Bruschetta Chicken Bake

** Recipe from Kraft **

* 1 can (14-1/2 oz.) diced tomatoes, undrained

* 1 pkg.  (6 oz.) Stuffing Mix for Chicken

* 1/2 c. water

* 2 cloves  garlic, minced

* 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

* 1 tsp.  dried basil leaves

* 1 cup shredded Mozzarella cheese

Heat oven to 400.   Mix tomatoes, stuffing mix, water & garlic just until stuffing mix is moistened.  Layer chicken, basil & cheese in 3-qt. casserole or 13x9" baking dish.  Top with stuffing.  Bake 30 min. or until chicken is done.

Chicken Tamale Casserole

** Recipe from Read It & Eat **

* 1  c.  (4 oz.) preshredded 4-cheese Mexican blend cheese, divided

• * 1/3  c.  fat-free milk
• * ¼  c.  egg substitute
• * 1  tsp. ground cumin
• * 1/8  tsp. ground red pepper
• * 1 - 14 ¾-oz. can cream-style corn
• * 1 - 8.5 oz. box corn muffin mix
• * 1 - 4 oz. can chopped green chilies, drained
• * cooking spray
• * 1 - 10 oz. can red enchilada sauce
• * 2 c.  shredded cooked chicken breast
• * ½ c. sour cream

Heat oven to 400.  Combine ¼ c. cheese and next 7 ingredients (through chilies) in a large bowl, stirring just until moist. Pour into a 13 x 9" baking dish coated with cooking spray.  Bake for 15 min, or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle w/ remaining ¾ c. cheese. Bake for 15 min, or until cheese melts. Remove from oven; let stand 5 min. Cut into 8 pieces; top each serving with 1 Tbl. sour cream.

Poppy Seed Chicken

** Recipe from Sisters Stuff **

* 4-6 chicken breasts, boiled & cubed
* 1 can cream of chicken soup
* 1 c. sour cream
* Ritz crackers
* 1/2 stick butter
* 1 Tbl. poppy seeds

Preheat oven to 350. Place cubed chicken in a casserole dish. Heat soup & sour cream, but do not bring to a boil. Pour over chicken. Mix butter, poppy seeds & crackers together, and sprinkle on top of soup mixture. Bake, uncovered, 30 min. Serve over rice.

Broccoli Cheddar, Chicken & Tater Tot Casserole

** Recipe from Picky Palate **

* 2 sm. cans cream of chicken soup
* 2 sm. cans cheddar cheese soup
* 1 1/2 c. milk
* 8-10 c. broccoli florets
* 2 lg. boneless, skinless chicken breasts, cooked & shredded
* 1 tsp. hot sauce (Tabasco or Chalula)
* 1/2 tsp. kosher salt
* 1/4 tsp. fresh cracked black pepper
* 1/8 tsp. garlic salt with parsley
* 1/2 bag seasoned tater tots, frozen
* 1/2 c. shredded cheddar cheese

Preheat oven to 375. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 min. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning. Pour mixture into 11×7" baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 min. then cover with foil. Bake for an additional 15 min. with dish covered with foil. Remove from oven and serve.

Hearty Chicken & Noodle Casserole

** Recipe from sistersstuff.blogspot.com**

* 1 can mushroom soup

* 1/2 c. milk

* 1/4 tsp. ground pepper

* 1/4 c. Parmesan cheese

* 1 c. frozen mixed veg.

* 2 c. cooked cubed chicken

* 2 c. cooked egg noddles

* 1/2 c. shredded cheddar cheese

Stir soup, milk, black pepper, Parmesan cheese, vegetables, chicken, and noddles in 1 1/2 qt. casserole dish. Bake at 400 for 25 minutes or until hot. Stir and then top with cheddar cheese.

Cheesy Chicken Cordon Bleu Rice Casserole

**Recipe from Picky Palate **

* 2 Tbl. extra virgin olive oil
* 1 medium onion, finely chopped
* 1 red bell pepper, diced
* 1 clove fresh garlic, minced
* ½ lb. diced ham
* 2 c. cooked shredded chicken breast
* 4 Tbl. butter
* ¼ c. flour
* ½ tsp. salt
* ¼ tsp. fresh cracked pepper
* 14 oz. can chicken broth
* 3 c. cooked rice of choice (I used white long grain)
* 1 c. shredded cheddar cheese
* 1 c. shredded mozzarella or swiss cheese

Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9x13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.

Mexican Chicken

*From recipezaar.com - "The Cantankerous Chef"

* 3-4 boneless, skinless chicken breast
* 1 (8 oz.) can Rotel tomatoes (hot or mild)
* 1 (10 oz.) can Cream of Mushroom soup
* 1 (10 oz.) can Cream of Chicken soup
* milk (fill up one of the soup cans after emptying the soup into mix)
* shredded mild cheddar cheese
* Dorritos nacho chips (or try your fav. flavor)

Cook the chicken in broth or water in a frying pan until done. Shred & set aside. In a large mixing bowl, add soups, tomatoes, & milk. Wisk until fairly smooth. Crumble chips while still in the bag.
In a buttered casserole dish, place a layer of the soup mix (don't use all of it). Next, add a layer of the crumbled chips. Then add a layer of the chicken. Repeat layers until all gone. Cover dish with foil & bake at 375 for 45-50 minutes. Remove from oven & remove foil. Sprinkle a generous amount of cheese over the top and return to oven, uncovered, & bake until the cheese is hot, melted, & bubbly. Let stand 2-3 minutes and then enjoy!

Tasty Tamale Pie Casserole

Recipe from: Chicagoland Chef du Jour (recipezaar.com)

FILLING
*1 lb. ground beef, cooked and drained
*1 small onion, diced
*16 oz. jar of salsa
*1/3 c. water
*1 (7/8 oz) packet taco seasoning
*3 oz. chopped ripe olives

CRUST
*1 c. cornmeal
*12 oz. evaporated milk
*4 oz. green chilies, diced
*1 c. Monterey jack pepper (or cheddar) cheese, divided, grated
*1 tsp. salt
*1 jalapeno, sliced

Preheat oven to 425°. Cook ground beef & onion in a large skillet until beef is browned, drain.
Stir in salsa, water & taco seasoning; bring to a boil. Reduce heat to low, stirring occasionally, 3-4 min. Add olives & stir. In a med. sauce pan: combine cornmeal, evaporated milk, green chilies, 1/2 c. cheese & salt. Cook over medium-high heat, stirring frequently for 5-7 min. or until thickened. In a 9x13 ungreased baking dish: Spoon in meat filling, then spread cornmeal on top of meat mixture. Bake for 25 minutes, sprinkle with remaining cheese and garnish w/ jalapenos (if desired). Bake an additional 5-10 minutes until cheese is melted.

Chicken Divan

** Recipe from Paula Deen **

* 2 (10 oz.) pkgs. frozen broccoli, chopped
* 6 c. shredded chicken, cooked
* 2 (10 3/4 oz.) cans condensed cream of mushroom soup
* 1 c. mayonnaise
* 1 c. sour cream
* 1 c. grated sharp Cheddar (can use any type of cheese)
* 1 Tbl. fresh lemon juice
* 1 tsp. curry powder
* salt & pepper
* 1/2 c. dry white wine
* 1/2 c. freshly grated Parmesan
* 1/2 c. soft bread crumbs
* 2 Tbl. butter, melted

Preheat oven to 350. Remove outer wrappers from boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli & put into a casserole dish. Add shredded chicken.

In med. bowl, combine soup, mayo, sour cream, cheese, lemon juice, curry, s & p to taste, & wine. Whisk together to make a sauce. Pour sauce over broccoli & chicken. Mix well with a spatula.

Place mixture into an 11 x 7" casserole dish that has been sprayed with non-stick spray. Pat down evenly & smoothe w/ spatula. Combine Parmesan, bread crumbs & butter and sprinkle over top. Bake 30-45 minutes.