Chicken Casserole Del Sol Recipes

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GARLIC-BUTTER ORZO CHICKEN CASSEROLE



Garlic-Butter Orzo Chicken Casserole image

Find 20 minutes and this luscious, Caprese salad-inspired, chicken casserole can be tonight's dinner. The trick to the quick prep is coating the raw ingredients with rich and aromatic seasonings before baking. The chicken breasts get rubbed with olive oil, Italian seasoning and a dash of red pepper flakes and placed atop a garlicky, buttery bed of orzo and tomatoes. Then the casserole gets sealed up tight with foil, so the flavors can concentrate and meld in the oven. It won't take long before you're enjoying the savory aroma-and flavor-of this dish!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 4

Number Of Ingredients 14

1 cup uncooked orzo or rosamarina pasta
1 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons butter, melted
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups halved cherry tomatoes
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts (6 to 8 oz each)
1 cup shredded mozzarella cheese (4 oz)
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked orzo evenly in baking dish.
  • Add broth, melted butter, garlic, 1/2 teaspoon salt and the black pepper to orzo in baking dish; stir. Spread tomatoes evenly over mixture.
  • In large bowl, mix oil, Italian seasoning, 1/4 teaspoon salt and the red pepper flakes. Add chicken; turn to coat. Place chicken evenly over tomatoes; cover with foil. Bake 55 to 65 minutes or until juice of chicken is clear when center of thickest part is cut, and chicken and mixture are both heated to at least 165°F in center.
  • Remove foil, and sprinkle chicken with mozzarella cheese; bake uncovered 5 to 7 minutes or until cheese is melted. Top with basil.

Nutrition Facts : Calories 530, Carbohydrate 34 g, Cholesterol 140 mg, Fat 2 1/2, Fiber 3 g, Protein 51 g, SaturatedFat 9 g, ServingSize 1 Chicken Breast and About 1 Cup Orzo, Sodium 970 mg, Sugar 3 g, TransFat 1/2 g

CHICKEN CASSEROLE DEL SOL



Chicken Casserole Del Sol image

Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.

Provided by Michele O'Sullivan

Categories     Chicken Breasts with Pasta

Time 1h

Yield 6

Number Of Ingredients 12

1 (16 ounce) package uncooked rigatoni pasta
2 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
½ teaspoon curry powder
1 (14.5 ounce) can French-style green beans, drained
1 (4 ounce) can sliced mushrooms, drained
1 cup shredded Cheddar cheese
¼ cup melted butter
1 cup crushed cornflakes cereal
2 teaspoons chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cook the rigatoni according to package directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.
  • In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a large casserole dish.
  • Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.
  • Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.

Nutrition Facts : Calories 839.9 calories, Carbohydrate 70.3 g, Cholesterol 82.5 mg, Fat 51.5 g, Fiber 3.6 g, Protein 26.5 g, SaturatedFat 15.4 g, Sodium 1392.2 mg, Sugar 5.4 g

CHICKEN CASSEROLE DEL SOL



Chicken Casserole Del Sol image

Creamy chicken, veggies and pasta star in this one-dish meal that you can make ahead up to 24 hours in advance. Or freeze it uncooked until you need it. In place of the canned green beans, you can substitute 16 ounces of mixed veggies, frozen or thawed. If frozen, you'll need to extend the cooking time by about 15 minutes.

Provided by Michele O'Sullivan

Categories     Chicken Breasts with Pasta

Time 1h

Yield 6

Number Of Ingredients 12

1 (16 ounce) package uncooked rigatoni pasta
2 skinless, boneless chicken breast halves
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
½ teaspoon curry powder
1 (14.5 ounce) can French-style green beans, drained
1 (4 ounce) can sliced mushrooms, drained
1 cup shredded Cheddar cheese
¼ cup melted butter
1 cup crushed cornflakes cereal
2 teaspoons chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cook the rigatoni according to package directions until al dente. Meanwhile, in a separate saucepan, boil the chicken breasts until fully cooked.
  • In a large bowl, combine the soup, mayonnaise, lemon juice, curry powder, green beans and mushrooms. Drain and stir in the rigatoni. Cube the cooked chicken breasts and stir this in as well. Transfer this mixture to a large casserole dish.
  • Sprinkle the cheese on top over all. In a medium bowl, combine the butter and the corn flakes and spread this mixture over the cheese. Finally, top off by sprinkling with the parsley.
  • Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until the cheese is bubbly.

Nutrition Facts : Calories 839.9 calories, Carbohydrate 70.3 g, Cholesterol 82.5 mg, Fat 51.5 g, Fiber 3.6 g, Protein 26.5 g, SaturatedFat 15.4 g, Sodium 1392.2 mg, Sugar 5.4 g

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