Melanies Tangy Chicken Casserole Food

FOOD ALLERGY MUMS' CHICKEN CASSEROLE

Steps:

• Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
• Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
• Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
• Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
• Leave to simmer very gently for about 10-15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
• If you end up having more sauce than you'd like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.

SPICY ITALIAN CHICKEN CASSEROLE

Steps:

• Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
• Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
• Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
• Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
• Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
• Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
• After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
• Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
• Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

MELANIE'S CHICKEN BISCUITS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
• Mix cooked chicken, sour cream, onion, cream of chicken soup, and milk in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until hot, about 15 minutes.
• Stir 1/2 cup Cheddar cheese into the mixture and arrange unbaked biscuits over top of casserole. Sprinkle remaining 1/2 cup Cheddar cheese over biscuits.
• Return to oven and bake until biscuits are done in the middle and the chicken mixture is bubbling, 25 to 30 more minutes.

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.

EASY CHICKEN MARINARA CASSEROLE

Steps:

• Preheat the oven to 375°F and prepare a 9x13-inch baking dish by spraying it with nonstick spray.
• In a large bowl, season the shredded chicken with the salt, pepper, and garlic powder.
• In the prepared baking dish, spread the seasoned shredded chicken evenly on the bottom of the dish.
• Pour the jar of marinara sauce over the chicken.
• Sprinkle the Italian seasoning over the sauce.
• Add the parmesan cheese and shredded cheese.
• Sprinkle crushed red pepper on top. Bake for 30-35 minutes, or until the cheese is bubbly.

CHEESY CHICKEN VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350.
• In a large bowl, mix all the ingredients except 1/2 Cup shredded Cheddar cheese.
• Pour into a 9x13 pan and top with the remaining cheese.
• Bake for 25-30 minutes, or until casserole is hot and bubbly.

MELANIE'S TANGY CHICKEN CASSEROLE

Steps:

• Cook Pasta until tender.
• Drain pineapple.
• Combine rest of ingredients, place into casserole dish and top with cheese and oregano.
• Bake at 375 degrees for 30-35 minutes.
• Great with garlic bread or cheese toast.
• **for OAMC: label and freeze after step 3. Defrost overnight and bake covered 45-60 minutes or until heated through. Uncover and bake an additional 5 minutes, if desired. To bake from frozen, double baking time.

CHICKEN AND DRESSING CASSEROLE

Steps:

• Gather ingredients.
• Heat the oven to 350 F. Butter a 2- to 2 1/2-quart baking dish or spray it with nonstick cooking spray.
• Combine cream of mushroom soup, cream of celery soup, and chicken broth. Add the diced chicken.
• In another bowl, combine the melted butter with the stuffing mix to make the dressing.
• Add the dressing to the chicken mixture and stir to blend.
• Spoon everything into the prepared casserole dish and bake it for 30 to 40 minutes or until the top turns golden brown.
• Top with 1 cup of shredded cheese during the last 5 minutes, if desired.
• Serve and enjoy.

SWEET-AND-SOUR CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the first five ingredients. Transfer to a greased 2-qt. baking dish. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve with rice.

TANGY BAKED CHICKEN

Steps:

• Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done.