Cheesy Chicken And Vegetable Bake Recipes

CHEESY CHICKEN CASSEROLE WITH VEGETABLES

Steps:

• Combine cereal, cornmeal, ginger, and turmeric in a resealable plastic bag. Shake well until evenly mixed.
• Lightly beat egg in a separate bowl. Dip chicken thighs into the egg, one at time, and coat well. Place each thigh in the bag with the cereal mixture, seal, and shake well to coat.
• Heat oil in a large frying pan over medium heat. Add chicken thighs; cook until browned, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of the thigh should read 160 degrees F (70 degrees C). Transfer chicken onto a serving plate, reserve oil in the pan, and allow to cool.
• Preheat the oven to 375 degrees F (190 degrees C).
• Cook potatoes in the reserved oil until lightly browned, 4 to 5 minutes. Reduce heat and cook until softened, about 15 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
• Arrange cauliflower florets along the inside edge of a 2 1/2-quart casserole dish. Cover the bottom with potatoes.
• Melt butter in a saucepan over medium-low heat. Whisk in flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in milk and cook until thickened to desired consistency, 5 to 10 minutes. Add about 1/2 of the Cheddar cheese and stir until melted.
• Pour sauce over the casserole, coating the vegetables well. Add chicken thighs and sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until chicken is browned, about 40 minutes. Remove from oven and place on a wire rack to cool.

ONE PAN CHEESY CHICKEN AND VEGETABLES

Steps:

• Heat oil over medium-high heat in a non-stick skillet. Add chicken; cook and stir until cooked through (no longer pink in the center). Transfer chicken to a bowl.
• Stir diced onion, carrot, and celery into the pan; cook, stirring occasionally until vegetables start to soften, about 5 minutes. Season with salt and pepper. Stir in water and Knorr® Rice Sides™ - Chicken flavor. Bring to a simmer over high heat; reduce to medium-low; cover and simmer 7 minutes.
• Stir in cooked chicken, basil, and shredded Cheddar cheese.

CHEESY CHICKEN AND VEGETABLES

Steps:

• In 12-inch nonstick skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sprinkle with pepper. Cook 4 to 5 minutes, turning occasionally, until brown.
• Stir in frozen vegetables with sauce chips. Reduce heat to medium-low. Cook 10 minutes, stirring frequently, until chicken is no longer pink in center, sauce chips have melted and vegetables are tender.
• Stir in basil and Parmesan cheese. Cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.

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.

CHEESY CHICKEN AND VEGETABLE BAKE

Steps:

• Heat oven to 400°F.
• Sprinkle 1/2 cup stuffing mix onto bottom of 13x9-inch baking dish; top with chicken. Add hot water to remaining stuffing mix; stir just until moistened.
• Mix soup, sour cream, cheese and vegetables; spread over chicken. Top with prepared stuffing.
• Bake 30 to 40 min. or until chicken is done.

CHICKEN AND VEGETABLE CASSEROLE

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.

ONE PAN GARLIC PARMESAN CHICKEN AND VEGETABLE BAKE RECIPE BY TASTY

Steps:

• Cut broccoli and potatoes into small pieces and place on either side of a sheet tray.
• Place two whole chicken breasts in the middle of the sheet tray. Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
• Drizzle the vegetables and chicken with olive oil (all but 1 tablespoon).
• In a small bowl, blend the salt, pepper, onion powder, and paprika.
• Evenly sprinkle the spice mixture over the veggies and both sides of the chicken. (TIP! Save any excess spice mix for next time.)
• Preheat oven to 400˚F (200˚C).
• Lightly mix the veggies on the pan with your hands to coat with the spices.
• Rub the top of the chicken breast with crushed garlic, then sprinkle the parmesan cheese evenly over the chicken and vegetables.
• Bake for 20-25 minutes, or until the chicken's internal temperature reaches 165ºF (75ºC).
• Enjoy!

STOVE TOP ONE-DISH CHICKEN BAKE WITH VEGETABLES.

Steps:

• Set oven at 375F.
• Mix stuffing according to instructions and set aside (do not cook)
• Place chicken in 13X9 inch baking dish, or casserole dish.
• Top with vegetables.
• Mix soup and sour cream, pour over chicken.
• Top with stuffing Bake for 45 minutes or until chicken is cooked through.
• Make-Ahead: Assemble recipe as directed: cover.
• Refrigerate overnight.
• When ready to to serve, bake at 375F for 55 minutes or until chicken is done.

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

CHEESY CHICKEN AND VEGETABLE CASSEROLE

Steps:

• Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
• In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
• Bake 20 to 22 minutes or until topping is light golden brown.