Chicken And Pea Casserole Recipes

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CHICKEN AND PEA CASSEROLE



Chicken and Pea Casserole image

Simple and quick casserole. Good main recipe or basic recipe to do add in's. You can double the chicken mixture to have a creamier casserole. With a simple garden salad of romaine lettuce, tomato, and cucumbers, it makes a great meal.

Provided by NENAH25

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 45m

Yield 8

Number Of Ingredients 10

1 teaspoon kosher salt, divided
1 (16 ounce) package rigatoni pasta
1 (10 ounce) can condensed cream of mushroom soup
¾ cup sour cream
1 (10 ounce) can chunk chicken, drained
1 cup frozen peas, thawed
1 ½ teaspoons garlic powder
2 ½ teaspoons onion powder
1 teaspoon freshly ground black pepper
2 cups freshly grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of water to a boil. Add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes; drain.
  • Meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. Season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.
  • Stir cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray.
  • Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.

Nutrition Facts : Calories 461.7 calories, Carbohydrate 48.8 g, Cholesterol 53.2 mg, Fat 17.9 g, Fiber 2.8 g, Protein 27.1 g, SaturatedFat 8.7 g, Sodium 1063.4 mg, Sugar 4 g

CHICKEN AND PEAS AU GRATIN CASSEROLE



Chicken and Peas Au Gratin Casserole image

Two words: yummy, easy!

Provided by ajo263

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
3 cups cubed skinless, boneless chicken
4 cups torn bread pieces
1 cup shredded Cheddar cheese
¼ cup butter, melted
2 cups frozen peas
¼ cup butter
½ cup all-purpose flour
3 cups milk
2 teaspoons salt
½ teaspoon black pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat the olive oil in a skillet over medium heat. Cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
  • Toss the bread pieces, Cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9x13-inch baking dish. Layer the peas and chicken atop the bread layer.
  • Melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter. Cook and stir the sauce until smooth and thick, 5 to 7 minutes. Pour over the casserole. Top with the remaining bread mixture.
  • Bake in the preheated oven until the top begins to brown, 30 to 40 minutes.

Nutrition Facts : Calories 443.8 calories, Carbohydrate 24.8 g, Cholesterol 103.8 mg, Fat 24.8 g, Fiber 2.3 g, Protein 29.6 g, SaturatedFat 12.8 g, Sodium 994.5 mg, Sugar 7.2 g

FAVORITE CREAMY CHICKEN CASSEROLE



Favorite Creamy Chicken Casserole image

I created this noodle casserole when my husband was craving a dish his aunt used to make. It tastes and smells great and is now a staple at our house. -Mari Warnke, Fremont, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 casseroles (5 servings each).

Number Of Ingredients 10

4 cups uncooked egg noodles
4 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots
2 cups whole milk
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chopped onion
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture., Transfer to 2 greased 8-in. square baking dishes. Cover and bake 30 minutes. Uncover and bake 10-15 minutes longer or until heated through. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and microwave on high for 10-12 minutes or until heated through and a thermometer inserted in center reads 165°, stirring twice.

Nutrition Facts : Calories 355 calories, Fat 15g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 1106mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 3g fiber), Protein 24g protein.

CHEDDAR CHICKEN AND PEAS CASSEROLE



Cheddar Chicken and Peas Casserole image

Another casserole/one dish meal to add to your 'comfort food' collection...Serve with a nice tossed salad!

Provided by CookinwithGas

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb rotini pasta, cooked and drained (Ronzoni Whole Wheat Pasta)
2 lbs boneless skinless chicken breasts, cut up (equalling 3 cups)
1 (4 ounce) can mushrooms, sliced and drained
1 -2 tablespoon olive oil
1 (10 ounce) package green peas, thawed (freezer section)
1/2 cup 1% low-fat milk
1 (10 ounce) can cheese soup (98% fat free, if available)
1 tablespoon garlic, minced (sold in supermarkets by the jar)
1 (8 ounce) package low-fat cheddar cheese, shredded
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 350°F.
  • In a large skillet, saute the chicken, onion and mushroom in the oil until done.
  • In a large bowl, combine the already cooked rotini, green peas, milk, soup, salt, pepper, minced garlic and 1/2 of the cheddar cheese.
  • Add the chicken mixture; stir to combine and pour into a greased 3 quart baking dish/pan.
  • Sprinkle the top with the remaining cheddar cheese.
  • Bake in the preheated 350°F oven for 25 min or until hot and bubbly.

Nutrition Facts : Calories 644.7, Fat 12.2, SaturatedFat 5.3, Cholesterol 107.6, Sodium 699.3, Carbohydrate 70.4, Fiber 5.5, Sugar 5.9, Protein 60

CHICKEN, CHICKPEA & LEMON CASSEROLE



Chicken, chickpea & lemon casserole image

A low fat main meal that's both delicious and nutritious, and it freezes well

Provided by CJ Jackson

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 10

175g new potato , halved (Charlotte would work well)
1 medium onion , thinly sliced
2 slices lemon , chopped
2 garlic cloves , roughly chopped
1 tsp ground cumin
1 tsp ground cinnamon
450ml chicken stock
large skinless, boneless chicken thighs , trimmed of all fat and cut into cubes
½ x can chickpea
handful fresh coriander , chopped

Steps:

  • Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.
  • Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.

Nutrition Facts : Calories 310 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium

5-INGREDIENT CHICKEN WITH PEAS AND CARROTS



5-Ingredient Chicken with Peas and Carrots image

This five-ingredient dinner is sure to please every member in the family! Don't throw those carrot tops away, use them to make a quick gremolata to serve as a light and bright accompaniment to your meal.

Provided by Valerie Bertinelli

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup plus 2 tablespoons extra-virgin olive oil
6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 bunch carrots with tops (5 to 6 carrots)
1 cup frozen peas
2 cloves garlic, peeled
2 lemons, 1 zested (about 1 tablespoon) and both lemons juiced (about 5 tablespoons)

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large high-sided skillet or braiser over medium-high heat. Coat the pan with 2 tablespoons of oil. Season the chicken skin generously with salt and pepper. Place the chicken skin-side down in the skillet. Season the underside with salt and pepper. Cook undisturbed until the chicken easily releases from the pan and is golden brown, about 5 minutes.
  • Meanwhile, remove the carrot tops, leaving about 1 inch of green stem attached to the carrots. Set aside the carrot tops. Cut the carrots into 2- to 3-inch pieces and set aside.
  • Flip the chicken and cook for 2 minutes. Turn off the heat, add the carrots and turn them in the oil to coat. Transfer the skillet to the oven and bake until the chicken registers 165 degrees F on an instant-read thermometer and the carrots are softened and caramelized in places, 30 to 40 minutes.
  • Remove the chicken from the oven and add the frozen peas. Return the chicken to the oven, then turn off the oven. The residual heat from the oven and the hot skillet will thaw and heat the peas.
  • Put the garlic, lemon zest, lemon juice and 1/2 teaspoon salt in a 12- to 14-cup food processor and pulse to chop the garlic into very fine pieces, 3 to 4 pulses. Add the carrot tops and pulse until very finely chopped, 6 to 8 pulses. While pulsing, drizzle in the remaining 1/2 cup of oil until combined. Transfer to a small bowl.
  • Serve the chicken, peas and carrots with the carrot top gremolata.

CREAMY CHICKEN AND PEAS NOODLE RECIPE



Creamy Chicken and Peas Noodle Recipe image

Make this Creamy Chicken and Peas Noodle Recipe for a delicious and hearty weeknight entrée. There's no need to wait on a chicken casserole to bake when you have this Creamy Chicken and Peas Noodle Recipe that cooks in 25 minutes!

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 2 servings, 2 cups each.

Number Of Ingredients 7

2 cups egg noodles, uncooked
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/2 cup milk
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1 cup frozen peas
1/2 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided

Steps:

  • Cook noodles in medium saucepan as directed on package.
  • Meanwhile, cook chicken in medium nonstick skillet sprayed with cooking spray on medium-high heat 5 min. or until done, stirring occasionally. Add Neufchatel and milk; cook and stir 1 to 2 min. or until Neufchatel is melted and mixture is well blended. Add soup and peas; cook 5 min., stirring occasionally.
  • Drain noodles; return to saucepan. Add chicken mixture and half the shredded cheese; cook until cheese is melted and mixture is well blended. Sprinkle with remaining cheese.

Nutrition Facts : Calories 600, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 145 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 47 g

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Top Asked Questions

How to cook chicken and peas in a casserole?
Pile the peppers on top of the chicken in the casserole dish. Pour the hot tomato and chick pea mixture into the casserole. Cover and cook Serve and enjoy. Saved! An economical, easy and filling casserole. Serve on it's own with mash, rice and a fresh green vegetable. Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4.
What is the best way to cook frozen chicken and peas?
Stir the soup, milk, frozen peas, chicken, noodles and cheese in a 1 1/2-quart casserole. Season with salt and pepper. Bake for 20 minutes or until the chicken mixture is hot. Stir the chicken mixture. Stir the bread crumbs and butter in a small bowl.
What is the best way to make chicken and peas soup?
Add soup and peas; cook 5 min., stirring occasionally. Drain noodles; return to saucepan. Add chicken mixture and half the shredded cheese; cook until cheese is melted and mixture is well blended. Sprinkle with remaining cheese.
How long does it take to bake chicken and peas noodles?
Make this Creamy Chicken and Peas Noodle Recipe for a delicious and hearty weeknight entrée. There's no need to wait on a chicken casserole to bake when you have this Creamy Chicken and Peas Noodle Recipe that cooks in 25 minutes!

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