CHICKEN VERMICELLI
This recipe comes from Holly Clegg's Trim and Terrific Freezer Friendly Meals. This actually turned out to be a much lighter version of a family favorite that used a whole stick of butter! Comfort type food that can be made ahead for a quick meal! You can use leftover chicken or purchase a rotisserie chicken from your local deli. The original recipe called for 1/2 cup roasted red peppers which we omitted for family preference. Mushrooms would be a nice addition!
Provided by JackieGK
Categories One Dish Meal
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Break pasta into 3 or 4 inch pieces. Cook according to package directions.
- In a large non-stick pot coated with non-stick cooking spray, saute the green pepper, onion and garlic until tender.
- Mix in the flour.
- Add the tomatoes, milk, and Worcestershire sauce. Mix well. stir until mixture comes to a boil and thickens.
- Lower the heat mix in the green peas, mixing well.
- Add the pasta, cheese, chicken. Mix well and heat through. Transfer to a 3 quart baking dish (we used a 9x13) coated with non stick cooking spray.
- TO PREPARE AND EAT NOW: Preheat oven to 350°F Bake for 20 minutes. It's ready when it's bubbly.
- TO FREEZE: Do not bake before freezing. Cool to room temperature, wrap, label and freeze.
- TO PREPARE AFTER FREEZING: Remove from freezer to defrost fully. Bake for 30-40 minutes in a 350°F oven which has been preheated.
Nutrition Facts : Calories 292.6, Fat 6.7, SaturatedFat 3.2, Cholesterol 61.1, Sodium 308.9, Carbohydrate 25.4, Fiber 0.6, Sugar 1.2, Protein 31.2
VEGETABLE CHICKEN
The original recipe for this dish only called for vegetables, but I eventually added the chicken to make it a mouthwatering main meal.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In an ungreased 13-in. x 9-in. baking dish, place the chicken, celery, green beans, carrots and onion. , In a small bowl, combine the zucchini, tomatoes, tapioca, sugar, salt if desired and pepper. Pour over chicken and vegetables. , Cover tightly and bake at 350° for 1-1/2 hours or until chicken juices run clear and vegetable mixture thickens. Stir vegetables occasionally during baking.
Nutrition Facts : Calories 242 calories, Fat 4g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 298mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
EASY DEVILED CHICKEN
This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!
Provided by Monica Wyrick
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
- Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 43.3 g, Cholesterol 81.9 mg, Fat 17.3 g, Fiber 1.9 g, Protein 33.7 g, SaturatedFat 4.3 g, Sodium 1109.4 mg, Sugar 4.8 g
CHICKEN VERDICELIEO
Steps:
- 1. Slice chicken breasts into 2-inch pieces. 2. Combine Salt, pepper, and flour. Dip the chicken pieces into flour mixture. 3. Saute chicken pieces in oil and margerine in a skillet over medium heat for 5 to 7 minutes on each side, or until lightly brown. Reserve on a platter and keep warm. 4. Add mushrooms and artichoke hearts to drippings in pan. Cook 1 to 2 minutes. Add white wine. Add chicken and saute briefly. Add lemon juice and chicken stock to make abundant sauce and simmer uncovered until sauce reduces. 5. Season with salt and pepper to taste. Garnish with parsley.
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