Casseroles are an ideal entree on fall nights

Casseroles are a simple way to serve a hot, homemade dinner on a cold fall night.

Most casseroles can be mixed ahead of time and refrigerated until an hour or so before you plan to eat.

While any type of meat can be used, chicken — both the white and dark meat — can be used to make a relatively healthy casserole. 

You can easily vary the flavor by changing one or two ingredients. If you have broccoli but not carrots, use the broccoli. Vary the starch between pasta, rice and potatoes.

If you want to make your casserole healthier, use a seasoned white sauce or low-fat cream soup to help bind the ingredients. 

To promote even cooking, make sure your ingredients are cut to about the same size. 

To add flavor and seal in juices, brown the chicken ahead of time. Make sure to coat the meat in flour just before cooking. If you coat it too early, the moisture in the meat can absorb the flour, spoiling the texture of the casserole.

Add the vegetables, liquids and herbs after the meat is browned.

Only fill your casserole dish about three-quarters full, otherwise the liquid may overflow.

Most casseroles are baked in a 350-degree oven for about 45 minutes. Some are covered initially, then uncovered for the last 20 minutes or so to create a crusty, browned top layer. 

If you’re making one casserole, think about making a second and freezing it for a later date. Just make sure to use it within a month or two.

Casseroles can be frozen cooked or uncooked in its baking dish. You can line the baking dish with foil, leaving enough foil hanging over the edges to cover and wrap the casserole.

Place the casserole ingredients in the dish and freeze it. Once frozen, use the foil to lift the casserole out of the dish. Cover the casserole with the overhanging foil, then place it in a heavy-duty freezer bag and seal. When you want to bake it, place the casserole in its original dish and allow to thaw in the refrigerator or bake it frozen, doubling the amount of time in the oven. 

Following are some chicken casserole recipes from www.tasteofhome.com.

 

Chicken Potpie Casserole

1/3 cup butter, cubed

1-1/2 cups sliced fresh mushrooms

2 medium carrots, sliced

1/2 medium onion, chopped

1/4 cup flour

1 cup chicken broth

1 cup 2% milk

4 cups cubed cooked chicken

1 cup frozen peas

2 ounces diced pimientos, drained

1/2 teaspoon salt

For biscuit topping:

2 cups flour

4 teaspoons baking powder

2 teaspoons sugar

1/2 teaspoon salt

1/2 teaspoon cream of tartar

1/2 cup cold butter, cubed

2/3 cup 2% milk

In a large saucepan, heat butter over medium heat. Add mushrooms, carrots and onion and cook, stirring, until tender.

Stir in flour until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly, then cook, stirring, two minutes, until thickened. Stir in chicken, peas, pimientos and salt and cook until heated through. Transfer to a greased 11-by-7-inch baking dish.

In a large bowl, whisk flour, baking powder, sugar, salt and cream of tartar. Cut in butter until mixture resembles coarse crumbs. Add milk and stir just until moistened.

Turn onto a lightly floured surface and knead gently eight to 10 times. Pat or roll dough to 1/2-inch thickness, then cut with a floured 2-1/2-inch biscuit cutter. Place over chicken mixture. Bake in a 400-degree oven, uncovered, 15 to 20 minutes, until biscuits are golden brown.

 

 

French Onion Chicken Casserole

1 10-1/2-ounce can unsalted condensed cream of chicken soup, undiluted

3/4 cup French onion dip

2 teaspoons Dijon mustard

1 to 2 tablespoons sherry, optional

5 cups cubed cooked chicken breast

1 cup shredded cheddar cheese

1 teaspoon minced fresh thyme

1 2.8-ounce can French-fried onions

In a large bowl, combine soup, dip, mustard and sherry until smooth. Stir in chicken, 1/2 cup cheddar cheese and thyme. Transfer to a greased two-quart baking dish. Sprinkle with remaining cheddar cheese and French-fried onions. Bake, uncovered, in a 350-degree oven 25 to 30 minutes, until heated through.

 

 

Chicken and Olive Mole Casserole

2 large onions, finely chopped

3 tablespoons olive oil

3 garlic cloves, minced

1 teaspoon salt

1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

5 tablespoons chili powder

3 tablespoons flour

4-1/2 cups reduced-sodium chicken broth

1/2 ounce semisweet chocolate, coarsely chopped

6 cups shredded cooked chicken

12 6-inch corn tortillas, warmed

1 cup sliced pimiento-stuffed olives

4 cups shredded Monterey Jack cheese

In a large saucepan, saute one cup onion in oil until tender. Reduce heat to low. Add garlic, salt, oregano, cumin and cinnamon, then cover and cook 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook about 35 minutes, until mixture is reduced to three cups. Remove from heat and stir in chocolate.

In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-inch baking dish. Layer with half the tortillas, chicken mixture, remaining onion and olives. Top with one cup sauce and two cups cheese. Repeat layers.

Cover and bake in a 375-degree oven 30 minutes. Uncover and bake 10 to 15 minutes, until cheese is melted. Let stand 10 minutes before serving.

 

 

Cheesy Chicken Pasta Casserole

1-1/2 cups uncooked penne pasta

1 tablespoon canola oil

1 pound boneless skinless chicken thighs, cut into 1-inch pieces

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

3 garlic cloves, minced

1 14-1/2 ounce can diced tomatoes, undrained

3 tablespoons tomato paste

3/4 cup chicken broth

2 cups shredded part-skim mozzarella cheese

1/2 cup grated Romano cheese

Minced fresh parsley, optional

Cook pasta according to package directions. In a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings and saute until chicken is no longer pink. Add garlic and cook one minute.

In a blender, pulse diced tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth, then bring to a boil over medium-high heat. Reduce heat, cover and simmer 10 to 15 minutes, until slightly thickened.

Drain pasta, then toss with chicken mixture. Spoon half the mixture into a greased two-quart baking dish. Sprinkle with half the cheeses. Repeat layers.

Cover and bake in a 350-degree oven 30 minutes. Uncover and bake 15 to 20 minutes, until heated through. If desired, garnish with parsley.

 

 

BBQ Chicken and Apple Bread Pudding

1 8-1/2 ounce package cornbread/muffin mix

6 tablespoons butter

1 large sweet onion, thinly sliced

2/3 cup barbecue sauce

2 cups diced cooked chicken

2 large eggs, beaten

1 cup half-and-half cream

1 teaspoon salt

1/2 teaspoon pepper

1-1/4 cups shredded Monterey Jack cheese

1 small green apple, peeled and diced

Minced chives

Prepare cornbread according to package directions. Bake in a greased and floured eight-inch square baking pan. Cool. 

In a small skillet, heat two tablespoons butter over medium heat. Add onion and cook, stirring, until softened. Reduce heat to medium-low and cook 30 to 40 minutes, until deep golden brown and caramelized. Set aside.

Pour 1/4 cup barbecue sauce over chicken and toss to coat.

Cube cornbread. Microwave remaining butter, covered, on high 30 seconds, until melted. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apple. Toss gently to combine.

Pour mixture into a greased eight-inch square or 1-1/2-quart baking dish. Bake in 375-degree oven 35 minutes, until bubbly and top is golden brown. Drizzle remaining barbecue sauce over bread pudding. Sprinkle with chives

 

 

Chicken Enchilada Bake

4-1/2 cups shredded rotisserie chicken

1 28-ounce can green enchilada sauce

1-1/4 cups sour cream

9 6-inch corn tortillas, cut into 1-1/2-inch pieces

4 cups shredded Monterey Jack cheese

Fresh minced parsley, optional

In a greased 13x9-inch baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers.

Bake in a 375-degree oven, covered, 40 minutes. Uncover and bake 10 minutes, until bubbly. Let stand 15 minutes before serving. If desired, sprinkle with parsley.

 

 

Broccoli Chicken Casserole

1 6-ounce package chicken stuffing mix

2 cups cubed cooked chicken

2 cups fresh broccoli florets

1 10-3/4-ounce can condensed broccoli cheese soup, undiluted

1 cup shredded cheddar cheese

Prepare stuffing mix according to package directions, using only 1-1/2 cups water.

In a large bowl, combine chicken, broccoli and soup, then transfer to a greased 11x7-inch baking dish. Top with stuffing and sprinkle with cheese. Bake in a 350-degree oven, covered, 20 minutes. Uncover and bake 10 to 15 minutes, until heated through.

 

 

Biscuit Nugget Chicken Bake

3 cups cubed cooked chicken

1 10-3/4-ounce can condensed cream of chicken soup, undiluted

1 cup 2% milk

1 4-1/2-ounce jar sliced mushrooms, drained

1/2 teaspoon dill weed

1/2 teaspoon paprika

For topping:

1/4 cup grated Parmesan cheese

1 tablespoon dried minced onion

1 teaspoon dried parsley flakes

1/2 teaspoon paprika

2 6-ounce tubes refrigerated buttermilk biscuits

In a large saucepan, combine chicken, cream of chicken soup, milk, sliced mushrooms, dill and paprika. Cook, stirring, five to seven minutes over medium heat, until heated through. Keep warm.

In a large bowl, combine cheese, onion, parsley and paprika. Separate biscuits and cut into quarters. Toss with cheese mixture to coat. Place on an ungreased baking sheet and bake in a 400-degree oven five minutes.

Transfer chicken mixture to a greased 8-inch square baking dish. Top with biscuits. Bake, uncovered, for 10 to 13 minutes, until bubbly and biscuits are golden brown.

 

 

Chicken Hash Brown Casserole

1 32-ounce package frozen cubed hash brown potatoes, thawed

1 teaspoon salt

1/4 teaspoon pepper

4 cups diced cooked chicken

1 4-ounce can mushroom stems and pieces, drained

1 cup sour cream

2 cups chicken broth or stock

1 10-3/4-ounce can condensed cream of chicken soup, undiluted

2 teaspoons chicken bouillon granules

2 tablespoons finely chopped onion

2 tablespoons finely chopped sweet red pepper

1 garlic clove, minced

Paprika

1/4 cup sliced almonds

Spread potatoes in an ungreased 13x9-inch baking dish. Sprinkle with salt and pepper. Sprinkle chicken and mushrooms over top. Combine sour cream, broth, soup, bouillon, onion, red pepper and garlic, then pour over mushrooms.

Sprinkle with paprika and almonds. Bake 50 to 60 minutes in a 350-degree oven, uncovered, until heated through.

 

 

Jalapeno Popper Chicken Casserole

32 ounces frozen tater tots

16 ounces cream cheese, softened

1 cup sour cream

6 jalapeno peppers, seeded and finely chopped

1-1/2 teaspoons garlic salt

1/2 teaspoon pepper

4 cups rotisserie chicken, shredded

2 cups shredded Mexican cheese blend

6 green onions, chopped

1 pound bacon strips, cooked and crumbled

Arrange tots in an ungreased 13x9-inch baking dish. Bake in a 425-degree oven, uncovered, 15 minutes.

In a large bowl, combine cream cheese, sour cream, jalapeno peppers, garlic salt and pepper. Stir in half each of the chicken, Mexican cheese blend, green onion and bacon. Arrange remaining chicken over tots. Top with cream cheese mixture. Sprinkle with remaining Mexican cheese blend, green onions and bacon. Cover and bake 20 to 25 minutes, until heated through. If desired, top with additional sour cream and jalapeno slices.

 

 

Million-Dollar Chicken Casserole

4 ounces cream cheese, softened

1/2 cup sour cream

1 10-1/2-ounce can condensed cream of chicken soup, undiluted

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

4 cups shredded cooked chicken

1 cup 2% cottage cheese

25 Ritz crackers, crushed

3 tablespoons butter, melted

2 green onions, chopped

In a large bowl, beat cream cheese and sour cream until smooth. Beat in soup, onion powder and garlic powder. Stir in chicken and cottage cheese. Transfer to a greased 9-inch square baking dish. Combine crackers and butter and sprinkle over casserole.

Bake 25 to 30 minutes in a 350-degree oven, uncovered, until heated through. Sprinkle with green onions.

 

 

Texas Ranch Chicken Casserole

1 large onion, finely chopped

2 celery ribs, finely chopped

1 medium green pepper, finely chopped

1 medium sweet red pepper, finely chopped

1 tablespoon canola oil

1 garlic clove, minced

3 cups cubed cooked chicken breast

1 10-3/4-ounce can reduced-fat reduced-sodium condensed cream of celery soup, undiluted

1 10-3/4-ounce can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

1 10-ounce can diced tomatoes and green chiles, undrained

1 tablespoon chili powder

12 6-inch corn tortillas, cut into 1-inch strips

2 cups shredded reduced-fat cheddar cheese

In a large skillet coated with cooking spray, cook and stir onion, celery and peppers in oil until crisp-tender. Add garlic and cook one minute. Stir in chicken, soups, tomatoes and chili powder.

Line the bottom of a 3-quart baking dish with half the tortilla strips. Top with half the chicken mixture and one cup cheese. Repeat layers. Bake in a 350-degree oven 30 to 35 minutes, uncovered, until bubbly.