Chicken Apple Casserole Food

CHICKEN AND APPLE STUFFING CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk together half-and-half, egg, and sage in a bowl.
• Melt butter in a 12-inch nonstick, oven-proof skillet over medium heat. Add onion, celery, salt, and pepper and cook, stirring frequently, until onion begins to soften, about 4 minutes. Pour in chicken broth and then stir in stuffing mix. Add chopped apples, dried cherries, and 1/4 cup chopped pecans, then remove from heat. Stir in half-and-half mixture and gently even out the contents of the skillet.
• Season chicken cutlets with paprika, rosemary, salt, and pepper. Place on top of the stuffing mixture and press down into the skillet contents until the tops of the chicken are even with the other ingredients. Sprinkle the remaining 1/4 cup chopped pecans over the top and lightly spray chicken with cooking spray.
• Place skillet in the preheated oven and bake until chicken juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

CHICKEN, CIDER AND APPLE CASSEROLE

Steps:

• Pat the chicken breasts dry with kitchen paper then dip in the flour, shaking off any excess.
• Heat a large, deep, lidded frying pan or casserole for a couple of minutes over a moderately high heat. Add one tablespoon of oil then, when that is hot, add half the butter.
• Place the chicken breasts in the pan, skin-side down and fry for 2-3 minutes, or until the skin is nicely browned. Turn the breasts over, turn the heat down and fry the other side for 1-2 minutes. Remove the chicken breasts to a plate, discard the fat in the pan and wipe it clean.
• Return the pan to a moderate heat and add the remaining oil and butter. Add the onion, carrot and celery, stir well, cover the pan and cook for five minutes, or until the vegetables are beginning to soften.
• Stir in the thyme and any leftover flour. Add the chicken stock and cider, bring to the boil and add the sliced apples. Turn the heat down and return the chicken pieces to the pan, spooning the vegetables and apple over them. Replace the lid and simmer for about 35-40 minutes, turning the chicken breasts over half way through. Add a little extra cider or chicken stock if needed. Check the seasoning, adding extra salt or pepper to taste.

CHICKEN, CABBAGE & APPLE CASSEROLE

Steps:

• Wash chicken and pat dry, using paper towels.
• Blend spices, salt and ginger together.
• Peel back skin of drumsticks, pat flesh with spice mixture and replace skin.
• Line casserole dish with potatoes, then cover with drumsticks.
• Intersperse with rows of cabbage, apples, onions and carrots.
• Sprinkle extra spices and bay leaves over, tuck cinnamon chards in between vegetables and sprinkle with vinegar, orange juice and olive oil.
• Cover tightly and braise at 160°C for 1 hour.
• Remove lid or aluminum foil and continue braising until golden brown.

CHICKEN APPLE CASSEROLE

Steps:

• Boil potatoes and yam, mash together with milk until creamy. Add salt to taste and set aside. Optional: Add applesauce.
• Cube chicken.
• Crush garlic and chop.
• Combine olive oil, garlic, ginger, onions and sauté in large pan for 3 minutes.
• Add squash, diced carrots, water, and bouillon cube. Continue cooking until chicken and vegetables are tender and done. Approx 20 minutes.
• Peel, core and dice apple.
• Dilute cornstarch in apple juice and add to chicken mixture.
• Add diced apple to pan with chicken. Sauté 5 minutes.
• Pour mixture into a medium baking dish.
• Cover with mashed potato mix and bake at 350°F for about 20 minutes.
• Brown top before removing and serve warm.

CHICKEN, APPLE AND PRUNE CASSEROLE

Steps:

• Marinate the chicken thighs with the onion, garlic, parsley and spices in a bowl in the fridge overnight.
• The next day, heat the butter in a flameproof casserole and stir-fry the spicy onions for 2 to 3 minutes
• Add the chicken and stock. Simmer gently over a low heat with the lid on for 1 hr, until the chicken is cooked.
• Add the apple and prunes, and simmer for a further 25 minutes Scatter with cilantro and serve.