Best 2 Pantry Chicken Casserole Recipes
Indulge in a comforting culinary journey with our versatile Pantry Chicken Casserole recipe, a delectable dish that transforms simple pantry staples into a flavorful and satisfying meal. This casserole is a symphony of textures and flavors, featuring tender chicken, a creamy sauce, and a crispy, cheesy topping. Whether you're a seasoned cook or a beginner in the kitchen, our step-by-step guide and additional recipe variations will ensure a successful and enjoyable cooking experience. From the classic version to one-pot variations and even a slow cooker adaptation, discover the perfect Pantry Chicken Casserole recipe to suit your preferences and cooking style. Get ready to tantalize your taste buds and create a comforting dish that the whole family will love.
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PANTRY CHICKEN CASSEROLE
Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include RO*TEL® and a can of mild green chile peppers, it's not spicy, but if you like the heat, choose hot RO*TEL® and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
- Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
- Bake in the preheated oven until heated through, about 20 minutes. Serve warm.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 42 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 3 g, Protein 29.7 g, SaturatedFat 11.8 g, Sodium 948.9 mg, Sugar 7.5 g
"PANTRY RAID" CHICKEN ENCHILADA CASSEROLE
I made this recipe up one night when I had no idea what to do with a pound and a half of chicken tenderloins. It came out so well that my husband and I finished off the leftovers the next day and we are not usually leftover eaters. I am gluten-free so I used gluten-free cornbread mix. You will definitely enjoy it!
Provided by mama411
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
- Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat.
- Heat vegetable oil in a skillet over medium heat and brown chicken tenderloins on both sides, about 5 minutes per side. Pour tomato sauce mixture over the chicken, bring to a simmer, and cook over medium-low heat until chicken tenderloins are no longer pink inside, about 8 minutes. Transfer chicken to a bowl and shred; return shredded chicken to the sauce. Mix in black beans and cream cheese until thoroughly combined.
- Pour chicken mixture into prepared baking dish. Top with shredded Mexican cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix.
- Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.
Nutrition Facts : Calories 487 calories, Carbohydrate 45.9 g, Cholesterol 108.3 mg, Fat 19.8 g, Fiber 6.8 g, Protein 31.2 g, SaturatedFat 9.3 g, Sodium 1911.9 mg, Sugar 8.5 g
Tips:
- Use a variety of vegetables: This will add flavor, color, and nutrients to your casserole. Some good options include carrots, celery, onion, broccoli, and potatoes.
- Don't overcook the chicken: Overcooked chicken is tough and dry. Cook it just until it is cooked through, about 10-12 minutes per side.
- Use a creamy sauce: A creamy sauce will help to keep the casserole moist and flavorful. You can use a canned cream of mushroom soup, or make your own sauce using milk, flour, and butter.
- Top with cheese: Cheese is a classic topping for chicken casserole. It adds a delicious flavor and a golden brown crust.
- Bake until bubbly: Bake the casserole until it is bubbly and the cheese is melted and golden brown. This usually takes about 30 minutes.
Conclusion:
Pantry chicken casserole is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is also a great way to use up leftover chicken. With a few simple ingredients, you can have a hearty and satisfying casserole that the whole family will love. So next time you are looking for a quick and easy meal, give pantry chicken casserole a try. You won't be disappointed!
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