Best 3 Bonnies Yum Yum Chicken Casserole Recipes

Indulge in a delightful culinary journey with Bonnie's Yum-Yum Chicken Casserole, a dish that tantalizes taste buds and warms hearts. This Southern classic combines tender chicken, a creamy sauce, a medley of vegetables, and a crispy topping, creating a symphony of flavors and textures.

Discover variations of this beloved casserole, each with its own unique twist. Whether you prefer the traditional recipe with egg noodles or a healthier version with cauliflower rice, there's a Yum-Yum Chicken Casserole variation to suit every palate.

For those who crave a rich and indulgent experience, the original recipe, featuring a velvety cream of chicken soup-based sauce, is a must-try. If you're seeking a lighter option, the cauliflower rice variation offers a guilt-free alternative, while still delivering on flavor.

For those with dietary restrictions, the gluten-free version, crafted with a blend of almond flour and tapioca flour, ensures everyone can savor this classic dish.

And for those seeking a vegetarian delight, the meatless version, featuring a combination of hearty vegetables and a creamy sauce, provides a satisfying and flavorful meal.

No matter your preferences, Bonnie's Yum-Yum Chicken Casserole and its variations promise a comforting and delicious culinary experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BONNIE'S ROASTED CHICKEN WITH VEGETABLES

BONNIE'S ROASTED CHICKEN WITH VEGETABLES image

There's something comforting about a roasted chicken recipe and we really loved this flavorful dish. The lemon essence shines throughout the meal. We loved the taste so much, we may double the sauce next time just so there's more of it. The pops of sweetness from sweet potatoes and carrots add an extra layer of flavor. Definitely...

Provided by BonniE !

Categories Vegetables

Time 1h

Number Of Ingredients 10

Ingredients

8 chicken thighs, skin on, bone in (boneless or skinless okay)
8 red potatoes, scrubbed and cut into one-inch uniform pieces
5 medium carrots, peeled and cut into 2-inch uniform pieces
2 sweet potatoes, peeled and cut into one-inch uniform pieces
1 large onion, peeled and cut into 8 wedges
2 cloves minced garlic
3 tablespoons olive oil (or oil of choice)
1 large lemon, zested, then juiced
2 teaspoons Dijon mustard
kosher salt and pepper, to taste, about a teaspoon each

Steps:

1. Pre-heat the oven to 425 degrees. I use a large stainless steel pan with a shallow rim, big enough to hold all the ingredients in a single layer. Grease the pan with kitchen spray.
2. Zest the lemon and squeeze the juice. Place the lemon juice in a large bowl. Add the zest, garlic, Dijon mustard, olive oil, salt, and pepper. Whisk until well combined. Pat thighs dry and add to the mixture in the bowl. Coat the chicken thighs with the mixture and place them skin UP in the center of the baking pan.
3. Add the vegetables to the bowl with your hands and toss the vegetables until they are coated. Place the vegetables around the chicken in the pan in a single layer.
4. Roast in the oven at 425 degrees for about 45 minutes. Stir the vegetables halfway through the cooking process. Test the vegetables to see if they are done, if not, continue cooking. At this time, using tongs, flip the chicken thighs over to "baste" the top of the meat in the juices, and then flip it back over. (Sneaky way to baste.)
5. The meat and vegetables will be golden brown. It may take a few minutes less or a few minutes more, depending on how big the pieces of meat are, and how big you slice the vegetables. If you like them more brown, turn on the broiler for a few minutes, but watch them carefully.
6. Next time, after you have tried this dish, feel free to add anything else to it that you can't live without. Enjoy!

BONNIE'S YUM YUM CHICKEN CASSEROLE

BONNIE'S YUM YUM CHICKEN CASSEROLE image

This is a delicious comfort food casserole. It comes together really fast, and is so tasty when the flavors blend in baking. This will be a great way to use up leftover stuffing and chicken or turkey. Serve it with a green salad and cranberry sauce. Enjoy!

Provided by BonniE !

Categories Chicken

Time 40m

Number Of Ingredients 9

Ingredients

3 cups of cooked moist stuffing
2 cups of chopped cooked chicken
1 can celery soup (no water added)
1/2 cup sour cream
1/4 cup marsala wine
4 slices of swiss cheese
TOPPING
1/4 cup melted butter
1 cup panko japanese bread crumbss

Steps:

1. Preheat the oven to 350. Layer in a buttered 2 quart Pyrex baking dish. 3 cups of cooked dressing and 2 cups of chunky chopped cooked chicken breast.
2. Stir together the celery soup, 1/2 cup sour cream and 1/4 cup Marsala wine. Spread the mixture evenly over the chicken and stuffing.
3. Add the slices of Swiss cheese to cover the mixture, tearing the slices to make them fit if necessary.
4. TOPPING: Heat a large skillet over medium high heat with 2 tablespoons butter. When the butter is melted, add 1 cup of Japanese style panko bread crumbs. Stir the bread crumbs constantly until they are coated with butter then they will start to turn a nice golden brown. Watch that they don't burn. Pour the bread crumbs evenly over the top of the cheese in the casserole, and bake in the oven until the casserole is heated through. Bake at 350 for 25 to 30 minutes.
5. I serve this dish with cranberry sauce and a nice green salad. Enjoy!

YUM YUM GOODY CHICKEN CASSEROLE

Yum Yum Goody Chicken Casserole image

My mom was going to make Tuna Noodle Casserole but found that she didn't have any canned tuna, so she made it using canned chicken instead. I liked it so much that when I made it I embellished a little adding french fried onions and shredded cheddar cheese to it. Very Yummy! * You can substitute cream of chicken soup for the cream of mushroom soup if desired. * Suggestions: you can also add crumbled bacon, crumbled Ritz crackers as a topping, or other veggies to your own liking

Provided by i_luv_chocolate

Categories One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) package wide egg noodles
2 (10 ounce) cans canned white chicken meat packed in water (or 2 cups shredded or chunked leftover fried chicken)
2 (10 ounce) cans cream of mushroom soup
1/2 cup milk
1 tablespoon butter
1 whole small onion, diced
1 cup shredded cheddar cheese
French-fried onions (to taste)
salt and pepper (to taste)

Steps:

Boil noodles following package directions till tender, drain and set aside.
In a sauce pan, add soup, milk, butter, and heat until creamy, then remove from heat. Then add noodles, chicken, salt, pepper, diced onion, and sprinkle lightly with french fried onions and shredded cheddar cheese.
Mix all ingredients thoroughly, and transfer to a large buttered baking dish. Sprinkle lightly with more french fried onions and shredded cheddar cheese to cover as topping.
Bake at 400 degrees for 12-15 minutes or until thoroughly heated and cheese is melted.
Enjoy!

Nutrition Facts : Calories 659.7, Fat 25.5, SaturatedFat 10, Cholesterol 138.8, Sodium 894.6, Carbohydrate 64.3, Fiber 2.8, Sugar 3.7, Protein 41.7

Tips:

To save time, you can use pre-cooked chicken or rotisserie chicken.
If you don't have cream of chicken soup, you can make your own by blending cooked chicken with chicken broth and milk.
If you want a thicker casserole, you can add more flour or cornstarch to the sauce.
If you want a cheesier casserole, you can add more cheese to the top before baking.
Serve the casserole with a side of rice, mashed potatoes, or vegetables.

Conclusion:

Bonnie's Yum-Yum Chicken Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The casserole is creamy, cheesy, and flavorful, and it is sure to be a hit with your family and friends. So next time you're looking for a quick and easy meal, give Bonnie's Yum-Yum Chicken Casserole a try.