chicken casseroles Archives - The Midnight Baker

Easy Creamy Chicken and Wild Rice Casserole

Judith Hannemann — Wed, 29 Oct 2014 00:00:00 +0000

Chicken casserole that’s quick to prepare. The rice blend makes it very special!

I fell in love with this idea ever since I saw my friend Nicole’s honest-to-goodness from scratch version of her Creamy Chicken & Wild Rice Casserole. And if you want the real deal, I can recommend her recipe highly.

A speedier version of a classic

Everyone who reads my blog knows I’m not into fussing anymore so I try to streamline recipes, using convenience ingredients. Mainly, I’ve gotten lazy LOL, but lots of folks just lack the time between jobs, kids and so many other responsibilities.

So I speeded this one up and took advantage of a great rice combo I saw last time I was at the store. I figured it would make the casserole more interesting–and it did.

Rice blend makes it special

A little garlic powder added to the recipe might kick it up for those who would like a garlicky flavor and you can always throw in some cheese–because that improves everything IMO.

But any way you do this–quick or old-fashioned as Nicole does, it’s a wonderful comfort dish that’s perfect for those chilly nights you need your body and soul warmed.

**Make sure to enter my Holiday Baking Giveaway for either a Kitchen Aid Artisan Mixer or a Kitchen Aid 11 Cup Food Processor and a bonus prize of a brand-new Better Homes & Gardens Cookbook. Contest ends 11/5/2014.**

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Easy Creamy Chicken and Wild Rice Casserole

Chicken casserole that’s quick to prepare. The rice blend makes it very special!

Prep Time10

Cook Time1

Total Time1 10

Course: Chicken, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: chicken casserole recipes

Servings: 4

Calories: 205kcal

Author: Judith Hannemann

Ingredients

1 10.25 oz cream of chicken soup
1 cup milk
3/4 cup water
3/4 cups Rice Select Royal Blend the one with Texmati & wild rice
2 tbsp minced onion
1 tsp salt
1 large boneless skinless chicken breast cut in chunks

Instructions

Preheat oven to 375 degrees F. Lightly spray (if desired) a 2-quart baking dish--I used 11 x 7-inch.
In a large bowl, combine the soup, milk, water and onion. Stir until smooth. Add the rice and combine well.
Add the chicken chunks and stir to combine. Pour into prepared pan.
Bake at 375 degrees F for 50-60 minutes, or until rice is tender and chicken is cooked to 185 degrees F.
Serves 2 for large appetites, 4 for lighter appetites

Nutrition

Easy Creamy Chicken & Wild Rice Casserole

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Creamy Chicken Pot Pie

Judith Hannemann — Wed, 06 Nov 2013 00:00:00 +0000

Creamy Chicken Pot Pie

You can’t get more “comfort” food than this. Great dish to use up leftovers–especially with the coming Holiday season.

There aren’t too many people who don’t like chicken pot pie, and unlike the frozen, homemade tastes better and is pretty easy too!

This is the perfect weeknight meal on cold late-fall evenings!

What makes this so good is the sauce. It’s just a basic white sauce, but by using a high-grade chicken stock cube–and that’s a cube that contains REAL chicken (I used Knorr, but Goya is also very good. Better Than Bouillion is another good choice) so read the label, with the addition of milk and a touch of fresh thyme, no way will this taste artificial!

Of course, turkey may be subbed, because I know most of you will have some of that left over come the end of this month

Feel free to load it up with more biscuits too. Completely cover the top of the casserole with them if that’s what you want. Also more of *anything* can be added, so just watch your pan size if you do that.

Special thanks to Facebook fan Michelle E. who originally gave me this idea when she saw my Biscuits with Sausage Gravy Pot Pie. I’ve had this on the brain ever since!!

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Creamy Chicken Pot Pie

Chicken pot pie is the ultimate comfort food dinner. The biscuit topping makes all the difference.

Prep Time25

Cook Time30

Total Time55

Course: Dinner

Cuisine: American

Keyword: chicken pot pie, chicken recipe, pot pie

Servings: 4 -6

Calories: 510kcal

Author: Judith Hannemann

Ingredients

4 cups cubed cooked chicken
1 cup frozen peas thawed*
1 cup sliced carrots * fresh or frozen
2 pkgs refrigerated biscuit dough 7.75oz to 12oz pkgs

Sauce:

2 cups milk
4 tbsp butter
1/2 cup flour
1 chicken stock cube I used Knorr
1 sprig thyme optional

Instructions

Preheat oven to 375 degrees F.
Partially cook the sliced carrots if using fresh or frozen.
In a large saucepan, melt the butter over low heat. Crush the stock cube--mine was soft so I broke it up by hand, but you could put it in a sandwich bag and use a hammer. Add the crushed stock cube to the butter and stir until dissolved. Add the flour, stirring well and making a smooth paste (roux). Cook the roux for about 2 minutes, stirring it constantly. Slowly add the milk stirring constantly to prevent any lumps. Add the thyme, if using. Cook sauce over medium heat until it thickens. Cook for one minute. Set aside.
In a large bowl, combine the thawed peas (or add drained canned if using), partially cooked carrots, cubed chicken and sauce. Mix well.
Turn into a 3 quart baking dish. Top with biscuits.
Bake for 20-30 minutes, or until biscuits are golden brown and sauce is bubbling.
Serves 4-6

Notes

*1 can (15 oz) peas and carrots may be substituted for the frozen. A pinch of dried thyme may be substituted for the fresh.

Nutrition

Creamy Chicken Pot Pie

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Poppy Chicken Florentine

Judith Hannemann — Thu, 03 Oct 2013 23:00:00 +0000

Poppy Chicken Florentine

Combines two well-loved chicken casseroles–poppy seed chicken casserole and chicken florentine. This is definitely a marriage made in heaven.

I’m mad for the taste of buttered Ritz cracker crumbs and have been since I discovered that broccoli cheese casserole. I discovered the famous poppy seed chicken casserole a couple of years later. I was planning to make the latter, but then ran on a recipe for chicken florentine.

Hmmm…I had mozzarella. I had a half package of chopped spinach in the freezer—why not? Also thought that garlic would be a WONDERFUL addition to those buttered Ritz crumbs…so I got to work on this. I added sliced black olives–if you hate them, leave them out. You can always replace with sliced fresh mushrooms–or even canned for that matter. Whatever works for you. Basic thing here is the chicken breast, the soups, sour cream, mozzarella, the spinach and those to-die-for crumbs!!!

This is the pan it’s baked it. My favorite rectangular size of my Revol collection~~

Poppy Chicken Florentine

1 lb boneless, skinless chicken breasts, cooked
1 – 10 oz can cream of chicken soup
1 – 10 oz can cream of mushroom soup
1 cup sour cream
1 tsp salt (optional)
1/2 cup sliced black olives
1 cup chopped spinach, thawed and thoroughly drained
1 cup shredded mozzarella
1/2 cup butter melted
1 sleeve Ritz crackers, crushed
2 tbs poppy seeds
2 cloves garlic, crushed

Preheat oven to 350 degrees. Spray or grease a 11 x 7 -inch casserole baking dish.

Slice or dice cooked chicken. Set aside.

In a medium bowl, combine the soups, sour cream and the salt if using.

Melt butter and garlic in a small saucepan. Swirl garlic in the butter until the garlic is infused in the butter. Remove garlic and discard. Add the Ritz crackers and poppy seed, mixing well. Set aside.

Spread 1/2 of the soup mixture on the bottom of the baking dish. Add the chicken. Top with the drained spinach and black olives. Spread remaining soup mixture on top. Top with mozzarella.

Top with the buttered crumbs and bake at 350 for 25-30 minutes or until crumbs are golden brown and sauce is bubbling.

Serves 4

Poppy Chicken Florentine

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Poppy Chicken Florentine.

Judith Hannemann — Sun, 23 Jun 2013 23:00:00 +0000

Poppy Chicken Florentine

The marriage of two beloved chicken casseroles!

So easy to make!

Creamy and delicate with buttery crumbs.

You can find my recipe on All Free Casserole Recipes as this was one I developed exclusively for them. Just click on the link below.

Poppy Chicken Florentine

Oh So Yummy!

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