Chicken cobbler casserole and chicken and rice casserole are quick one-dish chicken meals. Both recipes take less than 15 minutes to prepare and less than 30 minutes to bake.
Chicken cobbler requires tossing 4 tablespoons of melted butter with 4 cups of cubed sourdough rolls, 2 tablespoons of parsley and 1/3 cup of Parmesan cheese. Set the bread mixture aside, and cook 2 medium, sliced, sweet onions in a large skillet with 2 tablespoons of butter for 15 minutes over medium-high heat. Add 8 ounces of sliced mushrooms and cook an additional five minutes. Then add 1 cup of white wine, 1 can of cream of mushroom soup, 1/2 cup of chopped jarred roasted bell peppers and 2 1/2 cups of cooked shredded chicken and cook until bubbly. Place the skillet contents into a 9-inch greased pan, top with the bread mixture and bake at 400 degrees Fahrenheit for 15 minutes.
The chicken and rice casserole requires 1 medium onion, diced and sauteed in 2 tablespoons of butter until translucent. The onions mix with 3 cups, diced, cooked chicken, 2 cans of green beans, 8 ounces of chopped water chestnuts, 4 ounces of pimentos and 1 can of cream of celery soup. Also added is 1 cup of mayonnaise, a 6-ounce box of precooked long grain wild rice, 1 cup of grated sharp Cheddar and a pinch of salt. The mixture bakes in a 3-quart casserole dish at 350 degrees Fahrenheit for 25 minutes.