ITALIAN CHICKEN CASSEROLE
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
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.
ITALIAN CHICKEN CASSEROLE
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
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 :
ITALIAN BAKED CHICKEN AND PASTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
- Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 432 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 49 milligrams, Sodium 674 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 21 grams, Sugar 6 grams
40-MINUTE ITALIAN CHICKEN CASSEROLE
Got leftover chicken? This wonderful Italian-style casserole, creamy with sour cream and cream of mushroom soup, can be on the table in 40 minutes.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Mix soup, sour cream and 3/4 cup Parmesan in large bowl. Add spaghetti, green beans and chicken; mix lightly.
- Spoon into 2-qt. casserole; sprinkle with remaining Parmesan.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 470, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
ITALIAN CHICKEN SKILLET
This is a healthy, delicious, easy dinner! The best part is that it cooks all in one skillet so there is hardly any mess!
Provided by RHARRIS524
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour the wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir in the shell pasta, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes. Sprinkle the mozzarella cheese evenly over the skillet, and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.
Nutrition Facts : Calories 515.2 calories, Carbohydrate 53.7 g, Cholesterol 87.2 mg, Fat 12.9 g, Fiber 4.3 g, Protein 42.5 g, SaturatedFat 4.6 g, Sodium 757.9 mg, Sugar 7.4 g
ITALIAN CHICKEN CACCIATORE
Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, and olives.
Provided by Ita
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
- Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
- Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
- Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
- Stir in olives, parsley, and basil. Stir to heat through.
Nutrition Facts : Calories 520 calories, Carbohydrate 21 g, Cholesterol 116.7 mg, Fat 28.9 g, Fiber 3.6 g, Protein 35.3 g, SaturatedFat 5.9 g, Sodium 1083.9 mg, Sugar 8.5 g
CREAMY ITALIAN CHICKEN CASSEROLE
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
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
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