chicken casserole
(1 RATING)
Great for church dinners, family reunions, or just a yummy dinner. Everyone loves it and asks for the recipe. This casserole can be put together the night before, placed, covered, in the refrigertor until ready to bake. The most time consuming part is the cooking of the chicken.
No Image
prep time
1 Hr
cook time
30 Min
method
---
yield
at least 8
Ingredients
- 8-10 - cooked boneless chicken breast strips
- 1 can family size cream of mushroom soup
- 1 cup 2% milk
- 1 cup mayonnaise
- 3/4 cup chopped celery
- 3/4 cup diced onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup canned peas-drained
- 1 can sliced water chestnuts
- 8 ounces bag of onion and sage dressing/stuffing
- 1 stick melted butter or margarine
How To Make chicken casserole
-
Step 1Cook the chicken in water in pot on stovetop until thoroughly cooked.
-
Step 2Remove from pot,let cool and cut into small pieces.
-
Step 3Spray 9x14 pan with cooking spray or coat pan with margarine or butter. Preheat oven to 350 degress.
-
Step 4Place chicken on bottom of pan.
-
Step 5In a large mixing bowl mix the soup, milk, mayonnaise, celery, onion, salt, pepper, peas and water chestnuts. Stir with spoon until well mixed.
-
Step 6Pour the bowl mixture on top of the chicken in the pan.
-
Step 7In another bowl mix the melted butter or margarine with the dressing/stuffing.
-
Step 8Pour this evenly over the soup mixture in the pan.
-
Step 9Cover with aluminum foil. Place in preheated oven and bake 30 min. or until sides are bubbly (as seen through glass baking pan)
-
Step 10Remove aluminum foil and bake another 10 min.
-
Step 11Remove from oven, let sit just a few min. and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes