Chicken casserole dishes without cheese or milk - a culinary challenge!

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http://southernfood.about.com/od/chickencasseroles/r/bl30320g.htm

Scalloped Chicken

This scalloped chicken casserole is made with cooked chicken, mushrooms, almonds, and chicken broth.

Cook Time: 50 minutes

Total Time: 50 minutes

Ingredients:

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup milk (i bet I can substitute chicken broth for it)
• salt and pepper
• 3 cups cooked rice
• 3 cups cooked diced chicken
• 2 cups sliced sauteed mushrooms
• 1/2 cup slivered almonds
• 1 jar (4 ounces) chopped pimiento, drained
• buttered bread crumbs

Preparation:

Melt butter over low heat in a medium saucepan; stir in flour, blending well. Add chicken broth, milk, salt and pepper. Cook, stirring constantly, until thickened. Butter a 2-quart baking dish. Spread half of the rice in the bottom of the baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds and pimiento. Pour in half of the sauce. Repeat layers; sprinkle with buttered bread crumbs. Bake scalloped chicken at 350° for 45 minutes.

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http://southernfood.about.com/od/chickencasseroles/r/bl51205g.htm

Chicken Noodle Casserole

 

A tasty chicken noodle casserole with chopped vegetables, sliced mushrooms, and a little white wine, baked with herb and butter bread crumbs on top.

Ingredients:

• 4 ounces medium noodles
• 4 tablespoons butter
• 6 to 8 ounces sliced mushrooms
• 1/2 cup thinly sliced celery
• 1/2 cup chopped onion
• 1 small carrot, grated
• 4 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon herb seasoning mixture or dried leaf thyme
• 1 1/2 cups milk
• 1/2 cup chicken broth
• 2 cups cooked diced chicken
• 4 ounces egg noodles, cooked and drained
• 1/4 cup dry white wine - or substitute more chicken broth
• 1/2 cup fine dry bread crumbs
• 1 tablespoon melted butter
• 2 tablespoons green onions or freshly chopped parsley, optional

Preparation:

Cook noodles in boiling salted water just until tender. Drain and set aside. Heat butter in a large saucepan over medium-low heat; add mushrooms, onion, celery, and grated carrot. Cook until tender, about 5 to 8 minutes; stir flour into the pan juices until smooth; add salt, pepper, and thyme. Gradually add milk and chicken broth. Cook, stirring constantly, until bubbly. Add chicken, noodles, and wine; simmer for 1 minute. Spoon into a 2-quart baking dish. Combine the fine bread crumbs with butter then toss with green onions or parsley if desired. Sprinkle buttered bread crumb mixture over the chicken noodle casserole. Bake at 400° for 20 to 25 minutes, until hot and bubbly.

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http://southernfood.about.com/od/chickencasseroles/r/bl51204a.htm

Southwestern Chicken and Rice Bake

 

An easy and tasty chicken meal to make up on busy days. This southwestern chicken casserole is made with diced chicken, black beans and corn, cooked rice, and seasonings, along with an easy homemade sauce and optional cheese topping.

Ingredients:

• 2 cups cooked rice
• 1 1/2 cups diced cooked chicken
• 1 can (15 ounces) black beans, drained, rinsed
• 1 can (11 to 15 ounces) Mexican-style corn, drained
• 1 can (14.5 ounces) diced tomatoes, slightly drained
• 1 teaspoon dried cilantro leaves or 1 tablespoon fresh chopped cilantro, optional
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried leaf oregano
• 1 tablespoon chili powder
• 1/4 to 1/2 teaspoon ground red or chipotle pepper, to taste
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup milk (I plan to substitute more chicken broth)
• 1/2 cup chicken broth
• 1/4 teaspoon coarsely ground black pepper
• 1/2 teaspoon salt
• 1/2 to 1 cup Cheddar or Monterey Jack cheese, optional

Preparation:

In a large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and hot pepper. Stir to blend. In a saucepan, melt butter over medium-low heat; stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, and salt and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Taste and adjust seasoning, adding more salt and/or pepper as needed.
Pour into a 2-quart casserole sprayed lightly with nonstick cooking spray. Bake at 350° for 25 to 30 minutes, or until bubbly. If desired, sprinkle with the cheese about 5 to 8 minutes before done. Serve with a dollop of sour cream and chopped green onions and tomatoes, if desired.
Serves 6.

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