Casseroles Part 3: Chicken Casseroles

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These are casseroles that are sure to please.

Chicken Tetrazzini

This is one of our real favorites. You can freeze it and pull it out up to 3 months later. We frequently freeze it in 2 portion containers. That way you don’t have to either eat the whole thing or throw it away. If the kids come home late, they can just microwave a container. That beats the dickens out of a processed frozen dinner. 


  • 12 oz cooked linguini
  • 4 boneless skinless chicken breasts
  • 1 lb mushrooms
  • 1 c finely chopped onions
  • 4 cloves garlic minced
  • Olive oil to sauté
  • 4 Tbsp butter
  • 1/3 c flour
  • 2 c chicken broth
  • 1 Tbsp lemon juice
  • 1 1/2 c half and half
  • 2 c shredded mozzarella

chicken tetrazini


  1. Preheat the oven to 350
  2. Brown the chicken breasts in a skillet. About 4 min per side until cooked through.
  3. Remove the breasts and dice them
  4. Sauté mushrooms and onions in the same pan until soft
  5. Add garlic for the last 2 min
  6. Set aside
  7. Melt the butter in a sauce pan
  8. Slowly whisk in flour
  9. Heat until golden, whisking constantly
  10. Slowly whisk in chicken broth, lemon juice, salt and pepper
  11. Whisk until smooth
  12. Slowly add half and half
  13. Whisk and simmer until warm
  14. Add the other ingredients (not the mozzarella)
  15. Mix to incorporate
  16. Pour into a greased casserole dish and top with the shredded cheese
  17. Bake for 35 min

Chicken and Mushrooms with Wild Rice

This one is easy but it can be served at a lovely dinner with friends. It has a more polished presentation than a standard casserole.


  • 1/2 c butter
  • 6 boneless skinless chicken breasts
  • 3 shallots chopped fine
  • 2 cloves garlic minced
  • 1 lb assorted mushrooms chopped
  • 1/4 c sherry
  • 3 Tbsp flour
  • 2 cans chicken broth
  • 6 oz long grain rice
  • 1/2 c grated Parmesan
  • 1 Tbsp freshly chopped sage
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2c toasted almond slivers

Chicken and Mushrooms with Wild Rice


  1. Pre heat the oven to 375
  2. Brown the chicken breasts in 1/4 c butter in a skillet
  3. Remove the chicken
  4. In the same pan sauté the shallots and mushrooms until soft
  5. At the end, add garlic for 2 min
  6. Add sherry and stir 2 min
  7. Add remaining 1/4 c butter and melt
  8. Slowly whisk in flour and cook for 1-2 min whisking constantly
  9. Slowly whisk in broth
  10. Cook for 2 more min whisking constantly
  11. Remove from heat and add rice and the next 5 ingredients, mushrooms and shallot mixture
  12. Pour into a casserole dish and place the chicken breasts on top
  13. Bake for 35 min
  14. Top with slivered almonds

Chicken Pot Pie

Who doesn’t love chicken pot pie? This version is baked in a pie pan and surrounded by crust. Oh, my, so delicious!


  • 1/2 c butter
  • 2 leeks thinly sliced
  • 1/2 c flour
  • 1 can chicken broth
  • 3 c diced cooked chicken
  • 1 1/2 c diced potatoes, onions and peppers already sautéed (you can use frozen hash brown mixtures, just thaw them first)
  • 3/4 c match stick carrots
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 pkg frozen puff pastry or pie crust, thawed
  • 1 egg


  1. Preheat oven to 375
  2. Sauté leeks in butter until soft
  3. Sprinkle in flour, whisking constantly and heat until golden
  4. Slowly whisk in broth
  5. Bring to a boil while constantly whisking
  6. Remove from heat and stir in the other ingredients except the pastry and egg
  7. In a greased pie tin, press one sheet of pastry along the bottom and sides
  8. Pour in the chicken mixture
  9. Place the second half of pastry on top
  10. Pinch the edges together all the way around
  11. Beat the egg and brush it onto the top of the pastry
  12. Bake for 1 hour

Enjoy your chicken casseroles.

Next time: Steak House Favorites

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