Soup Erb Chicken Casserole Food

HERB CHICKEN SOUP WITH SPRING VEGETABLES

Herb Chicken Soup with Spring Vegetables image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped
3 sprigs fresh tarragon, plus 1 tablespoon chopped
3 sprigs fresh thyme
1 bay leaf
1 small onion, chopped
2 medium carrots, sliced
1 stalk celery, sliced
3 long strips lemon zest
4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds)
4 cups chicken broth, low-sodium canned or homemade
1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments
1/3 cup fresh or frozen peas
5 medium shiitake mushrooms, stemmed and sliced

Steps:

Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

SOUP-ERB CHICKEN CASSEROLE

Soup-Erb Chicken Casserole image

Make and share this Soup-Erb Chicken Casserole recipe from Food.com.

Provided by lisak2

Categories One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 (10 3/4 ounce) can campbell's condensed cream of broccoli soup or 1 (10 3/4 ounce) can 98% fat free cream of broccoli soup
1 cup milk
1/2 cup shredded mozzarella cheese
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 cups hot cooked elbow macaroni
2 cups cubed cooked chicken
1 (10 ounce) package frozen peas and carrots, cooked and drained
1/2 cup pepperidge farm herb seasoned stuffing mix, crushed
2 tablespoons grated parmesan cheese
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

Directions:.
PREHEAT oven to 400°F
MIX soup, milk, mozzarella cheese, garlic powder and black pepper in 2-qt. baking dish. Stir in pasta, chicken and peas and carrots.
BAKE 20 minute Stir.
MIX stuffing, Parmesan cheese and butter. Sprinkle on top. Bake 5 minute or until hot. Serves 8.

Nutrition Facts : Calories 204.3, Fat 8.7, SaturatedFat 4.4, Cholesterol 44.8, Sodium 153.1, Carbohydrate 16.5, Fiber 1.9, Sugar 0.3, Protein 15.1

EASY CHICKEN & HERB STUFFING

Easy Chicken & Herb Stuffing image

Make and share this Easy Chicken & Herb Stuffing recipe from Food.com.

Provided by S in PA

Categories Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cooked and cubed
2 (10 1/2 ounce) cans cream of mushroom soup
16 ounces sour cream (light is OK)
1 (16 ounce) package herb stuffing mix (I use pepperidge farm)
1/2 cup margarine or 1/2 cup butter
1 cup chicken broth

Steps:

Mix chicken, soup, and sour cream.
Spread into 9x13 baking dish (sprayed with Pam).
Top with stuffing mix.
Melt margarine and mix with chicken broth.
Drizzle over top of casserole.
Bake at 350 for 45-60 minutes.

Nutrition Facts : Calories 610, Fat 31.4, SaturatedFat 11.6, Cholesterol 76.2, Sodium 1697.3, Carbohydrate 51, Fiber 1.8, Sugar 6, Protein 29.7

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