Chicken Casserole Recipes?

I'm looking for a chicken casserole to make tonight that has no veggies in it or pasta or rice. If you have any recipes please let me know.Thanks!Chicken Casserole Recipes?
I don't know if you will consider this recipe a casserole or not, but it does have chicken, it doesn't have rice or pasta, and it's baked in a casserole dish. Oh yeah, it's delicious!





CREAMY CHICKEN ENCHILADAS


Ingredients


鈥? 陆 cups cooked, diced chicken


鈥?0 oz frozen spinach, cooked and drained well


鈥⒙?cup green onions, thinly sliced


鈥? oz non-fat sour cream


鈥⒙?cup non-fat plain yogurt


鈥? tablespoons flour


鈥⒙?teaspoon cumin


鈥⒙?teaspoon salt


鈥⒙?cup 1% milk


鈥? oz diced green chili peppers


鈥? flour tortillas, 7 inch


鈥?/3 cup Monterey jack cheese





Directions


1.In a large bowl combine chicken, spinach, and green onion; set aside.


2.In another bowl combine sour cream, yogurt, flour, cumin, and salt. Stir in milk and chili peppers. Divide sauce in half and set one half aside.


3.For filling, combine one portion of the sauce and the chicken-spinach mixture. Divide the filling among the tortillas and roll up each tortilla. Place, seam side down, in an ungreased 2 qt rectangular baking dish. (You can cover dish and chill for up to 24 hours. Chill the reserved sauce separately in a covered container.)


4.When ready to bake, preheat oven to 350? Spoon reserved sauce over tortillas. Bake, uncovered, about 25 minutes or until heated through (add 10 to 15 minutes if dish was chilled). Sprinkle with cheese; let stand for 5 minutes. If desired, garnish with chopped tomato or salsa and additional sliced green





*8 weight watchers pointsChicken Casserole Recipes?
BAKED CHICKEN BREASTS


12 deboned chicken breasts


1 (8 oz.) pkg. cream cheese


1 can mushroom soup


1 jar dried beef


12 strips bacon


Line a 9 x 13 inch dish with dried beef. Heat soup and cheese. Beat until smooth. Pour over the beef. Wrap each chicken breast with a piece of bacon. Place on the soup mixture. Cover and bake 2 hours at 275 degrees. Uncover. Bake 1 more hour.





********ITALIAN HONEY MUSTARD BAKED CHICKEN


4 boneless skinless chicken breasts/ 1 cut up chicken


1/3 c. Italian dressing


1 bulb garlic (or less/more to your taste)


3/4 tbsp mustard powder


3/4 tbsp honey


2 tsp salt


Preheat oven to 400F.


1. Place Chicken in a glass casserole dish that has a cover.


2. Sprinkle salt over chicken.


2. Pour Italian dressing over chicken.


3. Peel cloves from Garlic Bulb and scatter them over the chicken.


4. Sprinkle mustard powder over chicken.


5. Drizzle Honey over chicken.


6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.
Chicken and Rice Casserole:





2 tablespoons butter or vegetable oil


1 medium onion, peeled and diced


3 cups diced, cooked chicken


2 (14 1/2-ounce) cans green beans, drained and rinsed


1 (8-ounce) can water chestnuts, drained and chopped


1 (4-ounce) jar pimentos


1 (10 3/4-ounce) can condensed cream of celery soup


1 cup mayonnaise


1 (6-ounce) box long-grain wild rice, cooked according to package directions


1 cup grated sharp Cheddar


Pinch salt





Preheat oven to 350 degrees F.


Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.





Add all remaining ingredients to bowl and mix together until thoroughly combined.





Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
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Chicken Cordon Bleu Casserole





2 pounds skinless chicken breasts, cut into chunks


Bread Crumbs


1 egg


1/2 cup milk


8 oz Swiss cheese, cubed


8 oz ham, diced


1 can (10 3/4 oz) cream of chicken soup


1 cup milk





Whisk together the egg and 1/2 cup milk. Dip chunks of chicken in egg mixture, then into bread crumbs, coating well. Brown in a little oil until golden. Place chunks in baking dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake about 30 minutes at 350掳 or until tender and bubbly.





Or, if you can handle Rotel tomatoes and onions, try this one





Ranch-Style Chicken Casserole





4 boneless chicken breasts, skin removed


salt and pepper


1 cup chopped sweet onion


6 corn tortillas


1/2 cup chicken broth


1 can (10 3/4 ounces) cream of mushroom soup


1 can (10 3/4 ounces) condensed cream of chicken soup


1/2 cup diced tomatoes with green chiles (Rotel)


vegetable cooking spray


2 cups shredded Cheddar cheese or Mexican blend of cheeses





Rinse chicken breasts; pat dry. Sprinkle with salt and pepper. Boil, grill, steam, or bake chicken breasts until cooked through; dice. Combine chopped onion, soups, chicken, chicken broth, and tomatoes in saucepan over low heat until thoroughly mixed. Bring to a simmer; remove from heat. In a casserole dish prepared with non-stick vegetable spray, alternate layers of tortillas and sauce mixture and shredded cheese, ending with cheese. Bake at 350掳 for 20 minutes, or until completely heated.