BRITTANY CHICKEN CASSEROLE
I have not tried this, but the ingredients bring to mind a cool fall day and this cooking in the oven. I can almost smell the aroma! Cooking time does NOT include the overnight soaking of the beans. Hope you enjoy!
Provided by Bobtail
Categories Poultry
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Cook beans in salted boiling water for 25 minutes.
- Heat the butter and olive oil in a flameproof casserole (dutch oven or large stockpot).
- Add the bacon and chicken.
- Cook for 5 minutes.
- Sprinkle with the flour.
- Add the cider and chicken stock, stirring to prevent lumps.
- Season with salt and pepper.
- Bring to a boil.
- Add the beans and the cover the pot.
- Bake for 2 hours.
- About 15 minutes before it is done, remove the lid.
- In a frying pan, gently cook the shallots and honey together for about 5 minutes.
- Turn the shallots frequently.
- Add the shallots and cooked beetroot to the casserole.
- Bake uncovered for 15 more minutes.
CHICKEN POT PIE CASSEROLE
If you want more 'gravy' use more than 2 cans of cream of chicken soup.
Provided by Brittany L. @brittanyallyn
Categories Chicken
Number Of Ingredients 4
Steps:
- Heat over to 400 degrees F. Chop up chicken into chunks, put it in a medium/large casserole dish
- Mix milk & cream of chicken soup then add Mixed Veg.(drain water out of can) pour over chopped chicken. Mix all ingredients in casserole dish.
- Cook for 1 hour or until chicken is cooked & juicy. Serve over Mashed Potatoes or Biscuits.
CHICKEN GLORIA CASSEROLE
Make comfort food truly glorious with a chicken dish that's sure to become one of your go-to favorites. A splash of sherry brightens the creamy flavors for an extra dash of elegance.
Provided by By Arlene Cummings
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Sprinkle both sides of the chicken with salt and pepper. Spoon flour onto shallow dish or pie plate. Coat both sides of chicken with flour; shake off excess.
- In 12-inch skillet, heat oil over medium heat. Brown chicken on both sides. (You don't need to cook the chicken completely because it will finish cooking in the oven.) Transfer chicken to 13x9-inch (3-quart) glass baking dish.
- Place butter in same skillet; let melt over medium-high heat. Add mushrooms; sprinkle with salt and pepper. Cook and stir mushrooms until golden brown. Stir in sherry; cook and stir for additional 1 to 2 minutes. Stir in soup; mix well. Cook until thoroughly heated.
- Pour mushroom sauce over chicken; top each piece of chicken with one slice cheese. Fold cheese in half if it is too wide for chicken piece.
- Cover dish with foil; bake 30 minutes. After 30 minutes, turn oven to broil setting. Remove foil from dish; broil 1 to 2 minutes to brown the cheese. Remove from the oven; set aside to cool slightly.
- Top with parsley.
Nutrition Facts : Calories 390, Carbohydrate 11 g, Cholesterol 90 mg, Fat 2, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 2 g, TransFat 0 g
SMOTHERED CHICKEN CASSEROLE
Enjoy this creamy chicken casserole baked with chicken thighs, broccoli and angel hair pasta. The bacon sprinkled on top adds to the "yum" factor!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
- Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
- Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.
Nutrition Facts : Calories 570, Carbohydrate 49 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 35 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 1/2 g
CHEESY BUFFALO CHICKEN CASSEROLE
If you love Buffalo chicken and cheese, you will love this recipe!
Provided by AddisonsMommy
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks.
- Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese.
- Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil.
- Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.
Nutrition Facts : Calories 656.5 calories, Carbohydrate 30.8 g, Cholesterol 125.3 mg, Fat 46.2 g, Fiber 1.5 g, Protein 30.1 g, SaturatedFat 22.2 g, Sodium 1112.7 mg, Sugar 1.1 g
BRITTANY BUTTER COOKIES
Make and share this Brittany Butter Cookies recipe from Food.com.
Provided by invictus
Categories Dessert
Time 1h55m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Stack two baking sheets together and line the top with parchment paper. You will need to repeat this for each batch.
- In a mixer bowl, using a whisk attachment, whisk egg yolks and sugar until thick and pale, 1 to 2 minutes. Slowly blend in softened butter and vanilla.
- Gradually add flour and salt, blending until dough is thick and stiff. If it is still quite soft add a bit more flour, a few tablespoons at a time. Knead dough gently and briefly on a lightly floured work surface. Then wrap dough well and refrigerate 45 minutes.
- Preheat oven to 325°F
- On a lightly floured surface, roll dough to 3/4 inch thickness. Cut into 3 inch round cookies and place on prepared baking sheet. With tines of a fork make a criss cross pattern on the dough.
- For glaze, in a small bowl whisk egg yolks with water. Brush each cookie generously with egg wash mixture.
- Bake until golden on top and browned around the edges, 50 to 55 minutes. Let cool completely on baking sheets.
Nutrition Facts : Calories 2407.6, Fat 110.8, SaturatedFat 64.5, Cholesterol 999.2, Sodium 337.9, Carbohydrate 318.1, Fiber 6.8, Sugar 126.1, Protein 36.5
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