Creamy Chicken And Vegetables Recipes

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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 & 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 :

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 :

CREAMY CHICKEN AND VEGGIES CASSEROLE



Creamy Chicken and Veggies Casserole image

Creamy Chicken and Veggie Casserole is an easy make-ahead entrée recipe that's delicious, with a crunchy cheesy streusel topping.

Provided by Linda Larsen

Categories     Dinner     Entree     Main Course

Time 1h5m

Number Of Ingredients 18

1 onion ( chopped )
1 tablespoon olive oil
2 tablespoons flour
1 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup whole milk
1 (16-ounce) jar four-cheese Alfredo sauce
2 1/2 cups cooked chicken (chopped)
1 (16-ounce) package frozen broccoli, carrots, and cauliflower
1 1/4 cups shredded sharp Cheddar or Havarti cheese
1/3 cup grated Parmesan cheese
1 cup flour
1/2 teaspoon dried thyme leaves
1/4 teaspoon baking powder
1/4 cup butter (softened)
1/2 cup shredded sharp Cheddar or Havarti cheese
1/4 cup grated Parmesan cheese
1 egg

Steps:

  • Gather the ingredients.
  • In heavy saucepan, cook onion in olive oil over medium heat until tender.
  • Add flour; cook and stir 3 minutes.
  • Add 1 teaspoon thyme leaves and milk; cook and stir until thick.
  • Remove from heat and add Alfredo sauce, chicken, 1 1/4 cups Cheddar or Havarti cheese, 1/3 cup Parmesan cheese, and the frozen vegetables; stir gently.
  • Place in a 2 1/2-quart casserole. Cover and refrigerate 8 to 24 hours.
  • When ready to eat, preheat oven to 375 F.
  • Place casserole, covered, in oven and bake for 25 to 30 minutes until warm.
  • Meanwhile, in small bowl combine flour, 1/2 teaspoon dried thyme leaves, baking powder, 1/4 cup butter, 1/2 cup Cheddar or havarti cheese, Parmesan cheese, and egg and mix with a fork until crumbly.
  • Uncover casserole and crumble this topping evenly over the top.
  • Bake for 20 to 30 minutes longer, until filling bubbles and the topping is golden brown and crisp.

Nutrition Facts : Calories 591 kcal, Carbohydrate 24 g, Cholesterol 167 mg, Fiber 2 g, Protein 25 g, SaturatedFat 24 g, Sodium 908 mg, Sugar 4 g, Fat 44 g, ServingSize 8 servings, UnsaturatedFat 0 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.

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.

INSTANT POT CREAMY CHICKEN AND NOODLES (WITH VEGETABLES)



Instant Pot Creamy Chicken and Noodles (with Vegetables) image

This Creamy Chicken and Noodles with Vegetables is one of our favorite casserole dishes made to work in your pressure cooker!

Provided by Camille Beckstrand

Categories     Main Course

Time 30m

Number Of Ingredients 14

1 Tablespoon olive oil
1 ½ pounds chicken (cut into bite-sized pieces)
1 onion (diced)
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper (to taste)
16 ounces frozen mixed vegetables
16 ounces egg noodles
4 cups chicken broth
1 cup water
1 cup evaporated milk
1 cup shredded cheddar cheese
Chopped fresh parsley (optional topping)

Steps:

  • Press SAUTE on your Instant Pot and let it heat up. Add in the olive oil, chicken and onion.
  • Sauté chicken and onion in the Instant Pot for 2-3 minutes or until the outside of the chicken is seared.
  • Add in parsley, garlic powder, onion powder, salt and pepper. Mix well so that all chicken is coated in seasonings.
  • Add in egg noodles, chicken broth, water and frozen vegetables. Don't stir together - just keep everything layered and try to have as much of the noodles covered by the liquid as possible (it's okay if they are not completely covered).
  • Press MANUAL button and set timer for 5 minutes.
  • Do a quick release of the pressure. Remove the lid once the pressure is gone and stir in evaporated milk.
  • Press SAUTE button again.
  • Cook for another 2-3 minutes or until sauce thickens. Add in shredded cheese and mix until melted and sauce is smooth. Serve topped with fresh parsley, if desired

Nutrition Facts : Calories 538 kcal, Carbohydrate 61 g, Protein 27 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 117 mg, Sodium 710 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

MEXICAN QUINOA WITH CREAMY CHICKEN AND VEGETABLES



Mexican Quinoa with Creamy Chicken and Vegetables image

This dish has a Mexican flavor to it. The chicken mixture can also be wrapped and served in a tortilla. Garnish with crushed tortilla chips if desired.

Provided by Kristina S.

Categories     Meat and Poultry Recipes     Chicken

Time 45m

Yield 4

Number Of Ingredients 17

2 ¼ cups water, divided
1 cup quinoa
2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, crushed, divided
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon ground paprika
¼ teaspoon red pepper flakes
4 chicken tenders, cut into chunks
¼ cup frozen corn
¼ cup frozen green peas
¼ cup frozen mixed bell peppers
¼ cup coarsely chopped fresh spinach
1 tablespoon milk
1 tablespoon all-purpose flour
2 limes, juiced

Steps:

  • Bring 2 cups water and quinoa to a boil in a saucepan over medium heat. Simmer until quinoa is tender, 15 to 20 minutes.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Stir in 3 garlic cloves, chili powder, salt, paprika, and red pepper flakes with a wooden spoon. Add chicken; cook and stir for about 5 minutes. Pour in remaining 1/4 cup water. Cover and cook for 15 minutes.
  • Stir corn, peas, peppers, and spinach into the skillet. Cover and cook for 5 minutes more. Mix milk and flour together and pour into the skillet; cook and stir for 2 minutes.
  • Divide quinoa among 4 serving plates. Scoop chicken and vegetable mixture on top. Whisk lime juice and remaining garlic together in a bowl; drizzle over each serving.

Nutrition Facts : Calories 326.4 calories, Carbohydrate 37.9 g, Cholesterol 31.5 mg, Fat 11.1 g, Fiber 4.9 g, Protein 19.4 g, SaturatedFat 1.7 g, Sodium 639.1 mg, Sugar 2.5 g

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

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10 BEST CREAM OF CHICKEN SOUP MIXED VEGETABLES RECIPES - YUMMLY
2022-04-26 rice, oil, coconut milk, basil, lemongrass, red chili peppers and 2 more. Grandmas Cheesy Hashbrown Casserole Made without Cream of Chicken Soup! Freutcake. chopped fresh chives, crushed cornflakes, salt, chicken stock and 12 more.
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Top Asked Questions

What is the best way to cook chicken and vegetables?
Cook the chicken: Heat oil in a large dutch oven or rimmed skillet over medium meat. Add in the chicken and sprinkle with Italian seasoning, salt, and pepper. Cook until slightly golden on all sides, then set aside. To the same preheated pot add the onions, carrots, celery, and cook, stirring occasionally for 3-4 minutes.
What is creamy chicken and vegetable soup?
Creamy Chicken and Vegetable Soup, made from scratch, is an easy and healthy-ish dinner, filled with all your favorite vegetables like carrots, celery and onion, and wonderful mild spices like turmeric, paprika and bay leaf. Packing the flavor without weighing you down! The ultimate comfort food is a warming bowl of soup.
How to cook chicken and vegetables in a crock pot?
Cover the crock pot and cook on low for 8 to 9 hours until chicken is thoroughly cooked to 165 F and the vegetables are tender. In a small bowl, stir together the light sour cream, mustard, honey, flour, and thyme until well blended. Stir the sour cream mixture into the sauce in the crock pot and turn the heat to high.
How to cook chicken and broccoli soup in the oven?
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.

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