Best Layered Chicken Casserole Recipes

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
• Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
• Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.

LAYERED CHICKEN BROCCOLI CASSEROLE (NO CANNED SOUP)

Steps:

• Line bottom of 9x13 glass baking dish with cooked broccoli.
• Top broccoli with cut-up cooked chicken.
• Stir together mayonnaise, sour cream, and chopped onion and spread this mixture over broccoli.
• Sprinkle the cheese over the previous layer, then layer with the sliced water chestnuts.
• For topping, combine the Ritz cracker crumbs and melted butter and sprinkle over the casserole.
• Bake for 30 minutes at 350 degrees (Fahrenheit). Serve hot.

LAYERED CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F.
• Spray a 13x9-inch baking dish with nonstick cooking spray.
• In a large skillet, heat oil and cook onion and garlic, stirring occasionally, until onion is tender.
• Stir in enchilada (or taco) seasoning, 1 tbsp cilantro and 1 cup water; heat through.
• Remove from heat and stir in shredded chicken.
• Arrange 4 tortillas to cover the bottom of baking dish. Spoon 1/2 chicken mixture over tortillas. Evenly spoon 1/2 kidney beans, then 1/2 of corn, then 1 cup cheddar cheese over top for first layer.
• Repeat layers.
• Top with last 4 tortillas. Evenly pour salsa over top and sprinkle with Monterey jack cheese and remaining 2 tbsp cilantro. Bake at 350°F for about 45 minutes.

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving. NOTE: I doubled the quantity on this recipe. I also cheated, I bought a roasted chicken from Lunardi's, shredded it. Then I diced a whole onion, sauted it with coriander and cumin, added the cooked chicken. Then I transferred it to a bowl. I doubled everything else but I also added white corn to the mix. I used Victoria's can enchilada sauce 30 oz. and 2 S&W can brand for the black beans. Shredded nonfat for the mexican cheese at Lunardi's.

LAYERED CHICKEN AND BLACK BEAN CASSEROLE

Steps:

• 1. Combine chicken, cilantro, black beans, chilies, and seasonings in a bowl. Blend well.
• 2. In a lightly greased 11x4 pan, spread 1/2 of the enchilada sauce on the bottom of the pan. Top with 4 tortillas. It's okay if the tortillas overlap. Spread 1/2 of the chicken mixture over the tortillas. Top with 1 cup of the cheese and 1/2 of the sour cream. Repeat layers except for the remaining cheese and sour cream.
• 3. Cover casserole with tin foil and bake in a preheated 350 degree oven for 30 minutes. Remove cover and top with remaining cheese and dot top of the cheese with remaining sour cream. Place back in oven for 5 to 10 minutes until the cheese has melted.
• 4. Remove from oven and let sit 10 minutes before serving.

LAYERED CHICKEN CASSEROLE

Steps:

• Saute chopped onion and garlic in oil.
• Add chicken pieces and brown.
• Add chilies and chicken soup.
• In a 13 X 9 X 2 baking pan layer 1/2 chicken mixture, 1/2 cheese, a layer of chips, 1/2 chicken mixture and ending with cheese.
• Bake at 350 til bubbly and cheese has melted.

LAYERED CHICKEN AND ARTICHOKE CASSEROLE

Steps:

• Cook spinach according to the directions, drain, squeezing out excess liquid.Stir in water chestnuts. Set mixture aside.
• Preheat oven to 350.
• In a 12" skillet, arrange chicken breasts and add 1/2 cup of the sherry and the bay leaf. Bring to boil and cover and reduce heat , allowing to simmer until no longer pink, about 20 mins.Drain and set chicken aside.
• In the same skillet, melt the butter and saute the mushrooms, green onions and garlic over med heat for 5 mins, until tender, set aside.
• In a med bowl, stir together mayonnaise, 1/2 cup of the parmesan cheese, sour cream and remaining sherry.
• To assemble, spread spinach mixture evenly in the bottom of a 13 by 9 by 2 inch baking dish. Top with chicken breasts, artichokes,and mushroom onion mixture.
• Spread the mayonnaise mixture over the top and sprinkle with thr remaining parmesan cheese.
• Bake for 30 mins or until heated through.

LAYERED CHILE-CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese, the chiles and sour cream.
• Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce. Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish). Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
• Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole or individual servings with onions, lettuce and tomato.

TURKEY OR CHICKEN LAYERED CASSEROLE

Steps:

• Butter a 13 x 9-inch baking dish.
• In a skillet sauté onion, celery, bell pepper and garlic in oil until soft (about 5 minutes).
• Transfer the veggies to a large bowl.
• Add in cooked chicken or turkey, both cheeses, mayonnaise, parsley salt and pepper; mix to combine.
• Place half of the bread cubes in the prepared baking dish.
• Top with the chicken mixture.
• Sprinkle with about 1/4 cup Parmesan cheese.
• Top with remaining bread cubes.
• In a bowl beat eggs with a whisk; add in milk or half and half cream (if using) undiluted soup and Worcestershire sauce.
• Pour over the casserole.
• Sprinkle with about 1/4 cup grated Parmesan cheese (can sprinkle with grated cheddar also).
• Bake uncovered for about 1 hour.

LAYERED CHICKEN CASSEROLE

Steps:

• 1. Remove giblets and stew chicken (ADD NO SALT). When cooled, pick bones, reserve meat and 1 cup of broth. Discarded bones and giblets make good chicken stock (freeze for later).
• 2. Preheat oven to 350 degrees. Spray 9" x 13" pan with non-stick cooking spray. Set aside. Mix stuffing mix with melted butter. Mix reserved broth with soup.
• 3. Layer twice as follows: 1/3 chicken, 1/3 stuffing and 1/3 soup. Sprinkle with paprika. Bake for 45 minutes to 1 hour.