1 of 29

Write now Article Tools

Chicken casseroles are a great meal after a long day. I usually put my casserole together the night before and toss it in the oven when I get home the next evening. That eliminates all the prep work and I have one dish instead of several to clean after dinner.

While the oven is preheating I let the casserole sit out so the dish can warm up a little this prevents any possibility of my glass baking dish breaking in the hot oven. If you use metal then you can take it straight from the refrigerator and put it in the oven.

# 1 CHICKEN and RICE CASSEROLE

Ingredients

6 large boneless chicken breasts
2- 8 ounce cans of can of cream of chicken soup
3 celery stalks (diced)
1 small onion (diced)
2 garlic cloves (minced)
2 boxes or bags of chicken flavored rice
1/4 cup of butter
1 + 1/2 cup of unseasoned bread crumbs

RICE

Prepare your rice according to the package directions.

CASSEROLE PREPARATION

Preheat oven to 350 degrees.

Grease the bottom of a 9X13 baking dish, pour your rice mixture in the bottom of the dish. Place your chicken on top of the rice and add the remaining soup, celery, onion, garlic and butter. Sprinkle the bread crumbs over the top so you have a nice even layer. Bake your casserole for 55 minutes. Serves 6

# 2 CHICKEN and BROCCOLI CASSEROLE

Ingredients

6 large boneless chicken breasts
2- 8 ounce cans of can of cream of mushroom soup (or your choice)
3 cups of broccoli florets (uncooked)
3 celery stalks (diced)
1 small onion (diced)
2 garlic cloves (minced)
4 cups of rice (uncooked) flavored or white
1/4 cup of butter
1 + 1/2 cup of unseasoned bread crumbs

RICE

Prepare your rice according to the package directions but do NOT cook.

PREPARATION

Preheat oven to 350 degrees.

Grease the bottom of a 9X13 baking dish, pour your rice mixture in the bottom of the dish. Place your chicken on top of the rice and add the remaining soup, celery, broccoli, onion, garlic and butter. Sprinkle the bread crumbs over the top so you have a nice even layer. Bake your casserole for 1 hour. Serves 6

# 3 CHEESY CHICKEN and POTATO CASSEROLE

Ingredients

6 large boneless chicken breasts
8 large potatoes (peeled and sliced about 1 inch thick)
1- 8 ounce can of cheese soup (Campbell's)
1/2 cup of half and half OR whole milk
2 celery stalks (diced)
1 small onion (diced)
2 garlic cloves (minced)
1 cup of unseasoned bread crumbs
1/4 cup of butter
1 cup of shredded cheese (your choice)

Preheat oven to 350 degrees.

In a 9X13 baking dish layer the potatoes evenly, spread the butter out by dropping spoon size amounts over the potatoes. Set your chicken on top of the potatoes, sprinkle the celery, onion and garlic over the top, pour the can of cheese soup and milk or half and half over the top then spread the bread crumbs over the entire mixture and finally the cheese. Bake for 1 hour.
Serves 6

Learn more about this author, Tammy L Mahan.
Click here to send this author comments or questions.

Add your voice

Know something about Recipes: Chicken casserole?
We want to hear your view. Write now!