Chicken Spinach Casserole With Mushrooms And Phyllo Recipes

CHICKEN SPINACH CASSEROLE WITH MUSHROOMS AND PHYLLO

Steps:

• Preheat the oven to 400 degrees F.
• Melt 1 tablespoon of the butter with the olive oil in a large nonstick skillet over medium-high heat, then add the onions. Cook, stirring, until just soft, about 4 minutes. Add the mushrooms and 1/2 teaspoon salt and continue stirring until softened, about 4 minutes. Gradually add the spinach and stir until completely wilted, about 2 minutes. Transfer to a large bowl and add the chicken; wipe the skillet clean.
• Whisk together the flour, broth, lemon juice and 1/2 teaspoon salt and add to the same skillet over medium-high heat. Whisk until the mixture is boiling and simmer until just thick, about 2 minutes. Add to the chicken mixture with 1/2 tablespoon of the rosemary, then transfer to a 2-quart baking dish.
• Melt the remaining 3 tablespoons butter and brush onto each phyllo sheet, layering one on top of the other. Gently place over the baking dish and crimp the sides to fit. Sprinkle with the remaining 1/2 tablespoon rosemary and bake until golden, 25 to 30 minutes. Let cool slightly before serving.

GREEK SPINACH CHICKEN CASSEROLE IN PHYLLO

Steps:

• Preheat oven to 375 degrees.
• In large mixing bowl, combine spinach, shredded chicken, garlic, parsley, mayo, and milk.
• Layer this mixture evenly in 9x9" glass dish.
• Sprinkle mozzarella evely over top.
• Tear phyllo into pieces about the size of the palm of your hand and layer over cheese.
• Pour melted butter over phyllo and cover dish with foil and bake 30 minutes covered; try not to let foil rest on phyllo, but create a little "tent".
• After 30 minutes, remove foil and sprinkle with parmesan.
• Broil for 5-10 minutes until phyllo is golden and crisp.
• Serve with green salad and fresh rolls!

CHICKEN AND SPINACH PHYLLO BAKE

Steps:

• Preheat oven to 375 degrees. Coat a 3 quart rectangular baking dish with cooking spray.
• In an extra-large skillet, heat butter over high heat until melted. Add ground chicken and onion; cook about 8 minutes or until chicken is browned and onion is tender, breaking up chicken as it cooks. Drain off fat. Stir in spinach, 1 teaspoons freshly ground black pepper, 1/2 teaspoons salt, the nutmeg and crushed red pepper; cook and stir for 5 minutes. Transfer mixture to a bowl. Stir in eggs, cheese, and oregano.
• Unfold phyllo dough. Cut a 1" strip off one of the short ends of the phyllo stack; discard. Place a phyllo sheet in the bottom of the prepared baking dish; lightly coat with cooking spray. As you work, cover the remaining phyllo with plastic wrap to prevent it from drying out. Top with seven more phyllo sheets, coating each sheet with cooking spray. Spread chicken mixture over phyllo in dish. Top with the remaining phyllo, coating each sheet with cooking spray.
• Bake, uncovered, about 45 minutes or until mixture is heated through and phyllo is golden.

SPINACH & CHICKEN PHYLLO PIE

Steps:

• Preheat oven to 375°. In a large skillet, cook chicken and onion over medium-high heat 7-9 minutes or until chicken is no longer pink, breaking up meat into crumbles; drain. Stir in seasonings. Add spinach; cook and stir until liquid is evaporated. Transfer to a large bowl; cool slightly. Stir in beaten eggs and cheese., Layer 10 sheets of phyllo dough in a greased 13x9-in. baking dish, spritzing each with cooking spray. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spread spinach mixture over phyllo. Top with remaining sheets of phyllo, spritzing each with cooking spray. Cut into 8 rectangles., Bake, uncovered, 35-40 minutes or until golden brown. If necessary, recut rectangles before serving.

SPINACH AND CHICKEN CASSEROLE

Steps:

• Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
• Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

SPINACH PHYLLO CASSEROLE

Steps:

• Preheat oven to 375 F (190 C). Saute onions in chicken broth until broth has evaporated.
• Stir flour into milk until dissolved.
• Add to onions and stir constantly over medium heat until thickened.
• Blend in cheese until melted.
• Remove from heat and stir in spinach.
• Beat 6 egg whites until frothy and blend into cheese mixture. Pour into a deep casserole dish brushed with olive oil.
• Whisk together remaining egg white and the olive oil.
• Blend well.
• Cut sheets of phyllo pastry in half.
• Top the casserole with one piece of phyllo pastry.
• Brush with egg white mixture. Continue layering phyllo sheets, brushing each with the mixture. Bake for 35 to 45 minutes.

DELICIOUS CHICKEN AND MUSHROOM CASSEROLE

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.

SPINACH CHICKEN CASSEROLE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan coated with cooking spray, saute chicken until no longer pink; set aside., In the same pan, saute onion and green pepper until crisp-tender. Add the spaghetti sauce, spinach, mushrooms and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; add chicken and pasta to the pan. Sprinkle with 1 cup cheese and toss to coat., Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted.

SPINACH AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Melt 2 tablespoons butter in a large skillet over medium heat. Saute mushrooms until tender, about 8 to 10 minutes.
• Meanwhile, place spinach in a large pot. Wilt over medium heat; drain, squeezing or pressing out excess water. Place in prepared baking dish and top with salt, 4 tablespoons melted butter, onion and 1/2 of the cheese. Layer mushrooms on top and sprinkle with remaining cheese.
• Bake in preheated oven for 20 minutes.

SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
• Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
• Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
• Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
• Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

CHICKEN AND SPINACH CASSEROLE

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
• Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
• Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
• Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

CREAMY MUSHROOM-CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a pan over medium-high heat. Cook and stir chicken in the hot oil until almost browned and no longer pink in the center, 5 to 7 minutes. Add mushrooms, onion, and parsley; saute until cooked down, about 5 minutes. Add paprika, celery salt, garlic powder, salt, and pepper.
• Pour in 1/4 cup milk and turn down temperature to medium-low or low. Push food to the edges of the pan and put cream cheese in the middle to melt. Mix, adding more milk to desired consistency, increasing heat to thicken. Stir in broccoli and Parmesan cheese. Taste, adjust seasoning, and transfer to a casserole dish.
• Melt butter in the same hot pan with residual heat. Pour in crushed corn flakes and mix until coated. Pour over casserole.
• Bake in the preheated oven until bubbly, about 30 minutes.

CHICKEN AND MUSHROOM PIE WITH PHYLLO-PARMESAN CRUST

Steps:

• Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.
• Melt 3 tablespoons butter in heavy large pot over medium-high heat. Add fresh mushrooms and garlic; sauté until mushrooms are browned, about 8 minutes. Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors. Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes. Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
• Preheat oven to 425°F. Melt 6 tablespoons butter in small saucepan; remove from heat. Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel). Brush phyllo sheet with some of melted butter. Using both hands, gently scrunch buttered phyllo sheet into loose ball, about 2 1/2 to 3 inches in diameter; set on work surface. Repeat with remaining phyllo sheets and melted butter.
• Bring mushroom sauce to boil. Mix in chicken and parsley. Transfer mixture to 13x9x2-inch glass or ceramic baking dish. Cover hot filling with phyllo balls. Sprinkle Parmesan over. Bake 15 minutes. Reduce oven temperature to 350°F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.

SPINACH AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Wash fresh spinach, drain well and chop coarsely, or drain frozen spinach very well after thawing.
• Melt butter in saucepan, saute onion and mushrooms for 5 minutes.
• Blend in flour, salt, pepper and nutmeg.
• Add cream gradually, stirring steadily to boiling point; cook over low heat 5 minutes.
• Arrange successive layers of spinach and sauce in a buttered 1 1/2 qt casserole ending with sauce.
• Sprinkle with cheese.
• Place in a shallow pan of hot water.
• Bake for 45 minutes.