Chicken Wellington Casserole Recipes

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CHICKEN WELLINGTON



Chicken Wellington image

-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
2 tablespoons butter, softened, divided
1 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
4 sheets refrigerated pie crust
1 egg, lightly beaten
SAUCE:
1-1/4 teaspoons chicken bouillon granules
1-1/4 cups hot water
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons white wine or chicken broth

Steps:

  • Preheat oven to 450°. Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned. , Meanwhile, in a small bowl, combine rosemary, sage, salt, pepper and remaining butter. Unroll crusts; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold crust over chicken. Trim off excess crust; pinch seams to seal. , Place on a greased baking sheet; brush with egg. Bake until a thermometer reads 170°, 18-20 minutes. Let stand 10 minutes before serving., Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 697 calories, Fat 45g fat (20g saturated fat), Cholesterol 127mg cholesterol, Sodium 956mg sodium, Carbohydrate 56g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.

CHICKEN WELLINGTON



Chicken Wellington image

Here is a fancy way to serve chicken breast that will wow your husband and family or special guests. You can scale the recipe to make it serve 4 to 20 people.

Provided by What's Cookin' Mom?

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h18m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
2 tablespoons butter
8 small boneless, skinless chicken breasts
salt and ground black pepper to taste
1 large onion, finely chopped
½ pound baby bella mushrooms, sliced, or more to taste
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
2 sheets frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
2 tablespoons Dijon mustard
egg, slightly beaten

Steps:

  • Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
  • Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
  • Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
  • Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

Nutrition Facts : Calories 607.3 calories, Carbohydrate 31.8 g, Cholesterol 110 mg, Fat 41.8 g, Fiber 1.6 g, Protein 26.1 g, SaturatedFat 15 g, Sodium 420.3 mg, Sugar 1.8 g

SUNNY'S BEEF WELLINGTON CASSEROLE



Sunny's Beef Wellington Casserole image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 19

1 sheet frozen puff pastry, thawed
1 large egg
2 tablespoons unsalted butter
2 tablespoons olive oil
3 pounds ground chuck (80% beef/20% fat)
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
1/4 cup olive oil
2 pounds baby bella mushrooms, sliced
6 cloves garlic, minced or grated on a rasp grater
2 bunches fresh thyme, leaves stripped and chopped
1 large red onion, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/4 cup grainy Dijon mustard
3 cups beef stock
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh parsley

Steps:

  • For the puff pastry: Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  • Using a 4-inch ring mold, cut out 4 circles of puff pastry. In a small bowl, whisk together the egg and a splash of water. Brush the top of each pastry round with the egg wash and place on the lined baking sheet. Bake until the rounds puff up and the tops are light golden, about 15 minutes. Remove and set aside. Lower the oven temperature to 375 degrees F.
  • For the beef: In a large pan over medium heat, add the butter, olive oil and beef, broken up in small chunks. Sprinkle over 1 tablespoon salt and a few grinds of pepper and cook, stirring, until browned, about 5 minutes. Transfer the beef to a 9-by-13-inch baking dish using a slotted spoon. Pour the pan juices into a bowl and reserve.
  • For the mushrooms: In the same pan, add the butter and olive oil and heat over medium heat until the butter melts. Add the mushrooms and cook until they release their liquid, wilt and gain a bit of color, 8 to 10 minutes. Add the garlic, thyme and onion and season with salt and pepper. Cook until fragrant, about 4 more minutes. Add the mushrooms to the baking dish on top of the beef layer.
  • For the sauce: Combine the butter and flour in a microwave-safe mug and microwave on high for 1 minute and 30 seconds.
  • In a pan over medium heat, add the mustard, flour-butter mixture and reserved beef drippings and whisk together. Add the stock, plenty of black pepper and a pinch of salt. Bring to a simmer; simmer until the sauce thickens, 5 to 8 minutes. Remove from the heat and stir in the parsley.
  • Pour the sauce on top of the dish, over the mushrooms and beef. Place the pastry rounds on top. Bake, uncovered, until the dish bubbles, 15 to 20 minutes.

CHICKEN WELLINGTON CASSEROLE



Chicken Wellington Casserole image

These chicken and cheese-stuffed crescent rolls are a quick and easy appetizer or meal for any occasion.

Provided by Jessica Weber

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 8

2 teaspoons butter
2 skinless, boneless chicken breast halves
1 (3 ounce) package cream cheese, softened
½ cup sliced fresh mushrooms
1 tablespoon chopped green onion
⅛ teaspoon salt
1 pinch ground black pepper
1 (4 ounce) package refrigerated crescent rolls

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium heat. Cook and stir chicken until no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set aside to cool until cool enough to handle; cut into chunks.
  • Mix chicken, cream cheese, mushrooms, green onion, salt, and black pepper together in a bowl.
  • Unroll crescent roll dough. Place a portion of the chicken mixture onto the center of each piece of dough and fold the three corners up, forming a pocket. Pinch edges to seal.
  • Bake in preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 541 calories, Carbohydrate 24.9 g, Cholesterol 122.1 mg, Fat 33.9 g, Fiber 0.5 g, Protein 31.7 g, SaturatedFat 15.7 g, Sodium 805.9 mg, Sugar 4.6 g

BUFFALO CHICKEN WELLINGTON



Buffalo Chicken Wellington image

Everyone's favorite chicken dish gets wrapped up with oozy cheese in a buttery puff pastry blanket.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 9

One 17.3-ounce box frozen puff pastry (2 sheets), thawed
1/3 cup hot sauce, plus more for serving
5 tablespoons unsalted butter, melted
6 cooked breaded chicken cutlets (about 1 1/4 pounds)
One 4-ounce container crumbled blue cheese
1 pound part-skim mozzarella, cut into 8 slices
1 large egg, beaten
Ranch dressing, for serving
Carrot and celery sticks, for serving

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut a piece of parchment to fit a rimmed baking sheet. Place 1 sheet of puff pastry on the parchment, then top with the second sheet of puff pastry. Roll the 2 layers to one 17-by-13-inch rectangle.
  • Combine the hot sauce and butter in a small bowl and brush both sides of the chicken cutlets with the sauce. Set aside.
  • Brush the puff pastry with the remaining sauce, leaving a 1-inch border along one long side and the 2 short sides. Sprinkle the blue cheese over the sauce. Top with 4 of the mozzarella slices, shingling them if necessary to fit. Top with 3 of the cutlets. Repeat with the remaining 4 slices of mozzarella and 3 cutlets.
  • Brush the 3 empty borders of puff pastry with the beaten egg. Fold over the long side without the egg wash, followed by the 2 short sides, then the other long side. Turn the Wellington over so it is seam-side down. Brush with the remaining egg and cut three 3-inch-long vents with a sharp knife on top.
  • Transfer the Wellington and parchment to the baking sheet and bake until crisp and deep golden brown, 45 to 50 minutes. Serve with ranch dressing, carrot and celery sticks, and more hot sauce.

CHICKEN CORDON BLEU WELLINGTON



Chicken Cordon Bleu Wellington image

This recipe was inspired by a couple of old classics. I decided to make the chicken cordon bleu style, which DH and I both love, and wrap it in pastry like a beef wellington. While it looks and sounds elegant, it is really easy to make and my family loves it. Serve with a green salad and a bottle of chardonnay.

Provided by sunflowerseed

Categories     Chicken Breast

Time 1h20m

Yield 6 rolls, 3-4 serving(s)

Number Of Ingredients 13

3 chicken breasts, boneless, skinless
salt and pepper
6 slices deli ham
6 slices swiss cheese
Dijon mustard
1 (8 ounce) package crescent roll dough
1 (10 ounce) can cream of chicken soup
1/2 cup milk
1/2 cup white wine
1 (6 ounce) jar sliced mushrooms
1 teaspoon dried thyme
1/2 teaspoon curry powder (optional)
chopped fresh parsley, for garnish

Steps:

  • Preheat oven to 350; grease 9x13 inch casserole dish.
  • Cook chicken breasts until slightly underdone; let cool and cut in half; sprinkle generously with salt and pepper.
  • Cut sheet of crescent roll dough in six pieces. Spread Dijon mustard on one side of each piece.
  • Roll one slice of ham and one slice of swiss cheese around each chicken breast half. Place chicken breast half on one piece of crescent roll dough; roll up chicken in dough and place in casserole dish seam side down.
  • Combine soup, wine, milk, mushrooms, thyme and curry powder (if using), pour over chicken.
  • Bake at 350 degrees for 30-35 minutes or until pastry is golden brown and sauce mixture is bubbly. Sprinkle with chopped fresh parsley before serving.

FLAKY CHICKEN WELLINGTON



Flaky Chicken Wellington image

This cozy chicken Wellington takes a classic recipe and makes it super easy! I like to cook the chicken a day or so ahead of time to make it even simpler to throw together on busy nights. -Kerry Dingwall, Wilmington, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 9

2 cups cubed cooked chicken
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 hard-boiled large eggs, chopped
1/2 cup finely chopped dill pickles
1/3 cup finely chopped celery
2 tubes (8 ounces each) refrigerated crescent rolls
2 teaspoons prepared mustard, divided
1 cup sour cream
2 tablespoons dill pickle juice

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 5 ingredients. Unroll 1 tube of crescent dough into 1 long rectangle; press perforations to seal., Spread half the mustard over dough; top with half the chicken mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place cut side down on a parchment-lined baking sheet. Cut slits in top. Repeat with remaining crescent dough, mustard and chicken mixture., Bake until golden brown, 15-20 minutes. Meanwhile, combine sour cream and pickle juice; serve with pastries., Freeze option: Cover and freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 350° oven until golden brown, 30-35 minutes. Prepare sauce as directed.

Nutrition Facts : Calories 495 calories, Fat 28g fat (6g saturated fat), Cholesterol 144mg cholesterol, Sodium 830mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 2g fiber), Protein 25g protein.

CHICKEN WELLINGTON RECIPE BY TASTY



Chicken Wellington Recipe by Tasty image

"Fancy" doesn't have to mean "expensive." This elegant chicken Wellington can be made with pantry ingredients so you can save money without skimping on flavor! In this recipe, we use chicken breast instead of the traditional beef tenderloin, wrapped in puff pastry, sautéed mushrooms, and dried herbs and spices to recreate that classic Wellington flavor. You'll even learn how to make your own easy pan gravy from scratch.

Provided by Tasty

Categories     Dinner

Time 1h55m

Yield 2 serving

Number Of Ingredients 19

12 oz cremini mushroom, stemmed and wiped clean
4 tablespoons extra virgin olive oil, divided
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
2 teaspoons dried parsley
1 ½ teaspoons kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
1 boneless chicken breast, large
1 tablespoon dijon mustard
4 slices prosciutto
1 sheet frozen puff pastry, thawed
large egg, beaten
1 tablespoon extra virgin olive oil
2 tablespoons all purpose flour
2 cups chicken stock
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 teaspoons dried parsley

Steps:

  • Add the mushrooms to the bowl of a food processor and pulse until coarsely chopped, about 18-20 pulses.
  • Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the mushrooms, garlic powder, onion powder, dried thyme, dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to fully combine. Cook, stirring often, until all of the liquid in the pan has evaporated, about 8 minutes. Turn off the heat and transfer the mushroom mixture to a bowl to cool. Wipe the pan clean with a paper towel.
  • Season the chicken breast on both sides with the remaining teaspoon of salt and ½ teaspoon pepper. Tie the chicken breast with 4 pieces of butcher's twine to create an even cylindrical shape.
  • Heat the remaining 2 tablespoons of oil in the skillet over medium-high heat. Once the oil is hot, add the chicken breast and cook until browned all over, about 10 minutes. Transfer the chicken breast to a plate and set the pan aside to make the pan gravy later.
  • Remove the butcher's twine using a pair of scissors and brush the chicken all over with the Dijon mustard. Allow the chicken breast to cool to room temperature.
  • On 2 overlapping sheets of plastic wrap, lay out the puff pastry sheet. Arrange overlapping strips of prosciutto over the dough in an even square, leaving a 1-inch border around the edges of the pastry. Spread the mushroom mixture evenly over the prosciutto.
  • Place the chicken breast at the bottom of the mushroom mixture and tightly and evenly wrap with the prosciutto and puff pastry, using the plastic wrap to help wrap it tightly and seal the ends. Wrap in the plastic, tying the ends together to help keep the Wellington's shape. Chill in the refrigerator for 15 minutes.
  • Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Remove the Wellington from the plastic wrap and place seam-side down on the prepared baking sheet. Using the back of a paring knife, make a crosshatch pattern on top of the pastry, making sure not to cut all the way through. Brush the pastry all over with the beaten egg.
  • Transfer the baking sheet to the oven to bake for 25-30 minutes, or until the puff pastry is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Let the Wellington rest for 5-10 minutes before slicing into 1-1½-inch-thick slices.
  • While the Wellington rests, make the pan gravy: In the pan with the leftover chicken juices, heat the olive oil over medium heat. When the oil is warm, add the flour and cook, stirring frequently, until fragrant and toasted, about 2 minutes. Add the chicken stock and simmer until the sauce is thick enough to coat the back of a spoon, 4-5 minutes. Stir in the salt, pepper, and parsley and transfer to a bowl or gravy boat to serve.
  • Serve the Wellington warm with the pan gravy and sides of your choice.
  • Enjoy!

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