Best Italian Chicken Casserole Recipes

ITALIAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees; lightly spray a 9x13-inch baking dish with nonstick spray.
• In large skillet, heat olive oil over medium-high heat.
• Add onion and garlic; cook 3 minutes, or until tender.
• Stir in chicken, tomatoes and cream.
• Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened.
• Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted.
• Add pasta, tossing gently to coat.
• Spoon into prepared baking dish.
• Sprinkle evenly with remaining cheese.
• Bake 30 minutes.

ITALIAN CHICKEN CASSEROLE

Steps:

• Crumble sausage into a skillet; add onion and celery. Cook over medium heat until meat is no longer pink; drain and set aside. Sprinkle chicken with paprika. In the same skillet, cook chicken in oil for 2-3 minutes on each side or until chicken juices run clear; remove and set aside., Return sausage mixture to the skillet. Add the broth, bouillon, garlic, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken and mushrooms; cook 5 minutes longer or until rice is done and chicken is heated through.

CREAMY ITALIAN CHICKEN CASSEROLE

Steps:

• Preheat Oven to 375 deg.F. Spray 11x15 Baking Dish with Cooking Spray.
• In a bowl, mix soups with half and half. Arrange chicken breast halves in the baking dish. Top each breast with handful of cheese. Pour Soup Mixture over chicken. Sprinkle with mushrooms and chopped green onions.
• Bake 30 minutes in the pre-heated ove, or until sauce is bubblie and chicken juices run clear.
• Bring a large pot of lightly salted, oiled water to a boil. Add Pasta and cook for 8 - 10 minutes, just till al dente, drain. Serve chicken and mushroom sauce over the cooked pasta.

ITALIAN CHICKEN AND POTATO CASSEROLE

Steps:

• Preheat oven to 400.
• Spray 11 X 9 casserole dish with cooking spray.
• Cut chicken into bite size pieces, and place in casserole dish.
• Cut potatoes in large bite size pieces and place in casserole dish.
• Place carrots in casserole dish.
• In a separate bowl mix soup, seasoning and water. Pour over Chicken, potatoes and carrots and toss until everything is covered in sauce.
• Bake uncovered for about 45 minutes, until chicken and potatoes are cooked thoroughly.

GENAW LOW CARB ITALIAN CHICKEN CASSEROLE

Steps:

• Put the chicken in a greased 8x6" baking pan; toss with 1/2 teaspoon garlic powder to coat.
• In a medium bowl, whisk the cream cheese, tomato sauce, 1/2 teaspoon garlic powder and Italian seasoning until smooth. This is where I added my extra veggies as well.
• Pour the sauce over the chicken and top with the parmesan cheese. Bake at 350º 25-30 minutes.
• Do not freeze.

ITALIAN CHICKEN AND EGGPLANT CASSEROLE RECIPE - (5/5)

Steps:

• First, you need your gravy! I usually make my own, but you may use any store brands: Prego, Ragu, Paul Newman, you get the picture! If using store-bought, get the flavor you like best. Get that heating up in a pot! If using a store brand, you might want to add some fresh garlic and a splash of red wine to spruce it up a bit. Wine makes everything better! Next you will peel the eggplant. Take the purple skin off with a knife. Slice the eggplant in 1/4-inch round slices. Spread the slices out on a kitchen towel. Lightly salt each slice and let it sweat for 5 minutes, then flip and repeat on the other side. Heat up about 1 cup of olive oil in a skillet. Take each slice of eggplant and dip into milk and then flour. Fry the eggplant about 4 slices at a time until slightly brown on each side, then place on a plate with paper towels to drain. In a separate skillet, add the remaining 2 tablespoons of olive oil and heat on medium high. Add the cubed chicken to the pan and cook until done. Season with garlic powder and pepper. Take a baking dish about 9 x 13 and spread about 1 cup of the gravy in the dish. Layer the bottom of the dish with half of the fried eggplant. Add the chicken on top of the eggplant and cover with half of the remaining gravy. Add half of the cheese and evenly spread over the gravy. Layer the remaining eggplant, gravy and cheese. Bake uncovered for 45 minutes at 350 degrees. Serve hot with salad and bread! Don't forget to eat any leftovers for breakfast. With most Italian dishes, it is usually even better the second day! Those Italians just know how to cook!

ITALIAN CHICKEN AND RICE CASSEROLE RECIPE - (4.5/5)

Steps:

• Put the chicken in the bottom of a 9×13 casserole dish. Sprinkle the rice, red pepper and parsley over the top. Sprinkle on a few frozen peas and carrots (if using). Spread the cheese evenly over the top. In a small bowl, combine the broth, chicken soup, oregano, basil, garlic and pepper. Pour evenly over the top of the other ingredients. Bake at 350 degrees Fahrenheit for 1 hour to 1 hour and 15 minutes. Let it stand for a few minutes before serving.

ITALIAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350.
• Wash and remove skin from chicken thighs.
• Pat dry.
• Salt and pepper thighs and dredge in flour.
• Fry just until browned.
• Place in single layer in casserole dish that has been sprayed with cooking spray.
• Arange potatoes in between chicken.
• Cover with layer of onion slices.
• Spoon tomatoes over onions.
• Add salt and pepper and sprinkle with basil.
• Drizzle with olive oil.
• Cover and bake for 30 minutes.
• Stir ingredients and return to oven for another 30 minutes or til potatoes and chicken are done.
• Baste frequently with pan juices during last 30 minutes of cooking.
• Transfer to serving dish, pour juices over top and garnish with parsley.

CREAMY ITALIAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package and keep warm. Lightly spray a 9x13-inch baking dish with nonstick spray.
• Season and cook chicken. Chop chicken into cubes.
• In large skillet, heat olive oil over medium-high heat. Add onion and garlic and cook 3 minutes, or until tender. Stir in chicken, tomatoes and cream. Bring to a boil over medium-high heat, let boil for about 3 minutes. Reduce heat, and simmer until sauce is slightly thickened.
• Add cream cheese and 1 cup mozzarella cheese. Cook while stirring constantly until cheeses are melted. Add pasta, tossing gently to coat.
• Spoon entire pan into prepared baking dish and top with remaining cheese. Sprinkle with oregano and bake for 30 minutes.

FOUR-CHEESE ITALIAN CHICKEN CASSEROLE

Steps:

• Saute half of the chopped onion in the olive oil. Add the bell pepper and cauliflower rice, and continue to saute until softened. Stir in the Italian dressing mix and garlic salt.
• Spread vegetables in a greased slow cooker*. Top with the shredded Mozarella cheese.
• Using the same skillet, saute the ground chicken with the remaining onion. When browned, stir in the pizza sauce and cream cheese. Simmer until smooth, then spoon over the vegetable layer in the cooker.
• Top with grated Cheddar and black olives. Combine the dried parsley with the Parmesan cheese, and sprinkle over the top.
• Cover with lid, and cook on LOW for 1-2 hours.
• *May also be cooked in a 9x9-inch baking dish: bake uncovered for 20 minutes at 375°.