Best 20 Scalloped Chicken Recipes

SCALLOPED CHICKEN

Steps:

• In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.

SCALLOPED CHICKEN AND POTATOES

Steps:

• Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
• Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
• In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.

SCALLOPED CHICKEN CASSEROLE

Steps:

• In a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. Transfer to a large bowl; add chicken, cheeses, mayonnaise and parsley. Place half of the bread cubes in a greased 13x9-in. baking dish. Top with chicken mixture and remaining bread. , In a bowl, beat eggs; add milk, soup and Worcestershire sauce. Pour over casserole. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour and 10 minutes or until a knife inserted in the center comes out clean.

OVERNIGHT SCALLOPED CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight. , Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.

STUFFED CHICKEN WITH SCALLOPED POTATOES

Steps:

• Rinse chicken and pat dry. Cut each chicken breast lengthwise on the side, to form a cavity for stuffing. Prepare stuffing according to package directions. Prepare potatoes according to package directions.
• Preheat oven to 350 degrees F (175 degrees C).
• Take a chicken breast and fill the cavity with stuffing; secure with toothpicks. Repeat with all of the chicken breasts. Season breasts with salt and pepper to taste. Heat oil in a large skillet over medium high heat and brown chicken on both sides.
• Spread prepared potatoes in a 9x13 inch baking dish. Put chicken breasts bone side down on top of the potatoes. Make a tent like cover for the dish with aluminum foil and bake covered in the preheated oven for 35 to 45 minutes. Remove cover and bake for another 15 minutes.

CREAMY CHICKEN AND SCALLOPED POTATOES

Steps:

• Prep:.
• Cook about 2 strips of bacon first, cool, then chop into bits, or use your favorite bacon bits.
• Slice potatoes thinly as though for scalloped potatos.
• Slice the carrot the same thickness as the potatos.
• Chop boneless skinless chicken into bits sized pieces.
• Chop the broccoli into bite sized pieces.
• Chop 1 medium onion, or use about 3/4 cup of chopped onion.
• Cook:.
• In a small sauce pan, melt butter and blend in flour.
• Let sit for a minute.
• Add all of cold milk, stirring with a whisk.
• Season with salt and cayenne.
• Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
• Reduce heat and stir in cheese.
• Place a half of the sliced potatoes, carrot, chicken and broccoli in a lightly greased one quart casserole dish.
• Pour half of cheese sauce over this mixture.
• Repeat with second layer of both items above, pouring remaining cheese mixture over after all items are placed inside.
• Sprinkle the remaining cheese on top.
• Top with some paprika for color, don't over do, just sprinkle it.
• Bake uncovered for about 1 hour at 350°F.

SCALLOPED CHICKEN - DELISH

Steps:

• 1. The last step of this recipe can be left out. My kids just love the Durkees onions, so I add the chicken mix to a 2.5 quart casserole. Sprinkle on the onions and broil 3 - 5 minutes. Watch closely that they don't burn. I just about burnt mine...lol!
• 2. In a large skillet or dutch oven. Add broth, butter, celery and onions. Bring to a slow boil; and cook onions and celery till tender. About 5 minutes.
• 3. Turn down the heat to low; add the stuffing mixture. Stir. Cover and set aside for 5 minutes.
• 4. Now, stir in the cream of chicken soup. Then, stir in the sour cream. Next the chicken. Heat through. This can be served now, if not wanting to broil with the onion topping.
• 5. I then scooped the chicken mixture into a 2.5 quart casserole. Cover the top with crushed onions and broiled 3 - 5 minutes or until golden brown.
• 6. Salt and pepper to taste. Enjoy!

SCALLOPED CHICKEN CASSEROLE, GRANDMA'S

Steps:

• 1. Make buttered bread crumbs by placing 2 tablespoons butter in a small skillet and melt on medium high heat. Stir in 1/2 cup dry bread crumbs and keep stirring until bread crumbs have absorbed butter and begin to brown a bit. Set aside to put on top of casserole.
• 2. Preheat oven to 350 degrees. Cook noodles and drain. Stir onions into chicken meat. Arrange in layers in a buttered baking dish. Begin with 1/2 of the noodles, then 1/2 of the chicken, then 1/2 of gravy. Repeat layers. Put bread crumbs on top. Bake for 30 minutes.

SCALLOPED CHICKEN AND POTATOES ELITE

Steps:

• Preheat oven to 350 to 375 degrees.
• Spray a 9 x 13-inch glass baking dish with nonstick oil spray.
• Lay half of the potato slices on the bottom of the dish.
• Sprinkle evenly with flour, garlic and chicken.
• Top with remaining potato slices.
• In a medium bowl, whisk together cream, broth, nutmeg, salt and pepper.
• Pour over the potato layers.
• Sprinkle Parmesan evenly on top.
• Cover dish tightly with foil, then bake for 45 minutes.
• Remove foil and bake for 30 minutes more or until lightly browned on top.

CROCK POT SCALLOPED POTATOES AND CHICKEN

Steps:

• Place layers of green peppers, onions, cheese, and potatoes and a sprinkling of salt in slow cooker.
• Sprinkle salt (if desired) over chicken breast and lay on top of potatoes.
• Combine soup and milk and pour into slow cooker, pushing meat down into the liquid Cover and cook on high 1 1/2 hours.
• Reduce temperature to low and cook 3-4 hours.
• Test that the potatoes are soft.
• If not continue cooking on low another hour and test again until potatoes are done.

YUMMY EASY SCALLOPED CHICKEN CASSEROLE

Steps:

• Set the potatoes aside.
• Grease a 2 quart baking dish.
• Place the contents of the scalloped potatoes sauce mix in a large bowl and sprinkle with poultry seasoning.
• Whisk in the water and soup.
• Stir in the chicken, carrots, celery and onion and potatoes.
• Put into the baking dish and bake, uncovered, at 350 degrees Farenheit for 45-50 minutes or until the vegetables are tender).

EASY CROCK POT SCALLOPED CHICKEN

Steps:

• In crock pot, layer in this order.
• Potatoes from package, seasonings from package, chicken breast, onion, green beans, and carrots.
• Pour water over everything.
• Cook on low for 8-10 hours.
• ENJOY!

SCALLOPED POTATOES CHICKEN SUPPER

Steps:

• Set the potatoes aside. Place the contents of the sauce mix in a large bowl; sprinkle with poultry seasoning.
• Whisk in the water & soup; stir in the chicken, carrots, celery, onion and potatoes.
• Transfer to a greased 2 quart baking dish and bake uncovered at 400 degrees for 45-50 minutes or until vegetables are tender.

SCALLOPED CHICKEN SUPPER

Steps:

• Place the contents of the sauce mix in a large bowl; set the potatoes aside. Whisk in the water, soup and poultry seasoning. Stir in the chicken, carrots, celery, onion and reserved potatoes. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender.

SCALLOPED CHICKEN AND SPAGHETTI

Steps:

• Heat butter and add onions, garlic and mushrooms - cook about 10 minutes or until soft and lightly browned.
• Add flour and stir until blended; slowly add stock and stir over low heat until thick and smooth; season to taste.
• Add chicken, tomatoes & cheese. Arrange chicken mixture and cooked spaghetti noodles in layers in a greased casserole. Top with buttered crumbs and a dash of paprika.
• Bake in a moderate oven (375 degrees F) about 25 minutes or until browned.

SCALLOPED CHICKEN SPAGHETTI CASSEROLE

Steps:

• 1. Heat butter and add onions, garlic and mushrooms - cook about 10 minutes or until soft and lightly browned.
• 2. Add flour and stir until blended; slowly add stock and stir over low heat until thick and smooth; season to taste.
• 3. Add chicken, tomatoes & cheese. Arrange chicken mixture and cooked spaghetti noodles in layers in a greased casserole. Top with buttered crumbs and a dash of paprika.
• 4. Bake in a moderate oven (375 degrees F) about 25 minutes or until browned.

OVERNIGHT SCALLOPED CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter.
• Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 8 hours or overnight.
• Toss bread crumbs with remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 60-65 minutes or until bubbly and golden brown.

SCALLOPED CHICKEN AND POTATOES

Steps:

• Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms.
• Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender.
• In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.

SCALLOPED CHICKEN

Steps:

• 1. Make stuffing according to pkg directions or make home made stuffing. Put in bottom of cake pan sprayed with cooking spray
• 2. Cut the chicken or turkey in bite size chunks & spread over top of stuffing
• 3. Stir the cream of chicken soup til liquified & pour over top of chicken
• 4. Melt butter or margerine & crush the crackers in it til coated. Do not make them soggy.Spread the crackers over top of the soup.
• 5. Bake on 350º for about 1 hr or til top is golden brown.

SCALLOPED POTATO AND CHICKEN BAKE

Steps:

• Combine flour, salt, pepper, paprika, and thyme. Reserve 2 tablespoons flour mixture and use remaining to coat chicken pieces. Brown chicken on all sides in butter. Arrange in center of large shallow casserole. Peel potatoes and slice thinly. Arrange layers of potatoes around chicken. Sprinkle each layer with dry onion soup mix and reserved seasoned flour. Pour any remaining drippings, from browning chicken over potatoes. Pour boiling water over all. Cover and bake in 350 degree oven for 45 minutes. Uncover and bake an additional 15 minutes until chicken and potatoes are tender.