Has anyone got a good recipe for Chicken Casserole?

My husband has s stomach ulcer-so I need a recipe that is tasty but not too many spices-any ideas please.?Has anyone got a good recipe for Chicken Casserole?
Try this ...





CHICKEN IN WINE (COQ AU VIN)





Serves 2





INGREDIENTS





750g of chicken


2 rashers of unsmoked bacon


50g of button mushrooms


1 clove of garlic


2 onions


1陆 tablespoons of olive oil


1 teaspoon of mixed herbs


录 of a teaspoon of pepper


1 chicken stock cube


125ml of water


175ml to 200ml (录 of a bottle) of red wine





DEFROSTING





If you are using frozen chicken, make sure that it is completely defrosted before use. Leave it in the fridge overnight, or out of the fridge and covered for 6 hours.





METHOD





Cut each rasher of bacon into quarters. Wipe the mushrooms clean and cut the ends off the stalks. Peel the garlic and chop it into tiny pieces. Peel the onions and cut them into quarters.





Put the oil into a saucepan on a medium heat. Add the bacon, chicken and onions. Fry the bacon, chicken and onions for about 10 minutes until it the chicken is thoroughly cooked. Stir frequently to stop it sticking.





Turn down the heat. Add the garlic, herbs and pepper. Cook on a low heat for another 10 minutes.





Put the contents of the saucepan into an ovenproof dish with a lid. Add the water, stock cube and wine. Stir thoroughly.





Put the lid on the ovenproof dish. Cook in a preheated oven at 180掳C, 350掳F, gas mark 4 for 1 hour. Add the mushrooms and cook for another 15 minutes with the lid off.





ADDITIONS %26amp; ALTERNATIVES





Substitute 1 tablespoon of butter for 1 tablespoon of the oil.





Use a bouquet garni instead of the mixed herbs. It looks like a big tea bag with herbs in it, and stops them being left in the dish. Don鈥檛 forget to fish it out before serving.





Add 1 tablespoon of brandy at the same time as the wine.





Serve with new potatoes and green vegetables, or rice, or even a salad.Has anyone got a good recipe for Chicken Casserole?
Ingredients





* 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





Directions





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.
Rice and Chicken Casserole





INGREDIENTS (Nutrition)





* 1 cup uncooked white rice


* 1 (10.75 ounce) can condensed cream of mushroom soup


* 1 (1 ounce) package dry onion soup mix


* 1 1/2 (10.75 ounce) cans milk


* 1 (4 pound) chicken, cut into pieces





DIRECTIONS





1. Preheat oven to 250 degrees F (120 degrees C).


2. Combine the rice, mushroom soup, dry onion soup mix and milk. Mix together. Place rice mixture in a 9x13 inch baking dish. Place chicken pieces on top of rice mixture and bake, uncovered, in the preheated oven for 3 hours or until rice is tender (turn chicken once).
This one is awesome %26amp; makes 2 casseroles! One for now %26amp; one to freeze:





Yield


2 casseroles, 6 servings each (serving size: about 1 1/3 cups)





Ingredients


1 tablespoon butter


Cooking spray


1 cup finely chopped onion


2/3 cup finely chopped celery


1 teaspoon freshly ground black pepper


3/4 teaspoon salt


3 (8-ounce) packages presliced mushrooms


1/2 cup dry sherry


2/3 cup all-purpose flour


3 (14.5-ounce) cans fat-free, less-sodium chicken broth


2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided


1/2 cup (4 ounces) 1/3-less-fat cream cheese


7 cups hot cooked vermicelli (about 1 pound uncooked pasta)


4 cups chopped cooked chicken breast (about 1 1/2 pounds)


1 (1-ounce) slice white bread


Preparation


Preheat oven to 350掳.





Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; saut茅 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.





Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.





Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.





Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.





Bake at 350掳 for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.





To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.





To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350潞. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350潞 for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
Chicken Casserole





Ingredients


8 oz. dried bow tie pasta


1 small onion, chopped


1 Tbsp. butter


2 eggs


1-1/4 cups milk


1 tsp. dried Italian seasoning


1/4 to 1/2 tsp. crushed red pepper (optional)


2 cups chopped cooked chicken


2 cups shredded Monterey Jack cheese (8 oz.)


1 14-oz. can artichoke hearts, drained and quartered


1 10-oz. pkg. frozen chopped spinach, thawed and well drained


1/2 cup oil-packed dried tomatoes, drained and chopped


1/4 cup grated Parmesan cheese


1/2 cup soft bread crumbs


1/2 tsp. paprika


1 Tbsp. butter, melted


Directions


1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.





2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to 3-quart rectangular baking dish.





3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.
you could make lots of things that dont require a spice ingredent, chicken casserole does sound good though, this cookbook is fantastic for its recipes, i use mine everytime im entertaining or trying to impress.
We have a whole site dedicated to chicken casserole recipes. Visit: http://www.chicken-casserole-recipes.com鈥?/a>





Hope this helps!