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Our best chicken casseroles with cream recipes - 10 recipes

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VIDEO: Oreo-Stuffed Brownies

Two of your favorite desserts come together...in the most DELICIOUS of ways!

Ingredients

  • 1 1/2 cups of chocolate chunks or chips
  • 1 stick of butter
  • 2 cups sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • ½ cup cocoa powder
  • Salt

Method

  1. Preheat the oven to 320°F.
  2. Add the chocolate and butter to an oven-safe mixing bowl and place in the oven for 10 minutes.
  3. Remove, and set the oven to preheat to 350°F. The mixture should now be a thin chocolate sauce.
  4. Stir in the sugar.
  5. Add the egg and stir until blended.
  6. Add vanilla and stir.
  7. In a separate mixing bowl, add the flour, a pinch of salt, a pinch of sugar, and cocoa powder.
  8. Blend the ingredients together.
  9. Using a sifter, add the dry ingredients into the chocolate batter, then mix all ingredients together thoroughly.
  10. Pour half of the mixture into a foil-lined baking tin.
  11. Smooth out the batter, then top with a layer of Oreo cookies.
  12. Pour the rest of the batter on top and smooth evenly.
  13. Bake for 20 minutes, or until an inserted toothpick comes out clean.
  14. Serve and enjoy!

Top rated Chicken casseroles with cream recipes

By

MAMA'S RECIPE

  • 6 chicken breast(cooked and boiled) ,2 cans of cream of mushroom & chicken soup ,1 cup of milk ,1 3/4 cup chicken broth ,1 stick of butter ,1 bag of cornbread stuffing
4.7/5 (71 Votes)

By

Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks

  • 4-5 boneless, skinless chicken breasts
  • 6 strips of quality bacon – cooked and crumbled
  • 2 (10-ounce) cans cream of chicken soup
  • 2 cups shredded Monterrey Jack cheese
  • 1 box (16 ounces) dried spiral pasta
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
4.7/5 (7 Votes)

By

This king of all casseroles gets a punch of great flavor from picante sauce, chili powder and green onions

  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 3/4 cup Pace® Picante Sauce
  • 3/4 cup sour cream
  • 1 tablespoon chili powder
  • 2 medium tomatoes, chopped (about 2 cups)
  • 3 cups cubed cooked chicken or turkey
  • 12 corn tortillas (6-inch), cut into 1-inch pieces
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • Sliced green onion
5/5 (1 Votes)

By

Cut chicken into bite size pieces

  • 1 package chicken, boneless and skinless (I like thighs)
  • 1 box chicken stuffing
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can vegetables- green beans or corn (optional)
  • vegetable oil
4.8/5 (54 Votes)

By

Cook rice mixture according to package directions

  • 1/2 lb Cheddar Cheese
  • 2 lbs Broccoli
  • 1 pack Wild Rice mixture
  • 2 cans Cream of Mushroom Soup
  • 2 cups cooked & cubed Chicken
4.4/5 (6 Votes)

By

Pre-heat the oven to 350°

  • 2 cups shredded cooked chicken
  • 2 cups shredded Mexican cheese blend (divided)
  • 1 (10 oz) can cream of chicken soup
  • ½ cup milk
  • ½ cup sour cream
  • 1 can Ro-tel tomatoes (drained)
  • ½ packet taco seasoning
  • 1 large bag Doritos
  • Shredded lettuce (optional)
  • diced tomato (optional)
4.1/5 (5 Votes)

By

My twist on chicken enchiladas

  • 4 boneless, skinless chicken breasts that have been either poached or cooked ahead of time in the crock pot
  • 1 -24 count package of CORN tortillas (you need 16 tortillas for this recipe)
  • 1 small can of green chili
  • 1 12 oz can cream of chicken soup
  • 1 12 oz can of green enchilada sauce
  • 4 cups shredded Mexican cheese blend OR Mild/Medium Cheddar Cheese Shredded
4.1/5 (25 Votes)

By

Cook rice mixture according to package directions

  • 1/2 lb Cheddar Cheese
  • 2 lbs Broccoli
  • 1 pack Wild Rice mixture
  • 2 cans Cream of Mushroom Soup
  • 2 cups cooked & cubed Chicken
3.9/5 (83 Votes)

By

Kids love this

  • 1 small onion, chopped
  • 1/2 cup butter
  • 1 can cream of chicken soup
  • 1 (8 oz) jar of Cheez Whiz
  • 1 package frozen broccoli
  • 1 cup minute rice
4.1/5 (14 Votes)

By

Preheat oven to 350F Make a broth with 30 ounces of hot water and half chicken stock cube

  • 4 scallops
  • shrimp
  • 1/2 cube of chicken stock
  • 1 1/2 tbsp butter
  • 1/4 cup flour
  • scant 1/2 cup of cream thick
  • saffron
  • salt and pepper
3.3/5 (171 Votes)

Any burning questions? Our chefs answer!

Casserole of Scallops and Shrimp with Saffron Sauce CHICKEN CASSEROLE