FOOD ALLERGY MUMS' CHICKEN CASSEROLE
This is a great supper dish that is full of flavour and very easy to make. The sauce creates a delicious broth, which is perfect paired with mashed potato or simply boiled rice.
Provided by Food Allergy Mums
Categories Mains Chicken Potato Sweet potato Chicken thighs Mushroom
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
- Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
- Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
- Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
- Leave to simmer very gently for about 10-15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
- If you end up having more sauce than you'd like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.
Nutrition Facts : Calories 544 calories, Fat 31.2 g fat, SaturatedFat 8.8 g saturated fat, Protein 37.5 g protein, Carbohydrate 30.4 g carbohydrate, Sugar 9.6 g sugar, Sodium 1.4 g salt, Fiber 3.9 g fibre
SLOW-COOKER CHICKEN CASSEROLE
Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work
Provided by Caroline Hire - Food writer
Categories Dinner
Time 7h25m
Yield Serves 2 adults + 2 children
Number Of Ingredients 14
Steps:
- Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.
- Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.
- Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.
- Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.
- Give it a good stir. Cook on Low for 7 hours or High for 4 hours.
- Remove the bay leaves and serve with a little Dijon mustard on the side.
Nutrition Facts : Calories 382 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.88 milligram of sodium
CHOPSTICK CHICKEN CASSEROLE (OAMC RECIPE)
Make and share this Chopstick Chicken Casserole (Oamc Recipe) recipe from Food.com.
Provided by tjneilson
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Freezing: Saute onion, celery, and poultry seasoning in butter.
- Mix in the chicken and cream of mushroom soup.
- Bag the mixture in a gallon bag.
- Bag the cashews.
- Bag the chow mein noodles.
- Put all in a produce bag.
- Preparation: Thaw.
- Spray the bottom of a casserole pan with a non-stick spray.
- Next, mix the chicken mixture and cashews together, then spread in the bottom of the greased casserole pan.
- Top with chow mein noodles.
- Bake in a 350° oven for 30 minutes, or until bubbly.
Nutrition Facts : Calories 554.1, Fat 42.2, SaturatedFat 8.1, Sodium 1060.3, Carbohydrate 38.8, Fiber 3.2, Sugar 4.3, Protein 9.9
CHICKEN TETRAZZINI FAMILY STYLE - OAMC
Someone gave this recipe to me when I had small babies and it was such a good easy recipe, I've used it a lot through the years. Everyone says it's the best they've ever eaten. This also freezes well.
Provided by BamaKathy
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large pot, boil spaghetti according to package directions.
- Drain.
- Mix with mushrooms, reserving mushroom liquid for later use.
- Add pimentos (drained).
- Set aside.
- In large skillet, melt 1/2 stick butter, add onions and chicken and saute until chicken is no longer pink and onion is translucent.
- Add seasonings, mushroom liquid, and stir in cream of chicken soup until smooth.
- Slowly add evaporated milk and stir until smooth.
- Continue simmering for five minutes.
- Put spaghetti mixture into a large 2 quart casserole or 9 x 13 dish.
- Pour sauce over.
- Sprinkle top with parmesan, and cheddar.
- In microwave, melt remaining butter and combine with bread crumbs.
- Sprinkle over the top of the cheeses.
- Bake uncovered at 350 degrees for 25 minutes.
- IF FREEZING, I freeze after adding the breadcrumbs and before baking.
- After freezing, allow to thaw overnight in refrigerator and then bake as directed.
CHOPSTICK TURKEY CASSEROLE
This is a great recipe for leftover turkey; It is from an old newspaper in Toronto - The Evening Telegram- printed some 30 years or more ago.
Provided by Roberta Barker
Categories Chicken
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut turkey in bite size chunks.
- Drain mandarin oranges reserving 1/2 cup of the syrup.
- Beat mushroom soup until smooth and blend in 1/4 cup of mandarin orange syrup Add turkey, mandarin oranges, celery, onion, nuts and half of the noodles.
- Turn into buttered baking dish.
- Top with remaining noodles.
- Bake in moderately hot oven, 350-375 for about 30 minutes or until bubbling.
MICROWAVE VEGETABLE CHICKEN CASSEROLE OAMC
This is a great casserole I have been making for years. I have also included the directions for OAMC.
Provided by bmcnichol
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In 3 quart microwave safe casserole dish, mix noodles, water and chicken broth.
- Cover with lid and microwave on high for 6 minutes, stirring once during cooking.
- Add vegetables, onion, chicken and seasonings.
- Cover and microwave on high for 7-9 minutes, stirring once during cooking, until vegetables are hot,crisp and tender and noodles are tender.
- Stir in half of cheese and mix well.
- Sprinkle casserole with remaining cheese.
- Cook, uncovered, on high for 2-3 minutes until cheese is melted.
- To freeze casserole, do not thaw vegetables.
- Cook noodles as directed above and then cool in refrigerator until cold. Add vegetables, onion, chicken, seasonings, and half of cheese; sprinkle with remaining cheese, wrap well, label, and freeze up to 3 months.
- To thaw and reheat, thaw casserole overnight in refrigerator. Microwave on medium for 3-5 minutes, stirring once. Then microwave on high for 1-3 minutes until noodles and vegetables are tender and casserole is thoroughly heated.
CHICKEN TACO CASSEROLE (OAMC)
Make and share this Chicken Taco Casserole (oamc) recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix taco seasoning and tomato sauce.
- Add shredded chicken and coat it well with tomato mixture.
- Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
- Top with chicken mixture.
- (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
- Freeze in the disposable pan or pop out and put in freezer bag.
- Place casserole back in the 9 X 13 X 2 pan.
- After thawing top with grated cheese.
- Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
- Top with your favorite toppings or dip with tortilla chips!
Nutrition Facts : Calories 375.6, Fat 10.5, SaturatedFat 4.9, Cholesterol 56.5, Sodium 1648.2, Carbohydrate 44.6, Fiber 7.1, Sugar 5.2, Protein 25.9
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