CHICKEN & ZUCCHINI CASSEROLE
This baked chicken and zucchini casserole is creamy, hearty and low-carb! The whole family will love this easy casserole, plus it's a great way to get the kids to eat their veggies (concealed in a delicious cheese sauce!).
Provided by Adam Hickman
Categories Healthy Chicken Casserole Recipes
Time 1h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the pan; cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan; cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.
- Add the remaining 2 tablespoons butter to the pan. Stir in flour; cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk; bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella; stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture; stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet; sprinkle the casserole with the remaining 1/2 cup cheese.
- Bake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 11.1 g, Cholesterol 114.3 mg, Fat 13.8 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 6.9 g, Sodium 388.7 mg, Sugar 4.9 g
CHICKEN WITH QUINOA AND VEGGIES
A quick recipe that can be adjusted to include whatever vegetables you have on hand. It could probably be done well with shrimp also. You could easily try different vegetables. The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini.
Provided by kmo1070
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
- Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.
Nutrition Facts : Calories 445.3 calories, Carbohydrate 34.8 g, Cholesterol 58.8 mg, Fat 23.6 g, Fiber 4.8 g, Protein 23.3 g, SaturatedFat 6.6 g, Sodium 361.4 mg, Sugar 3.6 g
SPICED CHICKEN & COUSCOUS
Another addition inspired by one of my favorite cookbooks. The couscous in this is so fragant and flavorful, it is well worth making it alone. Together, they make a wonderful midweek meal in just 30 minutes. (Consider it a very quick trip to Morocco.) Not quite a one dish meal, it is just as simple given the couscous requires no actual cooking.
Provided by justcallmetoni
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare the zucchini, cut into 3 inch logs and split lengthwise in halves. Trim out the soft seeded center. Cut the halves lengthwise into strips about 1/2 inch thick on the outside. For color variation, you can replace one of the zucchini with a yellow summer squash.
- Mix together the spices in a small bowl.
- Sprinkle 1/3 of the spice blend and rub into the chicken cubes.
- In a large saucepan bring the water, broth, hot sauce to a boil. Add in the remaining spice blend. Reduce to a high simmer and cook 3 minutes.
- Place the couscous in a covered bowl along with the lemon juice. Add 1 1/3 cups of the hot spiced broth from the saucepan and cover. Let it sit until you are ready to serve.
- Add the chicken and carrots to the simmering broth and cook for 3 minutes. Add the zucchini and cook an additional 2 minutes. (I like my squash fairly crisp, if you prefer it more tender then add it a bit earlier. Just make sure the total cooking time is the same.) Add the currants or raisins and cook for a final minute.
- Using a fork fluff the couscous and place the grains on a serving plate.
- Using a slotted spoon, transfer the chicken, veggies and raisins to the top of the couscous. (Alternately, you can shape the couscous in a ring and place the meat and vegetables in the center.).
- Sprinkle almonds on top.
- Serve the spicy broth alongside. If you like a thicker sauce, quickly whisk in a bit of cornstarch or arrowroot into the broth and bring to a quick boil for a minute to thicken.
Nutrition Facts : Calories 465.3, Fat 9, SaturatedFat 1.6, Cholesterol 94.4, Sodium 522.2, Carbohydrate 62.5, Fiber 7.3, Sugar 10.6, Protein 34.4
ZUCCHINI CASSEROLE
We are big fans of squash in general, but in this area summer squash and zucchini grow well. When in season you can end up with more than you know what to do with if you are growing your own. It is also a pretty cheap seasonal vegetable. So I am always looking at new ways to cook it. Everyone seems to really enjoy this casserole and it is a nice change from the standard starch/vegetable side dishes. You can substitute sour cream for the plain yogurt if you would rather. It is also simple to make it into a vegetarian dish. All you have to do is use vegetable broth instead of chicken broth, and go with a corn bread stuffing mix instead of chicken flavored. If you like firmer vegetables be sure not to take your zucchini too far when you cook them before putting them into the casserole. You can lessen the amount of chicken broth if you think it looks moist enough. Use you judgement and personal taste.
Provided by Maiden77
Categories Vegetable
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Heat oil and butter in a 12-inch skillet over medium high heat. Add onion and cook until softened. Toss in the zucchini and cover, cook until the zucchini is softened, stir occasionally. Wilt in a handful of spinach at a time. Add salt and pepper.
- Pour the onions, spinach, zucchini, and any liquid into a prepared 9×13 casserole dish (coated with oil spray.) Stir in the stuffing mix, yogurt, chicken broth, and 1 cup of the cheddar. Smooth the mixture, pressing into lightly into the dish. Sprinkle with the remaining 1 cup of cheddar.
- Cover with foil and cook until heated through, 30-45 minutes.
Nutrition Facts : Calories 386.9, Fat 18.9, SaturatedFat 9.3, Cholesterol 43, Sodium 1271.7, Carbohydrate 39.8, Fiber 3.1, Sugar 9.1, Protein 16.3
CHEESY CHICKEN AND SQUASH CASSEROLE
Leftover chicken combines with yellow squash, onions, and a tasty cheese sauce in this comforting casserole. My son is not really fond of squash, but the aromas of the well seasoned sauce caught his interest, and he enjoyed his dinner. A crusty bread and a tossed salad will complete your menu.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.
- Bring about 5 cups of lightly salted water to a boil in a large saucepan or Dutch oven. Add squash, onion, parsley, thyme, and bay leaf. Bring back to a boil and cook over medium heat until squash is fork-tender, 3 to 5 minutes. Drain and discard parsley sprigs and bay leaf. Lightly press squash to remove additional liquid, then set aside.
- Wipe out the saucepan and return to the heat. Melt 4 tablespoons butter over medium heat. Sprinkle in flour and stir, working out any lumps, until flour and butter start to bubble, about 2 minutes. Gradually stir in milk and heat to a boil, stirring constantly. Cook and stir until sauce thickens, 4 to 5 minutes.
- Remove sauce from heat and stir in seasoned salt, Worcestershire sauce, and nutmeg. Drizzle 2 tablespoons into the egg yolks, stirring constantly to avoid lumps. Repeat with 2 additional tablespoons. Drizzle warmed eggs slowly back into the saucepan and stir until sauce is smooth. Stir in 1/2 of the Gruyere cheese and cayenne pepper. Season with salt and pepper.
- Place well drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat.
- Combine 2 teaspoons butter, remaining Gruyere cheese, and bread crumbs for the topping. Spread evenly over the casserole.
- Bake in the preheated oven until the top is browned and bubbly, about 35 minutes. Allow to cool for 10 minutes before serving. Garnish with chopped parsley.
Nutrition Facts : Calories 398.1 calories, Carbohydrate 21.7 g, Cholesterol 153.3 mg, Fat 24.4 g, Fiber 3.1 g, Protein 24.1 g, SaturatedFat 12.3 g, Sodium 445.3 mg, Sugar 7.9 g
GREEK CHICKEN CASSEROLE
As we head towards the last weeks of the Zaar World Tour, I've been looking for Greek dishes that I plan to make in the near future. Lots of garlic and other good spices, this looks like a certain winner to me. As a one dish meal, it works well as a midweek meal and be suitable for reheating leftovers. If you omit the feta, this dish is suitable for the WW Core Program or you can easily count the points.
Provided by justcallmetoni
Categories One Dish Meal
Time 1h28m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°.
- Heat olive oil in a large Dutch oven over medium heat.
- Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic and sauté 1 minute. Increase heat to medium-high. Add potatoes and sauté an additional 8 minutes or until potato begins to brown. Stir in green beans, water, olive, and tomatoes.
- Remove vegetable mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese.
- Cover and bake at 375° for 45 minutes.
Nutrition Facts : Calories 490.1, Fat 10.4, SaturatedFat 2.1, Cholesterol 114.5, Sodium 642.7, Carbohydrate 66.3, Fiber 11.4, Sugar 14.4, Protein 35.8
CORN CASSEROLE WITHOUT JIFFY®
This easy corn casserole is made without Jiffy® and takes only minutes to prepare.
Provided by Vandale Gentry
Categories Corn Casserole
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour corn in a flat casserole dish. Combine condensed soup, sour cream, and Cheddar cheese in a bowl. Mix well and spread over corn.
- Melt butter in a saucepan over medium-low heat, add crackers, and mix to combine. Spread over corn.
- Bake in the preheated oven until bubbly, about 25 to 30 minutes.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 32.2 g, Cholesterol 82.7 mg, Fat 33.1 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 19.4 g, Sodium 1055.3 mg, Sugar 5.2 g
CHICKEN AND ZUCCHINI CASSEROLE
This is my mom's recipe, she loves garlic, so it's heavily flavored in garlic! This is great served with garlic bread. For veg meal, leave out chicken and add squash. Prep time is a guess.
Provided by ARicePatty
Categories One Dish Meal
Time 1h20m
Yield 1 Casserole, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken, rinse and cut into strips or chunks - your preference.
- Cook zucchini low - medium heat until tender with 1/2 stick of butter.
- Remove from stove.
- In large mixing bowl add zucchini, carrots, onions, sour cream, cream of chicken soup, chicken, garlic and cheddar cheese, mix well.
- Add 1/2 cup stuffing and mix well.
- Pour mixture into a greased 13 x 9 baking pan.
- In same frying pan used for zucchini, heat 1/2 stick and 2 cups of stuffing, mixing well.
- Spread stuffing over casserole.
- Bake for 1 hour at 350 degrees.
- Serve with garlic bread and salad if desired.
- Enjoy.
Nutrition Facts : Calories 513.5, Fat 30.6, SaturatedFat 15.7, Cholesterol 130.3, Sodium 883.3, Carbohydrate 22.1, Fiber 3, Sugar 3.6, Protein 37.1
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