Creamy Italian Chicken Casserole Food

ITALIAN CHICKEN CASSEROLE

Italian Chicken Casserole image

This is a recipe for a creamy baked chicken spaghetti recipe. I enjoy this recipe because it doesn't contain any "cream of" soups and it's very simple to make. The creamy red sauce is just delicious, I think. This recipe is from Paula Deen.

Provided by CookingONTheSide

Categories Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 cup onion, chopped
3 garlic cloves, minced
3 cups chicken, cooked and chopped
2 (14 1/2 ounce) cans diced tomatoes with garlic, basil and oregano
1 cup heavy whipping cream
1 (3 ounce) package cream cheese, softened
2 cups mozzarella cheese, shredded
1 (8 ounce) package angel hair pasta, cooked and kept warm

Steps:

Preheat oven to 350 degrees; lightly spray a 9x13-inch baking dish with nonstick spray.
In large skillet, heat olive oil over medium-high heat.
Add onion and garlic; cook 3 minutes, or until tender.
Stir in chicken, tomatoes and cream.
Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened.
Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted.
Add pasta, tossing gently to coat.
Spoon into prepared baking dish.
Sprinkle evenly with remaining cheese.
Bake 30 minutes.

CREAMY ITALIAN CHICKEN CASSEROLE

Creamy Italian Chicken Casserole image

There are many Creamy Chicken Casseroles, but I do believe this one is just a tad bit different. This was adapted from a recipe received from All Recipes which was submitted by Blondeprincess. I have adapted this recipe for my family's own tastes. It is very creamy and to us, very good. We served this with salad and garlic breadsticks. This can also be served over rice if preferred.

Provided by NoCookDonna

Categories One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup half-and-half
8 boneless skinless chicken breast halves
1 (8 ounce) package Italian cheese blend, shredded
4 (4 ounce) cans mushroom pieces, drained
1 cup green onion, chopped (using some of the green)
1 (10 ounce) package rigatoni pasta

Steps:

Preheat Oven to 375 deg.F. Spray 11x15 Baking Dish with Cooking Spray.
In a bowl, mix soups with half and half. Arrange chicken breast halves in the baking dish. Top each breast with handful of cheese. Pour Soup Mixture over chicken. Sprinkle with mushrooms and chopped green onions.
Bake 30 minutes in the pre-heated ove, or until sauce is bubblie and chicken juices run clear.
Bring a large pot of lightly salted, oiled water to a boil. Add Pasta and cook for 8 - 10 minutes, just till al dente, drain. Serve chicken and mushroom sauce over the cooked pasta.

Nutrition Facts : Calories 369.1, Fat 9.4, SaturatedFat 3.1, Cholesterol 107, Sodium 590.7, Carbohydrate 34.1, Fiber 2.1, Sugar 2.7, Protein 36.2

ITALIAN CHICKEN CASSEROLE

Italian Chicken Casserole image

My aunt created this recipe, and the whole family has been enjoying it for years now. It's equally good with Polish or Italian sausage.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1 turkey Italian sausage links (about 1/4 pound), casing removed
1 small onion, chopped
1/3 cup chopped celery
2 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon paprika
2 teaspoons canola oil
3/4 cup water
1/4 cup sherry or chicken broth
1/4 teaspoon chicken bouillon granules
2 garlic cloves, minced
1/4 cup uncooked long grain rice
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms

Steps:

Crumble sausage into a skillet; add onion and celery. Cook over medium heat until meat is no longer pink; drain and set aside. Sprinkle chicken with paprika. In the same skillet, cook chicken in oil for 2-3 minutes on each side or until chicken juices run clear; remove and set aside., Return sausage mixture to the skillet. Add the broth, bouillon, garlic, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken and mushrooms; cook 5 minutes longer or until rice is done and chicken is heated through.

Nutrition Facts :

CREAMY ITALIAN CHICKEN

Creamy Italian Chicken image

Italian salad dressing mix is like a secret weapon for adding flavor to this creamy chicken dish. Served over rice or pasta, this Italian dressing chicken is rich, delicious and special enough for company. -Maura McGee, Tallahassee, Florida

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
Hot cooked pasta or rice
Minced fresh oregano, optional

Steps:

Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker., In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.

Nutrition Facts : Calories 473 calories, Fat 29g fat (14g saturated fat), Cholesterol 158mg cholesterol, Sodium 1556mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 40g protein.

LOWER-CALORIE CREAMY CHICKEN CASSEROLE

Lower-Calorie Creamy Chicken Casserole image

This casserole is made with healthier ingredients. It's lower in calories but just as delicious.

Provided by Yoly

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 serving avocado oil cooking spray (such as Pam®)
1 (10.75 ounce) can reduced-fat cream of chicken soup (such as Campbell's®)
2 cups cubed cooked chicken breast
1 ½ cups frozen mixed vegetables
1 cup low-fat Greek yogurt
salt and ground black pepper to taste
½ cup shredded fat-free Cheddar cheese (such as Kraft®)
24 reduced-fat buttery round crackers (such as Ritz®), crushed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with cooking spray.
Mix cream of chicken soup, chicken, vegetables, yogurt, salt, and pepper until combined. Pour into the baking dish and top with Cheddar cheese. Sprinkle crushed crackers over cheese and spritz with avocado oil.
Bake in the preheated oven until hot, about 30 minutes. Spritz with avocado oil again and broil until crackers are golden brown, 2 to 3 minutes.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 30.5 g, Cholesterol 64.3 mg, Fat 7.6 g, Fiber 3 g, Protein 33.6 g, SaturatedFat 2.1 g, Sodium 902.3 mg, Sugar 4.6 g

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