TOWN HOUSE CRACKER CHICKEN CASSEROLE

This recipe is a family favorite of an Indiana facebook friend. She has had lots of requests for it so I am sharing it here for those who would want it.

4 chicken breasts cut in chunks

2 cans cream of chicken soup
1 1/2 sticks butter
1 c. sour cream
2 tubes Town House crackers, crushed
1 tbsp. poppy seeds
1/2 c. chicken broth

Cook chicken breast in a skillet with oil until thoroughly cooked. Set aside and spray 13 x 9 inch baking dish with pan.

1st Layer: Melt 1 stick butter. Add poppy seed and Town House crackers. Place 1/2 of cracker mixture in baking dish, saving the rest for the top layer.

2nd Layer: Mix the chicken with the soup, sour cream, chicken broth and 1/2 stick butter. Place on 1st layer.

Sprinkle the rest of the cracker mixture on top add additional poppyseeds. Bake at 350 degrees until golden brown, approximately 35-45 minutes. (This can be made ahead of time and refrigerate until ready to bake.)

file photo, not exactly this recipe

 

CHEESY MEXICAN-STYLE CHICKEN CASSEROLE

3 c. shredded cooked chicken
2 c. shredded Mexican-blend cheese + more for topping
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
2 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
1/2 packet taco seasoning (or more- to taste)
Bag of doritos

Tomatoes and Lettuce for topping

Diced onion or sliced green onion for topping, optional

Preheat oven to 350 degrees.

Combine chicken, cheese, soup, milk, sour cream, canned tomatoes, and taco seasoning mix.

Lightly spray a 2-quart oblong baking dish and cover bottom with a layer of doritos. Add a layer (half) of the chicken mixture. Repeat layers. Sprinkle additional cheese over all.

Bake at 350 degrees until heated through and bubbly, 25-30 minutes.

After removing from oven top with chopped lettuce and chopped fresh tomatoes. Add diced onion or green onion, if using.

 

CHEESY CHICKEN CASSEROLE

This is a Kraft Foods recipe.

1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 
1 tablespoon olive oil or vegetable oil 
3 ounces mushrooms, sliced (about 1 cup) 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
1 package (10 ounces) frozen peas, thawed 
1 cup instant white rice, prepared according to package directions (about 2 cups) 
1 cup shredded mozzarella cheese (about 4 ounces

• Preheat oven to 350°F.  Season the chicken, if desired.
• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned and cooked through, stirring often.  Remove the chicken to a 13x9x2-inch baking dish.
• Add the mushrooms to the skillet and cook until lightly browned, stirring often.  Add the mushrooms to the baking dish.
• Stir the celery soup, mushroom soup, peas and rice in the baking dish.  Sprinkle with the cheese.
• Bake for 20 minutes or until the mixture is hot and bubbling.
  
  
  
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ARTICHOKE & SPINACH CHICKEN CASSEROLE

3 cups uncooked bow tie pasta

2 tbsp butter

1/2 lb sliced fresh mushrooms

1 medium onion, chopped

2 large eggs

1 1/2 cups milk

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp pepper

1/4 - 1/2 tsp crushed red pepper flakes

3 cups cubed rotisserie chicken

1 can (14-oz) water-packed quartered artichoke hearts, rinsed and drained

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

2 cups shredded Monterey Jack cheese

2 tbsp grated Parmesan cheese

Topping:

1/3 cup seasoned breadcrumbs

2 tbsp grated Parmesan cheese

1 tbsp butter, melted

11/2 tsp paprika 

Preheat oven to 350-degrees. Cook pasta according to package directions, drain.

In a large skillet, heat the butter over medium-high heat; sauté mushrooms and onion until tender. Remove from heat.

In a large bowl, whisk together eggs, milk and seasonings.  Stir in chicken, artichoke hearts. spinach, cheeses, and mushroom mixture. Stir in pasta.

Transfer mixture to a greased 13x9-inch baking dish. Bake, uncovered, 40 minutes.

Mix the topping ingredients together and sprinkle over the casserole. Bake, uncovered, until bubbly and topping is a golden brown. 5 to 10 minutes.

Yield: 8 servings of 1 1/2 cups Per serving: 455 calories, 21g fat (11g sat), 136 mg cholesterol, 713mg sodium, 34g carbs, 34g protein

file photo

CHICKEN BACON RANCH CASSEREOLE

16-oz spiral pasta, uncooked

1 1/2 cups milk

1/2 cup Ranch salad dressing

1 envelope ranch salad dressing mix

1 pkg (8-oz) cream cheese, cubed

2 cups cubed rotisserie chicken

8 bacon strips, cooked and crumbled

2 cups shredded Colby cheese, divided

Sliced green onions for garnish, optional

Preheat oven to 400-degrees.

Cook pasta according to the package directions. Drain and transfer to a large bowl.

In the same pan, combine milk, ranch dressing and salad dressing mix until smooth. Stir in the cream cheese. Cook, stirring, over medium heat until cream cheese is melted; pour over pasta. Stir in chicken, bacon and 1 cup of the Colby cheese. Transfer to a greased 13x9-inch baking dish. Top with the remaining 1 cup of Colby cheese. Bake, uncovered, until heated through and cheese is melted, 15-20 minutes. Sprinkle with the green onions, if using.

Yield: 10 cups

basic recipe and photo TOH 2025

HEARTY CHICKEN SPAGHETTI CASSEROLE

8 oz uncooked spaghetti, broken into 3-inch pieces

3 cups cubed rotisserie chicken

1 can (10 1/4-oz) condensed cream of chicken soup, undiluted

1 cup 2% milk

1 med onion, chopped

1 cup shredded sharp cheddar cheese, divided

1 cup Swiss cheese divided

1 can (4-oz) mushroom stems and pieces, drained

1/2 cup chopped roasted sweet red peppers

3 tbsp mayonnaise

1 1/2 tsp steak seasoning

1/2 tsp dried basil

Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.

Drain spaghetti and add to the chicken mixture, toss to coat. Transfer to a greased 13x9-inch baking dish. Cover and bake at 350-degrees for 20 minutes. Uncover and sprinkle with the remaining cheeses. Bake until heated through and cheese is melted, 5 to 10 minutes longer.

Yield: 6 servings

file photo of this recipe

QUICK AND EASY CHICKEN NOODLE CASSEROLE

 If you have leftover turkey after tomorrow, this recipe is a good one for you. Simply change the word turkey to chicken and make a tasty leftover meal.

QUICK AND EASY CHICKEN NOODLE CASSEROLE

1 can (10 3/4-oz) cream of mushroom soup
1/2 cup low-fat milk
1/4 tsp freshly ground black pepper
1/4 grated Parmesan cheese
1 cup frozen mixed vegetables or California blend
2 cups cubed or shredded cooked chicken
2 cups curly egg noodles, cooked and drained
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees.

In a 1 1/2-quart casserole dish, stir together the mushroom soup, milk, pepper, Parmesan cheese, mixed vegetables, chicken, and noodles. Bake at 400 degrees for about 25 minutes until hot and bubbly. Remove from oven and sprinkle the shredded cheddar cheese over the top.

This is an old America's Top 40 recipe.

MOM'S CHICKEN TETRAZZINI

I got this recipe from Taste of Home, 2015. The lady who submitted it said it was her mom's way of using up leftover turkey (something many may want to do next month). She said her family enjoyed it year-round by using rotisserie chicken.

8-oz uncooked spaghetti

2 tsp + 3 tbsp butter, divided

8 strips bacon, chopped

2 cups sliced fresh mushrooms

1 small onion, chopped

1 small green pepper, chopped

1/3 cup all-purpose flour

1/4 tsp salt

1/4 tsp pepper

3 cups chicken broth

3 cups coarsely shredded rotisserie chicken

2 cups frozen peas

1 jar (4 oz) diced pimientos, drained

1/2 cup grated Romano or Parmesan cheese

Preheat oven to 375-degrees. Cook spaghetti according to the package directions for al dente. Drain and transfer to a greased 13x9-inch baking dish. Add the 2 teaspoons of butter and toss to coat.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Discard drippings, reserving 1 tablespoon in the pan. Add mushrooms, onion and green pepper to drippings; cook, stirring over med-high heat until tender, 5-7 minutes. Remove from pan.

In the same pan, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually whisk in the broth. Bring to a boil, stirring occasionally. Cook and stir 3-5 minutes or until slightly thickened. Add chicken, peas, pimientos and mushroom mixture; heat through, stirring occasionally. Spoon over spaghetti. Sprinkle with bacon and cheese.

Bake uncovered, 25-30 minutes or until golden brown. Let stand 10 minutes before serving.

Yield: 6 servings

the file photo

CREAMY GARLIC-FLAVORED CHICKEN CASSEROLE

1/4 cup butter

1 garlic clove, minced
1/4 cup biscuit-type baking mix
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 pkg (10-oz) frozen peas, mostly thawed
2 cups cooked chicken*, cut up or shredded
1 can (10 count) refrigerated buttermilk biscuits

In a large saucepan, melt the butter over low heat; add garlic. Whisk in the baking mix, salt, and pepper.  Cook over low heat, stirring until smooth and bubbly.  Remove from the heat and gently stir in the milk using a whisk.  Stir in the peas. Heat the mixture to boiling and boil, while stirring, for 1 minute.  Stir in the chicken and heat through.

Pour the mixture into ungreased 2 1/2-quart casserole dish.  Place the biscuits on top of the hot chicken mixture.

Place the casserole in the hot oven (425 degrees) and bake until the biscuits are golden brown and casserole is bubbly.

Yield: 4-6 servings

*You can use leftover chicken, canned-drained-chicken, or deli chicken for a quick fix recipe.

file photo for reference 

CHICKEN IN POTATO BASKETS

This is a recipe I got from a 2021 Taste of Home magazine. I don't eat chicken so I can't comment on the recipe but I do know it is very well liked. Also, it won a blue ribbon in a TOH recipe contest.

4 1/2 cups frozen shredded hash brown potatoes, thawed

6 tbsp butter, melted

1 1/2 tsp salt

1/4 tsp pepper

Filling:

1/2 cup chopped onion

1/4 cup butter

1/4 cup flour (I suggest white whole wheat)

2 tsp chicken bouillon granules

1 tsp Worcestershire sauce

1/2 tsp dried basil

2 cups milk

3 cups cubed cooked chicken

1 cup frozen peas, thawed

In a bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz custard cups; set aside.

In a saucepan, sauté onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in the milk and bring to a boil. Cook, stirring for 2 minutes or until thickened. Add chicken and peas. Spoon into the prepared crusts.

Bake, uncovered, at 375-degrees for 30-35 minutes or until crust is golden brown.

Yield: 6 servings

TOH photo

EASY CHICKEN CASSEROLE

1 can (10 3/4-oz) low-fat condensed cream of chicken soup

1/2 cup low-fat milk
dash of freshly ground black pepper
3 cups chopped or shredded cooked chicken (or turkey)
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
1 can (4-oz) mushroom stems and pieces, undrained
3 cups corn flake-type cereal, crushed down to half that amount
2 tbsp butter, melted
1/4 tsp ground thyme

Preheat oven to 350 degrees.
Spray a 2-quart oblong baking dish with nonstick cooking spray; set aside.

In a large bowl combine the soup, milk, and pepper until the milk and soup are blended.  (I like to stir with a whisk.)  Stir in the chicken, vegetables, and mushrooms.  Pour the mixture into the prepared baking dish. 

In a separate bowl, combine the cereal, butter, and thyme.  Sprinkle over the top of the chicken mixture.  Place in the 350-degree oven and bake 35 to 40 minutes or until brown and bubbly.

Yield: 6 servings

This recipe is okay for most diabetics (1 serving) as it has 23 grams of carbs to 26 grams of protein per serving.

file photo for reference

CHICKEN & WILD RICE CASSEROLE

4 slices cooked bacon, save 3 tablespoons of the drippings

3/4 cup diced carrot

8-oz fresh mushrooms, sliced

1/2 cup diced celery

1 cup sliced leeks

1 tbsp minced garlic

Salt to taste

Black pepper to taste

4 cup cooked brown and wild rice blend (about 2 cups dry)

2 cups shredded rotisserie chicken

2 cups sour cream

1/2 cup slivered almonds, toasted

1/4 cup chopped fresh parsley

2 tbsp chopped fresh thyme

2 tbsp fresh lemon juice

8-oz Monterey Jack cheese, shredded

1/2 cup grated Parmesan cheese

Preheat oven to 400-degrees. Lightly grease a 2-qt baking dish.

In the reserved bacon drippings, in a large skillet over medium heat, cook carrot until beginning to soften, about 4 minutes. Add the mushrooms and celery to the skillet cooking until mushrooms start to soften then add the leeks and garlic; season veggies with the salt and pepper to taste. Transfer the mixture to a large bowl.

Stir the rice, chicken, bacon, sour cream, almonds, parsley, thyme, and lemon juice into vegetable mixture. Transfer mixture to the prepared baking dish.

Combine the Monterey Jack and Parmesan cheeses and sprinkle over the casserole. Bake at 400-degrees 25-30 minutes until the cheese begins to brown and casserole is heated through.

Yield: 8 servings

recipe idea and photo from CruisineAtHome.com

DUMP AND BAKE CHICKEN ALFREDO

• 3 cups chicken broth

• 1 (22 ounce) jar Alfredo sauce

• 3 cloves garlic, minced

• 1/4 to 1/2 teaspoon crushed red pepper (optional)

• 1 (16 ounce) package dried rotini pasta

• 2 1/2 cups chopped cooked chicken

• 2 cups shredded mozzarella cheese

• 1/4 cup parmesan cheese

• Chopped fresh parsley

• Lemon wedges

• Preheat oven to 425°F. 

• In a 3-qt. rectangular baking dish whisk together chicken broth, Alfredo sauce, garlic, and crushed red pepper (if using). Stir in dried pasta and chicken. Cover dish tightly with foil.

• Bake 40 minutes or until pasta is just al dente. Remove foil and stir pasta, top with mozzarella cheese. Return to oven and bake 5 minutes more or until cheese melted and pasta is tender. If desired broil for 1 minute until golden brown.

• Let stand 5 minutes to cool. Before serving, top with Parmesan cheese and parsley. Serve with lemon wedges.

• Yield: 8 servings

• Diabetics : 674 calories, 37g carbs, 31g protein

• 

• BH&G recipe and photo

SWISS 'N TURKEY-VEGGIE CASSEROLE

1 cup light mayo-type salad dressing
4 cups chopped cooked turkey
2 cups shredded Swiss cheese
2 cups whole-grain bread crumbs
2 cups sliced celery
1 garlic bulb, minced
1/2 cup diced green bell pepper
1/2 cup milk
1/4 cup chopped onion

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

Mix all the above ingredients together in a large mixing bowl until well blended.  Transfer mixture to the prepared casserole dish and bake at 350 degrees for 35 to 40 minutes until bubbly and lightly browned.

 Note: I have had this recipe and its photo for years. Cannot remember where I got it although it looks like it might be from a Rieman Publication. This is a good way to use up leftover turkey. Can also be made with chicken.

PICANTE CHICKEN CASSEROLE

2 cups cubed or shredded cooked chicken

1 can cream of mushroom soup
1 1/2 tsp dried onion flakes
10 corn tortillas
1 can cream of celery soup
1 pkg (10-oz) frozen broccoli, thawed
1 cup picante sauce
1 1/2 cups shredded Mexican-blend cheese

Preheat oven to 350 degrees. Spray a 9 x 11-inch baking pan with nonstick cooking spray.

Quickly dip half the tortilla shells in water then cover the bottom of the prepared baking dish with the tortillas.

Combine the chicken, soups, onion flakes, broccoli, and picante sauce together in a bowl. Spread half the chicken mixture over the tortilla shells. Top with half the cheese. Repeat the process ending with cheese. Bake at 350 degrees for 30 minutes or until heated through and bubbly.

No recipe photo, just chicken clipart.

CHEESY CHICKEN NOODLE BAKE

3-oz of medium egg noodles cooked and drained

1 can (10 3/4-oz)low-fat cream of chicken soup
1/2 cup low-fat milk
1/4 tsp fresh ground black pepper
1 cup frozen mixed vegetables
2 cups cubed or shredded cooked chicken (leftover works well; so does a deli chicken)
1/4 cup grated Parmesan cheese
1/2 cup shredded Mexican blend cheese

Preheat oven to 400 degrees.

In a medium mixing bowl combine the chicken soup, milk, pepper, vegetables, chicken, noodles and Parmesan cheese. Mix together well and pour into a 1 1/2-quart casserole dish that has been lightly sprayed with nonstick cooking spray. Bake at 400 degrees for 25 minutes or until bubbly. Remove from oven and top with the Mexican blend cheese before serving.

 

file photo

UPDATED GRANDMA'S CHICKEN POT PIE

1 lb boneless skinless chicken breasts, cut into bite sized pieces
2 tbsps Italian salad dressing
2 cups frozen mixed vegetables
1 can (10 3/4 oz) cream of chicken soup
1/4 lb Velveeta cheese, cubed
1 sheet frozen puff pastry dough, thawed
1 egg, beaten

Preheat oven to 400 degrees.

Put the Italian salad dressing into a large skillet and add the cubed chicken. Cook the chicken over medium heat for 5 minutes or until cooked through. Stir in the vegetables, soup, and the cheese. Put the mixture into a 9-inch square baking dish that has been sprayed with nonstick cooking spray.

Unfold the pastry sheet and place over the chicken mixture; fold the edges of the pastry under and press down onto the edges of the baking dish. Brush the pastry with the beaten egg. Cut slits in crust to vent. Set baking dish on a cookie sheet (to catch any boil-over that might happen). Place casserole in oven and bake for 30 minutes or until the crust is browned and mixture is bubbly. Let stand for 5 minutes before serving.

Yield: 6 servings

 

file photo

CHICKEN AND MUSHROOM SPAGHETTI

1 1/2 lbs boneless, skinless chicken breasts

4-oz uncooked whole-wheat spaghetti
1/2 can (10 3/4-oz size) low-fat cream of mushroom soup, undiluted
1/2 cup low-fat milk
1/2 tsp salt
1/4 tsp pepper
1 jar (2-oz) sliced mushrooms, drained
nonstick vegetable cooking spray
Grated Parmesan cheese for garnish, optional

In a large skillet combine the chicken and enough water to cover it completely; cover and bring to a boil. Reduce the heat and simmer for about 20 minutes or until chicken is cooked through. Drain well. Chop chicken and set aside.

Meanwhile cook the spaghetti according to the package directions but omit any salt or butter. When spaghetti is tender, drain and set aside.

In a small saucepan combine the soup, milk, salt and pepper, stirring to blend. Over low heat, cook just until warm.

Coat a 12" x 8" x2" glass baking dish with nonstick cooking spray. Add the spaghetti to the dish. Layer the chicken, soup mixture, then mushrooms over the spaghetti. Bake in a 325-degree oven for 30 minutes or until heated through and bubbly.

This is a file photo for reference only.

TURKEY ROUND-UP

This is another recipe my mother got years ago from The Workbasket magazine. This little homemaker's magazine featured recipes sent in by readers.

2 cups diced cooked turkey*
1 cup frozen peas, cooked
1/2 cup diced celery, cooked
1 can cream of chicken soup
Chinese noodles

Combine all ingredients, except noodles, together in a bowl. Pour into a greased casserole dish, top with noodles and bake at 350 degrees until bubbly.

*May substitute chicken.

This is another recipe from my vintage recipes blog.

CREAMY CHICKEN ALFREDO CASSEROLE

This is a quick and easy recipe because it uses refrigerated pesto and rotisserie chicken. Let your grocery store or deli be your friend!

1 pkg (6-oz) fresh baby spinach, chopped
1/3 cup refrigerated pesto sauce
1 jar (15-oz) Alfredo sauce
1/4 cup chicken broth
12-oz pkg penne pasta, cooked according to pkg directions
2 1/2 cups chopped rotisserie chicken (leftover turkey would work well, too)

1 cup shredded low-moisture mozzarella cheese
2 tbsp fresh basil, thinly sliced
1/4 tsp paprika

Preheat oven to 375 degrees.
Lightly grease an 11 x 7-inch baking dish.

In a medium bowl, toss the spinach and pesto together; set aside.

In another bowl, stir the Alfredo sauce and chicken broth together; spread 1/2 cup of the mixture into the bottom of the prepared baking dish. Top with half the spinach mixture.

Stir chicken, cooked pasta, and remaining Alfredo mixture together; spoon half over the spinach mixture in baking dish. Repeat layers with the remaining spinach mixture and chicken mixture.

Bake in the preheated oven for 30 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake until hot and bubbly, about 5 minutes. Top with the basil and paprika.

Yield: 4 servings

 I got this recipe and photo from SL a few years ago.