Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chicken and shells casserole. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Chicken and Shells Casserole is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Chicken and Shells Casserole is something that I’ve loved my entire life. They’re fine and they look fantastic.
This chicken and dressing casserole is perfect for when you have leftovers from a big holiday meal or a weekend gathering. Perfect for a busy weeknight, this chicken and broccoli casserole has just six ingredients (most of which you probably have in your kitchen) and takes just a half-hour to make. Cook chicken breasts, cut into chunks.
To get started with this particular recipe, we must prepare a few components. You can have chicken and shells casserole using 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chicken and Shells Casserole:
- Take Water
- Get 1-1/2 teaspoon salt
- Take 1 teaspoon ground black pepper
- Make ready 2 pound chicken breast boneless and skinless
- Get 2 quart water
- Take 1/2 pound pasta shells medium sized
- Make ready Vegetables
- Prepare 1 pound mixed vegetables broccoli, cauliflower, carrots
- Take 2 cups chopped celery
- Get 1 large onion diced
- Make ready 1 medium potato
- Prepare 3 tablespoons all purpose flour heaping
- Make ready 1-1/2 teaspoon seasoned salt
- Get 1 teaspoon ground black pepper
- Prepare 1 teaspoon granulated garlic powder
- Make ready 1/2 stick butter
- Get 1 cup grated Parmesan cheese
- Make ready Topping
- Take 1 cup panko breadcrumbs
- Take 1/2 cup melted butter
Cooked the chicken in the enchilada sauce, just so it gets that nice Instant Pot Chicken Noodle Soup. Easy Chicken Casserole is creamy and savory, made with chicken, onion, and bell peppers in a seasoned sauce with crackers and cheddar Easy Chicken Casserole is the PERFECT throw-together weeknight dinner recipe. You can make it ahead and freeze it, or put it together that night. Our chicken casserole recipes feature a range of seasonal flavors, popular spices, and some surprising twists.
Instructions to make Chicken and Shells Casserole:
- Chop the celery and dice the onion. Sauté in the butter with pepper, seasoned salt, and garlic. Sauté for 12 minutes.
- I had the lid pop open on the seasoned salt and poured out a 1/4 cup that went in. So I grated a medium sized potato and added in. This helped tone down the saltiness. Sauté the potato with the onion and celery.
- Boil the chicken in the salty peppered water. When the chicken is done remove from water, and add the shells. Cook till done but don't throw out the water. Preheat oven 450° Fahrenheit.
- Steam the mixed vegetables then chop up the bigger pieces. Chop the chicken and add into the celery onion mixture. Add the flour mixed with ground black pepper to taste.
- When the flour is added cook for 8 minutes. Add the pasta shells, and cheese. Add 2-1/2 cups of chicken-pasta water and stir well. Allow to simmer stirring often for 15 minutes add more of the water if necessary. Melt the butter add breadcrumbs and 1/4 cup of chicken-pasta water stir mixing well.
- Add the breadcrumbs to top of the casserole. Spread over the top and bake for 35 minutes covered. Remove cover and put under broiler till browned and crispy. Serve after allowing to rest for 15 minutes. I hope you enjoy!!!
Jumbo pasta shells act as enchilada wrappers for a fun Italian-Mexican fusion. This traditional chicken-and-rice casserole is quick and easy. This easy chicken enchilada casserole makes for a super-simple weeknight dinner. Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful. Serve with a salad to make it a complete meal!
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