Best Cheddar Chicken Casserole Recipes

CHICKEN, BROCCOLI, AND CHEDDAR CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

CHICKEN CHEDDAR STUFFING CASSEROLE

Steps:

• Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk. Spread stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. , Cover and bake until cheese is melted, 30-35 minutes. , Freeze option: Cover and freeze unbaked casseroles for up to 3 months. Remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake, covered, 1-1/2 hours. Uncover; bake until heated through, 10-15 minutes longer.

CHEDDAR BROCCOLI AND CHICKEN CASSEROLE FROM COUNTRY CROCK®

Steps:

• Preheat oven to 425 degrees. Melt 2 tablespoons Country Crock® Spread in large nonstick skillet and saute broccoli and red bell pepper until crisp tender. Whisk milk and flour in large bowl. Add chicken, cooked vegetables, 2 cups cheese, and onion powder; toss to mix. Pour into 8-inch baking dish.
• Combine panko crumbs, remaining 1 tablespoon Spread and remaining 1/4 cup cheese in small cup. Sprinkle over top of casserole.
• Bake 30 to 35 minutes or until crumbs are golden and mixture is bubbly around edges.

CHICKEN & CHEDDAR BISCUIT CASSEROLE

Steps:

• Preheat oven to 425°. In a 6-qt. stockpot, heat butter over medium-high heat. Add onion, celery and carrots; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 1 minute longer. Stir in flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir over medium heat 4-6 minutes or until thickened. Add chicken., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Meanwhile, in a large bowl, combine biscuit mix and milk just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Roll dough into a 12x8-in. rectangle. Sprinkle with cheese and peppers. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 1-in.-thick slices. Place slices on top of hot chicken mixture. Bake, uncovered, 15-20 minutes or until biscuits are golden brown. Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole, covered, 40 minutes or until heated through and a thermometer inserted in center reads 165°.

CHEDDAR CHICKEN ASPARAGUS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken in a 9x13-inch baking dish. Layer asparagus over chicken.
• Melt margarine in a skillet over medium heat. Add onion and mushrooms; cook and stir until onions are translucent, about 5 minutes. Add cream of mushroom soup, Cheddar cheese, evaporated milk, soy sauce, pimento peppers, flavor enhancer, black pepper, and hot pepper sauce; stir until smooth. Pour mixture over asparagus; top with almonds.
• Bake in the preheated oven until bubbly, about 30 minutes.

CHEDDAR CHICKEN CASSEROLE

Steps:

• Preheat oven to 375°.
• Pour cream of chicken and cream of mushroom soup into a 3-quart casserole dish.
• Stir in the chicken broth a little bit at a time until completely blended.
• Add rice, onion powder and chicken; stir well.
• Cover and cook for 45 minutes.
• Sprinkle with cheese and cook 5 minutes more.

CHEDDAR CHICKEN AND PEAS CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a large skillet, saute the chicken, onion and mushroom in the oil until done.
• In a large bowl, combine the already cooked rotini, green peas, milk, soup, salt, pepper, minced garlic and 1/2 of the cheddar cheese.
• Add the chicken mixture; stir to combine and pour into a greased 3 quart baking dish/pan.
• Sprinkle the top with the remaining cheddar cheese.
• Bake in the preheated 350°F oven for 25 min or until hot and bubbly.

GRILLED CHICKEN CHEDDAR CASSEROLE WITH MUSHROOMS

Steps:

• Preheat oven to 350°F.
• Spray a 13"x9" baking dish with non-stick cooking spray; set aside.
• Cook and drain pasta according to package directions; keep hot.
• Melt butter in a large saucepan over medium heat.
• Stir in flour and cook 2 minutes, stirring frquently, to get rid of lumps and flour taste.
• Whisk in milk, mustard, hot sauce (if using), Worcestershire sauce, salt and pepper.
• Cook, stirring constantly, about 10 minutes or until sauce thickens.
• Stir in onion, carrot, mushrooms and Cheddar until cheese is melted.
• Remove sauce from heat.
• Mix pasta into sauce and pour into prepared pan.
• Arrange sliced grilled chicken over pasta.
• Mix breadcrumbs and parsley together and sprinkle over pasta.
• Bake about 25 minutes or until pasta is heated through and edges are bubbling.

CHEDDAR CHICKEN CASSEROLE

Steps:

• 1. -Lightly grease crock pot or spray with cooking spray. -place chicken breasts in pot, top with cheese. -combine soup and milk in a bowl, mix well. -spoon mixture over cheese, then sprinkle stuffing mix on top. -drizzle melted butter over stuffing mix. -cook on low 8-9hrs, or high 4-6hrs

CHEDDAR CHEESE & CHICKEN CASSEROLE

Steps:

• Combine chicken, rice, pepper, chillies, sour cream & 1 1/2 cups cheese in 1 1/2 quart casserole dish. Bake at 350 for 25-30 minutes. Top with remaining 1/2 cup cheese before serving.