Chicken Eggplant And Green Beans Casserole Food

MEDITERRANEAN CHICKEN WITH EGGPLANT

Steps:

• Place eggplant strips in a big pot of lightly salted water and soak for 30 minutes (this will improve the taste; they will leave a brown color in the pot).
• Remove eggplant from pot and brush lightly with olive oil. Saute or grill until lightly browned and place in a 9x13 inch baking dish. Set aside.
• Saute diced chicken and onion in a large skillet over medium heat. Stir in tomato paste and water, cover skillet, reduce heat to low and simmer for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour chicken/tomato mixture over eggplant. Season with oregano, salt and pepper and cover with aluminum foil. Bake in the preheated oven for 20 minutes.

GREEN BEAN AND CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F. Lightly spray 11x7-inch glass baking dish with cooking spray. In small bowl, mix soup and milk until well blended. In another small bowl, mix stuffing crumbs and melted butter.
• In baking dish, layer chicken, green beans, soup mixture and stuffing mixture.
• Bake uncovered about 45 minutes or until chicken is no longer pink in center and mixture is hot and bubbly.

CHICKEN BEAN CASSEROLE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth, milk, soy sauce, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. , Stir in 1/3 cup Parmesan cheese until melted. Add beans and chicken; toss to coat;. , Transfer to a greased 2-qt. baking dish; sprinkle with the remaining cheese. Bake, uncovered, at 375° for 15-18 minutes or until golden brown.

CHICKEN AND GREEN BEAN CASSEROLE

Steps:

• For the casserole: Heat a few inches of water to a low boil, add salt and the green beans and cook 3 to 4 minutes to tender-crisp, drain.
• Heat the EVOO in a large, deep skillet over medium to medium-high heat, add the mushrooms and lightly brown them, 7 to 8 minutes. Add the butter, shallots and garlic, season with salt, pepper and thyme, and stir 2 to 3 minutes more. Add the flour, stir a minute, add the wine, stir in the stock and thicken. Add the cream and Boursin and reduce the heat to simmer. Add the green beans and chicken and thicken a bit; stir in the tarragon.
• Transfer into a casserole dish and cool. Cover and refrigerate for a make-ahead meal.
• To reheat: Bring back to room temp. Bake at 375 degrees F until bubbly, 50 to 60 minutes; top with homemade or store-bought Fried Onions.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
• Heat 2 to 3 inches of frying oil to 365 degrees F in a countertop fryer or in a deep medium pot over medium to medium-high heat. Separate the onion rings and soak in the buttermilk. Toss a few rings at a time into the flour and fry until crisp; drain on paper towels and repeat with the remaining onions.

CHICKEN AND EGGPLANT CASSEROLE

Steps:

• Preheat the broiler.
• Arrange eggplant slices in a single layer on a non-stick baking sheet.
• Mist the slices with cooking spray and broil 4 inches from heat for 2 minutes (or until golden)
• Turn the eggplant over and mist again. Sprinkle with Parmesan cheese and garlic. Broil for 1 minute (or until golden) and set aside.
• Heat a non-stick skillet coated with cooking spray over med-high heat for 1 minute. Add the chicken and cook, stirring often, for 5 minutes or until no longer pink. Add the tomatoes with juice, onion, bell pepper, mushrooms, Italian seasoning, and black pepper, stirring to break up the tomatoes. Bring to a broil. Reduce heat to low and simmer for 5 minutes.
• Preheat oven to 375.
• Coat an 8 inch baking dish with cooking spray.
• Arrange 6 eggplant slices in the bottom of the dish. Top with the chicken mixture. Arrange remaining 6 eggplant slices over the chicken mixture. Sprinkle with the mozzarella cheese.
• Cover with foil and bake, covered, for 30 minutes or until heated through.

GREEN BEAN CHICKEN CASSEROLE

Steps:

• Prepare wild rice according to package directions. Stir in the chicken, beans, soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1-1/2-qt. baking dishes. Sprinkle with cheese., Cover and bake at 350° for 25-30 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer or until onions are golden. Freeze option: Cover and freeze one casserole for up to 3 months. Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until heated through. Uncover and sprinkle with French-fried onions; bake 5 minutes longer.,

BEAN CASSEROLE WITH EGGPLANT AND RED PEPPER

Steps:

• Preheat the oven to 350°F.
• Heat olive oil in a large pan. Saute onion and garlic until soft and golden.
• Add the rosemary, sage, paprika and tomatoes. Saute for 2 minutes. Add the chickpeas and kidney beans. Set aside.
• Saute eggplant slices in oil until golden. Remove from pan and drain well on paper towels.
• In a large shallow ovenproof dish, layer the bean mixture with the red pepper slices and eggplant, finishing with the red pepper and eggplant.
• Bake in the oven for 20-30 minutes. Serve with a green salad.

CHICKEN AND GREEN BEAN CASSEROLE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breasts (no more than a couple of minutes each side). Do not cook through. Remove from heat, and set aside.
• Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans.
• In a small bowl, mix together the soup. milk & spices. Pour over the top of the chicken and green beans. Sprinkle Parmesan cheese over the top.
• Bake uncovered at 350 degrees for 35 to 40 minutes in until the chicken is no longer pink, and the cheese is browned.

EGGPLANT CASSEROLE

Steps:

• In a saucepan, bring the water to a boil; add eggplant. Boil for 5-8 minutes or until tender;drain and set aside. , In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the tomatoes, salt and pepper. Cook and stir for 5 minutes or until tomato is tender. Remove from the heat. Stir in milk, egg and eggplant; mix well., Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through.

CHICKEN AND GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breast halves on both sides. Do not cook through. Remove from heat, and set aside.
• Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the cream of chicken soup and mayonnaise. Spread over the top of the chicken and beans. Sprinkle Parmesan cheese over the top.
• Bake for 35 to 40 minutes in the preheated oven, until the chicken is no longer pink, and the cheese is browned.

CHICKEN, STUFFING AND GREEN BEAN CASSEROLE

Steps:

• In a medium bowl combine the chicken, soup, beans, salt and pepper; mix well and set aside. Prepare stuffing according to package directions.
• Preheat oven to 375 degrees F (190 degrees C).
• Spoon chicken mixture into a 9x13 inch baking dish, top with prepared stuffing and sprinkle with cheese.
• Bake, covered, for 25 minutes; remove cover and bake another 5 minutes to brown the cheese.