Family Meals Chicken Veg Casserole Recipes

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CHICKEN VEGETABLE CASSEROLE



Chicken Vegetable Casserole image

"This recipe works wonders with leftover turkey or chicken," says Genia McClinchey of Lakeview, Michigan. "It's a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!"

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon rubbed sage
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/2 cup shredded cheddar cheese

Steps:

  • In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 515 calories, Fat 32g fat (18g saturated fat), Cholesterol 157mg cholesterol, Sodium 1125mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.

FAMILY MEALS: CHICKEN & VEG CASSEROLE



Family meals: Chicken & veg casserole image

A Spanish-style one-pot stew flavoured with paprika and cumin that'll be a hit with children and adults alike

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 1h15m

Yield Serves a family of 3-4

Number Of Ingredients 13

knob of butter
1 onion , finely chopped
3 medium carrots , finely chopped
2 medium sticks celery , finely chopped
500g approx chicken thigh
2 fat garlic cloves , crushed
1 tsp sweet smoked paprika
½ tsp ground cumin
1 tsp dried thyme
2 x 400g cans chopped tomatoes
1 chicken stock cube
1 red or orange pepper , diced
1 x 400g can chickpeas , drained (optional)

Steps:

  • Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.
  • Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.
  • Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.
  • If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.

Nutrition Facts : Calories 320 calories, Fat 17.3 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14.8 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium

CHEESY CHICKEN CASSEROLE WITH VEGETABLES



Cheesy Chicken Casserole with Vegetables image

Crispy coated chicken thighs with delicious vegetables in a creamy cheese sauce for a satisfying dinner.

Provided by Cheerios

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h35m

Yield 8

Number Of Ingredients 13

½ cup dry farina cereal (such as Cream of Wheat®)
¼ cup cornmeal
½ teaspoon ground ginger
½ teaspoon ground turmeric
1 egg
2 pounds chicken thighs
2 tablespoons canola oil
2 potatoes, cut crosswise into thin slices
1 head cauliflower, broken into florets
¼ cup butter
4 tablespoons all-purpose flour
1 ½ cups milk
2 cups shredded Cheddar cheese

Steps:

  • Combine cereal, cornmeal, ginger, and turmeric in a resealable plastic bag. Shake well until evenly mixed.
  • Lightly beat egg in a separate bowl. Dip chicken thighs into the egg, one at time, and coat well. Place each thigh in the bag with the cereal mixture, seal, and shake well to coat.
  • Heat oil in a large frying pan over medium heat. Add chicken thighs; cook until browned, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of the thigh should read 160 degrees F (70 degrees C). Transfer chicken onto a serving plate, reserve oil in the pan, and allow to cool.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook potatoes in the reserved oil until lightly browned, 4 to 5 minutes. Reduce heat and cook until softened, about 15 minutes.
  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
  • Arrange cauliflower florets along the inside edge of a 2 1/2-quart casserole dish. Cover the bottom with potatoes.
  • Melt butter in a saucepan over medium-low heat. Whisk in flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in milk and cook until thickened to desired consistency, 5 to 10 minutes. Add about 1/2 of the Cheddar cheese and stir until melted.
  • Pour sauce over the casserole, coating the vegetables well. Add chicken thighs and sprinkle remaining Cheddar cheese on top.
  • Bake in the preheated oven until chicken is browned, about 40 minutes. Remove from oven and place on a wire rack to cool.

Nutrition Facts : Calories 545.8 calories, Carbohydrate 30.8 g, Cholesterol 142.5 mg, Fat 32.2 g, Fiber 3.5 g, Protein 32.8 g, SaturatedFat 14 g, Sodium 333.2 mg, Sugar 4.6 g

HEARTY VEGGIE CHICKEN CASSEROLE



Hearty Veggie Chicken Casserole image

I found this recipe in a cookbook we received as a wedding gift and altered it to fit my family's tastes. Now, I always cook enough extra chicken so we can have this casserole the next day. My husband and daughters rush to the table when they know it's on the menu. -Janet Applin, Gladstone, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 12

2-1/2 cups frozen mixed vegetables
1/2 cup chopped onion
1/2 cup butter, divided
1/3 cup all-purpose flour
1/2 teaspoon dried sage leaves
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups chicken broth
3/4 cup 2% milk
3 cups cubed cooked chicken
1 can (14-1/2 ounces) sliced potatoes, drained and quartered
2 cups seasoned stuffing cubes

Steps:

  • Cook vegetables according to package directions; drain. , Meanwhile, in a large saucepan, saute the onion in 1/4 cup butter for 2-3 minutes or until tender. Stir in the flour, sage, pepper and salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir until thickened. Stir in the chicken, potatoes and mixed vegetables; heat through. , Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with stuffing cubes. Sprinkle over chicken mixture. , Bake, uncovered, at 450° for 10-12 minutes or until heated through.

Nutrition Facts : Calories 455 calories, Fat 22g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 1060mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 6g fiber), Protein 27g protein.

CHICKEN AND VEGETABLE CASSEROLE



Chicken and Vegetable Casserole image

Make and share this Chicken and Vegetable Casserole recipe from Food.com.

Provided by Jellyqueen

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 chicken breasts, halved
4 carrots, quartered
1 cup white pearl onion
2 stalks celery, large pieces
2 potatoes, peeled, quartered
1/4 cup chicken broth
1 (10 ) can cream of mushroom soup
1/2 cup skim milk
1/4 teaspoon dried leaf thyme
1/8 teaspoon sage, Ground
1 bay leaf

Steps:

  • Preheat oven to 350F.
  • Rinse chicken and pat dry.
  • Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
  • Add chicken and cook quickly until browned on both sides.
  • Remove chicken to a medium size shallow casserole.
  • Add vegetables to casserole.
  • In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
  • Bake, covered 1 hour or until vegetables and chicken are tender.

CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES



Chicken and Pasta Casserole with Mixed Vegetables image

I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!

Provided by JENTOP

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h

Yield 6

Number Of Ingredients 14

1 cup dry fusilli pasta
3 tablespoons olive oil
6 chicken tenderloins, cut into chunks
1 tablespoon dried minced onion
salt and pepper to taste
garlic powder to taste
1 tablespoon dried basil
1 tablespoon dried parsley
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups frozen mixed vegetables
1 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
  • Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
  • In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
  • Bake 30 minutes in the preheated oven until bubbly and lightly browned.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g

CREAM OF CHICKEN CASSEROLE WITH VEGGIES



Cream of Chicken Casserole with Veggies image

Try our tasty Cream of Chicken Casserole with Veggies for a quick and easy entrée! This one-dish cream of chicken casserole is perfect for a busy evening.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield Makes 4 servings.

Number Of Ingredients 5

1 cup hot water
2 cups STOVE TOP Everyday Stuffing Mix for Chicken
4 small boneless skinless chicken breasts (1 lb.)
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (10 oz.) frozen mixed vegetables, thawed

Steps:

  • Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
  • Place chicken in 13x9-inch baking dish. Mix soup and vegetables; spoon over chicken. Top with prepared stuffing.
  • Bake 30 minutes or until chicken is cooked through.

Nutrition Facts : Calories 360, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1150 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 6 g, Protein 32 g

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

FAMILY MEALS: CHICKEN & VEG CASSEROLE



Family meals: Chicken & veg casserole image

A Spanish-style one-pot stew flavoured with paprika and cumin that'll be a hit with children and adults alike

Provided by Caroline Hire - Food writer

Categories     Dinner, Main course

Time 1h15m

Yield Serves a family of 3-4

Number Of Ingredients 13

knob of butter
1 onion , finely chopped
3 medium carrots , finely chopped
2 medium sticks celery , finely chopped
500g approx chicken thigh
2 fat garlic cloves , crushed
1 tsp sweet smoked paprika
½ tsp ground cumin
1 tsp dried thyme
2 x 400g cans chopped tomatoes
1 chicken stock cube
1 red or orange pepper , diced
1 x 400g can chickpeas , drained (optional)

Steps:

  • Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.
  • Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.
  • Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.
  • If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.

Nutrition Facts : Calories 320 calories, Fat 17.3 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14.8 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium

QUICK AND EASY CHICKEN AND VEGETABLE CASSEROLE



Quick and easy Chicken and Vegetable Casserole image

This is a quick one-pot complete meal for when you are in a hurry and don't have time to spend in the kitchen. This can be a little bland as is in the recipe, but can easily be spiced up however you like it!

Provided by dale7793

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups white rice
2 cups chicken broth
2 cups hot water
12 -16 ounces cauliflower or 12 -16 ounces carrots (or other vegetable)
2 lbs boneless skinless chicken breasts, uncooked and diced
onion powder
garlic powder
salt
pepper

Steps:

  • In a large pot with a lid, pour in liquid, add the rice, and give it a little stir.
  • Layer the frozen vegetables on top of the rice, and the raw chicken pieces on top of the vegetables.
  • Sprinkle the chicken with onion powder, garlic powder, salt and pepper.
  • Cover, and bring to a boil Let boil for 3-5 minutes.
  • Stir, then reduce to med-high heat, and cook for 10-15 minutes, or until rice is tender.

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