Roasted Garlic Chicken Casserole Food

CHICKEN WITH ROASTED GARLIC & PARMESAN SAUCE

Steps:

• Coat garlic gloves with olive oil and wrap tightly in foil, roast in a 450 degree oven for 15-20 minutes or until soft.
• Remove from foil and mash well.
• Brown chicken breasts in olive oil, not cooking the chicken through at this point but adding color. Remove when finished and set into a casserole dish.
• Deglaze the sauce pan with the white wine and let boil. Add chicken stock, parsley and roasted garlic. Allow to simmer.
• Add milk and cream cheese, stirring until it is incorporated, and then add the parmesan cheese. Whisk until smooth.
• Add black pepper to taste and salt if needed. (the broth and cheese are salty so you probably won't need any).
• Pour over the chicken and bake uncovered in a 350 degree oven for 25-35 minutes or until chicken is cooked through.
• Serve sauce over mashed potatoes or pasta. If it is too thin, return to a saucepan and mix together one tablespoon water and one tablespoon of corn starch and whisk into sauce when simmering.

ROASTED GARLIC CHICKEN CASSEROLE

Steps:

• Heat oven to 450°F. In 2-quart casserole, stir Sauce Mix, boiling water, milk and butter with whisk. Stir in Potatoes and remaining ingredients.
• Bake uncovered about 35 minutes or until potatoes are tender. Stir; let stand 5 minutes before serving (sauce will thicken as it stands).

GARLIC BUTTER CHICKEN CASSEROLE

Steps:

• The first step in the recipe is to place the olive oil, Italian seasoning, salt, red pepper flakes and boneless chicken in a large bowl. Mix the ingredients together. Place the boneless chicken breast in the bowl, turn them to coat them with the mixture. Place the chicken breast in the refrigerator an hour before you start the recipe to marinate. We want the chicken to have lots of flavor.
• After the chicken breasts have marinated for an hour, place the orzo in a lightly greased 13×9 inch baking dish. Add the chicken broth, melted butter, garlic, salt and black pepper to the orzo in the baking dish. Stir the ingredients slightly to combine them. Spread the ingredients out evenly in the pan. Add the halved cherry tomatoes to the dish, making sure they're distributed evenly in the pan. Place the marinated chicken breasts over the tomatoes. Cover the baking dish with foil and bake in a preheated 350 degree oven for about an hour to hour and fifteen minutes (depending on how big your breast are) or until the chicken breasts are completely cooked through.
• After the cook time is done, take the casserole out of the oven, remove the foil from the top and sprinkle the chicken with mozzarella cheese. Put the casserole dish back in the oven without the foil on top and bake until the cheese has melted. Remove your Garlic Butter Chicken Casserole from the oven and sprinkle it with chopped fresh Basil.

GARLIC CHICKEN IN CASSEROLE WITH ISRAELI COUSCOUS

Steps:

• Preheat the oven to 375 degrees F. Put the garlic bulbs in a small tin and roast them until they are soft when squeezed, about 30 minutes. Remove them from the oven and let cool.
• When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice, thyme, cumin, crushed red pepper and salt, to taste. Add a little olive oil and puree or mash into a loose paste. Massage the mixture all over the chicken pieces and let sit for at least 1 hour.
• Bring a pot of well salted water to a boil, over medium heat. Add the couscous and cook it until it's about 2/3 of the way cooked, about 5 to 6 minutes. Drain and reserve.
• Coat a large saute pan with olive oil over medium-high heat. Add the chicken to the pan and brown it on all sides. Remove it to a plate, drain the fat and add the onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze with white wine, scraping up all the crud on the bottom of the pan and cook the onions and celery for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous, and chicken stock. Stir to combine, then taste and adjust seasoning, if needed. Transfer the mix to an ovenproof dish. Nestle the chicken, skin side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.
• Roast the chicken for 20 minutes, covered, then remove the foil and roast for another 10 to 15 minutes.
• Remove the chicken from the oven and top with scallions before serving.

GARLIC ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
• Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

ROASTED GARLIC CHICKEN

Steps:

• Preheat oven to 450 F Lightly coat the bottom of your roasting pan with olive oil, place garlic in a single layer and roast for 20 minutes, stirring from time to time.
• Remove pan from oven.
• While your garlic is roasting, wash and pat dry the chicken.
• Loosen the skin around the breasts and place 1/3 of the thyme and tarragon under the skin.
• Squeeze half of the lemon juice into the cavity then sprinkle coarse salt and pepper inside to season.
• Place another 1/3 of the herbs inside the cavity; fill the rest of the cavity with as many cloves of garlic as will fit, setting the rest aside.
• Tie the legs together with cooking twine.
• Place the chicken in your roasting pan and surround with the remaining herbs.
• Drizzle skin with olive oil; massage to coat and then sprinkle with coarse salt and pepper.
• Roast chicken for an hour and 10 minutes.
• Add remaining garlic to the pan around the chicken and continue roasting for about 20 more minutes.
• Your total roasting time should be around 1 1/2 hours, until an instant-read thermometer inserted in the thigh reads between 170- 175 F or the thigh juices run clear when pricked.
• If the chicken is looking too brown (or just brown enough) when you add the garlic for the final 20 minutes, just loosely cover it with foil for the remainder of the cooking time.
• Transfer the chicken to a cutting board and let rest, covered with foil, for at least 15 minutes.
• In the meantime skim the fat from the pan juices.
• Place the chicken on a platter surrounded with roasted garlic cloves, and spilling out from the cavity.
• Spoon pan juices over the chicken.