FOOD ALLERGY MUMS' CHICKEN CASSEROLE
This is a great supper dish that is full of flavour and very easy to make. The sauce creates a delicious broth, which is perfect paired with mashed potato or simply boiled rice.
Provided by Food Allergy Mums
Categories Mains Chicken Potato Sweet potato Chicken thighs Mushroom
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
- Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
- Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
- Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
- Leave to simmer very gently for about 10-15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
- If you end up having more sauce than you'd like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.
Nutrition Facts : Calories 544 calories, Fat 31.2 g fat, SaturatedFat 8.8 g saturated fat, Protein 37.5 g protein, Carbohydrate 30.4 g carbohydrate, Sugar 9.6 g sugar, Sodium 1.4 g salt, Fiber 3.9 g fibre
CAPITAL CHICKEN CASSEROLE
Make and share this Capital Chicken Casserole recipe from Food.com.
Provided by JustaQT
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In large frypan, place butter and oil and heat to medium
- temperature until butter melts
- Add chicken and cook, turning, about 10 minutes or until brown on all sides
- Remove chicken and place in baking pan or casserole
- In same frypan, saute mushrooms about 5 minutes or until tender
- Stir in flour
- Add soup, wine and water; simmer, stirring, about 10 minutes or until sauce thickens
- Stir in cream, salt, tarragon, basil, coriander and pepper; pour over chicken
- Bake, uncovered, in 350 degree F
- oven for 60 minutes
- Mix in artichoke hearts, green onions and parsley
- Bake about 5 more minutes or until fork can be inserted in chicken with ease
Nutrition Facts : Calories 665.7, Fat 46.4, SaturatedFat 19.9, Cholesterol 155, Sodium 1398, Carbohydrate 26.3, Fiber 10.6, Sugar 4, Protein 28.7
CAPITAL CHICKEN CASSEROLE
I prefer to use boneless, skinless chicken breasts.
Provided by Rose M. Helle
Categories Casseroles
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. 1. In large frying pan, place butter and oil and heat to medium temperature until butter melts. Add chicken and cook, turning about 10 minutes until brown on all sides. Remove chicken and place in baking pan or casserole.
- 2. 2. In same frypan, saute mushrooms about 5 minutes until tender. Stir in flour. Add soup, wine and water; simmer stirring about 10 minutes or until sauce thickens. Stir in cream, salt, tarragon and pepper; pour over chicken.
- 3. 3. Bake uncovered in 350 degree oven for 60 minutes.
- 4. Mix in green onions and parsley. Bake about 5 more minutes or until fork can be inserted in chicken with ease.
MEXICAN CHICKEN CASSEROLE
Bring together veggies, black beans, whole wheat tortillas & cheese in this Mexican Chicken Casserole. Serve this Mexican Chicken Casserole on a weeknight!
Provided by My Food and Family
Categories Spices
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook and stir chicken and cumin in nonstick skillet on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook and stir 2 min. or until melted. Stir in beans and tomatoes.
- Spread 1/3 of the chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
- Bake 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
ALFREDO CHICKEN CASSEROLE
An easy, low carb Chicken Casserole with all the flavor of Alfredo!
Provided by Sarah Hardy
Categories Main Course
Time 38m
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a large bowl, beat softened cream cheese, heavy whipping cream, 1/2 cup Parmesan, basil, and salt until mixed well.
- Add chicken, minced garlic, chopped onion, frozen cauliflower, frozen spinach, and 1 cup shredded Mozzarella cheese.
- Mix until well combined.
- Pour mixture into a greased 9x13 dish and top with remaining 1/2 cup Mozzarella cheese and 2 tablespoons Parmesan cheese.
- Bake for 35-45 minutes, or until casserole is bubbly and cheese begins to brown on top.
Nutrition Facts : Calories 466 kcal, Carbohydrate 6 g, Protein 33 g, Fat 32 g, Fiber 3 g, ServingSize 1 serving
BEST EVER CHICKEN CASSEROLE
Easy baked chicken casserole. It's our family favorite.
Provided by Mary Berrong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
- In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
- Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 657.6 calories, Carbohydrate 22.8 g, Cholesterol 95.4 mg, Fat 49.6 g, Fiber 2 g, Protein 30.8 g, SaturatedFat 8.2 g, Sodium 944.7 mg, Sugar 4.3 g
MEXICAN CHICKEN CASSEROLE
Mexican Chicken Casserole is one of our favorite dinners, with layers of tortilla chips, creamy chicken, salsa, beans, and cheese!
Provided by Kristin Maxwell
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees and prepare an 8" square or round dish.
- Place cooked chicken in a saute pan, add salsa and cream cheese and heat through until cream cheese is melted.
- Add black beans and green chiles and heat through.
- Layer ingredients in your prepared dish as follows: Crushed tortilla chips, Chicken mixture, Sour cream, Tomatoes, Green Onions, Cheese.
- Bake for 30 minutes or until hot and bubbly. Garnish with sliced green onions or cilantro and fresh tomato.
Nutrition Facts : Calories 567 kcal, Carbohydrate 25 g, Protein 42 g, Fat 33 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 147 mg, Sodium 918 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
CAPITAL CHICKEN CASSEROLE
Yet another recipe from that African cookbook. This is VERY good!! I made it for my parents and sister and they all wanted the recipe! The sauce has an incredible flavour!
Provided by Jaime in Winnipeg
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large frying pan, place butter and oil and heat to medium until butter melts.
- Add chicken and cook until browned on all sides, about 10 minutes.
- Remove chicken to casserole dish.
- In same frying pan, saute mushrooms for 5 minutes.
- Stir in flour, add soup, wine and water.
- Simmer, stirring about 10 minutes until sauce thickens.
- Stir in cream, salt and pepper and tarragon and pour over chicken.
- Bake uncovered at 350 for 60 minutes.
- Mix in artichokes, onion and parsley and bake about 5 minutes more until chicken is cooked through.
Nutrition Facts : Calories 464.5, Fat 32.8, SaturatedFat 12.9, Cholesterol 125, Sodium 855, Carbohydrate 12.6, Fiber 3.5, Sugar 1.8, Protein 25.8
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