Creamed Chicken And Vegetables Recipes

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CREAMY CHICKEN & VEGETABLES



Creamy Chicken & Vegetables image

Provided by Taste of Home

Time 50m

Yield 4 servings.

Number Of Ingredients 9

1 Reynolds® Oven Bag, Large Size
2 tablespoons flour
1 can (10-3/4 oz.) condensed cream of chicken or mushroom soup, undiluted
1 tablespoon dried basil, divided
1 teaspoon seasoned salt, divided
1/4 teaspoon pepper
1 package (16 oz.) frozen mixed vegetables
4 boneless skinless chicken breast halves (4 to 6 oz. each)
Hot cooked biscuits or rice

Steps:

  • Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch baking pan at least 2 inches deep. Add soup, 1 teaspoon basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 40 to 45 minutes until meat thermometer reads 170°F. Stir vegetables and sauce; serve with biscuits or rice.

Nutrition Facts :

CREAMED CHICKEN AND VEGETABLES



Creamed Chicken and Vegetables image

An easy main-dish meal that includes chicken, vegetables and potatoes. It's hearty enough for the whole family!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 5

2/3 cup water
2/3 cup milk
1 package Betty Crocker™ mashed potatoes and roasted chicken gravy mix
2 cups chopped cooked chicken or 1 package (9 ounces) frozen diced cooked chicken, thawed
2 cups frozen mixed vegetables, thawed and drained

Steps:

  • Heat water and milk to boiling in 10-inch skillet over high heat. Stir in 1 packet Gravy Mix with wire whisk until smooth. Stir in chicken and and vegetables; heat to boiling, stirring occasionally.
  • Reduce heat to medium-high; cook 3 to 5 minutes, stirring occasionally, until vegetables are tender. Cover and remove from heat.
  • While chicken and vegetables are simmering, make potatoes for 4 servings. Serve chicken mixture over potatoes.

Nutrition Facts : Calories 435, Carbohydrate 53 g, Cholesterol 65 mg, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1120 mg

CREAMY CHICKEN AND VEGETABLES



Creamy Chicken and Vegetables image

I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves
3 tablespoons butter or margarine, divided
1 each medium green pepper, sweet red pepper and onion, julienned
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) frozen cut broccoli, thawed and drained
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed

Steps:

  • In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

Nutrition Facts :

CREAMED CHICKEN AND VEGETABLES



Creamed Chicken and Vegetables image

Make and share this Creamed Chicken and Vegetables recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons butter or 2 tablespoons margarine
1 large onion, chopped
2 large carrots, peeled and sliced
2 medium idaho potatoes, peeled, and cut into 1/2 inch pieces
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon dried rosemary
2 garlic cloves, minced
1 3/4 cups canned chicken broth
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup whipping cream
3 cups diced cooked chicken
salt and pepper
hot cooked biscuit

Steps:

  • In a large saucepan, melt butter over medium heat.
  • Add onions, carrots, potatoes, herbs, and garlic.
  • Saute for 5-10 minutes or until vegetables begin to soften.
  • Add chicken broth; bring to a boil.
  • Cover, reduce heat and simmer until vegetables are tender.
  • Mix together cream of chicken soup and cream; add to vegetables.
  • Add chicken; cook until heated thoroughly, adding more broth if needed to thin.
  • Season with salt and pepper to taste.
  • Serve over hot biscuits.

CREAMED CHICKEN AND VEGETABLES



Creamed Chicken and Vegetables image

Provided by Linda Woods

Categories     Chicken     Vegetable     Brunch     Kid-Friendly     Dinner     Summer     Bon Appétit     Oregon     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
2 large leeks (white and pale green parts only), halved lengthwise, sliced crosswise
2 large carrots, peeled, sliced
2 medium russet potatoes, peeled, cut into 1/2-inch pieces
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
2 1/2 teaspoons chopped fresh rosemary or 1 3/4 teaspoons dried
2 large garlic cloves, chopped
1 3/4 cups (or more) canned low-salt chicken broth
1 10 3/4-ounce can condensed cream of chicken soup
1/2 cup whipping cream
3 cups diced cooked chicken

Steps:

  • Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes.
  • Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.

EASY CREAMY VEGETABLE CHICKEN



Easy Creamy Vegetable Chicken image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 4

4 boneless, skinless chicken breast halves
1 cup water
1 package Knorr® Vegetable recipe mix
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise

Steps:

  • 1. Spray 12-inch nonstick skillet with no-cooking spray. Brown chicken on both sides over medium high heat.
  • 2. Stir in water and Knorr® Vegetable recipe mix. Bring to a boil over high heat. Cover, then reduce to heat to low. Cook, until chicken is thoroughly cooked, about 15 minutes.
  • 3. Remove chicken from skillet and stir in in Hellmann's® or Best Foods® Real Mayonnaise with wire whisk. Pour sauce over chicken.
  • TIP: Stir in 1 tablespoon chopped fresh basil and 1 small, seeded and chopped tomato for a bright Italian twist

CREAMY CHICKEN-VEGETABLE CASSEROLE



Creamy Chicken-Vegetable Casserole image

This one-dish casserole is loaded with colorful veggies and chunks of chicken in a creamy, cheese sauce.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 1h10m

Yield 6

Number Of Ingredients 14

2 cups sliced fresh mushrooms
¾ cup chopped red or yellow sweet pepper, or combination
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons butter
¼ cup all-purpose flour
¾ teaspoon salt
½ teaspoon dried thyme or marjoram, crushed
¼ teaspoon black pepper
2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups cooked brown or white rice
2 (6 ounce) packages Tyson® Grilled & Ready® Refrigerated Diced Chicken Breast
½ cup finely shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
  • Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 28.9 g, Cholesterol 69.1 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.8 g

KETO CREAMY CHICKEN AND VEGETABLE BAKE



Keto Creamy Chicken and Vegetable Bake image

This creamy chicken and vegetable is low carb and high fat, everything you want in a keto dish! I have only made it once so far and it turned out delicious! If you have any tips or improvements, please let me know! This is a large recipe that you can easily get 8 to 10 servings from. I cook most of my keto meals this way, so we can then dish up all the leftovers into meal prep containers for lunches.

Provided by Kim Frost

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 8

Number Of Ingredients 15

3 tablespoons butter, divided
8 ounces shortcut bacon, chopped
1 yellow onion, chopped
1 clove garlic, minced
4 skinless, boneless chicken breasts, cubed
1 head broccoli, chopped
1 head cauliflower, chopped
1 leek, chopped
2 cups sliced fresh mushrooms
¼ cup chicken stock
1 tablespoon garlic and herb seasoning
½ cup heavy cream
½ cup cream cheese
½ cup grated Parmesan cheese
½ cup grated Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon butter over medium heat in a large pot. Add bacon, onion, and garlic; cook until onion is soft, about 5 minutes. Add chicken and cover the pot. Cook until chicken is no longer pink in the centers, stirring occasionally, about 10 minutes.
  • Stir in broccoli, cauliflower, leek, mushrooms, chicken stock, and garlic and herb seasoning. Replace the lid and cook until vegetables are soft, about 10 minutes.
  • Meanwhile, heat a saucepan over medium heat. Add remaining butter and heavy cream and heat through, 2 to 3 minutes. Add cream cheese and cook until melted, stirring often, 3 to 4 minutes. Remove sauce from heat. Stir in Parmesan cheese.
  • Drain and discard excess liquid from chicken mixture, if necessary. Transfer mixture to a large baking dish. Pour sauce on top and add grated Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and browned to your liking, about 10 minutes.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 12.7 g, Cholesterol 103.7 mg, Fat 24.8 g, Fiber 3.7 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 511 mg, Sugar 4.6 g

CREAMY CHICKEN WITH VEGETABLES AND NOODLES



Creamy Chicken With Vegetables and Noodles image

This creamy chicken dish is so comforting on a cold night. It is the perfect winter dish. Would be nice to serve at a Christmas buffet. Also, a great one-dish meal....Always feel free to adjust ingrediants to your personal taste.

Provided by neona503

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
6 boneless skinless chicken thighs
1 tablespoon butter
1 small yellow onion, chopped
3 carrots, chopped
2 celery ribs, chopped
6 mushrooms, chopped
2 cups chicken broth
1 1/2 cups whipping cream
2 tablespoons flour
1/2 cup frozen peas
1/2 cup frozen corn
1 tablespoon sour cream
2 tablespoons dry sherry
1 -1 1/2 cup egg noodles (thick, home-made style work best!)
1 tablespoon parsley
thyme, to taste
poultry seasoning, to taste
salt and pepper, to taste

Steps:

  • heat olive oil in a non-stick skillet and add chicken thighs.
  • brown about 4 minutes on each side. turn off heat. (don't worry if it's under-cooked. it will finish in the cream).
  • in a med. dutch oven, melt butter until it begins to foam. add onions and cook about four minutes on a little less than med heat, until clear.
  • add carrot, celery and mushrooms. sautee until soft and the moisture from the mushrooms has begun to evaporate.
  • add chicken broth and cream to the vegetables in the dutch oven. turn heat up to med-high. get to a nice simmer, but not a boil!
  • take chicken thighs and cut into bite-size pieces with a knife, or kitchen scissors as i prefer. add to your dutch oven.
  • dump all but about one tablespoon of your fat/oil from your non-stick skillet. return to about med. heat and add the flour, whisking all the time. after it forms a paste add about 1 tablespoon of either cream or milk. whisk until creamy and then add to your dutch oven mixture. stir well.
  • add sour cream, peas and corn.
  • spice the mixture to your taste. i add about half a table spoon of salt and fresh ground pepper. poultry seasoning to taste, lots of parsley, some thyme and maybe a little garlic powder.
  • add the sherry and the noodles. turn heat to just above low and put a lid on the pot. let simmer about 40 minutes or until the noodles are cooked through. STIR OFTEN to keep from sticking on the bottom. should become nice and thick. add a little more cream to thin it out if you want.
  • note: if you want it a little thicker, just melt a little butter in your skillet and whisk in some flour. add that to your dutch oven. it just takes a little practice to get to know how thick or thin you like it.

CREAMY CHICKEN AND VEGETABLES WITH NOODLES



Creamy Chicken and Vegetables with Noodles image

Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 9

5 cups uncooked medium egg noodles (10 oz)
2 cups frozen mixed vegetables, thawed, drained
6 medium green onions, sliced (6 tablespoons)
1 container (8 oz) garden vegetable cream cheese spread
1 1/4 cups milk
1 1/2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons canned French-fried onions, if desired

Steps:

  • Cook and drain noodles as directed on package.
  • Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
  • Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.

Nutrition Facts : Calories 620, Carbohydrate 65 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 6 g, Protein 32 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 10 g, TransFat 1/2 g

CREAMY CHICKEN, VEGETABLES & NOODLES



Creamy Chicken, Vegetables & Noodles image

Please your pickiest eaters with this Creamy Chicken, Vegetables and Noodles dish. Made with egg noodles, Italian dressing, red peppers, VELVEETA and more, this Creamy Chicken, Vegetables and Noodles dish will please every palate.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings, 2 cups each.

Number Of Ingredients 8

4 cups egg noodles, uncooked
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup KRAFT Lite Zesty Italian Dressing
3-1/2 cups fresh broccoli florets
1 large red pepper, cut into strips
1 yellow squash, sliced
6 oz. 2% Milk VELVEETA, cut into 1/2-inch cubes
1 Tbsp. fat-free milk

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is done, stirring occasionally. Stir in vegetables; cover. Simmer on medium heat 5 min. or until vegetables are crisp-tender.
  • Microwave VELVEETA and milk in small microwaveable bowl on HIGH 2 to 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 1-1/2 min. Add to chicken mixture; mix lightly. Serve over pasta.

Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g

CREAMED CHICKEN



Creamed chicken image

Provided by Craig Claiborne And Pierre Franey

Categories     breakfast, brunch, sauces and gravies, main course

Time 20m

Yield Four servings

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons flour
1 cup rich chicken broth
1/2 cup heavy cream
Salt to taste, if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne pepper
3 cups shredded cooked chicken

Steps:

  • Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. Let the mixture simmer, stirring often, about 10 minutes. Add the cream, salt, pepper, nutmeg and cayenne.
  • Add the chicken and reheat gently. Serve on waffles or toast.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 480 milligrams, Sugar 2 grams, TransFat 0 grams

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From momsneedtoknow.com


CREAMY CHICKEN AND VEGETABLE POT PIE | BETTER HOMES & GARDENS
Instructions Checklist. Step 1. Preheat oven to 400°F. Coat a 2-quart square baking dish with cooking spray; set aside. In a large skillet stir together Quick Alfredo Sauce, vegetables, and thyme. Heat and stir just until boiling. Stir in chicken and Italian cheese blend; heat through. Transfer to the prepared baking dish.
From bhg.com


CAMPBELL’S® CREAMY CHICKEN AND VEGETABLES
Top with 1-1/2 qt. beans and 1-1/2 qt. carrots. 2. Mix soup, milk, lemon juice and basil. Pour about 1 qt. soup mixture over each pan. Cover. CCP: Bake at 400º F. until internal temperature is 165º F. or higher for 15 seconds and chicken is no longer pink, about 40 minutes. 3.
From campbellsfoodservice.com


CREAMY CHICKEN AND VEGETABLE SOUP - HINT OF HEALTHY
2020-02-09 Allow the vegetables to boil until they are tender enough to push a fork through with little resistance. This takes 15-20 minutes, depending on the size of the chunks. Add peas (if using tinned, drain off the water), double cream (US: heavy cream) and the cooked chicken to the soup and remove it from the heat.
From hintofhealthy.com


CREAMY CHICKEN AND RICE | 25 MINUTE MEAL | TASTES OF LIZZY T
2020-05-06 Instructions. Add butter and onion into a skillet over medium high heat and cook until onions are translucent, about 3 minutes. Add in chicken and cook until chicken is opaque, about 3 more minutes. It’s okay if chicken is not cooked through yet. It will continue cooking later on.
From tastesoflizzyt.com


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