Quick And Easy Chicken And Vegetable Casserole Food

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CHICKEN AND VEGETABLE CASSEROLE



Chicken and Vegetable Casserole image

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

Provided by Jellyqueen

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 chicken breasts, halved
4 carrots, quartered
1 cup white pearl onion
2 stalks celery, large pieces
2 potatoes, peeled, quartered
1/4 cup chicken broth
1 (10 ) can cream of mushroom soup
1/2 cup skim milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon sage, Ground
1 bay leaf

Steps:

  • Preheat oven to 350F.
  • Rinse chicken and pat dry.
  • Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
  • Add chicken and cook quickly until browned on both sides.
  • Remove chicken to a medium size shallow casserole.
  • Add vegetables to casserole.
  • In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
  • Bake, covered 1 hour or until vegetables and chicken are tender.

EASY ONE-POT CHICKEN CASSEROLE



Easy one-pot chicken casserole image

A light and quick spring chicken and vegetable stew that can be whipped up in less than an hour

Provided by Sarah Cook

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

8 bone-in chicken thighs, skin pulled off and discarded
1 tbsp oil
5 spring onions, sliced
2 tbsp plain flour
2 chicken stock cubes
2 large carrots, cut into batons (no need to peel)
400g new potato, halved if large
200g frozen peas
1 tbsp grainy mustard
small handful fresh soft herbs, like parsley, chives, dill or tarragon, chopped

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.

Nutrition Facts : Calories 386 calories, Fat 9.6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7.6 grams sugar, Fiber 5.9 grams fiber, Protein 42.6 grams protein, Sodium 2.1 milligram of sodium

QUICK AND EASY CHICKEN AND RICE CASSEROLE



Quick and Easy Chicken and Rice Casserole image

This takes no time to prepare, I have tryed this using different flavor soups, I find that cream of chicken and celery are the best, or use 2 cans cream of chicken, I also like to add the garlic powder and also a pinch of cayenne pepper to the soup mixture :)

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup water
1 (16 ounce) can condensed cream of chicken soup, undiluted
1 (16 ounce) can condensed cream of celery soup, undiluted
1 teaspoon garlic powder (optional)
salt & freshly ground black pepper (to taste)
3 tablespoons red wine
3/4 cup long-grain rice, uncooked
2 lbs chicken breasts or 2 lbs chicken pieces
1 (1 1/4 ounce) package Lipton Onion Soup Mix

Steps:

  • Set oven to 350 degrees F.
  • Grease a medium-size casserole dish.
  • Mix the first 6 ingredients in a bowl.
  • Add the uncooked rice to the soup mixture; mix until combined.
  • Transfer the soup/rice mixture to the casserole then spread out in the dish.
  • Place the chicken on top of the mixture.
  • Sprinkle with the dry onion soup.
  • Cover with foil and bake for 1 hour 30 minutes or until rice is cooked and the chicken is done.
  • Allow to stand for 10 mins before serving.
  • Delicious!

Nutrition Facts : Calories 736, Fat 32.9, SaturatedFat 9.3, Cholesterol 166.8, Sodium 2240, Carbohydrate 49.9, Fiber 1.7, Sugar 2.7, Protein 54.7

QUICK AND EASY CHICKEN AND VEGETABLE CASSEROLE



Quick and easy Chicken and Vegetable Casserole image

This is a quick one-pot complete meal for when you are in a hurry and don't have time to spend in the kitchen. This can be a little bland as is in the recipe, but can easily be spiced up however you like it!

Provided by dale7793

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups white rice
2 cups chicken broth
2 cups hot water
12 -16 ounces cauliflower or 12 -16 ounces carrots (or other vegetable)
2 lbs boneless skinless chicken breasts, uncooked and diced
onion powder
garlic powder
salt
pepper

Steps:

  • In a large pot with a lid, pour in liquid, add the rice, and give it a little stir.
  • Layer the frozen vegetables on top of the rice, and the raw chicken pieces on top of the vegetables.
  • Sprinkle the chicken with onion powder, garlic powder, salt and pepper.
  • Cover, and bring to a boil Let boil for 3-5 minutes.
  • Stir, then reduce to med-high heat, and cook for 10-15 minutes, or until rice is tender.

CHICKEN-VEGETABLE AND STUFFING CASSEROLE



Chicken-Vegetable and Stuffing Casserole image

I made this up the other day when I couldn't find a recipe like what I wanted. The kids all but inhaled it so it must have been darn good! I make it with my own stuffing; however, I have posted it using the "easy" way! Please note that if you make your own stuffing it will take longer to bake!

Provided by Thea

Categories     One Dish Meal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 1/2-3 cups cooked chicken, cubed
1 1/2 cups shredded cheese, your choice
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup sour cream
1 teaspoon garlic
1 teaspoon Pickapeppa Sauce (optional)
24 ounces dry bread stuffing mix
16 ounces mixed vegetables, thawed

Steps:

  • Preheat oven to 350 degrees F.
  • If using box stuffing mix according to directions ( I always add a little celery and onion to it) --
  • Spray a 9x13 pan with Pam cooking spray. Place cooked chicken on the bottom of the pan -- add the thawed mixed vegetables, then the cheese. In a small bowl, combine the soups, sour cream, Pickapeppa if using and garlic. Pour over the top of chicken/vegetable mixture. Top with stuffing. Baked covered 30 minutes -- then uncovered for 30 minutes.

Nutrition Facts : Calories 1902.1, Fat 34.5, SaturatedFat 12.8, Cholesterol 78.3, Sodium 7460.1, Carbohydrate 322.2, Fiber 15.1, Sugar 36, Protein 68.8

QUICK-TOPPED VEGETABLE CHICKEN CASSEROLE



Quick-Topped Vegetable Chicken Casserole image

An easy and yummy family favorite one-dish meal which may be made ahead of time and frozen. When making this casserole, I like to freeze half for later use. OAMC instructions included.

Provided by Debs Recipes

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

1 (10 3/4 ounce) can cream of chicken soup
3 ounces cream cheese, softened
1/3 cup milk
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup grated carrot
1/4 cup parmesan cheese
2 -3 cups cooked chicken, cubed
1/2 lb broccoli floret, cooked
1 cup pancake mix
1 cup grated cheddar cheese
1/3 cup milk
1 tablespoon vegetable oil
1 egg, slightly beaten
1/4 cup slivered almonds

Steps:

  • Combine soup, cream cheese, milk, celery, onions, green peppers, carrots, and parmesan cheese; cook in a saucepan over medium heat until heated through; stir in chicken and broccoli.
  • Turn chicken mixture into an ungreased 8x8" baking dish, or package in freezer bag(s) for OAMC.
  • If using (OAMC) frozen mixture, thaw completely then turn mixture into an ungreased 8x8" baking dish; continue with recipe.
  • Just before baking, combine pancake mix, cheese, milk, oil, egg, and almonds; spoon evenly over top of chicken mixture.
  • Bake at 375° for 20-25 minutes or until topping is golden and chicken mixture is bubbly at edges.
  • NOTE: For OAMC preparation, you may (optionally) combine the pancake mix, grated cheese, and almonds in a small baggie to be attached to (and frozen with) the large freezer bag containing the chicken mixture ~ You would then, just before baking, simply combine the milk, oil, egg, with the contents of the small baggie and then quickly top your casserole.

Nutrition Facts : Calories 444.1, Fat 26, SaturatedFat 11.1, Cholesterol 121.7, Sodium 899.3, Carbohydrate 26.4, Fiber 1.7, Sugar 1.8, Protein 26.7

CHICKEN AND VEGETABLE CASSEROLE



Chicken and Vegetable Casserole image

The chicken and vegetables are all seasoned with a mixture of garlic, rosemary, parsley, salt and pepper and olive oil, then baked together. Great flavors in this casserole!

Provided by Marie

Categories     One Dish Meal

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 12

2 cloves garlic, minced
1 teaspoon dried rosemary
1 tablespoon chopped fresh parsley
salt and black pepper
3 tablespoons olive oil
8 ounces fresh mushrooms, halved
2 large potatoes, peeled and cut into 1 inch pieces
2 medium carrots, peeled and cut into 1 inch chunks
1 medium onion, cut into eighths
4 chicken thighs
1/3 cup dry white wine
1/2 cup chicken broth

Steps:

  • Preheat oven to 400°.
  • Coat roasting pan with nonstick spray.
  • In a small bowl, combine the garlic, rosemary, parsley, salt and pepper and oil.
  • In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons of the herb mixture and place vegetables in roasting pan.
  • Brush remaining herb mixture over chicken pieces.
  • Place chicken skin side up in roasting pan, arranging vegetables around them.
  • Bake for 45 minutes, then add wine to roasting pan.
  • Baste the chicken with pan juices.
  • Continue to bake 15 minutes longer or until chicken is brown and potatoes are fork tender.
  • Remove everything to a serving platter and keep warm.
  • Place pan over medium heat and add chicken broth.
  • Bring to a simmer, scraping up any browned bits.
  • Thicken, if desired with a mixture of flour and water.
  • Pour juices over chicken and vegetables and serve.

Nutrition Facts : Calories 983.5, Fat 50.3, SaturatedFat 11.4, Cholesterol 157.9, Sodium 409.8, Carbohydrate 82.5, Fiber 12.2, Sugar 10.6, Protein 46.2

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