Chicken And Tomato Casserole Recipes

TENDER AND CRISP CHICKEN LEGS WITH SWEET TOMATOES

Steps:

• Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
• If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish - remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.

SPICY ITALIAN CHICKEN CASSEROLE

Steps:

• Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
• Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
• Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
• Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
• Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
• Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
• After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
• Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
• Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

FAMILY MEALS: CHICKEN & VEG CASSEROLE

Steps:

• Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.
• Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.
• Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.
• If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.

CHICKEN AND TOMATO CASSEROLE

Steps:

• Preheat the oven to 180°C (160° fan) | 350F | gas 4.
• Heat the olive oil in a ovenproof saute pan set over a medium heat until hot. Add the onion and sweat for 3 - 4 minutes until softened.
• Position the chicken in the pan and cook for 2 minutes on both sides. Cover with the tomatoes and stock.
• Transfer to the oven for 25 minutes. Remove and stir in the peas, and then return to the oven for a further 5 minutes.
• Remove from the oven and adjust the seasoning to taste before serving.

TASTY TOMATO CHICKEN CASSEROLE

Steps:

• Preheat oven to 180°C.
• Place chicken in a casserole dish.
• Mix soup mix, tomatoes, tomato puree, basil, chilli, wine vinegar and crumbled stock cube together.
• Pour over chicken.
• Cover and cook for 50 to 55 minutes, or until chicken is cooked.

CREAMY ONE-PAN CHICKEN, BACON AND TOMATO CASSEROLE

Steps:

• Heat oil in a large heavy-based frying pan over medium-high heat. Add bacon and cook, stirring, for 2-3 minutes until softening. Add mushrooms and cook, stirring, for 2 minutes
• Stir in tomatoes and stock. Cover and bring to the boil over medium-high heat. Add chicken and thyme. Reduce heat, cover and simmer, stirring occasionally, for 15-20 minutes until chicken is cooked through. Season to taste. Stir through cream and spinach. Serve with cauliflower rice or creamy potato mash

CREAMY BAKED TOMATO-CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.
• Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.
• Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.
• While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.
• Bake in the preheated oven until bubbly and browned, about 42 minutes.

TOMATO, RICE, AND CHICKEN THIGH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim excess fat from thighs. Wash and pat dry. Season moderately with pepper.
• Heat 2 tablespoons butter and olive oil in a large Dutch oven over medium heat. Add chicken thighs and cook until well browned, 3 to 5 minutes per side. Pour sherry over top. Remove chicken to a plate. Drain excess fat, leaving about 2 tablespoons drippings in the skillet.
• Add onion and bell pepper to the skillet and saute over medium heat until onions are translucent and peppers have softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add rice and saute for 2 minutes. Add chicken stock, bay leaf, salt, pepper, and saffron; bring to a boil.
• Remove from the heat and lay chicken thighs in a single layer over the rice mixture.
• Bake, covered tightly, in the preheated oven for 45 minutes.
• When the casserole has about 5 minutes left, melt remaining tablespoon butter in a skillet. Add tomato slices and saute until heated through.
• Place a tomato slice on top of each chicken thigh, then sprinkle Parmesan cheese over top. Return to the oven and bake, uncovered, until chicken juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let rest for at least 15 minutes before serving.

TOMATO BAKED CHICKEN RECIPE

Steps:

• Preheat your oven to 180ºC/350ºF/Gas 4. Colour the chicken in a frying pan of hot oil and then place into a baking dish along with the basil, Parmesan and cherry tomato sauce, whole button mushrooms and half of the basil. Add the chicken stock.
• Place the dish in the oven and cook for 25 mins. While the chicken is cooking, boil the baby potatoes until cooked.
• Drain and serve the potatoes on a plate, placing the chicken on top of them. Finish by sprinkling the other half of the basil, drizzling the olive oil over the top and add cheese if using it.

PIONEER WOMAN CHICKEN DORITO CASSEROLE

Steps:

• Start by preheating your oven to 350 degrees F.
• Next, you want to add the butter to a medium skillet and melt it over medium heat. Add the onions and cook for 4-5 minutes. Add the garlic and cook for 1 minute. Remove from heat.
• In a large mixing bowl, combine the soup, sour cream, cheese, and taco seasoning. Stir to combine.
• Into the mixing bowl, add the chopped chicken, Rotel tomatoes, green chiles, black beans, corn, onions, and garlic. Stir until evenly combined.
• Put the Doritos in a bag and crush them with your hands into medium-sized pieces. You don't want tiny crumbs.
• Spread half of the crushed Doritos in a 9x13 baking dish, then pour the chicken mixture over it, spreading it out evenly. Don't just pour it from the bowl as it will push the chips apart.
• Bake for 20 minutes. Once the casserole is baked, remove it from the oven. Top with the remaining Doritos in an even layer, followed by the cheese. You can use as much cheese as you want.
• Return Pioneer Woman Chicken Dorito Casserole to the oven and bake for 5 more minutes, or until the cheese has melted
• Sprinkle your casserole with chopped parsley and serve warm, if you want, you can add a dollop of sour cream on top of each serving.

KETO KING RANCH CASSEROLE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
• Melt butter. Add chopped onion. Cook 3 to 4 minutes until soft. Add flour, cook an additional 3 to 4 minutes to remove flour taste. Add chicken broth. Cook until slightly thickened about 5 minutes.
• Stir in sour cream, salsa, and rotel. Add remaining ingredients. Stir in cheese.
• Put mixture into baking dish. Cover. Bake 20 minutes. Uncover and bake an additional 15 minutes, broiling a final minute if desired for browning.
• Let sit 15 minutes before serving.

CHICKEN AND TOMATO CASSEROLE

Steps:

• Pat dry chicken breasts with paper towels and rub them with salt, ground pepper, ground paprika, Italian dried herbs and 1 tablespoon of olive oil. Then preheat the oven to 200 °C (392 °F).
• Heat the remaining 2 tablespoons of olive oil in medium skillet over medium - high heat until shimmering. Add the chicken and brown for about 4 minutes per side. Don't worry about the chicken not cooked through, it still needs to go in the oven.
• In the meantime slice the washed tomatoes and Mozzarella cheese thinly. Transfer chicken to the cutting board, let it cool for few minutes and cut it into thick slices.
• In a casserole dish, arrange the mozzarella, tomatoes and chicken slices alternatively. Then pour over the remaining oil. Sprinkle with salt and pepper. Bake for 15 minutes or until cheese has melted and the top is starting to brown. Garnish with Balsamico creme, if desired and serve immediately.

CHICKEN, CHORIZO AND TOMATO CASSEROLE

Steps:

• Preheat oven to 200˚C/180˚C fan-forced. Place flour into a large snap-lock plastic bag and season. Add chicken and toss to coat
• Heat oil in a large heavy-based oven-proof pan over medium-high heat. Brown chicken in batches and transfer to a plate. Set aside
• Add chorizo, onion and garlic to pan. Cook, stirring often, over medium heat for 3-4 minutes until onion is tender. Add capsicum and potatoes. Cook, stirring often, for 4-5 minutes until potatoes are pale golden
• Stir in tomatoes. Season to taste. Cover and bring to the boil over medium-high heat. Reduce heat and simmer for 10 minutes until slightly thickened. Add chicken. Cover and bake for 40-45 minutes until chicken is cooked through. Sprinkle with parsley. Serve with crusty bread