Best California Chicken Casserole Recipes

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CALIFORNIA CHICKEN CASSEROLE



California Chicken Casserole image

"I love to try new recipes, and this chicken and vegetable combo passed my family's taste test," reports Debbie Kokes of Tabor, South Dakota. "If there are leftovers, I package them for my husband to reheat in the microwave."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 8

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup 2% milk
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups cubed cooked chicken
1-1/2 cups shredded Swiss cheese, divided
1 jar (2 ounces) diced pimientos, drained
Salt and pepper to taste
Hot cooked rice

Steps:

  • In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish. , Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice.

Nutrition Facts : Calories 362 calories, Fat 19g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 737mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 31g protein.

CHEESY CALIFORNIA CHICKEN CASSEROLE



Cheesy California Chicken Casserole image

This is a quick and easy casserole combining a few of my favorites (chicken and California-blend vegetables) mixed together with my favorite gravy spices. My family can eat the entire pan and still want more!

Provided by Scott

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h20m

Yield 8

Number Of Ingredients 11

1 ½ cups water
¼ cup margarine
1 (6 ounce) package stuffing mix (such as StoveTop®)
3 cups cubed cooked chicken
1 (16 ounce) package frozen California-blend vegetables (broccoli, carrot, cauliflower)
12 slices American cheese
2 (10.75 ounce) cans light cream of mushroom soup
1 teaspoon garlic powder
½ teaspoon dried marjoram leaves
½ teaspoon dried thyme leaves
½ teaspoon ground sage

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine water and margarine in a saucepan and bring to a boil. Stir stuffing mix into water and margarine until moistened; cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
  • Spread cooked chicken into bottom of the prepared baking dish and spread frozen vegetables over chicken. Top vegetables with American cheese slices in a layer. Mix cream of mushroom soup, garlic powder, marjoram, thyme, and sage in a bowl and spread over cheese slices. Sprinkle stuffing over top of casserole in an even layer.
  • Bake in the preheated oven until casserole is bubbling and browned, about 1 hour.

Nutrition Facts : Calories 434.3 calories, Carbohydrate 30 g, Cholesterol 69.5 mg, Fat 23.9 g, Fiber 3.9 g, Protein 25.2 g, SaturatedFat 10.7 g, Sodium 1427.9 mg, Sugar 2.4 g

CALIFORNIA CHICKEN CASSEROLE



California Chicken Casserole image

This was a popular potluck dish making the rounds in the late 70's/early 80's. My preteen daughters (now in their 40s) used to beg for this. If you are looking for a low fat recipe, this one is not it, but it is low in carbs. I'm calling this "California" chicken casserole because the frozen vegetable blend was called "California Blend". I searched about 40 screens of "chicken Casserole" and did not find this one so here we go...

Provided by GrammaMikki

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

3 cups cooked chicken, diced (I use breasts)
2 (10 1/2 ounce) cans cream of chicken soup
1 cup mayonnaise
1/2 cup diced onion
1 teaspoon curry powder
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1 (16 ounce) bag california-blend frozen vegetables (broccoli, cauliflower, carrot)
9 slices American cheese
2 cups corn flakes, crushed
1/4 cup butter, melted

Steps:

  • Preheat oven to 350'F.
  • In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
  • Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
  • Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
  • Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
  • Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.

Nutrition Facts : Calories 404.1, Fat 27.3, SaturatedFat 9.8, Cholesterol 78.4, Sodium 1026.9, Carbohydrate 21.1, Fiber 0.5, Sugar 3.5, Protein 19

CALIFORNIA CHICKEN CASSEROLE



California Chicken Casserole image

A great, quick recipe to use up leftover chicken ... and get the kids to eat their veggies~!

Provided by Penny B

Categories     Casseroles

Time 1h5m

Number Of Ingredients 8

1 (16oz) bag(s) california vegetable mix, thawed. (cali mix is broccoli, cauliflower and carrots.)
2 c cooked diced chicken
1 (4oz) can(s) mushrooms
1/2 can(s) french's fried onions
1/4 c mayonaisse (i use light; or greek yogurt would work if you prefer)
1/8 tsp garlic powder
6 oz swiss cheese, shredded
salt & pepper to your taste

Steps:

  • 1. Place all ingredients in a greased 9 inch square baking dish. Mix well. Bake, covered, at 350 for 40 minutes. Uncover and bake an additional 10 minutes until brown and bubbly. Enjoy :) This recipe can be easily doubled for a crowd, just be sure to allow for additional cooking time.

CHICKEN TORTILLA CASSEROLE CALIFORNIA-STYLE



Chicken Tortilla Casserole California-Style image

A family favorite! I often make it to freeze in portions for my family to take to work (reheats easily in a microwave). I generally make this as low-fat as possible using skim milk, low-fat cheeses, tortillas & soups.

Provided by Stewie

Categories     One Dish Meal

Time 1h

Yield 10 serving(s)

Number Of Ingredients 10

4 whole chicken breasts (skin removed)
1 dozen flour tortilla
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 small onion, chopped
1 (15 ounce) can chili without beans
1/2 cup milk
3/4 cup green chili salsa
1/2 lb grated sharp cheddar cheese
1/2 lb grated monterey jack cheese

Steps:

  • Microwave (or otherwise cook) chicken until tender.
  • Bone and lay in chunks in a greased large shallow baking dish.
  • Break up 1 dozen flour tortillas and lay them on top of the chicken.
  • Mix together the soups, onion, chili, milk and salsa.
  • Spread this mixture evenly over the top of the chicken and tortillas.
  • Sprinkle both cheeses on top of the casserole.
  • You can freeze the casserole at this point if you wish.
  • Bake the thawed casserole at 350F for 45 minutes.
  • This also freezes well after it has been cooked.

Nutrition Facts : Calories 906.5, Fat 41, SaturatedFat 16.4, Cholesterol 128.8, Sodium 1899.8, Carbohydrate 80.6, Fiber 5.2, Sugar 5, Protein 51.8

CALIFORNIA CHICKEN CASSEROLE RECIPE - (3.8/5)



California Chicken Casserole Recipe - (3.8/5) image

Provided by HeatherS

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup milk
1 package (16 ounces) frozen California blend vegetables, thawed
1-1/2 cups cubed cooked chicken
1-1/2 cups (6 ounces) shredded Swiss cheese, divided 1 jar (2 ounces) diced pimientos, drained
Salt and pepper to taste
Hot cooked rice

Steps:

  • In a bowl, combine soup and milk. Stir in vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish. Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve over rice

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