Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, chicken and shells casserole. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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. Make a hearty chicken dinner for the family using our collection of comforting one-pots, casseroles, tagines and stews - ideal for chilly evenings.
Chicken and Shells Casserole is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Chicken and Shells Casserole is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have chicken and shells casserole using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken and Shells Casserole:
- Make ready Water
- Get 1-1/2 teaspoon salt
- Make ready 1 teaspoon ground black pepper
- Take 2 pound chicken breast boneless and skinless
- Get 2 quart water
- Make ready 1/2 pound pasta shells medium sized
- Take Vegetables
- Get 1 pound mixed vegetables broccoli, cauliflower, carrots
- Make ready 2 cups chopped celery
- Take 1 large onion diced
- Prepare 1 medium potato
- Get 3 tablespoons all purpose flour heaping
- Get 1-1/2 teaspoon seasoned salt
- Prepare 1 teaspoon ground black pepper
- Take 1 teaspoon granulated garlic powder
- Get 1/2 stick butter
- Take 1 cup grated Parmesan cheese
- Make ready Topping
- Make ready 1 cup panko breadcrumbs
- Make ready 1/2 cup melted butter
Our chicken casserole recipes call for ceramic casserole dishes and let me tell you, there is a difference between that and a baking pan. Chicken and Rice Casserole is the epitome of a casserole. This Chicken and Rice casserole, while not a traditional hot dish, does contain the requisite components of one: creamy sauce, starch, protein and veggies. Though without the canned soup nor tater tots, like in Meggan's Cowboy Casserole, I can't really see that it would be considered one.
Steps 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!!!
This chicken noodle casserole is so hearty and perfect for a family meal! This post was brought to you by the makers of French's®. I received compensation to write this post through the #RealFlavorsHaveCrunch program. All opinions expressed are my own. This chicken casserole recipe is healthy but also a hearty meal.
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