Chicken Bamboo Black Mushroom Casserole With Domaine De Canton Vermicelli Recipes

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DELICIOUS CHICKEN AND MUSHROOM CASSEROLE



Delicious Chicken and Mushroom Casserole image

Here's a festive dish to take to a potluck party. Recipe can be doubled.

Provided by JAYDA

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h9m

Yield 8

Number Of Ingredients 13

3 tablespoons vegetable oil
1 ½ pounds boneless chicken breast, cut into strips
8 ounces cremini mushrooms, sliced
5 ounces oyster mushrooms, stemmed and sliced
4 ounces shiitake mushrooms, stemmed and sliced
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
½ cup white wine
2 cups chicken stock
½ teaspoon ground sage
salt and ground black pepper to taste
¼ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
  • Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
  • Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
  • Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 5.4 g, Cholesterol 59.9 mg, Fat 10.2 g, Fiber 0.9 g, Protein 20.1 g, SaturatedFat 3.1 g, Sodium 313.2 mg, Sugar 1.2 g

CHICKEN, BAMBOO & BLACK MUSHROOM CASSEROLE WITH DOMAINE DE CANTON & VERMICELLI



CHICKEN, BAMBOO & BLACK MUSHROOM CASSEROLE WITH DOMAINE DE CANTON & VERMICELLI image

Categories     Soup/Stew     Chicken

Yield 6 6

Number Of Ingredients 12

•½ cup Domaine de Canton
•8oz bean thread vermicelli
•3 tbsp canola oil
•3 ½ - 4 lbs. chicken, cut into 8 pieces
•4 cloves of garlic, peeled and thinly sliced
•2 tbsp of fresh ginger, finely chopped
•1 small onion, diced
•1 8oz can of bamboo shoots, rinsed and drained
•2oz dried black mushrooms (wood ear), rehydrated in warm water and drained
•3 cups chicken stock
•¼ cup cilantro julienne
•2 green onions, sliced thin on the bias

Steps:

  • Soak the vermicelli in warm water until softened, about 10 minutes. Drain and cut into 4 in. pieces. Heat canola oil in a large casserole over moderate heat. Season the chicken generously with salt and pepper. Once the oil is hot, place the chicken pieces in the casserole, skin side down and saute until golden brown on all sides. Remove the browned chicken from the casserole and add garlic, ginger, and onions, sweat gently. When vegetables are soft, deglaze with the Domaine de Canton. Add the chicken back to the casserole along with the bamboo shoots, black mushrooms, and chicken stock. Cover the casserole and bring to a boil, reduce the heat to low and let simmer until the chicken is tender, about 20 minutes, adding the vermicelli during the last 5 minutes. Divide the chicken and vermicelli into 6 large bowls and garnish with cilantro and green onions. Serve immediately. Serves 6

CHICKEN, BACON AND MUSHROOM CASSEROLE



Chicken, Bacon and Mushroom Casserole image

Make and share this Chicken, Bacon and Mushroom Casserole recipe from Food.com.

Provided by Fyreblight

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

8 chicken legs
1/4 cup plain flour
2 tablespoons olive oil
200 g bacon, rashers rind removed and cut into 2cm cubes
500 g button mushrooms, halved
1 onion, chopped
2 garlic cloves, crushed
800 g diced tomatoes
140 g tomato paste
salt & freshly ground black pepper, to season
sour cream
chopped flat leaf parsley

Steps:

  • Toss 8 small free-range chicken legs in 1/4 cup (40g) plain flour until coated.
  • Heat 2 tbs olive oil in a frying pan over high heat.
  • Add chicken and cook, turning until golden. Place in a 3.5-litre crockpot.
  • Add 200g bacon rashers, rind removed and cut into 2cm cubes, 500g button mushrooms, halved, 1 onion, chopped, and 2 garlic cloves, crushed, to the frying pan and cook for 5 minutes or until golden.
  • Add to the crockpot with 800g can diced tomatoes and 140g container tomato paste.
  • Cook, covered, on Low for 4-6 hours or on High for 2-3 hours.
  • Season well with salt and freshly ground pepper. Serve with a dollop of sour cream and scattered with chopped continental parsley.

Nutrition Facts : Calories 1055.4, Fat 70.6, SaturatedFat 20, Cholesterol 311.2, Sodium 1396.6, Carbohydrate 31.7, Fiber 5.9, Sugar 14.4, Protein 73.4

CREAMY CHICKEN AND MUSHROOM CASSEROLE



Creamy Chicken and Mushroom Casserole image

This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup--but a lot more, less fatty, ingredients.

Provided by tidewrinkle

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 8

Number Of Ingredients 12

1 (13.25 ounce) package whole grain rotini pasta
2 tablespoons olive oil
2 ribs celery, diced
1 small onion, diced
½ red bell pepper, diced
1 (10 ounce) package sliced fresh mushrooms
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups cubed, cooked chicken
1 cup frozen peas
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
  • Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
  • Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
  • Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 44.8 g, Cholesterol 28.9 mg, Fat 11.3 g, Fiber 5.6 g, Protein 19.5 g, SaturatedFat 2.6 g, Sodium 337.3 mg, Sugar 3.2 g

QUICK CHICKEN AND MUSHROOM CASSEROLE



Quick Chicken and Mushroom Casserole image

This recipe was given to me by a work mate. I used a cooked BBQ chicken which I brought from the supermarket; you can chop the chicken to what ever size you like. Broccoli, carrots and peas could be cooked on the stove top or in the microwave. Don't overcook vegetables they just need to still be semi crisp

Provided by Chef floWer

Categories     Whole Chicken

Time 43m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 roasting chickens (cooked, bones & skin removed then chopped, Use the whole chicken) or 1 roasted deli chicken (cooked, bones & skin removed then chopped, Use the whole chicken)
1 head broccoli, chopped to florets size
2 carrots, julienne
1/4 cup frozen peas
1 onion, diced
6 large mushrooms, sliced
420 g cream of mushroom soup (equals to one can)
1/4 cup thickened cream (optional) or 1/4 cup heavy cream (optional)

Steps:

  • Preheat oven at 150oC/300oF/Gas Mark 2.
  • Chop or pull apart cooked chicken and only place the flesh of the chicken into a large casserole dish (preferable with a lid) discard chicken bones, fat and skin.
  • To cook broccoli and carrots, chop them as directed, put them in a microwave proof dish add 1/4 cups of water, cover with microwave proof with lid and cook for three minutes on high.
  • Add broccoli, carrots, frozen peas, onion, cream of mushroom soup, mushrooms and cream in the casserole dish, mix well without mashing vegetables.
  • Cover and cook for 30 minutes.
  • Serve with rice or plain pasta.

Nutrition Facts : Calories 336.7, Fat 18.6, SaturatedFat 4.9, Cholesterol 53.5, Sodium 870, Carbohydrate 24.9, Fiber 6, Sugar 7.8, Protein 20.6

EASY CHICKEN, BACON AND MUSHROOM CASSEROLE



Easy Chicken, Bacon and Mushroom Casserole image

Provided by My Food and Family

Categories     Home

Time 1h20m

Number Of Ingredients 4

4-5 small boneless skinless chicken breasts
8-10 slices uncooked bacon
2 cans (10 3/4 oz. each) cream of mushroom soup
1 tub (8 oz.) sour cream

Steps:

  • Preheat oven to 400°F. Wrap each chicken breast criss-crossed in two strips of bacon. Lay the chicken in a 9x13 metal pan.
  • In a separate bowl mix the cream of mushroom soup and the sour cream till well blended. Pour the cream of mushroom mix over the chicken.
  • Bake for 1 hour or until chicken is done.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MUSHROOM CHICKEN ALFREDO CASSEROLE RECIPE



Mushroom Chicken Alfredo Casserole Recipe image

If you are looking for a simple and delicious recipe, this is the one for you. This simple recipe, only requires a handful of ingredients that you probably already have most of. This Mushroom Chicken Alfredo Casserole is quick, delicious, and full of flavor.

Provided by Kendra Murdock

Categories     Main Course

Time 50m

Number Of Ingredients 7

4 boneless, skinless chicken breasts (cooked and shredded)
3 cups penne pasta (cooked and drained)
2 cups alfredo sauce
1 Tablespoon olive oil
1 cup fresh mushrooms
1 cup shredded Mozzarella cheese
½ cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Heat olive oil in a small frying pan over medium-high heat and sauté mushrooms until they're soft.
  • Spray a 9 x 13 inch pan with non stick cooking spray.
  • In the pan, combine the shredded chicken, cooked pasta, Alfredo sauce and mushrooms. You could also do this in a bowl, then transfer to the pan, but I'm all about saving time and dishes.
  • Fold and toss until well combined.
  • Sprinkle both the Parmesan and mozzarella cheese on top.
  • Place in oven and bake for 20 minutes or until cheese is melted and begins to turn barely golden on top.
  • Remove from oven and enjoy warm.

Nutrition Facts : Calories 417 kcal, Carbohydrate 34 g, Protein 25 g, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 92 mg, Sodium 673 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHICKEN AND MUSHROOM CASSEROLE



Chicken and mushroom casserole image

A delicious casserole with chicken, bacon and mushrooms in a creamy sauce

Provided by orangutan661

Time 1h55m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Dust chicken in flour. Heat oil in casserole and brown chicken all over, in 2 to 3 batches. Reserve
  • Add more oil to the dish. Cook bacon and shallots. Add wine, bubble and reduce by half. Stir
  • Add mustard and stock. Return chicken to dish. Simmer lid on for 40 minutes. Add mushrooms and cook for another 20 minutes
  • Remove chicken. Bubble sauce to reduce. Add cream and tarragon, return chicken to dish and warm through. Serve

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