It will finish cooking in the oven. Remove the chicken and set aside to cool but reserve the broth from the saucepan. Once cooled, chop or shred. May also use water and bouillon in place of the broth.

Chicken Pot Pie Casserole: Make this an all-in-one meal by adding drained canned mixed veggies, or cooked/steamed frozen or fresh veggies. Cook 2 sliced carrots, 2 sliced celery stalks, a diced potato and a chopped onion, in about 3 cups of chicken broth. If using water and bouillon, may season the water with bay leaf, herbs or other non-salt seasonings. When the veggies are tender, drain but reserve the broth. Put the veggies on top of the shredded chicken and add about 1-1/2 cups of frozen peas. Finished as above, using the reserved broth from the veggies.

Creamy Chicken Bake

Ingredients

2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (I use 4 large breasts)

1 can Cream of Mushroom Soup (10 3/4 ounces, condensed )

1 can Cream of Chicken Soup (10 3/4 ounces, condensed)

1 Cup Sour Cream

8 oz can Mushrooms drained (stems and pieces) *optional

1/2 Cup Water

1/2 teaspoon Onion Powder

1 teaspoon Chives (chopped)

Few dashes of Paprika

Salt and Pepper to taste

Directions

Preheat oven to 350 degrees F. Grease (non-stick cooking spray) a 9x13 baking dish or similar size. Place chicken breast in baking dish in a single layer - lightly salt and pepper. In a medium size bowl mix soups, sour cream, onion powder, mushrooms, chives and water. Next, evenly pour over top of chicken and lightly sprinkle with paprika. Bake on middle rack for approximately 1 hour, until chicken breast is cooked thoroughly and internal temperature reaches 170 degrees f. Cooking time will vary depending on size of breasts. The best way to make sure the chicken is ready is checking the internal temperature.

When ready, serve with your favorite veggie, like broccoli or green beans and a side of rice or noodles. Be sure to top your rice or noodles with the creamy sauce! Enjoy!

I like to add additional chives on top after baking! So good!

Chicken Noodle Casserole

Ingredients:

4 boneless skinless chicken breast halves

2 tablespoons oil (for frying)

6 ounces egg noodles

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10-75 ounce) can condensed cream of chicken soup

1 cup sour cream

salt and black pepper (to taste)

1-2 cups shredded Colby jack cheese

1 cup crumbled buttery round crackers

½ cup butter

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Add oil to a large skillet over medium-high heat. Add chicken breasts and cook, turning once until fully cooked (the internal temperature has reached 165 degrees) and golden brown on both sides. Remove from the pan and allow to cool. Cut chicken into small pieces. Set aside.

Step 2: Cook egg noodles according to package directions and drain. Set aside. In a large bowl mix together cream of mushroom soup, cream of chicken soup, and sour cream. Season with salt and pepper. Add egg noodles and chicken to the sauce mixture. Gently stir together. Place into a lightly greased 2 quart baking dish.

Step 3: Melt butter in a small sauce pan and remove from heat. Stir in crumbled crackers. Top the casserole with shredded Colby jack cheese and buttery crackers. Place into the oven and bake at 350 degrees for about 30 minutes, or until heated through and browned on top.

(Makes 4 Servings)

Chicken Parmesan Casserole

Ingredients:

2 lbs uncooked boneless, skinless chicken breasts, cubed

2 cloves garlic, minced

¼ t crushed red pepper flakes

¼ cup fresh basil, finely chopped

2 cups marinara/pasta sauce

1 ½ cups 2% reduced fat shredded mozzarella cheese

2 oz grated parmesan cheese

3.5 oz garlic croutons, roughly crushed, leaving some larger pieces

Directions:

Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray.

Place the chicken in the bottom of the dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the rest of the cheese cheese.

Bake for 40-45 minutes. Let stand for 5 minutes before serving.

Loaded Baked Potato & Chicken Casserole

2lbs chicken breast

8 potatoes

1/3 cup Olive Oil

1 1/2 tsp salt

1 TBS fresh Ground Pepper

1 TBS Paprika

2 TBS Garlic Powder

6 TBS Hot Sauce

{Toppings}

2 cups Shredded Cheese

1 cup crumbled Bacon

1 cup diced Green Onion

Instructions

Preheat oven 500F

In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce

Cube the potatoes & add to the bowl

Coat a 9x13 dish with cooking spray

Add potatoes, allow for excess sauce in the bowl

Bake the potatoes for 45 minutes, stir every 15 minutes

Cube the chicken & add it to the bowl with the left over sauce

Mix together cheese, bacon & green onion in a small separate bowl

Once potatoes are done, add the uncooked marinated chicken

Then layer the toppings over the chicken

Bake for 15 minutes or until the chicken is cooked

Mexican Chicken Casserole

1/2 onion sliced

1 can diced green chilis

1.5 lb frozen, sliced, seasoned chicken breast

1/4 cup cream cheese

1 cup milk

1 cup chicken broth

1/4 cup green salsa

1 cup shredded Monterey jack cheese

8 flour tortillas

1 cup shredded cheddar or Monterey jack

Instructions

In a large skillet, cook onions and green chilis until tender. Add the chicken and heat through. Add milk, chicken broth, green salsa, cream cheese and first helping of cheese.

Stir and cook until slightly thickened and all sheese is melted, which is about 10 minutes. Turn off and let sit while you prepare the dish. In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas.

After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and layer with the other 4 tortillas.

Pour remaining mixture on and top with the rest of the cheese. Cook at 350 until browned and bubbly. Enjoy!

Crockpot Chicken and Gravy

Crockpot Chicken and Gravy

Ingredients

2lbs boneless, skinless chicken breasts

14 ½ oz can chicken broth

2 packets of chicken gravy mix

Directions

1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart.

2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.

3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. That’s it! Serve with the gravy over the chicken. Yum!