Casseroles

Slow Cooker Cheesy Chicken and Rice

Ingredients

• 4
  boneless skinless chicken breasts
• 1
  large onion, chopped (I use Vidalia)
• 1
  (10.5 ounce) can cream of chicken soup (regular or fat free)
• 1
  (8 ounce) box Zatarain's Yellow Rice Mix, cooked according to directions
• 1
  (15 ounce) can whole kernel corn, drained
• 1
  cup cheddar cheese, shredded

Directions

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7 to 8 hours or on high 3 to 4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

• BROCCOLI CHICKEN AND RICE BAKE
  15 minPrep Time

  45 minCook Time

  1 hr
  Total Time1 (10.75 ounce) 

• 1 (10.75 ounce) can cream of chicken soup
• 1 1/3 cups water
• 3/4 cup long-grain white rice (uncooked)
• 2 cups broccoli (chopped)
• 1/2 teaspoon onion powder
• 6 boneless skinless chicken breasts
• salt and pepper, to taste
• 1/3 cup Italian breadcrumbs
• 1 cup shredded Mozzarella cheese

INSTRUCTIONS

1. Preheat oven to 375 degrees.
2. Stir the soup, water, rice, broccoli and onion powder in 9 x 13 inch baking dish.
3. Place the chicken on top and season with salt and pepper.
4. Sprinkle the bread crumbs on the top of the chicken and rice. Cover with foil
5. Bake at 375 degrees for 45 minutes or until done. Top with cheese cover again with the foil. Place it on the counter top for 5 minutes to allow the cheese to melt.

Loaded Potato & Buffalo Chicken Casserole 

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes 
• 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on) 
• 1/3 cup olive oil  
• 1 1/2 tsp. salt 
• 1 TBS. freshly ground pepper 
• 1 TBS. paprika  
• 2 TBS. garlic powder  
• 6 TBS. hot sauce 

Topping: 

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack 
• 1 c. crumbled bacon  
• 1 c diced green onion 

Preheat oven to 500F (This is NOT a typo, 500F is correct!)  In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce.  Add the cubed potatoes and stir to coat.  Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.

  Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside.  While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat.  Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. 

 Top the cooked potatoes with the raw marinated chicken.  In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. 

 Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.

Chicken tater casserole

Ingredients:

• 1 can of condensed cream of chicken soup
• 1/4 cup of milk
• 2 tablespoons butter
• 1-1/2 cups cooked chicken, cut into 1-inch cubes
• 1 (10 ounce) package frozen peas and carrots, thawed
• 1 cup shredded cheddar cheese
• 1 package frozen tater tots

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium sauce pan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat, stir in the chicken, peas, carrots and cheese.
3. Transfer the chicken mixture to a 2 quart baking dish and top with tater tots. Cover and bake for 35 minutes. Uncover and bake for 10 more minutes or until tater tots are golden brown and crispy. Serve immediately.

Dump-and-Bake Cool Ranch Chicken Casserole

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Low prep sump and bake cool ranch chicken casserole topped with cool ranch doritos, so delicious and comforting!

Course: Dinner 

Cuisine: American 

Keyword: creamy chicken casserole, ranch chicken 

Servings: 6 servings

Calories: 462 kcal

Author: The Seasoned Mom

Ingredients

• 2 cups shredded cooked chicken
• 1 ½ cups shredded mozzarella or cheddar cheese divided
• 1 can condensed cream of chicken soup NOT diluted
• ½ cup milk
• ½ cup sour cream
• 1 10 ounce can Ro-tel tomatoes, drained (or substitute with about 1.25 cups petite-diced tomatoes for a mild option)
• ½ of a 1-ounce packet about 4 teaspoons dry Ranch seasoning mix (just the dry seasoning)
• 1 9.75 ounce bag Doritos Cool Ranch chips, coarsely crushed (about 4 cups crushed)

Instructions

1. Heat oven to 350°F (180°C). Spray an 11 x 7-inch baking dish with cooking spray and set aside.
2. In a large bowl, stir together chicken, 1 cup of cheese, condensed soup, milk, sour cream, tomatoes, and dry Ranch seasoning.
3. Place half of the crushed Doritos (about 2 cups) in the bottom of the prepared baking dish. Top with chicken mixture.
4. Bake, uncovered, for about 20-25 minutes, or until heated through. Sprinkle top of the casserole with remaining crushed Doritos and remaining ½ cup of shredded cheese. Put the dish back in the oven for about 5 more minutes, or until the cheese is melted.