Best 6 Sandras Chicken Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Sandra's Chicken Casserole is a classic comfort food dish that is easy to make and loved by people of all ages. This casserole features tender chicken, creamy sauce, and a crispy topping, making it a perfect meal for a busy weeknight or a special occasion.

The recipe includes variations such as a creamy chicken and wild rice casserole, a cheesy chicken and broccoli casserole, and a chicken pot pie casserole, offering a range of flavors and textures to suit different preferences. Whether you're looking for a comforting dish to warm you up on a cold day or a hearty meal to satisfy your cravings, Sandra's Chicken Casserole has something for everyone.

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

SANDY'S CASSEROLE



Sandy's Casserole image

A chicken casserole that has Cheddar cheese and elbow macaroni as the main ingredients.

Provided by SOONER SANDY

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 50m

Yield 6

Number Of Ingredients 7

2 cups uncooked elbow macaroni
2 (5 ounce) cans chunk chicken
2 cups shredded Cheddar cheese
2 cups milk
2 (10.75 ounce) cans condensed cream of chicken soup
1 (4 ounce) can sliced mushrooms
¼ cup chopped onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the macaroni, chicken, cheese, milk, soup, mushrooms and onion. Mix together and transfer mixture to a 9x13 inch baking dish.
  • Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until bubbly and golden brown.

Nutrition Facts : Calories 508 calories, Carbohydrate 40.2 g, Cholesterol 83.5 mg, Fat 24.6 g, Fiber 2.1 g, Protein 30.3 g, SaturatedFat 11.8 g, Sodium 1252.8 mg, Sugar 5.7 g

GRANDMA'S CHICKEN CASSEROLE



Grandma's Chicken Casserole image

When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It's sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners.

Provided by By Jessica Walker

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 5

3 cups chopped cooked chicken
2 cans (10.5 oz each) condensed cream of chicken soup
2 cups shredded Cheddar cheese (8 oz)
3 cups Progresso™ plain panko crispy bread crumbs
6 tablespoons butter, melted

Steps:

  • Heat oven to 350°F.
  • Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
  • In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Nutrition Facts : Calories 520, Carbohydrate 37 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 2 g, TransFat 1 g

CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 24

Vegetable cooking spray
1/4 cup butter (2 tablespoons whole and 2 tablespoons melted)
2 tablespoons all-purpose flour
1 1/2 cups milk
2 cups leftover filling from Chicken Pot Pies, recipe follows
1/2 cup bread crumbs
1 tablespoon chopped parsley leaves
Salt and freshly ground black pepper
1/2 (16-ounce) package egg noodles, par-cooked and drained
3/4 cup shredded mozzarella cheese
1 box pie crust
1 whole (4-pound) chicken, cut into parts
5 cups water
Salt
1 tablespoon canola oil
1/2 medium onion, diced
3 stalks celery, diced
2 carrots, sliced
Freshly ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon poultry seasoning
1 teaspoon freshly chopped thyme leaves
1 cup frozen peas
1 tablespoon milk

Steps:

  • Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray.
  • Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer.
  • In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside.
  • In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish.
  • Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes.
  • Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
  • Put the chicken breast in a medium pot and cover with 5 cups of water.
  • Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
  • Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in.
  • In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
  • Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
  • Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

THAI CHICKEN CASSEROLE



Thai Chicken Casserole image

When my family goes out, I can count on someone ordering chicken pad thai. I decided to make an easy version at home. Top it with a sprinkle of peanuts and cilantro. -Sandra Dombek, Camillus, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 bottle (11-1/2 ounces) Thai peanut sauce
1 cup chicken broth
3 cups shredded rotisserie chicken
3 cups coleslaw mix
4 green onions, chopped
1 package (14 ounces) thick rice noodles
Optional: Chopped peanuts and minced fresh cilantro

Steps:

  • Preheat oven to 400°. Whisk together peanut sauce and broth; toss with chicken, coleslaw mix and green onions., Prepare noodles according to package directions; drain and toss immediately with chicken mixture. Transfer to a greased 13x9-in. baking dish. Bake, covered, until heated through, 10-15 minutes. If desired, top with peanuts and cilantro.

Nutrition Facts : Calories 578 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 784mg sodium, Carbohydrate 72g carbohydrate (14g sugars, Fiber 2g fiber), Protein 31g protein.

GRANDMA'S CHICKEN CASSEROLE



Grandma's Chicken Casserole image

From Grandma Smith. From this recipe, I make one large casserole and one 8-inch round casserole. I think the recipe could be halved easily, but when making for myself, I freeze one casserole for later use. Freezes well.

Provided by kellyclark82

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 10

Number Of Ingredients 11

4 large skinless, boneless chicken breast halves
water to cover
1 pinch salt and ground black pepper to taste
2 (15 ounce) cans mixed vegetables (such as Veg-All®), drained
2 (10.5 ounce) cans cream of chicken soup
1 (8 ounce) container sour cream
1 (8 ounce) can sliced water chestnuts, drained
1 large onion, finely chopped
1 cup shredded Cheddar cheese
1 sleeve buttery round crackers (such as Ritz®), crushed
2 tablespoons butter, cubed, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
  • Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
  • Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 22.1 g, Cholesterol 79.6 mg, Fat 19.5 g, Fiber 4.2 g, Protein 24.8 g, SaturatedFat 8.9 g, Sodium 839 mg, Sugar 2.3 g

SANDRA'S CHICKEN CASSEROLE



Sandra's Chicken Casserole image

My beautiful sister-in-law's recipe!

Provided by Debra Davis

Categories     Casseroles

Time 1h15m

Number Of Ingredients 6

4 boneless chichen breasts (cooked)
2 1/2 c chicken broth
1 pkg stuffing mix, herb-seasoned or corn bread
1 can(s) cream of celery soup
16 oz sour cream
1/2 tsp lemon pepper

Steps:

  • 1. Preheat oven to 350 degrees F.
  • 2. In a large bowl mix celery soup, chicken broth, and sour cream.
  • 3. In 9X13 baking dish add 3/4 package of the stuffing mix.
  • 4. Pour 1/2 of the soup/broth/sour cream mixture over the stuffing mix.
  • 5. Add cooked chopped chicken and cover wiht remaining 1/4 package of stuffing mix.
  • 6. Pour remaining 1/2 of soup/broth/sour cream mixture over all.
  • 7. Sprinkle with lemon pepper and bake at 350 for 45 minutes.
  • 8. Let stand 5 minutes before serving.

Tips:

  • Use a variety of vegetables. This will add flavor, color, and nutrients to your casserole. Some good options include carrots, celery, onions, mushrooms, and broccoli.
  • Don't overcook the chicken. This will make it tough and dry. Cook it until it is just cooked through, or until it reaches an internal temperature of 165 degrees Fahrenheit.
  • Use a good quality cheese. This will make a big difference in the flavor of your casserole. Some good options include cheddar cheese, Parmesan cheese, and Monterey Jack cheese.
  • Season the casserole well. This will help to bring out the flavors of the other ingredients. Some good seasonings include salt, pepper, garlic powder, and onion powder.
  • Don't be afraid to experiment. There are many different ways to make a chicken casserole. Feel free to add your own favorite ingredients or seasonings.

Conclusion:

Chicken casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it is also a budget-friendly meal. With so many different recipes to choose from, there is sure to be a chicken casserole that everyone will love.

Related Topics