Creamy Chicken And Kamutr Wheat Casserole Recipes
CREAMY CHICKEN AND KAMUT(R) WHEAT CASSEROLE
Make and share this Creamy Chicken and Kamut(R) Wheat Casserole recipe from Food.com.
Provided by magnumbm79
Categories Grains
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 450 degrees F (230 degrees C).
- 2. Whisk the milk, flour, salt, and thyme together until there are almost no clumps left. Set aside.
- 3. Heat the oil in an iron-cast or oven-proof skillet over medium-high heat. Add the onions and garlic, and stir constantly. Let them cook for about a minute. Add the chicken and cook it for 5-6 minutes.
- 4. Add the pepper and collard greens and let it cook for a few minutes, until the collard greens have wilted.
- 5. Stir in the milk mixture in the skillet and reduce the heat a little (about a medium-low). Cook for a minute or two, until the mixture starts to thicken and bubble. Be sure to stir frequently because the sauce will start to burn at the bottom.
- 6. Turn off the heat and mix in the cooked whole grain KAMUT(R) wheat. Sprinkle cheese on top.
- 7. Place the skillet in the oven and cook for about 2 minutes, until the cheese has melted.
- 8. Enjoy while hot!
Nutrition Facts : Calories 548.5, Fat 13.7, SaturatedFat 3.2, Cholesterol 40.9, Sodium 691.1, Carbohydrate 84.1, Fiber 16.8, Sugar 7.1, Protein 28.9
EASY CREAMY CHICKEN CASSEROLE
This easy creamy chicken casserole is my mother's recipe and a family favorite. It's one of our comfort foods and regular easy recipes to make through a busy week. Can easily be prepared in advance, then popped in the oven for a nice hot meal. If making for the first time, add half of the sour cream and taste first. Add more if desired, tasting as you go, to reach desired flavor. Serve over cooked white rice.
Provided by Kristen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix the crackers and melted butter together in a bowl; set aside.
- Bring water and chicken stock to a boil in a pot over high heat. Season with salt and black pepper. Add the chicken. Reduce heat to a simmer, and cook, stirring occasionally, until chicken is no longer pink in the center, 5 to 7 minutes. Drain the chicken; set aside. Whisk together the sour cream and cream of chicken soup in a large bowl. Stir in the chicken, then transfer the mixture to a 9x13-inch baking dish. Sprinkle the cracker mixture on top.
- Bake in the preheated oven until bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 549.9 calories, Carbohydrate 25.3 g, Cholesterol 100.8 mg, Fat 41.5 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 20.7 g, Sodium 1544.6 mg, Sugar 2.3 g
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ONE SKILLET CREAMY CHICKEN AND KAMUT CASSEROLE
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