Best Crispy Chicken Casserole Recipes

CRISPY CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Cook vegetables- chop into small bite size pieces and then set aside.
• Clean and rinse chicken breasts; chop into small pieces and cook in a heated frying pan with the EVOO, salt and pepper, garlic and onion.
• In a blender, combine 1/2 of the bag of shredded cheese, mushroom soup once blended combine in a large mixing bowl with the veggies and the chicken once it is nearly cooked (if its not all the way done that's okay because you will be cooking it in the oven for 30 minutes and you don't want the chickent to be too tough)
• Add cooked rice last to your 9x11 pan- again if the rice is a bit under done it will be okay because you have to bake this once it is mixed together for about 30 minutes at 350 degrees- you don't want it to get mushy.
• In another small bowl combine hot melted butter and croutons until the croutons are basically reduced to buttery bread crumbs- I had to use a hard spoon to mash them down in order to get them to the right consistency. Add the remaining cheese to the buttery crushed croutons.
• Once you put the complete mixture in the 9x11 pan sprinkle the crouton cheese mix on top of the casserole and bake at 350 for about 30 minutes.
• Top should be golden brown and crispy.

CRISPY CHICKEN & RICE CASSEROLE

Steps:

• Cook rice according to package directions.
• Stir together cooked rice and next 10 ingredients in a bowl.
• Spoon into a lightly greased 13- x 9-inch baking dish.
• Sprinkle evenly with cereal.
• Bake at 350?
• for 30 minutes (I bake it longer) or until golden and bubbly.
• Garnish, if desired.
• Note: Freeze casserole up to 1 month, if desired.
• Thaw casserole in refrigerator overnight.
• Bake, covered with aluminum foil, at 350?
• for 45 minutes.
• Remove foil, and bake 15 minutes more or until thoroughly heated.

CRISPY CHICKEN CASSEROLE

Steps:

• Boil your chicken in a pot of water with the chicken broth.
• When the chicken is done let it cool.
• Then debone the chicken and remove the skin.
• Cut chicken meat into bite size pieces.
• Cook the vegetables and drain liquid.
• In a large bowl mix chicken meat, vegetables (optional), sour cream,can of soup, and spices.
• Place chicken mixture in 13x9 casserole dish.
• In another bowl crush Ritz crackers into small pieces and spread over chicken mixture.
• Place Dots of butter all over the crackers.
• Place in oven preheated at 350* for about 45 minutes or until bubbly in the middle.
• If crakers start to get too brown before done place a piece of tin foil over the top of chicken.

MASHED POTATO CASSEROLE WITH CRISPY CHICKEN

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Let frozen chicken strips sit at room temp for about 5 -10 minutes to soften; slice into bite-size pieces.
• Microwave mashed potates according to package directions.
• Spread the potatoes on the bottom of a 9 x 13 casserole dish.
• Top with corn, cheese, then chicken strip pieces.
• Bake uncovered for 20 minutes.
• Prepare the brown gravy according to package directions on the stove top while the casserole finishes baking.
• Drizzle desired amount of gravy over the casserole dish and serve!

CRISPY CREAMY CHICKEN CASSEROLE

Steps:

• 1. Wash and dry chicken. Cut into pieces which are a little bigger than bite size. Add all spices and mix.
• 2. Toss chicken into large plastic sealed bag. Add one tablespoon olive oil and one tablespoon Worcestershire sauce. Seal bag and work it with your hands, ensuring all the chicken is coated. Marinate in fridge for at least 3 hours.
• 3. Chop broccoli, celery and onion into bite-size pieces. Mince jalapeno. Keep jalapeno seeds and white veins if you want this spicy!
• 4. Chop cauliflower. In batches, pulse in blender or food processor until cauliflower resembles tiny pieces of rice.
• 5. Saute all veggies except for cauliflower, in 2 Tbs olive oil, for 10 minutes or until they are softened but not mushy. When done, transfer to a large bowl.
• 6. In same pan, saute cauliflower in 2 Tbs olive oil until just slightly browned.
• 7. Add cauliflower to bowl with sauteed veggies. Wipe pan clean of any leftover cauliflower bits.
• 8. In the same pan, saute chicken pieces in 2 Tbs olive oil (you may need to add more as you go) until outside of chicken is slightly browned, about 2-3 minutes each side. Don't cook chicken all the way through. Also, do this in batches to not overcrowd the chicken.
• 9. Add chicken to big bowl with veggies. Set heat under same pan to low and deglaze pan with the broth.
• 10. Add all sauce ingredients to the pan and stir to combine. At this point...preheat oven to 375. Cover pan and stir every few minutes until sauce is smooth.
• 11. Stir sauce every few minutes until it is smooth. Turn off heat.
• 12. In a separate, small saucepan, melt butter on low heat.
• 13. Add breadcrumbs and stir to coat them in butter. Leave heat on for about 30 seconds and then turn it off. You want the breadcrumbs coated in butter and just a tad crispy. Set to the side.
• 14. I opted to make this dish in 2 round pans (easier to store in fridge). Mix your chicken and veggies, and then pour into pan(s).
• 15. Equally distribute cheese sauce over the top. Use knife or spatula to cut into chicken and veggies, to ensure cheese has a place to seep into (but don't mix it all together).
• 16. Bake covered for 30 minutes.
• 17. After 30 minutes, take off tops and spread on the panko coating (I forgot to snap a pic when I did this so here is a pic right after I did this, and had already put chicken back in the oven). Bake UNCOVERED for 15-20 minutes until topping is browned.
• 18. Take out of the oven and leave partially uncovered; let stand for 15 minutes to cool. Enjoy!