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
CREAMY CHICKEN AND VEGETABLES WITH NOODLES
Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
- Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.
Nutrition Facts : Calories 620, Carbohydrate 65 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 6 g, Protein 32 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 10 g, TransFat 1/2 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
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 :
CREAMED CHICKEN AND VEGETABLES
Make and share this Creamed Chicken and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over medium heat.
- Add onions, carrots, potatoes, herbs, and garlic.
- Saute for 5-10 minutes or until vegetables begin to soften.
- Add chicken broth; bring to a boil.
- Cover, reduce heat and simmer until vegetables are tender.
- Mix together cream of chicken soup and cream; add to vegetables.
- Add chicken; cook until heated thoroughly, adding more broth if needed to thin.
- Season with salt and pepper to taste.
- Serve over hot biscuits.
CREAMED CHICKEN AND VEGETABLES
An easy main-dish meal that includes chicken, vegetables and potatoes. It's hearty enough for the whole family!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat water and milk to boiling in 10-inch skillet over high heat. Stir in 1 packet Gravy Mix with wire whisk until smooth. Stir in chicken and and vegetables; heat to boiling, stirring occasionally.
- Reduce heat to medium-high; cook 3 to 5 minutes, stirring occasionally, until vegetables are tender. Cover and remove from heat.
- While chicken and vegetables are simmering, make potatoes for 4 servings. Serve chicken mixture over potatoes.
Nutrition Facts : Calories 435, Carbohydrate 53 g, Cholesterol 65 mg, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1120 mg
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.
CREAMY CHICKEN AND VEGETABLES
This easy chicken and vegetables dish is creamy, cheesy comfort food at its easiest! You're looking at a new weeknight favorite.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min. or until done.
- Add vegetables, water and basil; stir. Cover; simmer on medium-low heat 6 min., stirring frequently. Stir in gravy and cheese; cook 3 min. or until heated through, stirring frequently.
- Serve over rice.
Nutrition Facts : Calories 390, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
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
CREAMY CHICKEN, VEGETABLES & NOODLES
Please your pickiest eaters with this Creamy Chicken, Vegetables and Noodles dish. Made with egg noodles, Italian dressing, red peppers, VELVEETA and more, this Creamy Chicken, Vegetables and Noodles dish will please every palate.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, 2 cups each.
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is done, stirring occasionally. Stir in vegetables; cover. Simmer on medium heat 5 min. or until vegetables are crisp-tender.
- Microwave VELVEETA and milk in small microwaveable bowl on HIGH 2 to 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 1-1/2 min. Add to chicken mixture; mix lightly. Serve over pasta.
Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
CREAMY CHICKEN WITH VEGETABLES AND NOODLES
This creamy chicken dish is so comforting on a cold night. It is the perfect winter dish. Would be nice to serve at a Christmas buffet. Also, a great one-dish meal....Always feel free to adjust ingrediants to your personal taste.
Provided by neona503
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- heat olive oil in a non-stick skillet and add chicken thighs.
- brown about 4 minutes on each side. turn off heat. (don't worry if it's under-cooked. it will finish in the cream).
- in a med. dutch oven, melt butter until it begins to foam. add onions and cook about four minutes on a little less than med heat, until clear.
- add carrot, celery and mushrooms. sautee until soft and the moisture from the mushrooms has begun to evaporate.
- add chicken broth and cream to the vegetables in the dutch oven. turn heat up to med-high. get to a nice simmer, but not a boil!
- take chicken thighs and cut into bite-size pieces with a knife, or kitchen scissors as i prefer. add to your dutch oven.
- dump all but about one tablespoon of your fat/oil from your non-stick skillet. return to about med. heat and add the flour, whisking all the time. after it forms a paste add about 1 tablespoon of either cream or milk. whisk until creamy and then add to your dutch oven mixture. stir well.
- add sour cream, peas and corn.
- spice the mixture to your taste. i add about half a table spoon of salt and fresh ground pepper. poultry seasoning to taste, lots of parsley, some thyme and maybe a little garlic powder.
- add the sherry and the noodles. turn heat to just above low and put a lid on the pot. let simmer about 40 minutes or until the noodles are cooked through. STIR OFTEN to keep from sticking on the bottom. should become nice and thick. add a little more cream to thin it out if you want.
- note: if you want it a little thicker, just melt a little butter in your skillet and whisk in some flour. add that to your dutch oven. it just takes a little practice to get to know how thick or thin you like it.
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