Confetti Chicken Bake Recipes

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CONFETTI CHICKEN



Confetti Chicken image

Makes a delicious, festive casserole to feed the whole family!

Provided by BFOSTER

Categories     Meat and Poultry Recipes     Chicken

Yield 7

Number Of Ingredients 19

1 cup diced carrots
¾ cup chopped onion
½ cup diced celery
¼ cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
3 cups cubed, cooked chicken meat
½ cup fresh sliced mushrooms
1 teaspoon Worcestershire sauce
1 teaspoon salt
⅛ teaspoon ground black pepper
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
½ cup milk
1 tablespoon thinly sliced green onion
1 tablespoon chopped pimento peppers
1 ¼ cups shredded Cheddar cheese, divided

Steps:

  • In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
  • In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 395.7 calories, Carbohydrate 23.8 g, Cholesterol 138.7 mg, Fat 20.6 g, Fiber 1.5 g, Protein 28.2 g, SaturatedFat 10.6 g, Sodium 1152.6 mg, Sugar 3.3 g

CONFETTI EGG BAKE



Confetti Egg Bake image

Searching for an egg dish that's as pretty as it is fast and delicious? Refrigerated hash browns, frozen veggies and pre-sliced ingredients make this cheesy egg bake a snap to assemble.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 12

Number Of Ingredients 10

1 bag (1 1/4 pounds) refrigerated shredded hash browns
1 tablespoon butter or margarine
2 medium green onions, sliced (2 tablespoons)
1 package (8 ounces) sliced mushrooms
1 cup frozen mixed vegetables (from 1-pound bag), thawed
12 eggs
2 cups shredded Cheddar cheese (8 ounces)
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 350°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Pat hash browns in bottom of baking dish.
  • Melt butter in 10-inch skillet over medium heat. Cook onions and mushrooms in butter 5 to 7 minutes, stirring occasionally, until mushrooms are tender. Stir in mixed vegetables.
  • Beat eggs, cheese, milk, salt and pepper in large bowl with wire whisk until well mixed. Stir in mushroom mixture. Carefully pour into baking dish.
  • Bake uncovered about 40 minutes or until eggs are set in center.

Nutrition Facts : Calories 235, Carbohydrate 16 g, Cholesterol 235 mg, Fiber 2 g, Protein 13 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 390 mg

CONFETTI CHICKEN



Confetti Chicken image

This one dish meal is a favorite at my house..a nice comfort meal, and the kids get their veggies.. It tastes like " Bob Evans" pot pie.. Enjoy!

Provided by Cassie *

Categories     Other Main Dishes

Time 1h15m

Number Of Ingredients 21

CASSEROLE
1 c diced carrots
3/4 c chopped onion
1/2 c diced celery
3/4 c chicken broth
1 can(s) ( 10 1/2 ounces) cream of chicken soup
1 c sour cream
3 c cubed cooked chicken
1/2 c sliced mushrooms
1 tsp worcestershire sauce
1 tsp salt
1/8 tsp pepper
CONFETTI TOPPING
1 c sifted all purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs, slightly beaten
1/2 c milk
1 Tbsp chopped green pepper
1 Tbsp chopped pimiento
1 1/4 c shredded cheddar cheese, divided

Steps:

  • 1. Assemble ingredients:
  • 2. For casserole: In saucepan, combine carrots, onion, celery, and chicken broth. Simmer 20 minutes.
  • 3. In 3 quart casserole, mix soup, sour cream, chicken cubes, mushrooms, worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well
  • 4. For confetti topping: In mixing bowl, combine flour, baking powder and salt. Add eggs, milk, green pepper, pimiento and 1 cup of the cheese. Mix just until well blended
  • 5. Drop tablespoons of topping onto casserole and bake in 350 degree F. oven for 40 to 45 minutes or until golden brown.
  • 6. Sprinkle the remaining 1/4 cup of cheese and return to oven until melted. Garnish as desired. I like serving this with a tossed salad. You can also switch out the veggies to ones you may like..very versatile..it's so good!
  • 7. And in 5 minutes, this is all that's left..so rich and tasty.. If you want the filling to show like the picture, for presentation...every 5 minutes or so, take a spoon and pull back the biscuit from the center of the casserole, until it cooks enough to stay. I dollop my biscuit batter around the edges of the casserole. If you don't keep pulling it back till it's set, it won't hurt anything. The biscuit will just completely cover the delicious filling. In the picture above, I left it cover the casserole, then cut a hole in the center, so it could bubble out a bit..

CONFETTI CHICKEN SPAGHETTI CASSEROLE



Confetti Chicken Spaghetti Casserole image

Oh my, this is not your normal marinara-based spaghetti casserole. The Rotel cheese sauce mixed with the delicious vegetables and spaghetti makes this dish special. It's cheesy with a bit of heat. We love all the colorful and crunchy vegetables in the casserole. This is great for a weekly dinner or a potluck. Serve with garlic...

Provided by Jenny Powers

Categories     Casseroles

Time 1h

Number Of Ingredients 12

2 lb cooked and diced chicken breasts
4 stalk(s) celery, chopped
1 medium green pepper, chopped
3/4 c chopped onion
2 can(s) original Rotel tomatoes (10 oz each)
1/2 stick butter
1 can(s) English peas, drained (8.5 oz)
1 can(s) chopped black olives (2.25 oz)
1 can(s) chopped water chestnuts (5 oz)
16 oz pkg vermicelli, cooked
1 1/2 lb Velveeta cheese
16 oz shredded cheddar cheese

Steps:

  • 1. Cook the raw vegetables in the microwave until tender or saute in butter until tender.
  • 2. Cut the Velveeta into small cubes. Place in a microwavable bowl with the 2 cans of Rotel tomatoes and set aside. Cook the cheese and the Rotel in the microwave for about 5 mins.
  • 3. Continue to cook in 5 min intervals until it is melted and combined by stirring with the Rotel tomatoes.
  • 4. Stir in the cooked vegetables, cooked chicken, water chestnuts, and black olives. Stir until all is mixed. Add the peas and toss gently. Mix with the melted cheese mixture.
  • 5. Place the cooked vermicelli into a 9x13 casserole that has been coated with cooking spray.
  • 6. Top with the chicken and cheese mixture.
  • 7. Bake at 350 degrees for 30 mins.
  • 8. Remove from the oven and sprinkle with shredded cheddar cheese. Return to the oven until bubbly.

CONFETTI CHICKEN BAKE



Confetti Chicken Bake image

Make and share this Confetti Chicken Bake recipe from Food.com.

Provided by Pamma Lamma

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 cup carrot, diced
3/4 cup onion, chopped
1/2 cup celery, diced
1/4 cup chicken broth
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
3 cups chicken, cooked, cubed
1/2 cup mushroom, sliced
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/8 teaspoon pepper
1 cup all-purpose flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, slightly beaten
1/2 cup milk
1 tablespoon green pepper, chopped finely
1 tablespoon red pepper, chopped finely
1 cup cheddar cheese, shredded
1/4 cup cheddar cheese, grated

Steps:

  • For filling: In saucepan, combine carrots, onion, celery and chicken broth.
  • Simmer 20 minutes.
  • In 3-quart casserole, mix soup, sour cream, chicken cubes, mushrooms, worcestershire sauce, salt and pepper.
  • Add simmered vegetables and liquid; mix well.
  • Set aside.
  • For confetti topping: In a mixing bowl, combine flour, baking powder and salt.
  • Add eggs, milk, green and red pepper, and 1 cup cheese; mix until just blended.
  • Drop confetti topping onto top of casserole.
  • Bake at 350 degrees for 40-45 minutes or until golden brown.
  • Sprinkle with remaining 1/4 cup of cheese and return to oven until melted.
  • Enjoy!

CHICKEN CONFETTI



Chicken Confetti image

Chicken Confetti hearty and delicious with a fresh-tasting sauce. "Before our children grew up and started out on their own, this was a real favorite around our house," relates Sundra Lewis of Bogulusa, Louisiana, who shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 11

1 broiler/fryer chicken (3 pounds), cut up
1 teaspoon salt, divided
1/4 teaspoon pepper
2 tablespoons canola oil
1 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1-1/2 teaspoons dried basil
1 package (7 ounces) spaghetti, cooked and drained

Steps:

  • Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. , Reserve 1 tablespoon drippings in skillet. Add onion; cook until tender. Add garlic; cook 1 minute longer. Add the tomatoes, sauce, paste, basil and remaining salt; bring to a boil. , Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or juices run clear. Serve with spaghetti.

Nutrition Facts : Calories 393 calories, Fat 19g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 752mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 32g protein.

CONFETTI CHICKEN



Confetti Chicken image

There are a few confetti chicken recipes posted, but they are all very different recipes. This is easy, economical and very festive. This dish makes a great main course for a small dinner party. This is from a cookbook called "Good Home Cooking".

Provided by landlocked 2

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 garlic clove, crushed
2 lbs chicken, meaty pieces
8 medium red potatoes, halved
1 teaspoon dried rosemary
salt
pepper
paprika
1 bunch scallion, chopped
1 sweet red pepper, cored, seeded and chopped
2 1/2 teaspoons lemon juice
2 tablespoons madeira wine or 2 tablespoons white wine

Steps:

  • Preheat oven to 375.
  • Mix oil and garlic.
  • Arrange chicken and potatoes in a shallow roasting pan.
  • Brush well with oil and sprinkle with half the rosemary, and salt, pepper, and paprika to taste.
  • Bake 25 minutes.
  • Remove from oven, turn chicken and potatoes; sprinkle with remaining rosemary and salt, pepper and paprika to taste.
  • Bake 25 minutes longer and check for doneness. Chicken is done if juices run golden or clear when pierced at a heavy joint. Chicken should be crisp and lightly browned.
  • Sprinkle scallions and red pepper over chicken. Bake 5 more minutes.
  • Sprinkle lemon juice and wine over chicken. Place on hot platter and pour any pan juices over it.,.
  • Serve hot.
  • Tips: Use breasts and thighs for generous servings. But if you want wings, add them at step 3, since they cook quickly. Roasted red peppers in jars will do when sweet red peppers are not available.

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