Diana S Chicken Casserole Recipes

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DIANE'S CHICKEN DISH



Diane's Chicken Dish image

This has been a family favorite of ours for many years and is a sure way to make sure my teenage girls make it to the dinner table. Worth any prep time! Serve over rice. If your family are hearty eaters like mine, this will only serve 4.

Provided by Di

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 11

¼ cup vinegar
¼ cup olive oil
¼ cup water
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
1 pound boneless chicken pieces, cut into bite-size chunks
1 tablespoon butter
1 large onion, chopped
1 large green bell pepper, chopped
1 (10 ounce) package sliced crimini mushrooms
1 large tomato, chopped
2 cups shredded sharp Cheddar cheese

Steps:

  • Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
  • Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
  • Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 8.5 g, Cholesterol 83.7 mg, Fat 25.1 g, Fiber 2.3 g, Protein 26.9 g, SaturatedFat 10.9 g, Sodium 831.6 mg, Sugar 4.4 g

PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)



Paula Deen's Amazing Chicken Casserole Recipe - (4.6/5) image

Provided by JUDY2949

Number Of Ingredients 11

2 cups chicken, cooked, cut in small bite-sized pieces
4 cups pasta, cooked and drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni works well
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons flour
1/2 cup sour cream
1 cup milk
3 cups cheese, grated (cheddar, colby jack, Swiss, or a combination), with 1/2 cup reserved for sprinkling on top
1/2 teaspoon red pepper flakes
salt and black pepper to taste

Steps:

  • Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

CHICKEN DIANE



Chicken Diane image

In this classic dish, a luscious sauce of lemon juice, Dijon mustard and green onions ideally complements tender chicken breasts that are browned to a golden perfection on the stovetop.-Elissa Armbruster, Medford, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil
2 teaspoons butter
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1/4 cup reduced-sodium chicken broth
3 tablespoons chopped green onions

Steps:

  • Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. In a large nonstick skillet, brown chicken in oil and butter over medium heat for 3-5 minutes on each side or until a thermometer reaches 170°., In the same skillet, whisk the lemon juice, parsley and mustard until blended. Whisk in broth and green onions; heat through. Serve with chicken.

Nutrition Facts : Calories 169 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 490mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

CHICKEN DIANE STYLE



Chicken Diane Style image

Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy/chicken broth mixture. Simmer all together and smile!

Provided by sal

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 6

Number Of Ingredients 11

2 small onions, chopped
1 pound fresh mushrooms
8 skinless, boneless chicken breast halves
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
2 teaspoons chopped fresh chives
2 teaspoons dried parsley
½ cup chicken broth
¼ cup brandy
2 tablespoons prepared Dijon-style mustard

Steps:

  • Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
  • In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

Nutrition Facts : Calories 234.7 calories, Carbohydrate 6.5 g, Cholesterol 91.3 mg, Fat 2.3 g, Fiber 1.4 g, Protein 38.1 g, SaturatedFat 0.6 g, Sodium 425.4 mg, Sugar 2.4 g

DIANA'S CHICKEN CASSEROLE



Diana's Chicken Casserole image

When my dad passed away, someone brought this to the house. My son loved this so much, I was glad to be able to get the recipe.

Provided by nancyal

Categories     Chicken

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

6 -8 boneless skinless chicken breasts
6 -8 slices lorraine swiss cheese
2 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) can water
1 (7 1/2 ounce) package stuffing cubes
1/2-1 cup butter

Steps:

  • Put the chicken breasts in a 9x13 inch glass baking dish.
  • Put a slice of Lorraine cheese on each piece of chicken.
  • Mix the soup, water and stuffing together (I add only as much stuffing as I think it needs- I don't always add the whole bag as I',m afraid it will be dry. Usually I add about 3/4 of the bag.) Pour the stuffing mixture over the chicken.
  • Melt the stick of butter and drizzle over the top.
  • Bake, uncovered, for 1 hour at 375 degrees F.
  • I like the onion and sage stuffing myself and this is what i used.

DIANA'S CHICKEN CASSEROLE



Diana's Chicken Casserole image

Provided by My Food and Family

Categories     Home

Time 2h

Number Of Ingredients 6

6 boneless and skinless chicken breasts, cooked and cubed
1 tub e Ritz crackers, crushed (divided)
1 can cream of chicken soup
1 pkg (8 oz.) Philadelphia Cream Cheese, lite or fat free
1 stick (1/2 cup) butter or margarine
1 cup chicken broth

Steps:

  • Preheat Oven to 350°F. Cook and cube chicken breasts and set aside. Spray the bottom and sides of a 9 x 12 inch dish with cooking spray. Spread crushed crackers on bottom of baking dish (reserve 3/4 cups for top). Place cooked cubed chicken over crackers.
  • Mix together soup, cream cheese, butter and chicken broth in as medium pan over medium low heat until warm and blended. Pour warm blended mixture over the cubed chicken. Sprinkle with a few cracker crumbs (about 3/4 cup) on top.
  • Bake for 25 to 30 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DIANA'S FRIED CHICKEN



Diana's Fried Chicken image

Make and share this Diana's Fried Chicken recipe from Food.com.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 45m

Yield 16 pieces of fried chicken, 6-8 serving(s)

Number Of Ingredients 8

16 chicken pieces
3 cups flour
3 eggs
1/2 cup milk or 1/2 cup buttermilk
2 teaspoons salt
1 1/2 tablespoons black pepper
1/4-1/2 cup spike seasoning
vegetable oil

Steps:

  • Steam the chicken until done-this keeps the chicken very juicy and you have a great stock base to freeze for later use (2 meals in one-cant beat that).
  • In a large heavy fry pan (I use cast iron), heat 2 1/2-3 inches veg oil over medium high heat.
  • Set up three bowls.
  • In the first bowl add 1 cup flour and all the salt.
  • Mix well in the second bowl add eggs and milk and whisk well.
  • In the third bowl add remaining flour, pepper and spike.
  • Mix well Now dip in salted flour, dip in egg milk mixture, dip into spiced flour and into the hot oil it goes for around 5 minutes total-just to golden brown on all sides.
  • Drain on a rack-not paper or paper towels and you've got some great chicken-juicy, crunchy and very tasty.

Nutrition Facts : Calories 281.3, Fat 3.9, SaturatedFat 1.4, Cholesterol 108.6, Sodium 822.1, Carbohydrate 49.9, Fiber 2.1, Sugar 0.4, Protein 10.4

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