Chicken And Vegetable Casserole Recipes

CREAMY CHICKEN-VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
• Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

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.

CHICKEN-VEGETABLE CASSEROLE

Steps:

• Steam broccoli & cauliflower for 25 minutes.
• Boil carrots until tender, then cut diagonally.
• Stir onions into olive oil in saute pan; heat until translucent.
• Chop broccoli & cauliflower coarsely with knife and place in 9x13 baking dish.
• Add carrots and cooked shredded chicken, salt & pepper to taste.
• Add onions to vegetables.
• In a separate pan, cook cream of chicken and cream of celery soups (undiluted), with milk to boiling point. Remove from heat immediately.
• Add cheese and stir until slightly melted.
• Pour soup mixture over chicken & vegetables. Mix well and bake at 350 degrees for 20 minutes or until bubbly.