Best Crusty Chicken Casserole With Cheese Batter Recipes

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
• In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

CRUSTY CHICKEN CASSEROLE WITH CHEESE BATTER

Steps:

• Combine onion, shallots, celery and water in pan, bring to boil and simmer until onion is softened.
• Saute bacon and mushrooms in butter for 3 minutes.
• Combine onion mixture, bacon mixture, undiluted soup, sour cream and chicken and pour into greased ovenproof dish (8 cup capacity).
• CHEESE BATTER:.
• Sift flour into bowl, add peppers, eggs, cheese & milk, stir until combined.
• Spread cheese batter over chicken mixture.
• Bake at 350F for 40 minutes until lightly browned and firm.
• Sprinkle with the remaining cheese and return to bake for additional 5 minutes until melted.
• Casserole, without batter, may be prepared up to 2 days ahead and kept covered in refrigerator.
• Not suitable for freezing or microwave.

EASY CREAMY CHICKEN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
• Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
• Bake in the preheated oven until bubbly, 25 to 30 minutes.

CRUSTY CHICKEN CASSEROLE

Steps:

• Remove chicken from bones, chop meat roughly. Cut the cor kernels from one ear of corn.
• Melt 1 tablespoon of butter in a pan add onion, celery, garlic and shallot, cook, until onion is almost soft, add extra tablespoon butter, add sliced mushrooms and cook until mushrooms soften.
• In a small pan cook bacon until crisp, drain on absorbent paper.
• In a large pan combine, soup, sour cream, onion and mushroom mixture, bacon, corn and chicken, stir until heated through, add cheese and stir until cheese is melted.
• Transfer ingredients to a casserole dish, spread cheese batter over the top of the casserole, sprinkle with panko flakes, bake in a moderate oven 40-45 Min's until you have a nice brown crunchy top.
• Cheese Batter.
• In a bowl combine flour, eggs, milk and combine (I use a bar mix for this).
• Remove corn kernels from the second ear of corn.
• Stir in cheese, corn and parsley until well combined.
• Spread this over the top of casserole and sprinkle panko flakes over the top.
• To Serve: Spoon casserole into a bowl and garnish with extra chopped parsley if desired.

CRUNCHY CHICKEN CASSEROLE

Steps:

• In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. , Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes.

CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 400°F. Spray 2- to 3-quart casserole with cooking spray.
• Cook pasta as directed on package, using minimum cook time. Drain and return to saucepan. Add soup, chicken and 1 cup of the cheese to pasta in pan; stir to combine. Spoon into casserole. Sprinkle remaining 1/2 cup cheese over top.
• Bake uncovered 8 to 10 minutes until thoroughly heated and cheese is melted. Garnish with parsley.

CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook shells al dente according to package directions.
• Cook onion and red bell pepper in butter until tender, about 5 minutes. Stir in salt and chili powder.
• In a large bowl combine soup, onion mixture, milk and 2 cups cheddar cheese and parmesan cheese. Mix well. Stir in chicken, pasta and green chiles.
• Spread into a 9x13 casserole dish. Top with remaining cheese.
• Bake 30-35 minutes or until hot and bubbly.

CHICKEN CHEEZ-IT CASSEROLE

Steps:

• 1. Spray a 9x13 inch pan with non stick cooking spray.Pre heat oven to 375 degrees.
• 2. Cut the chicken breast into bite size pieces.
• 3. Brown in a pan until chicken is cooked. Add garlic powder and onion powder while browning. Set aside
• 4. Melt butter, take the crackers out of the box and open the bag, I smash mine up using a rolling pin while in the bag. (they do not have to be crumbs!) Place in a bowl and add melted butter. Mix around until crumbs are well coated. Set aside
• 5. In a bowl mix the soup, sour cream, chicken broth, and 1 cup of cheese. Set aside
• 6. Press half of the cracker mixture in the pan. Top with chicken. Pour the soup mixture over the chicken. Top with remaining cheese, then Cheez-Its.
• 7. Bake on 375 degrees until golden brown and bubbley. about 30 to 45 minutes.....enjoy!!
• 8. You can use onions or even add bell pepper. I did'nt because my kids did not like them...

THE ULTIMATE CHICKEN CASSEROLE

Steps:

• Heat oven to 350°. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Layer broccoli spears, water chestnuts and chicken in ungreased rectangular baking dish, 13x9x2 inches.
• Mix soup, mayonnaise, lemon juice, milk and curry powder; pour over chicken and broccoli. Sprinkle with cheese, bread crumbs, onions and almonds.
• Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until broccoli is tender.