Emily Carter
Chicken casseroles are a versatile dish that can be made with a variety of ingredients and are typically baked in a 9x13-inch pan. The number of cups of chicken needed for a casserole depends on the recipe and the desired serving size. For example, a chicken noodle casserole recipe calls for 3 cups of diced chicken, while a chicken and rice casserole may require a different amount. The serving size for a casserole can vary, but a typical main dish serving is considered to be around 1 cup.
| Characteristics | Values |
|---|---|
| Number of servings | 4-10 |
| Calories | 345-551 |
| Fat | 11-27g |
| Saturated Fat | 3-12g |
| Cholesterol | 73-147mg |
| Sodium | 661-1448mg |
| Carbohydrates | 29-40g |
| Sugars | 4-10g |
| Fiber | 2-8g |
| Protein | 27-52g |
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Chicken and rice
Ingredients:
- 3 boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups of chicken broth
- 1 cup of milk (for extra creaminess, use 2 cups of milk and 1 cup of chicken broth)
- 3 tablespoons of onion soup mix (homemade or store-bought)
- 2 cups of shredded cheddar cheese
- 1 cup of instant white rice
- 1 can of condensed cream of chicken soup (or any condensed cream soup)
- Salt and pepper, to taste
- Optional: fresh or frozen broccoli florets, mushrooms, onions, green peppers, green beans, or carrots for extra flavour and colour
Instructions:
Preheat your oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray. Spread the uncooked rice evenly into the prepared pan and sprinkle with 1 cup of shredded cheese. Add the cubed chicken breasts and spoon the condensed cream of chicken soup evenly over the top. Pour in the chicken broth and milk, then sprinkle with the onion soup mix.
Bake, uncovered, for about 30-35 minutes, until bubbly and golden brown. Remove from the oven, stir gently to combine the rice and sauce, and sprinkle the remaining 1 cup of cheese over the top. Return to the oven for 5 minutes or until the cheese is melted. Garnish with fresh minced parsley and sprinkle with salt and pepper to taste.
Tips and Variations:
- For a creamier casserole, use 2 cups of milk.
- Add a package of frozen vegetables or your favourite fresh chopped vegetables for extra nutrition and flavour.
- Spice things up with extra seasonings like garlic powder, onion powder, Italian seasoning, or poultry seasoning.
- Fresh herbs like thyme, basil, or oregano make a great garnish.
- For a heartier dish, use chicken thighs instead of breasts, especially if you're using brown rice.
- This casserole can be prepared ahead of time and stored in the refrigerator for up to 2 days before baking. It can also be frozen for up to 3 months and then thawed and baked according to the recipe.
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Chicken pot pie
Ingredients
For the filling, you will need:
- Chicken: A rotisserie chicken is a convenient option, or you can use chicken breasts, thighs, or tenderloins.
- Vegetables: Classic options include onions, carrots, celery, peas, and garlic. You can also add potatoes, mushrooms, or broccoli.
- Butter: Use unsalted butter so you can control the amount of salt in your dish.
- Flour: All-purpose flour helps to thicken the filling.
- Liquid: Chicken broth or stock, milk, and white wine add flavour and moisture.
- Seasonings: Salt, pepper, and herbs like thyme, sage, chives, and parsley enhance the flavour.
- Lemon: A squeeze of lemon juice adds brightness to the dish.
For the topping, you will need:
- Puff pastry: Store-bought frozen puff pastry sheets are a convenient option for the top crust.
- Egg: Whisk an egg with water to create an egg wash for the pastry.
- Breadcrumbs: Panko breadcrumbs can be used to coat the bottom of the pan for a crispy texture.
Preparation
- Prepare the chicken: If using a rotisserie chicken, remove the skin and shred the meat. You can also cook chicken breasts, thighs, or tenderloins specifically for the pot pie.
- Sauté the vegetables: Melt butter in a large pot and sauté the onions, carrots, celery, and garlic until softened.
- Make the roux: Add flour to the sautéed vegetables to create a roux, which will thicken the filling.
- Add liquids and seasonings: Pour in chicken broth, milk, and white wine, if using. Stir in the herbs, salt, and pepper to taste.
- Combine with chicken: Add the shredded chicken to the pot and stir gently to combine.
- Prepare the baking dish: Grease a 9x13-inch baking dish with butter. If using breadcrumbs, sprinkle them evenly on the bottom of the dish.
- Assemble the pot pie: Transfer the filling to the baking dish. Roll out the puff pastry to fit the top of the dish. Brush the pastry with the egg wash. Cut a few slits in the pastry to allow steam to escape.
Cooking
- Baking temperature and time: Preheat your oven to 350-400°F (depending on the recipe). Bake the pot pie for 20-30 minutes, or until the pastry is deeply golden brown.
- Resting: Let the pot pie rest for at least 10 minutes before serving to allow the filling to set.
- Storage and reheating: Store leftovers separately, with the puff pastry and filling in different containers. Reheat the filling and pastry separately to maintain the crispness of the pastry.
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Chicken noodle
Ingredients:
For a 9x13-inch baking dish, you will need the following ingredients:
- 2 to 3 cups of cooked chicken, cut into bite-sized pieces. You can use leftover chicken, rotisserie chicken, or poach/boil chicken breast halves in stock for extra flavour.
- 12 ounces of dry wide egg noodles or any noodles of your choice (about 2 to 3 cups uncooked).
- 1 can (20 ounces) of condensed/cream of chicken soup or cream of mushroom soup.
- 1 cup of milk.
- 10 ounces of frozen mixed vegetables (such as peas, carrots, or broccoli florets). You can also use frozen or sautéed mushrooms.
- 1 cup of shredded cheddar cheese or any cheese of your choice.
- Butter or margarine, about 2 to 4 tablespoons.
- Salt and pepper to taste.
- Optional: 1/2 onion, finely diced or 1 tablespoon of dried onion flakes.
- Optional: Breadcrumbs or crushed crackers for topping.
Instructions:
- Preheat your oven to 350°F to 425°F (depending on the recipe you follow).
- Cook the noodles according to the package directions, but reduce the cooking time by 2 minutes to avoid overcooking. Drain and set aside.
- In a large bowl, combine the cooked and chopped chicken, condensed soup, milk, mixed vegetables, cheese, and seasonings. Stir until well combined.
- Grease a 9x13-inch baking dish and pour the mixture into the prepared dish.
- In a small bowl, melt the butter and combine it with the breadcrumbs or crushed crackers. Sprinkle this mixture over the top of the casserole.
- Bake the casserole for about 20 to 30 minutes, or until it is heated through, bubbly, and browned on top.
- Let the casserole cool for 5 to 10 minutes before serving.
Tips and Variations:
- You can add more or less noodles depending on your preference.
- You can use any type of cooked chicken, and it is a great way to use up leftovers.
- Feel free to experiment with different types of soup, such as cream of mushroom or celery, instead of cream of chicken.
- For a crunchy topping, try using crushed potato chips or buttered bread crumbs.
- You can also add additional seasonings like garlic, Italian seasoning, or paprika to suit your taste.
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Chicken and spinach
To make a chicken and spinach casserole, you will need the following ingredients:
- 2 large boneless, skinless chicken breasts (about 1 pound)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon salt, plus 1 teaspoon for the sauce
- 1/2 teaspoon black pepper
- 1 cup mayonnaise
- 1 cup milk
- 1 cup sour cream
- 1 8-ounce package of fresh spinach or frozen spinach (drained)
- 1 cup cream cheese
- 1 lemon (for juice and zest)
- 1 cup shredded mozzarella
- 1 cup shredded parmesan
First, preheat your oven to 400°F and grease a 9x13-inch baking dish with butter or cooking spray. Slice the chicken breasts in half lengthwise to make four thinner pieces. Use a rolling pin to flatten the thicker parts so they are even.
In a large bowl, mix the olive oil, garlic, Italian seasoning, salt, and pepper. Add the chicken, toss to coat, cover, and chill in the fridge for 15-30 minutes (optional).
Next, combine the mayonnaise, milk, sour cream, cream cheese, lemon juice, lemon zest, and 1 teaspoon of salt in a separate bowl. Stir until fully combined. Add the spinach and shredded chicken to this mixture and stir until everything is coated.
Transfer the mixture to the prepared baking dish and spread it in an even layer. Sprinkle the top with the mozzarella and Parmesan cheeses.
Bake in the preheated oven until the cheese is melted, about 15 minutes. Then, turn on the broiler and broil until the cheese is browned, about 2-3 minutes.
You can also add extra vegetables to this casserole, such as broccoli, asparagus, red bell peppers, or carrots. If you want to add some spice, stir in a teaspoon of red pepper flakes.
This chicken and spinach casserole is best served fresh, as freezing it uncooked can result in a watery and grainy texture. However, you can make it ahead of time and store it in the fridge for up to one day before baking.
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Chicken cobbler
To make the chicken cobbler, preheat your oven to 350° F. In a 9x13-inch baking dish, pour melted butter evenly into the bottom. You may need to tilt the baking dish to get it to spread out. Layer the chopped chicken evenly on top of the melted butter. Do not stir. Then, evenly sprinkle frozen peas and carrots on top of the chicken layer. Again, do not stir.
In a bowl, stir together biscuit mix, seasoning, and milk until well blended. Pour this mixture over the chicken and vegetables, spreading it lightly and evenly. Do not stir. In a second bowl, whisk together soup and stock until smooth. Pour this over the biscuit mix, but again, do not stir.
Bake the cobbler in the preheated oven uncovered for about 45 minutes, until very golden brown and only slightly jiggly in the centre. When it's ready, the cobbler should be bubbly around the edges. Allow the cobbler to rest for at least 10 minutes before serving. This will help it to thicken and make it easier to serve.
Some people who have tried this recipe suggest adding extra seasoning, such as salt, pepper, garlic, and onion powder, to add more flavour. You can also add a cup of frozen mixed peas and carrots, and crumble potato chips or crackers on top. You can also substitute the chicken with store-bought rotisserie chicken or any leftover chicken meat.
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Frequently asked questions
You will need about 3 cups of chicken for a 9x13 chicken casserole. You can use store-bought rotisserie chicken or boil and dice chicken breast.
A 9x13 chicken casserole can provide about 10 cups of food, which translates to about 10 servings.
Popular recipes include chicken noodle casserole, chicken and rice casserole, chicken pot pie, chicken enchilada casserole, and chicken cordon bleu casserole.
You can assemble the casserole ahead of time and freeze it unbaked. Additionally, you can use store-bought rotisserie chicken or any leftover chicken you have.
