October 31, 2016

There’s nothing cozier than dinner at home. Chicken casseroles are homey and simple, but always delicious.


Swiss Chicken in White Wine Sauce

This is one of my all-time favorite chicken dishes made at home. Everything about it is perfect. The chicken is always moist, and the Swiss cheese and stuffing mixture is delectable. This dish is super easy to prepare, but fancy enough for company.

6 skinless boneless chicken breast halves

1 stick butter, melted

2 cups grated Swiss cheese

2 (10.75 oz) cans condensed cream of chicken soup

1/2 cup white wine

2 cups herb seasoned stuffing, crushed

Preheat the oven to 350 degrees. Spray a 9x13-inch casserole dish with nonstick cooking spray. Place the chicken breast halves in the dish. Sprinkle with grated Swiss cheese.

In a medium bowl mix together the cream of chicken soup and white wine with a whisk. Spoon the soup mixture over the grated cheese. Spread the stuffing over the top of the soup mixture. Drizzle stuffing with melted butter.

Bake chicken for 45-50 minutes until chicken is cooked through and dish is bubbly around the edges. Serve with a green salad.


Poppy Seed Chicken

For something different add poppy seeds to your usual chicken casserole for a little extra flavor and texture. If you prefer to keep it simple, you need only six ingredients. If you want to add a little more flavor, feel free.

5 chicken breast halves, cooked and cubed or shredded

1 cup sour cream

2 (10.75) cans condensed cream of chicken soup

2 cups crushed buttery round crackers

1/2 cup melted butter

1 tablespoon poppy seeds

Optional ingredients:

1 teaspoon Worcestershire sauce

1/2 teaspoon celery salt

1 teaspoon minced garlic

1 tablespoon lemon juice

1/4 teaspoon pepper

cooked rice

Preheat oven to 350 degrees.

Cook chicken using any method you please. It can be poached in a pot of simmering water with half of an onion cut into large chunks along with a little salt and pepper. Rotisserie chicken would also work. Allow chicken to cool then cut it into one inch pieces.

Spray a 9x13-inch casserole dish with nonstick cooking spray. Place chicken on the bottom of the casserole dish.

In a large bowl, stir together the cream of chicken soup and sour cream. Add the Worcestershire sauce, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour the mixture over the chicken.

In a separate bowl, stir together the crushed crackers and melted butter. Spoon the crackers over the chicken and sauce.

Sprinkle the poppy seeds on top of the crackers.

Bake for 25 minutes or until the top of the casserole is browned and the sauce is bubbly around the edges. Serve chicken plain or over cooked rice with a side of broccoli.

Note: If you prefer an all-in-one casserole add three cups of cooked rice to the casserole dish before the chicken.