Mediterranean Chicken Casserole Food

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MEDITERRANEAN CHICKEN CASSEROLE



Mediterranean Chicken Casserole image

Make and share this Mediterranean Chicken Casserole recipe from Food.com.

Provided by Terese

Categories     Chicken Breast

Time 40m

Yield 3 serving(s)

Number Of Ingredients 12

1/2 yellow onion
4 tomatoes
1 green capsicum
100 g mushrooms
1 tablespoon olive oil
3 -6 skinless chicken pieces, on the bone, eg drumstick, thighs or 3 -6 chicken fillets, diced into bite size pieces
2 sprigs lemon thyme
1/2 cup dry white wine
6 pitted black olives (optional)
salt & freshly ground black pepper
1 garlic clove, finely chopped
1 tablespoon finely sliced basil

Steps:

  • Chop onion.
  • Cut tomatoes into small pieces.
  • Halve capsicum, remove seeds and cut each into eight pieces.
  • Wash and halve mushrooms.
  • Heat oil a saucepan on medium heat and brown chicken pieces for about 1 minute each side.
  • Transfer chicken to a plate.
  • Add onion, garlic and thyme to pan and on a medium heat stir fry for about 2 minutes.
  • Add capsicum and stir fry for about 2 minutes.
  • Add tomato and stir well before adding wine, mushrooms, olives and chicken pieces.
  • Season with a little salt and pepper and bring to a simmer.
  • Cover and cook for about 20 minutes.
  • Just before serving stir in basil.
  • Serve with steamed rice or vegetables.

MEDITERRANEAN CHICKEN CASSEROLE



Mediterranean Chicken Casserole image

Find out how to make this delicious Mediterranean Chicken Casserole. This Mediterranean Chicken Casserole includes mushrooms, olives, artichokes and more.

Provided by My Food and Family

Categories     Home

Time 2h

Yield 8 servings

Number Of Ingredients 16

3 Tbsp. flour
2 tsp. dried oregano leaves
1/4 tsp. black pepper
8 bone-in chicken thighs (3 lb.), skinned
1 Tbsp. oil
1 cup sliced fresh mushrooms
1 onion, chopped
1 yellow pepper, chopped
4 cloves garlic, minced
1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
1 cup CLASSICO Spicy Red Pepper Pasta Sauce
1 jar (7.5 oz.) marinated artichoke hearts, drained, quartered
1/3 cup quartered pitted Kalamata olives (about 12 olives)
1/2 cup ATHENOS Crumbled Feta Cheese with Mediterranean Herbs
2 cups orzo pasta, uncooked
1/4 cup chopped fresh parsley

Steps:

  • Heat oven to 375°F.
  • Combine flour and seasonings in shallow dish. Add chicken, 1 thigh at a time, turning to evenly coat both sides of each thigh with flour mixture.
  • Heat oil in large skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until golden brown on both sides. Transfer to 13x9-inch baking dish sprayed with cooking spray, reserving drippings in pan. Repeat with remaining chicken.
  • Add mushrooms, onions, yellow peppers and garlic to drippings in pan; cook 5 min or until mushrooms are tender and their liquid is cooked off, stirring frequently. Add tomatoes, pasta sauce, artichokes and olives; mix well. Pour over chicken; cover.
  • Bake 20 min. Sprinkle with cheese; bake 10 min. or until chicken is done (165ºF) and cheese is melted. Meanwhile, cook orzo as directed on package, omitting salt.
  • Serve chicken mixture over orzo; sprinkle with parsley.

Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 44 g, Fiber 4 g, Sugar 4 g, Protein 23 g

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 3 servings

Number Of Ingredients 12

2 tablespoons all-purpose flour
Pinch of cayenne
2 tablespoons California extra-virgin olive oil
3 large chicken breast cutlets, pounded or thinly sliced
Juice of half a lemon, plus four slices of lemon
2 large cloves garlic, sliced
1/3 cup sliced kalamata olives, pitted
1/3 cup green olives (we use some marinated in herbs de Provence), pitted
3 tablespoons fresh Italian parsley, chopped
1/2 teaspoon kosher salt
Fresh pepper, to taste
2 teaspoons butter

Steps:

  • Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
  • Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
  • Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
  • Add the butter to the pan, shaking to combine the sauce.
  • Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.

MEDITERRANEAN CHICKEN AND RICE BAKE



Mediterranean Chicken and Rice Bake image

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 cups Swanson® Chicken Stock
1/4 cup chopped fresh parsley
1 cans (2.25 ounces) sliced pitted ripe olives
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper
1 cans (about 14.5 ounces) stewed tomatoes
1 1/4 cups uncooked regular long-grain white rice
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 teaspoon garlic powder
Paprika

Steps:

  • Stir the stock, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 13 x 9 x 2-inch baking dish. Cover the dish.
  • Bake at 375 degrees F for 20 minutes.
  • Place the chicken onto the rice mixture. Sprinkle the chicken with the garlic powder and paprika. Cover the dish.
  • Bake for 30 minutes or until the chicken is cooked through and the rice is tender.

MEDITERRANEAN CHICKEN PASTA BAKE



Mediterranean Chicken Pasta Bake image

Inspired by the fresh flavors of the Mediterranean, this pasta bake is packed with tomatoes, spinach and olives and gets an extra-creamy touch from feta cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 8

Number Of Ingredients 16

12 oz uncooked gemelli pasta (about 3 cups)
3 tablespoons olive oil
1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces (about 3)
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped red onion
1 tablespoon finely chopped garlic (about 3 cloves)
1 bag (8 oz) fresh spinach, coarsely chopped
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 teaspoon Italian seasoning
1/2 cup kalamata olives, pitted and halved
1/4 cup sun-dried tomatoes in olive oil, drained and diced
8 oz crumbled feta cheese
2 cups shredded Italian cheese blend (8 oz)
1 cup Progresso™ Panko Italian style crispy bread crumbs
1/4 cup chopped fresh basil leaves

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
  • Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season chicken with salt and pepper, and add to skillet; cook 5 to 7 minutes or until chicken is no longer pink. Remove from skillet; set aside.
  • Reduce heat to medium. In same skillet, add 1 tablespoon of the olive oil, the onion and garlic; cook 2 to 3 minutes or until tender. Add spinach; cook and stir until starting to wilt, about 1 minute.
  • In very large bowl, mix cooked chicken, spinach mixture, pasta, crushed tomatoes, Italian seasoning, olives, sun-dried tomatoes, feta cheese and Italian cheese blend. Transfer mixture to baking dish.
  • In small bowl, mix bread crumbs and remaining 1 tablespoon olive oil. Sprinkle on top of pasta mixture in baking dish. Bake 35 to 40 minutes or until bread crumbs are golden brown and casserole is heated through (165°F in center). Garnish with basil, and serve.

Nutrition Facts : Calories 590, Carbohydrate 60 g, Cholesterol 95 mg, Fat 1, Fiber 4 g, Protein 36 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 8 g, TransFat 1/2 g

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.

Provided by Robyn Webb

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 12

2 teaspoons olive oil
2 tablespoons white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
½ cup diced onion
3 cups tomatoes, chopped
½ cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
½ cup kalamata olives
¼ cup chopped fresh parsley
salt and pepper to taste

Steps:

  • Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
  • Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
  • Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 268.1 mg, Sugar 3.2 g

MEDITERRANEAN CHICKEN AND PEPPER CASSEROLE



Mediterranean Chicken and Pepper Casserole image

Vegetables, chicken breast, pasta, and Italian cheeses are baked until bubbly for a delicious one-pot dinner for two. I like to serve this with a light salad and crisp white wine.

Provided by Buckwheat Queen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 55m

Yield 2

Number Of Ingredients 13

3 cups uncooked mafalda pasta
1 tablespoon olive oil
1 skinless, boneless chicken breast, cut into strips
1 small yellow onion, diced
1 small yellow bell pepper, diced
1 small red bell pepper, diced
8 cherry tomatoes
¼ cup Italian green olives
1 tablespoon fresh thyme leaves
1 teaspoon grated lemon zest
½ teaspoon red pepper flakes
¼ cup grated Pecorino Romano cheese
¼ cup grated Grana Padano cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
  • Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.
  • Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
  • Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 479.3 calories, Carbohydrate 53.4 g, Cholesterol 53.4 mg, Fat 17.8 g, Fiber 5 g, Protein 28.3 g, SaturatedFat 5.4 g, Sodium 697.8 mg, Sugar 6 g

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