Does anyone have a good, easy casserole recipe for chicken with maybe some soup in it?

This is simply DELICIOUS! trust me !!!

4 skinless, boneless chicken breast halves

1 pound broccoli florets, cooked

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon mayonnaise

1 cup shredded Cheddar cheese

1 cup dry stuffing mix

Preheat oven to 350 degrees F (175 degrees C).

Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.

In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.serves 4.

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Chicken Florentine Casserole - also VERY VERY good

Serves 4.

4 skinless, boneless chicken breast halves

1/4 cup butter

3 teaspoons minced garlic

1 tablespoon lemon juice

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon Italian seasoning

1/2 cup half-and-half

1/2 cup grated Parmesan cheese

2 (13.5 ounce) cans spinach, drained

4 ounces fresh mushrooms, sliced

2/3 cup bacon bits

2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.

Increase the oven temperature to 400 degrees F (200 degrees C).

Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.

Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.

Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

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EASY CHICKEN CASSEROLE

4-6 boneless chicken breasts, cut into chunks

Cheddar cheese, American or Monterey Jack, shredded (enough to cover chicken in casserole dish)

1 can cream of chicken soup

1/4 can milk

Bread crumbs

Preheat oven to 350 degrees. Place chunks of chicken in bottom of casserole dish. Sprinkle cheese across chicken until covered. Mix 1 can soup with 1/4 can milk in bowl. Pour over chicken and cheese. Sprinkle bread crumbs across top and dot with butter. Bake 45 minutes to 1 hour at 350 degrees. Serve over noodles or rice.

My manager gave this to me last week when I told her I wanted to use up turkey leftovers. She calls it Turkey a la King, but we all know the original is Chicken a la King:

Fry up a small onion (I also added two minced garlic cloves)

Pour a can of Cream of Mushroom soup into the pan and half a can of milk

Add the chicken/turkey

Heat to boiling

My manager serves it over toast, I served it over egg noodles

Sprinkle grated cheddar over top.

Lazy Chicken

Chicken pieces (boneless or bone in)

1 cup ketchup

1/2 cup vinegar

1/2 cup water

1/2 cup brown sugar

1 package Liption Onion Soup mix

Pour over chicken in roaster. Cover and bake at 350 for about 1 hour.

This one is my absolute favorite. I make it in two pans and freeze one for later. I use only 1 cup rice because I like it creamy.

NGREDIENTS

2 cups uncooked long-grain rice

1/2 tablespoon butter

4 tablespoons chopped onion

2 cups diced celery

3 cups cooked, chopped chicken breast meat

1 cup mayonnaise

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup blanched slivered almonds

1 cup crushed cornflake crumbs

2 tablespoons butter

DIRECTIONS

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.

Preheat oven to 350 degrees F (175 degrees C).

Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.

Bake in preheated oven for 45 minutes, until golden brown.

Just bung in whatever you have really. I recommend lots of veg- especially stodgey veg like potatoes, parsnips etc. A tin of tomatoes, butter beans are really great too. Then just season and add a but of water to make it as runny as you want. Maybe add a little flour or cornflour if you want to use leftovers as soup as it'll thicken it a bit. Enjoy!!!