12 Tomatoes Chicken Casserole Food

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CREAMY BAKED TOMATO-CHICKEN CASSEROLE



Creamy Baked Tomato-Chicken Casserole image

A creamy tomato-chicken casserole.

Provided by Becky Webster

Time 1h15m

Yield 4

Number Of Ingredients 16

cooking spray
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 tablespoon lemon-pepper seasoning
2 teaspoons onion powder
1 teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter, or as needed
2 cups dried penne pasta
1 (14.5 ounce) can diced tomatoes
1 (10.5 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed cream of chicken soup
¼ (10 ounce) package frozen peas
¼ (10 ounce) package frozen cauliflower and broccoli
3 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.
  • Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.
  • Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.
  • While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.
  • Bake in the preheated oven until bubbly and browned, about 42 minutes.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 45.5 g, Cholesterol 85.8 mg, Fat 18.2 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 6.8 g, Sodium 1601 mg, Sugar 6.9 g

TASTY TOMATO CHICKEN CASSEROLE



Tasty Tomato Chicken Casserole image

Make and share this Tasty Tomato Chicken Casserole recipe from Food.com.

Provided by Evie3234

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 skinless chicken pieces
35 g dry onion soup mix (I use Maggi)
400 g crushed tomatoes
310 g tomato puree
2 teaspoons dried basil
1 -2 teaspoon chopped fresh chili pepper
2 tablespoons wine vinegar
1 chicken stock cube

Steps:

  • Preheat oven to 180°C.
  • Place chicken in a casserole dish.
  • Mix soup mix, tomatoes, tomato puree, basil, chilli, wine vinegar and crumbled stock cube together.
  • Pour over chicken.
  • Cover and cook for 50 to 55 minutes, or until chicken is cooked.

Nutrition Facts : Calories 67.3, Fat 0.5, SaturatedFat 0.1, Sodium 289.1, Carbohydrate 15.5, Fiber 3.6, Sugar 3.8, Protein 3.1

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