Chicken Del Sol Recipes

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 Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

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 COSTA DEL SOL

Chicken Costa Del Sol image

Categories Chicken Garlic Sauté Low Carb Quick & Easy Bell Pepper Summer Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

Ingredients

2 large skinless boneless chicken breast halves.
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
1 1/2 cups thinly slice bell peppers
3 large garlic cloves, chopped
1/3 cup pitted halved brine-cured black olives (such as Kalamata)
4 teaspoons balsamic vinegar

Steps:

Sprinkle chicken with 1 1/2 teaspoons rosemary, salt and pepper. Heat oil in heavy medium skillet over medium heat. Add chicken to skillet; sauté until brown and just cooked through, about 5 minutes per side. Using tongs, transfer chicken to plate.
Increase heat to medium-high. Add peppers to same skillet; sauté until wilted and beginning to brown, about 3 minutes. Add garlic and remaining 1 1/2 teaspoons rosemary; stir until fragrant, about 30 seconds. Mix in olives and vinegar. Return chicken and any accumulated juices on plat to skillet. Simmer until chicken is heated through, about 2 minutes. Season with salt and pepper.
Transfer chicken to plates. Spoon pepper mixture over and serve.

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