CREAMY CHICKEN & VEGETABLES
Provided by Taste of Home
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch baking pan at least 2 inches deep. Add soup, 1 teaspoon basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 40 to 45 minutes until meat thermometer reads 170°F. Stir vegetables and sauce; serve with biscuits or rice.
Nutrition Facts :
EASY CREAMY VEGETABLE CHICKEN
Steps:
- 1. Spray 12-inch nonstick skillet with no-cooking spray. Brown chicken on both sides over medium high heat.
- 2. Stir in water and Knorr® Vegetable recipe mix. Bring to a boil over high heat. Cover, then reduce to heat to low. Cook, until chicken is thoroughly cooked, about 15 minutes.
- 3. Remove chicken from skillet and stir in in Hellmann's® or Best Foods® Real Mayonnaise with wire whisk. Pour sauce over chicken.
- TIP: Stir in 1 tablespoon chopped fresh basil and 1 small, seeded and chopped tomato for a bright Italian twist
CHICKEN IN CREAMY PAN SAUCE
Chicken breasts simmered in a creamy sauce make an easy but elegant dinner.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Coat chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until cooked through (165 degrees F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
- Add broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
- Return chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 minutes or until chicken is heated through. Sprinkle with parsley.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 5.3 g, Cholesterol 84.2 mg, Fat 14.3 g, Fiber 0.1 g, Protein 21.4 g, SaturatedFat 5.8 g, Sodium 338.3 mg, Sugar 0.2 g
CREAMY CHICKEN-VEGETABLE CASSEROLE
This one-dish casserole is loaded with colorful veggies and chunks of chicken in a creamy, cheese sauce.
Provided by Tyson Chicken
Categories Trusted Brands: Recipes and Tips Tyson® Grilled & Ready®
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
- Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 28.9 g, Cholesterol 69.1 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.8 g
SAUCY CHICKEN & VEGETABLES
Cook your chicken so it's moist with a crispy skin and serve with mixed greens and a creamy tarragon sauce
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Fry the chicken in the oil in a wide pan for 5 mins on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked through.
- Remove the lid and turn the heat to high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.
- Stir in the crème fraîche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.
Nutrition Facts : Calories 386 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium
GRILLED CHICKEN WITH CREAM SAUCE
Homemade soup mix makes a creamy sauce for this tender chicken recipe from LaDonna Reed of Ponca City, Oklahoma. "My husband, Jim, is trying his hand at coming up with new recipes, then we tweak them together. This one is good and easy."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small skillet, saute mushrooms in butter until tender. In a microwave-safe bowl, whisk soup mix and water until smooth. Microwave, uncovered, on high for 2 minutes, whisking occasionally. Stir in mushrooms and set aside. , Cook spaghetti according to package directions. Meanwhile, sprinkle 1/8 teaspoon pepper and seasoned salt over both sides of chicken. Grill, covered, over medium heat for 5-7 minutes on each side or until juices run clear. , In a nonstick saucepan, combine the cream, wine or broth, onion, garlic, mushroom mixture and remaining pepper. Bring to a boil, stirring occasionally. Combine cornstarch and cold water until smooth; stir into cream sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain spaghetti; top with chicken and sauce.
Nutrition Facts :
CHICKEN WITH A CREAMY VEGETABLE SAUCE
This is a really good main dish and it is easy too. Serve over egg noodles or rice and your meal is complete. Feel free to add the spices you like.
Provided by PickyEatersRUs
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a frying pan over medium heat and spray with nonstick spray.
- Add chicken and cook 6 minute.
- Turn chicken and add the mushrooms and peppers and carrots and cook 6 more minutes.
- Remove all from pan and add sauce.
- For sauce: in a small bowl combine the soup, sour cream, milk and paprika. Stir the mixture into the skillet and bring to a boil.
- Return the chicken and veggies to the pan, and cook covered for 6 more minutes.
- Add the tomato and cook for 2 more minute.
- Serve over noodles or rice.
Nutrition Facts : Calories 360.2, Fat 21, SaturatedFat 7.3, Cholesterol 102.7, Sodium 449.6, Carbohydrate 9, Fiber 1.4, Sugar 3, Protein 33.1
CREAMY CHICKEN AND VEGETABLES
I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.
Nutrition Facts :
PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE
Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
- Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
- Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
- Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
- Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
- Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.
Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g
CHICKEN WITH CREAMY MUSHROOMS AND SNAP PEAS
Can I just say... YUUMMMM? This is from one of my Food Network magazines, and it's just one of the best things I've ever eaten! I recommend serving it with mashed potatoes.
Provided by CaliMay
Categories Chicken Breast
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F
- Heat a large skillet over medium high heat and add 1 tbsp oil to skillet.
- Place chicken in a zipper bag and pound to an even thickness with a meat mallet.
- Season chicken with salt and pepper, dredge chicken in flour, shaking off any excess, and add chicken to skillet.
- Cook until golden, about 3 minutes per side.
- Remove chicken from skillet and place in an oven-proof pan.
- Cover loosely with foil and place in oven to keep warm.
- Add the butter to hot skillet and melt.
- Add mushrooms and cook, stirring occasionally until mushrooms are brown.
- Pour in the broth and bring to a boil, scraping any brown bits off the bottom of the pan.
- Cook until liquid is reduced by half, about 3 minutes.
- Add cream and boil until sauce thickens slightly, about 3-4 minutes.
- Stir in peas and heat through and season with salt and pepper to taste.
- Serve the chicken topped with the creamy vegetable sauce.
Nutrition Facts : Calories 535.3, Fat 40.4, SaturatedFat 17, Cholesterol 161.6, Sodium 134.7, Carbohydrate 8.9, Fiber 2.6, Sugar 2, Protein 35.6
VEGGIES AND CHICKEN IN CREAM SAUCE
This is a creamy chicken and vegetable dish that can be served with rice, pasta or tortilla breads.
Provided by Nancy Ott
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 10
Steps:
- In a large skillet, fry the chicken pieces and onion rings in hot oil until browned. Salt and pepper to taste.
- Add the sliced mushrooms and bell pepper and continue to saute for 5 minutes over medium heat.
- Add 1/2 of the garlic, 1/2 of the cilantro and 1/2 of the pepper flakes and stir until mixed.
- Add the other 1/2 of the garlic, cilantro and chile flakes, then add the sour cream and mix well. Add the hamburger relish and saute for another 5 to 10 minutes. Let cool and serve.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 12.9 g, Cholesterol 118.4 mg, Fat 25.5 g, Fiber 1.2 g, Protein 32.3 g, SaturatedFat 15.3 g, Sodium 170.8 mg, Sugar 3.9 g
CREAMED CHICKEN AND VEGETABLES
Provided by Linda Woods
Categories Chicken Vegetable Brunch Kid-Friendly Dinner Summer Bon Appétit Oregon Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes.
- Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.
BAKED CHICKEN WITH CREAM CHEESE VEGETABLE TOPPING
Make and share this Baked Chicken With Cream Cheese Vegetable Topping recipe from Food.com.
Provided by L DJ3309
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees F.
- In a medium frying pan, heat the oil over moderate heat.
- Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes.
- Add the onions,carrot and zucchini, cook 2 minutes longer, drain.
- Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and dill.
- Sprinkle the chicken breasts with the remaining salt and pepper.
- Put the breasts in a roasting pan and spread them with the vegetable cream cheese.
- Bake the chicken until just done, 20 to 25 minutes.
Nutrition Facts : Calories 517.6, Fat 26.3, SaturatedFat 13.7, Cholesterol 199.2, Sodium 918, Carbohydrate 8.4, Fiber 1.9, Sugar 3.7, Protein 59.9
CHICKEN WITH VEGGIES IN SOUR CREAM SAUCE
A different slant on a stir fry. Add some red pepper flakes for a little heat. From a food blog with modifications.
Provided by Caroline Cooks
Categories Chicken
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large cast iron skillet or wok, heat oil over medium-high.
- Add chicken and garlic - cook for about 4 minutes.
- Add cashews, bell pepper and snow peas - cook until tender, about 2 minutes.
- Add chicken broth, reduce heat and simmer for 8-10 minutes or until chicken is cooked through.
- Move chicken and vegetables (keep any liquid in pan) to a bowl and keep warm.
- Whisk in sour cream, Dijon and honey to juices in skillet and heat only until warmed through.
- Pour sauce over chicken mixture and toss to combine.
- Serve over rice, noodles or mashed potatoes.
Nutrition Facts : Calories 368, Fat 23.8, SaturatedFat 8, Cholesterol 82.2, Sodium 277.8, Carbohydrate 12.2, Fiber 1.4, Sugar 6.8, Protein 26.6
CREAMY CHICKEN PENNE WITH VEGGIES
Follow this Creamy Chicken Penne with Veggies recipe! Combine crunchy veggies and garlic in a rich-tasting sauce for an unforgettable pasta dish!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings, 1 cup each
Number Of Ingredients 14
Steps:
- Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and onions; cook 5 min. or until chicken is done, stirring frequently. Add asparagus, zucchini, peppers and garlic; cook and stir 2 to 3 min. or until vegetables are crisp-tender. Remove from heat; cover to keep warm.
- Melt butter in medium saucepan on medium heat. Stir in flour until blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
- Drain pasta; place in large bowl. Add chicken mixture and cream cheese sauce; mix lightly. Sprinkle with parsley.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
CHICKEN & VEGETABLES WITH CREAMY MUSTARD-HERB SAUCE ( CROCK
Make and share this Chicken & Vegetables With Creamy Mustard-Herb Sauce ( Crock recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Stir soup and leeks in a 3large slow-cooker until blended.
- Add chicken, potatoes and carrots; stir to mix and coat.
- Cover and cook on low 7 to 9 hours or until chicken, potatoes and carrots are tender when pierced.
- Remove chicken and vegetables to serving bowl with a slotted spoon.
- Add mustard to cooker; whisk until smooth.
- Stir in the dill and scallion; spoon over chicken and vegetables.
Nutrition Facts : Calories 561.6, Fat 25.1, SaturatedFat 7, Cholesterol 144.7, Sodium 737, Carbohydrate 46.7, Fiber 5.8, Sugar 6.3, Protein 36.8
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- Heat the oven to 425°. In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the scallions and carrot and cook 2 minutes longer. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
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