Homestyle Chicken And Vegetable Casserole Nilaga Food

EASY ONE-POT CHICKEN CASSEROLE

Steps:

• Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
• Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
• Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
• Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
• Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.

FAMILY MEALS: CHICKEN & VEG CASSEROLE

Steps:

• Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.
• Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.
• Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.
• If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.

CHICKEN VEGETABLE CASSEROLE

Steps:

• In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

CREAMY CHICKEN-VEGETABLE CASSEROLE

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.

CHICKEN NILAGA - FILIPINO BOILED STEW WITH VEGETABLES

Steps:

• Prepare whole or cut up chicken by washing the pieces well and pat dry with paper towels. Place chicken in a pre-greased roasting pan that fits the pieces. In a pre-heated oven of 375 F degrees, roast the chicken for about 15 to 18 minutes till the skin is crisp and light brown. Remove the chicken from the oven and set aside.
• Have some rice wash ready for the broth by setting aside the water used from pre-washing the uncooked rice grains. (I have written about this in a previous blog post and is one of the simplest and best ways to cook a hearty, flavorful soup broth).
• In a large stock pot, over medium high heat, add the vegetable oil. Add the garlic, onions, scallions and fish sauce or Filipino patis. Let this cook for 2 to 3 minutes till onions soften and fish sauce flavor sets in.
• Add the chicken, the rice wash and broth, making sure the liquid covers the chicken. Season with whole pepper corns, salt and black pepper powder. Let the broth boil at high heat, then lower to medium. Cover and cook till the chicken is soft and tender for about 55 minutes.
• At the last 20 minutes, add the ham slices, Chinese sausages, potatoes and carrots. Add the green beans and bok choy at the last 10 minutes. Serve hot with boiled jasmine white rice.
• Cook's comments: To make life easy, cook this Chicken Nilaga in a slow cooker or crock pot. I use my slow cooker measuring about 4 ½ quarts for this amount of chicken and ingredients, on a High setting, for 6 hours. If cooking in a slow cooker, I add the potatoes and carrots at the last hour, the green beans at the last 30 minutes. For a pressure cooker, cook this chicken stew (with bone-in) for 40 minutes.
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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.

CHICKEN AND VEGGIE CASSEROLE FROMMAGE

Steps:

• Put your veggies in the bottom of the casserole. Fan the sliced chicken breasts over the top of the veggies. Pour the cheese over the top of all and bake in a preheated 350 degree oven for about 10 minutes or until warm.
• Bring your cream and roux to a boil. Add in cheese and seasoning and simmer until smooth.

NILAGANG BAKA

Steps:

• In a pot, combine beef shanks, beef tendon, and water. Over medium heat, bring to a boil, skimming scum that floats on top.
• When clear of froth, add onions, peppercorns, and fish sauce.
• Lower heat, cover and cook at no more than a simmer for about 2 to 2 1/2 hours or until shanks are tender and tendons are soft. Add more water as needed during cooking to maintain about 6 to 7 cups.
• Add corn and cook for about 5 to 7 minutes.
• Add potatoes and cook for about 5 minutes or until almost tender.
• Add green beans and cabbage and cook for another 2 to 4 minutes or until vegetables are tender yet crisp.
• Season with salt to taste. Ladle into serving bowls and garnish with chopped green onions, if desired. Serve hot.

HOMESTYLE CHICKEN AND VEGETABLE CASSEROLE (NILAGA)

Steps:

• Place chicken and onion in a large casserole and pour in the water. Bring to a boil, then lower heat to medium and simmer for 20 minute.
• Add the potatoes and simmer for 5 minutes. Add the plantains and simmer until the chicken,potatoes and plantains are tender, about 10 more minutes.Season with fish sauce, salt, and pepper. Add the cabbage and cook until just tender, about 2 minutes.
• Serve soup hot with rice.

HOMESTYLE CHICKEN AND RICE CASSEROLE

Steps:

• Melt the butter in a large sauce pan, wisk in the flour, salt and pepper. Over low heat, whisk constantly until flour/butter mixture turns golden and bubbling.
• Add the milk and chicken broth. Whisk in well.
• Bring to a boil. Continue to whisk or stir until it has been at a bubbling, low boil for one minute or so.
• Remove from heat, add the other ingredients and mix well.
• Taste for seasoning, add salt and pepper as needed.
• Spoon into an ungreased, 8x11-inch or 2 quart Pyrex casserole dish. Do not cover.
• Bake at 350°F until the casserole is bubbling and starting to lightly crisp around the edges for about 45 minutes.