Baked Chicken Cacciatore Casserole Food

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CHICKEN 'N RICE CACCIATORE CASSEROLE



Chicken 'n Rice Cacciatore Casserole image

Love one pan meals! Less clean up. This is a delicious cacciatore recipe using chicken breasts that are baked in a tomato wine sauce over rice and topped with mozzarella and Parmesan cheeses.

Provided by Marie

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/4 cups uncooked rice
2 tablespoons chopped fresh parsley
1 (14 1/2 ounce) can chicken broth
1 (6 ounce) can tomato paste
1 (4 ounce) can sliced mushrooms
1/2 cup water
1/2 cup dry white wine
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon dried basil
1 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/4 teaspoon black pepper
6 chicken breast halves
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese, grated

Steps:

  • Spread rice in bottom of lightly greased 13x9 baking dish.
  • In small bowl, stir together 1 tablespoon of the parsley and all remaining ingredients except chicken and cheeses.
  • Pour over rice.
  • Arrange chicken on top of rice mixture.
  • Bake covered at 350° degrees for 45-50 minutes.
  • Uncover and sprinkle cheeses on top.
  • Return to oven and bake another 5 minutes.
  • Sprinkle on remaining parsley just before serving.

Nutrition Facts : Calories 410.9, Fat 13, SaturatedFat 5.3, Cholesterol 64.8, Sodium 682.6, Carbohydrate 42, Fiber 2.5, Sugar 5.4, Protein 27.3

BAKED CHICKEN CACCIATORE



Baked Chicken Cacciatore image

All the traditional ingredients of everybody's favorite Italian chicken dish--but this easier version is baked instead of simmered on top of the stove. Serve with spaghetti, rice, mashed potatoes or crusty bread for mopping up the sauce. From Ladie's Home Journal.

Provided by lazyme

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 chicken, cut up
2 tablespoons olive oil
2 tablespoons flour
1 1/4 teaspoons salt, divided
1 teaspoon oregano
1/2 teaspoon fresh ground pepper
12 ounces fresh mushrooms, sliced
1 large red pepper, cut into 1/2-inch wide strips
3/4 cup chopped onion
14 1/2 ounces Italian-style stewed tomatoes, canned
1/3 cup white wine
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat oven to 400°F
  • Remove skin from all chicken pieces except wings; trim any visible fat.
  • Cut chicken breasts crosswise in half.
  • Heat oil in large roasting pan in oven 2 minutes.
  • Combine flour, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture.
  • Arrange chicken in hot oil in roasting pan; roast 20 minutes.
  • Stir mushrooms, red pepper and onions into roasting pan with chicken; roast 15 minutes more, stirring once.
  • Add tomatoes with their liquid, wine and remaining 1/4 teaspoon salt, breaking up tomatoes with spoon.
  • Roast 10 minutes longer until chicken is cooked through.
  • Sprinkle with chopped parsley.

Nutrition Facts : Calories 409.6, Fat 24.6, SaturatedFat 5.9, Cholesterol 85, Sodium 1070.6, Carbohydrate 19.2, Fiber 3.7, Sugar 9.1, Protein 26.1

BAKED CHICKEN CACCIATORE CASSEROLE



Baked Chicken Cacciatore Casserole image

A quick way to use up leftovers and have a delicious meal! I made this up just tonight and can't wait to taste it.

Provided by Amy - Ellies Mommie

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 lb boneless chicken piece, cooked and shredded
1/2 lb mini penne pasta, cooked,rinsed,drained and cooled (pre-cooked weight)
1 cup sliced fresh mushrooms or 1 (15 ounce) can sliced mushrooms
2 carrots, shredded (about 1 cup after shredding)
3 cups prepared spaghetti sauce
1 can condensed tomato soup
2 tablespoons olive oil
2 tablespoons dried basil
1 tablespoon dried oregano
3 teaspoons onion powder
2 teaspoons garlic powder
1/2 cup Italian cheese blend (mozzarella, provolone, asiago, parmesan blend sold preshredded in a bag)
1/2 cup mozzarella cheese, shredded

Steps:

  • Cook pasta in 4 quarts of rapidly boiling water.
  • Shred chicken into bite size pieces.
  • Toss chicken with dried spices.
  • Shred carrots.
  • Slice mushrooms.
  • Drain and rinse pasta.
  • Oil bottom of a large (4 quart) casserole dish with the olive oil.
  • Layer shredded chicken, sliced mushrooms, shredded carrots and cooked pasta.
  • Pour spaghetti sauce and condensed soup over all; mix thoroughly.
  • Top with cheese.
  • Cover tightly with foil and bake at 350 degrees F for 30 minutes.
  • Remove foil, and bake for an additional 15 minutes, or until cheese is browned.

Nutrition Facts : Calories 596, Fat 21.4, SaturatedFat 5.3, Cholesterol 36.9, Sodium 1459.5, Carbohydrate 83.9, Fiber 9.9, Sugar 25.7, Protein 20.1

CHICKEN CACCIATORE CASSEROLE



Chicken Cacciatore Casserole image

I wanted something different to make for dinner that would be good reheated for my husband's lunch today and so I came up with this variation on the classic chicken cacciatore. While it was very good and enjoyed by everyone last night it was heavenly for lunch today.

Provided by JPsBarbie

Categories     Chicken

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 lbs boneless chicken breasts, chunked
28 ounces crushed tomatoes (with Basil, Garlic & Oregano)
1 onion, chopped
1 yellow pepper, chopped
4 garlic cloves, finely chopped
1 lb fresh mushrooms, chunked
salt
pepper
garlic powder
italian seasoning
sugar
1/2 cup red wine
parmesan cheese
red pepper flakes (optional)

Steps:

  • In a 9x13 pan combine the onion, pepper, garlic and chicken.
  • Add salt, pepper, garlic powder, Italian seasonings, and sugar to taste to the can of crushed tomatoes and pour over the veggies and chicken. Swirl red wine in can to rinse it and pour over the top of the sauce.
  • Bake covered in 350 oven for about an hour. Remove cover and bake for another hour stirring every 20 minutes or so.
  • Adjust seasonings and serve over penne with Parmesan cheese sprinkled on top.

Nutrition Facts : Calories 346.7, Fat 14.6, SaturatedFat 4.1, Cholesterol 96.8, Sodium 385, Carbohydrate 15.7, Fiber 3.2, Sugar 7, Protein 35.5

CHICKEN CACCIATORE CASSEROLE



Chicken Cacciatore Casserole image

This is an easy way to make a tasty chicken cacciatore. My husband loves this and always compliments me when I serve it to him.

Provided by Amanda S

Categories     Casseroles

Time 1h

Number Of Ingredients 14

4 oz (1-1/2 cups) uncooked mostaccioli pasta
1 Tbsp olive oil
1/2 c chopped onion
1/2 c chopped green bell pepper
1 can(s) chopped tomatoes, drained
1 6 oz can tomato paste
2 tsp sugar
1/4 tsp salt
1/2 tsp dried italian seasoning
1/8 tsp cayanne pepper
2 c diced cooked chicken
1 jar(s) mushrooms, drained
1 c mozzarella cheese
1 can(s) 6 oz tomato juice

Steps:

  • 1. Cook pasta and drain. Rinsel
  • 2. Heat oven 350. In large skillet heat olive oil over medium-high heat until hot. Add onion and bell pepper; cook and stir 2-5 minutes or until crisp-tender.
  • 3. Stir in tomatoes and tomato paste, sugar, salt, Italian seasoning, cayenne and tomato juice.
  • 4. Bring to a boil. Reduce heat to low; simmer uncovered 5 minutes. Stir in chicken, mushrooms and pasta. Spoon into ungreased 3 qt casserole and cover.
  • 5. Bake at 350 degrees for 45-50 minutes or until bubbly. Uncover; sprinkle with cheese. Bake uncovered an additional 5 minutes or until cheese is melted.

BAKED GARLIC CHICKEN CACCIATORE



Baked Garlic Chicken Cacciatore image

The garlic smell through the house while the chicken is baking is to die for! Would be good served with some crusty bread or garlic bread.

Provided by thepurpleturtle

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts (cut each breast into 2 or 3 pieces)
1 onion, sliced
1/2 cup white wine
1 teaspoon italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
5 garlic cloves, sliced
2 tablespoons olive oil
26 ounces pasta sauce
1 cup mozzarella cheese, shredded

Steps:

  • preheat oven to 400 degrees.
  • lightly spray a casserole dish with non-stick spray. Place onion evenly in bottom of the casserole dish and then place the chicken on top of the onions.
  • Pour the wine over everything.
  • sprinkle the italian seasoning, salt and pepper all over the chicken and then lay the sliced garlic evenly on top of the chicken and drizzle with the olive oil.
  • Bake uncovered for 25 minutes (cover the dish if garlic looks like it might start to burn).
  • Pour the pasta sauce over the chicken and top with the mozzarella cheese. Cover, reduce heat to 350 degrees and bake for another 30 minutes.
  • Serve with spaghettini noodles and top with parmesan cheese if desired.

Nutrition Facts : Calories 333.9, Fat 14.5, SaturatedFat 4.5, Cholesterol 67.9, Sodium 878.2, Carbohydrate 22.7, Fiber 4, Sugar 13.5, Protein 23.7

BAKED CHICKEN CACCIATORE



Baked Chicken Cacciatore image

This baked chicken cacciatore was inspired by a lonely can of stewed tomatoes that were in the pantry. This is simple to make and sooooo good! I love to serve this with mashed potatoes, but it also goes great with rice or pasta. We like it just as is, but feel free to "spice it up" any way you wish.

Provided by Christina

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 14

nonstick cooking spray
¼ cup all-purpose flour
½ teaspoon salt, divided
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
6 (4 ounce) skinless, bone-in chicken thighs
2 tablespoons olive oil, or more as needed
2 small onions, chopped
2 cloves garlic, minced, or more to taste
1 (8 ounce) package sliced fresh mushrooms
½ cup red wine, or more as needed
1 (14.5 ounce) can stewed tomatoes with juice
1 (8 ounce) can tomato sauce
aluminum foil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
  • Mix together flour, 1/4 teaspoon salt, pepper, and garlic powder in a shallow bowl. Dredge chicken in the flour mixture, shaking off any excess.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until nicely browned, 4 to 5 minutes per side. Transfer chicken to the prepared baking dish.
  • Add onions and garlic to the skillet and saute until onion has softened and turned translucent, about 5 minutes. Add mushrooms and more oil, if necessary, and cook until mushrooms have softened, about 5 minutes. Pour 1/2 cup wine into the pan, scrape the browned bits of food off the bottom of the pan with a wooden spoon, and cook until liquid has evaporated, about 5 minutes. Stir in stewed tomatoes with juice, tomato sauce, and remaining 1/4 teaspoon salt. Simmer for 1 to 2 minutes, adding extra wine if sauce seems too thick. Pour mixture over chicken in the baking dish and cover with aluminum foil.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 276.2 calories, Carbohydrate 14.6 g, Cholesterol 70.1 mg, Fat 13 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 2.9 g, Sodium 607.9 mg, Sugar 5.6 g

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