Easy Papaya Chicken Casserole Food

EASY PAPAYA CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cut up whole frying chicken into pieces, or chicken breasts into halves. I like to use bone in/skin on because I think the meat is moister. I remove the skin and bones before I put the sauce over it all.
• Dredge the chicken pieces in flour, set aside. Sometimes I use chicken coating mix, just to spice this up a bit more.
• In a roaster or large casserole dish melt butter, dip the chicken in the butter and place buttered side up.
• Bake the chicken for one hour or until juices run clear and the chicken is tender.
• Carefully drain the fat out of the roaster, discard the skin and bones if necessary.
• For the sauce: Mix remaining ingredients in a saucepan (except the papaya) and bring to a boil.
• Once boiling and thickened add the papaya to the chicken in the roaster.
• Pour the sauce over all, and put back in the oven for 5 minutes.
• Let this mixture stand for 5 more minutes before serving, so the papaya can heat through.
• If you serve this dish with rice, double the sauce recipe.

PAPAYA CHICKEN

Steps:

• Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger and saute until the onion is softened, about 4 minutes. Add the cumin seeds, coriander, fenugreek seeds, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes. Add the yogurt and finish cooking the chicken, about 2 more minutes and then stir in the papaya chunks. Serve the chicken with rice or rotis.

ROASTED CHICKEN WITH A PAPAYA GLAZE

Steps:

• Rinse and pat the chicken dry with paper towels. Rub it with the salt and place it in a baking dish just large enough to hold it. In a blender or a food processor, combine the orange juice, olive oil, brown sugar, and shallots. Process until the shallots are finely minced. Pour the orange juice mixture over the chicken, crumble the bay leaf over the top, and cover the whole dish tightly with plastic wrap. Marinate in the refrigerator for at least 3 hours, preferably overnight, spooning the marinade over the chicken occasionally. Preheat the oven to 375 degrees. Transfer the chicken to a rack in a roasting pan, breast side down and reserve the marinade and add 1/2 cup water. Roast the chicken for 40 minutes, then turn to the other side and roast for 40 minutes more. As soon as you put the chicken in to roast, prepare the papaya glaze: strain the orange juice marinade into a food processor, discarding the solids, and add the mustard, garlic, halved papaya, thyme, salt, and pepper. Process the mixture for 10 to 20 seconds, scraping down the sides of the bowl as necessary, until smooth. Divide the glaze into halves and use half of it to baste the chicken as it roasts, basting thoroughly every 20 minutes or so. When the chicken is cooked through with no trace of pink remaining, remove it to a warmed serving platter and set aside at the back of the stove. Discard all the fat from the roasting pan, saving the pan drippings. Scrape the drippings into a small saucepan and place it over medium heat. Whisk in the butter, then add the remaining half of the papaya glaze and simmer the sauce for 4 minutes.
• Garnish the platter with the parsley and watercress sprigs and the remaining half papaya, cut into long strips. Drizzle a little of the sauce over the top. Serve at once, passing the remaining sauce.

EASY CREAMY CHICKEN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
• Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
• Bake in the preheated oven until bubbly, 25 to 30 minutes.

LOW FAT PAPAYA CHICKEN BREASTS

Steps:

• Using a food processor, metal blade, pulse the garlic and shallot until chopped Add papaya and pulse until chopped.
• Add remaining ingredients, except chicken, puree until smoothe.
• Put chicken large zip lock bag and pour the marinade over it.
• Refrigerate, turn chicken frequently to coat it evenly.
• Marinate for at least 4 hours or up to a day.
• Take chicken out of the marinade.
• Place breasts into a Dutch oven or heavy casserole, without lid.
• Return the marinade onto the chicken, coating evenly with approximately a 1/4 inch on each breast.
• Place in 350F oven and bake until done approximately 30 minutes.

CHICKEN PAPRIKASH CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Season chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Cook noodles as directed on package; drain.
• Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Use slotted spoon to remove chicken from skillet.
• Add 2 tablespoons oil to skillet; add onions, bell peppers and garlic. Cook 8 to 10 minutes, stirring occasionally, until vegetables are tender. Stir in paprika and flour; cook and stir 1 minute. Add tomato paste; cook and stir 1 minute. Stir in chicken broth, remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper; heat to boiling. Reduce heat to low; simmer 3 to 5 minutes or until thickened. Remove from heat; stir in cream cheese and sour cream.
• Return noodles to pot they were cooked in; add cooked chicken and onion-bell pepper mixture. Stir to combine. Pour into baking dish.
• Cover with foil. Bake 20 to 25 minutes or until heated through.
• Meanwhile, in 8-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 3 to 4 minutes or until lightly browned. Transfer to small bowl. Stir in parsley. Sprinkle bread crumb mixture over baked casserole, and serve.

CHICKEN PARMESAN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
• Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

FAVORITE CREAMY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.