MAKE-AHEAD CHICKEN & RICE BAKE RECIPE BY TASTY
Here's what you need: butter, medium onion, garlic, carrots, celery, rotisserie chicken, white long grain rice, cream of chicken soup, chicken stock, salt, pepper, breadcrumb
Provided by Claire Nolan
Categories Dinner
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F (220°C).
- In a skillet, melt butter, and cook onion, garlic, carrots, and celery until tender.
- Transfer to a 9" x 13" (23 cm x 33 cm) disposable casserole dish, or split among 2 smaller dishes.
- Add chicken, rice, soup, stock, salt, and pepper. Mix thoroughly, and cover with foil.
- Bake for 30 minutes. Remove foil, top with bread crumbs if desired, and bake an additional 10 minutes. Or, bake for 30 minutes, let cool completely, cover, and freeze up to 2 months.
- To reheat, let thaw in the refrigerator during the day. Bake as directed above.
- Enjoy!
Nutrition Facts : Calories 428 calories, Carbohydrate 47 grams, Fat 19 grams, Fiber 2 grams, Protein 13 grams, Sugar 5 grams
CHICKEN ALFREDO BAKE
Rich, creamy and delicious, you will never guess this came out of your freezer!
Provided by Make-Ahead Meal Mom
Categories Freezer Meal Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Prepare pasta per package directions, to the al dente stage. (Pasta will cook further in the oven, so do not overcook.)
- While pasta is cooking, melt butter in large saucepan or dutch oven on stove top over medium heat. Once melted, stir in the flour and whisk. Allow to cook for 2-3 minutes.
- Add the garlic, cream, garlic salt (if using, see Notes below), salt, pepper and 1 cup of the Parmesan cheese. Stir to combine and melt cheese.
- Allow sauce to simmer for 8-10 minutes until thickened, stirring frequently to avoid burning or scorching. Once thickened, remove from heat.
- Add in mozzarella and cream cheese and stir to combine and allow cheese to melt. Add additional salt to taste (if needed).
- Drain pasta then place back in pot. Pour in sauce and diced chicken to pasta and stir to combine.
- Pour pasta and sauce mixture into a 9x13 baking dish. Sprinkle with remaining Parmesan cheese.
- Allow to cool. Cover and label, then place in freezer. (You may want to use a disposable aluminum pan for the freezer.)
- When ready to use, remove from freezer the night before and allow to thaw overnight in the refrigerator.
- Bake at 350 degrees Fahrenheit for 20-25 minutes, until top begins to brown slightly and sauce is bubbly. Remove from oven, garnish with parsley (if desired) and serve.
Nutrition Facts : Calories 849 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 234 milligrams cholesterol, Fat 66 grams fat, Fiber 1 grams fiber, Protein 35 grams protein, SaturatedFat 41 grams saturated fat, ServingSize 1, Sodium 760 grams sodium, Sugar 5 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
MAKE-AHEAD CHICKEN TETRAZZINI
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot.
- Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate.
- Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper.
- Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight.
- When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes.
MAKE-AHEAD CHICKEN CASSEROLE
"This hearty entree offers a great way to use up leftover turkey or chicken. Whenever I make it, someone asks for the recipe." Best of all, you can fix it ahead to simplify mealtime. -Sue Kennedy, Galloway, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 501 calories, Fat 26g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 918mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.
MAKE-AHEAD CHICKEN BAKE
This crunchy, saucy hot dish is potluck-perfect! It's so convenient because you can make the casserole the day before and bake it the day of the potluck. It's good made with turkey, too.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and cheese is bubbly.
Nutrition Facts : Calories 365 calories, Fat 26g fat (6g saturated fat), Cholesterol 158mg cholesterol, Sodium 449mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
MAKE-AHEAD CHICKEN DIVAN CASSEROLE
My entire family loves this dish. The word "casserole" is in the name since traditional chicken divan is made separate from the rice and served alongside it. This can be prepared a day or two in advance and baked before serving. Simplify the process by using leftover cooked rice and a store-bought cooked chicken.
Provided by Mod Mom
Categories Main Dish Recipes Casserole Recipes Chicken
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine Cheddar cheese and 1/2 cup Parmesan cheese in a bowl and set aside.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 6 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; saute until soft, 5 to 7 minutes.
- Whisk condensed soup, sour cream, milk, and mayonnaise together in a large bowl. Add 1/2 cup of the reserved Cheddar-Parmesan mixture and season with salt and pepper. Add the sauteed vegetables and stir to combine the sauce.
- Spread 1/2 cup of the sauce onto the bottom of a 9x13-inch casserole dish. Add cooked rice as the bottom layer. Add cooked broccoli as the next layer, and then layer on the cooked chicken. Cover with remaining sauce. Pat down evenly and smooth with a spatula.
- Bake in the preheated oven for 30 minutes. Sprinkle with remaining Cheddar-Parmesan mixture, plus extra Parmesan if desired, and continue to bake until browned, about 15 minutes more.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 21 g, Cholesterol 110.4 mg, Fat 29.2 g, Fiber 1.8 g, Protein 37.3 g, SaturatedFat 12.5 g, Sodium 620.8 mg, Sugar 3.2 g
CRISPY BAKED CORN FLAKE CHICKEN
I took a recipe off a box of baking mix and altered it to make it easier. The result was this moist oven-fried chicken with a thick golden coating that's a lot crisper than the original. -Angela Capettini, Boynton Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.
Nutrition Facts : Calories 534 calories, Fat 18g fat (7g saturated fat), Cholesterol 143mg cholesterol, Sodium 972mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
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