Baked Chicken Cacciatore Casserole Food

BAKED CHICKEN CACCIATORE

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).

CHICKEN CACCIATORE

Steps:

• Preheat the oven to 350 degrees F.
• Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
• Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.
• Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.
• Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.
• Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.
• Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
• Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
• Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

CACCIATORE CHICKEN

Steps:

• Fry the onion and garlic in the oil until softened. Add the tomatoes, rosemary and seasoning, and cook for 10-15 mins until thickened.
• Heat oven to 180C/160C fan/gas 4. Put the chicken on a baking tray, top with the sauce and bake for 15-20 mins until cooked through. Serve scattered with basil, with your favourite veg, if you like.

BAKED CHICKEN CACCIATORE

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.

BAKED CHICKEN CACCIATORE CASSEROLE

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.

CHICKEN CACCIATORE

Steps:

• Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
• In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
• Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

CHICKEN CACCIATORE CASSEROLE

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.

ROASTED CHICKEN CACCIATORE

Steps:

• Preheat oven to 500°F
• Prepare all roasting vegetables (tomatoes, mushrooms, pepper, garlic, onions) as indicated above. To simplify garlic peeling, smack the garlic clove with the flat side of the knife, the peel will just come right off.
• In a large bowl combine chopped plum tomatoes, quartered mushrooms, chopped green pepper, garlic cloves, and chopped onion. Add 2 T Balsamic vinegar and 2 T olive oil and toss to combine well.
• Place vegetables into a large roasting pan, sprinkle with salt and pepper, and into the oven. Roast, stirring occasionally, until the onions and garlic are golden brown and nearly all the liquid from the mushrooms and tomatoes has evaporated, about 40-50 mins, could be longer depending on the size of the pan.
• Reduce oven temperature to 325°F.
• Sprinkle chicken with salt and pepper and 1 T rosemary.
• In a large skillet add remaining 3 T oil and heat on medium heat until oil is hot. Add one thigh at a time, making sure not to crowd them. I do them in a couple batches.
• Brown both sides of the thighs until a golden brown, putting chicken into bowl as they are done.
• Add wine and chicken broth to skillet and simmer until reduced by 1/2 scraping up any browned chicken bits that stuck to the bottom. Add canned tomatoes with liquid and combine thoroughly.
• Remove roasting pan from oven. Nestle chicken in roasted vegetables and pour wine mixture over the top. Sprinkle remaining 1 T rosemary, marjoram and 1/2 of capers. Stir gently, incorporating any brown bits that may have stuck to the sides of the roasting pan.
• Return roasting pan to oven and bake for 15 - 20 mins, or until chicken is done and juices run clear. Top with remaining capers.
• Serve over pasta or polenta.

CACCIATORE-STYLE CHICKEN BAKE

Steps:

• Heat oven to 425°F.
• Add hot water to stuffing mix; stir just until moistened.
• Combine chicken and vegetables in 13x9-inch baking dish sprayed with cooking spray. Cover with pasta sauce; top with stuffing.
• Bake 30 min. or until casserole is heated through and chicken is done.

BAKED GARLIC CHICKEN CACCIATORE

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.

CHICKEN 'N RICE CACCIATORE CASSEROLE

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.

CHICKEN CACCIATORE CASSEROLE

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.