Chicken Italiano Casserole Recipes

ITALIAN CHICKEN CASSEROLE

Italian Chicken Casserole image

This is a recipe for a creamy baked chicken spaghetti recipe. I enjoy this recipe because it doesn't contain any "cream of" soups and it's very simple to make. The creamy red sauce is just delicious, I think. This recipe is from Paula Deen.

Provided by CookingONTheSide

Categories Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 cup onion, chopped
3 garlic cloves, minced
3 cups chicken, cooked and chopped
2 (14 1/2 ounce) cans diced tomatoes with garlic, basil and oregano
1 cup heavy whipping cream
1 (3 ounce) package cream cheese, softened
2 cups mozzarella cheese, shredded
1 (8 ounce) package angel hair pasta, cooked and kept warm

Steps:

Preheat oven to 350 degrees; lightly spray a 9x13-inch baking dish with nonstick spray.
In large skillet, heat olive oil over medium-high heat.
Add onion and garlic; cook 3 minutes, or until tender.
Stir in chicken, tomatoes and cream.
Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened.
Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted.
Add pasta, tossing gently to coat.
Spoon into prepared baking dish.
Sprinkle evenly with remaining cheese.
Bake 30 minutes.

SPICY ITALIAN CHICKEN CASSEROLE

SPICY ITALIAN CHICKEN CASSEROLE image

Juicy chicken with crispy skin in a spicy tomato sauce with bell peppers, olives and capers. Inspired by Mario Batali's Sicilian Chicken (but more sauce!). Feel free to dial back the spiciness. Made on the stove, this is a hearty dinner on the table in 30 minutes. Recipe VIDEO below.

Provided by Nagi

Time 30m

Number Of Ingredients 14

Ingredients

5 chicken thighs , skin on, bone in (about 200g / 7 oz each) (Note 1 for breast)
Salt and pepper
2 tsp olive oil
2 garlic cloves (, minced)
1 medium onion (, finely chopped)
1 EACH red and green capsicum / bell pepper (, sliced)
½ cup / 125 ml white or red wine (any is fine, I use dry white) (Note 2 for subs)
800 g / 28 oz can crushed tomato
¾ cup / 185 ml water (, swilled in empty tomato can)
1 tsp red pepper flakes ((chilli flakes), adjust to taste)
3/4 cup black olives (, pitted (or 1/3 cup sliced))
2 tbsp baby capers
Salt and pepper to taste
¼ cup finely chopped parsley

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).

Nutrition Facts : ServingSize 472 g, Calories 497 kcal

CHICKEN ITALIAN

Chicken Italian image

Jump-start a deliciously easy dinner with a can of Progresso® soup!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

8 oz uncooked spaghetti
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 package (1 lb) boneless skinless chicken breast halves
1 teaspoon dried basil leaves
1/4 teaspoon red pepper flakes
1 can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

Cook and drain spaghetti as directed on package.
Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook garlic and chicken in oil 3 to 4 minutes on each side until chicken is light brown.
Sprinkle basil and pepper flakes on chicken. Pour soup over chicken; sprinkle with cheese. Cover and simmer 10 minutes.

Nutrition Facts : Calories 520, Carbohydrate 63 g, Cholesterol 85 mg, Fiber 4 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 6 g, TransFat 0 g

ITALIAN CHICKEN CASSEROLE

Italian Chicken Casserole image

My aunt created this recipe, and the whole family has been enjoying it for years now. It's equally good with Polish or Italian sausage.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

1 turkey Italian sausage links (about 1/4 pound), casing removed
1 small onion, chopped
1/3 cup chopped celery
2 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon paprika
2 teaspoons canola oil
3/4 cup water
1/4 cup sherry or chicken broth
1/4 teaspoon chicken bouillon granules
2 garlic cloves, minced
1/4 cup uncooked long grain rice
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup sliced fresh mushrooms

Steps:

Crumble sausage into a skillet; add onion and celery. Cook over medium heat until meat is no longer pink; drain and set aside. Sprinkle chicken with paprika. In the same skillet, cook chicken in oil for 2-3 minutes on each side or until chicken juices run clear; remove and set aside., Return sausage mixture to the skillet. Add the broth, bouillon, garlic, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken and mushrooms; cook 5 minutes longer or until rice is done and chicken is heated through.

Nutrition Facts :