Creamy Chicken And Vegetables Food

CREAMY CHICKEN AND VEGGIES CASSEROLE

Steps:

• Gather the ingredients.
• In heavy saucepan, cook onion in olive oil over medium heat until tender.
• Add flour; cook and stir 3 minutes.
• Add 1 teaspoon thyme leaves and milk; cook and stir until thick.
• Remove from heat and add Alfredo sauce, chicken, 1 1/4 cups Cheddar or Havarti cheese, 1/3 cup Parmesan cheese, and the frozen vegetables; stir gently.
• Place in a 2 1/2-quart casserole. Cover and refrigerate 8 to 24 hours.
• When ready to eat, preheat oven to 375 F.
• Place casserole, covered, in oven and bake for 25 to 30 minutes until warm.
• Meanwhile, in small bowl combine flour, 1/2 teaspoon dried thyme leaves, baking powder, 1/4 cup butter, 1/2 cup Cheddar or havarti cheese, Parmesan cheese, and egg and mix with a fork until crumbly.
• Uncover casserole and crumble this topping evenly over the top.
• Bake for 20 to 30 minutes longer, until filling bubbles and the topping is golden brown and crisp.

CREAMY CHICKEN AND VEGETABLES

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.

CREAMED CHICKEN AND VEGETABLES

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.

CREAMY CHICKEN AND VEGETABLES

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.

CREAMY CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the shallot and cook until slightly softened, about 1 minute. Add the celery, carrots, thyme, 3/4 teaspoon salt and a few grinds of pepper and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly, about 5 minutes.
• Add the chicken to the sauce; increase the heat to medium and simmer until just cooked through, about 3 minutes. Add the gruyere and parmesan and continue simmering, stirring occasionally, until the cheese melts and the sauce thickens, about 2 minutes (do not boil). Add the parsley; season with salt and pepper.
• Add the pasta to the boiling water and cook as the label directs. Drain, then add to the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.

CREAMY CHICKEN & VEGETABLES

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.

CREAMY COUNTRY CHICKEN AND VEGETABLES

Steps:

• Rinse chicken and pat dry.
• Place potatoes, carrots and onion in slow cooker amd top with chicken, overlapping slightly.
• Mix Gravy Mixes, water, thyme, poultry seasoning and Season-All in small bowl and pour over chicken and vegetables.
• Cover and cook for 8 hours on LOW or 4 hours on HIGH until chicken is cooked through and vegetables are tender.
• Place chicken and vegetables on platter or in large bowl.
• Whisk sour cream into drippings in slow cooker; pour over chicken and vegetables.
• IMPORTANT: For best results, do not remove cover during cooking.

CREAMED CHICKEN AND VEGETABLES

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-VEGETABLE RICE MEDLEY

Steps:

• Cook and stir chicken in skillet on medium heat 8 to 10 min. or until done. Stir in broth; cook 2 to 3 min. or until heated through.
• Add Neufchatel; cook 2 to 3 min. or until melted, stirring frequently. Add vegetables; stir gently.
• Let stand, covered, 5 min. Serve over rice.

EZ CREAMY CHICKEN & RICE WITH VEGETABLES

Steps:

• Saute chicken seasoned with 1/2 tbsp of house seasoning in olive oil for a few minutes until brown and let cool slightly.
• Mix chicken, remaining house seasoning and other ingredients in a medium bowl.
• Pour into an 8x8 Pyrex dish and bake at 425 degrees for 20-25 minutes or until bubbly and beginning to brown.
• Serve this with SmHerndon's Easy Does It Rolls (#121562) and a green salad with italian dressing for a 30 minute meal. This is easily suited to your tastes by changing the veggies or even the meat.

CREAMY CHICKEN WITH VEGETABLES AND NOODLES

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.

CREAMY CHICKEN BOW-TIE & VEGETABLES

Steps:

• Cook pasta as directed on package.
• Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 min. or until chicken is no longer pink, stirring occasionally. Stir in vegetables; cook 3 min. or until chicken is done and vegetables are heated through, stirring occasionally. Add broth and reduced-fat cream cheese; cook 2 min. or until cream cheese is melted and sauce is well blended.
• Drain pasta. Add to sauce; stir to evenly coat. Sprinkle with Parmesan.

CREAMY PASTA WITH CHICKEN AND VEGETABLES

Steps:

• Cook pasta in large saucepan as directed on package. Drain pasta; return to pan.
• Add all remaining ingredients except cheese; stir. Cook on medium heat 7 min. or until heated through, stirring occasionally.
• Remove from heat. Stir in the cheese.

CREAMY CHICKEN, VEGETABLES & NOODLES

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.

CREAMY CHICKEN CASSEROLE

Steps:

• Put the chicken in a casserole dish and season with salt, pepper and paprika.
• Add the rest of the ingredients and mix well. Cover and put into the middle of an oven for 1 1/2 hours at 180C
• Serve with rice, quinoa or potatoes.

RICH CREAM OF CHICKEN SOUP WITH VEGETABLES

Steps:

• In a soup pot over medium heat, melt butter.
• Add onion, celery, and carrot. Saute' for 2 minutes.
• Add mushrooms and saute' until vegetables are soft, about 5 minutes longer.
• Add flour and stir until bubbly.
• Add stock, thyme, salt and pepper; stir until thickened and smooth, about 5 minutes.
• Reduce heat to medium-low.
• Add half and half and chicken and simmer, uncovered,until flavors are blended, about 5 minutes.
• NOTE: FF half and half can be used or combine with the real thing for a lighter alternative.

SAUCY CHICKEN & VEGETABLES

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.