Heartychickenbake Recipes

HEARTY CHICKEN STRATA

Steps:

• Arrange bread cubes in a single layer on several ungreased large baking sheets. Bake at 350° for 20-30 minutes until golden brown and crisp. , Transfer to a large bowl. Stir in the chicken, potatoes, celery, carrots and parsley. In another large bowl, combine the milk, broth, eggs, butter, salt and pepper. Pour over bread mixture; toss to coat. , Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 45 minutes; stir. Bake 45 minutes longer or until a knife inserted in the center comes out clean. Serve with gravy if desired.

HEARTY CHICKEN BAKE

Steps:

• Preheat oven to 375.
• In medium bowl, combine mashed potatoes, 1/2 c cheese and 2/3 french fried onions.
• Mix thoroughly.
• Spoon potato mixture into greased 2 Qr. casserole.
• Using back of spoon, spread potatoes across bottom and up sided of dish to form a shell.
• In large bowl, combine chicken, veggies, soup, milk and seasonings.
• Pour into potato shell.
• Bake uncovered 30 minutes or until heated through and bubbly.
• Top with remaining 1/2 c cheese and 2/3 c french fried onions.
• Bake uncovered 3 minutes longer or until onions are golden brown and cheese is melted.
• Let stand 5 minutes before serving.

HEARTY BREAKFAST BAKE

Steps:

• Heat oven to 400F. Spray 13x9-inch baking dish with cooking spray or grease with shortening.
• Cook sausage in 10-inch skillet over medium-high heat, stirring frequently, until no longer pink; drain. Layer sausage, onions, potatoes and cheese in baking dish. Stir remaining ingredients in large bowl with fork or wire whisk until blended. Pour over ingredients in baking dish.
• Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

HEARTY CHICKEN AND BEAN CASSEROLE

Steps:

• Rinse beans. In a large saucepan combine beans and 4 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover; let stand for 1 hour. (Or, soak beans in water overnight in a covered pan.) Drain beans and rinse. In the same saucepan combine beans and 4 cups cold water. Bring to boiling; reduce heat. Cover and simmer 1 to 1-1/2 hours or until tender. Drain beans.
• Preheat oven to 350°F In a large skillet, heat oil over medium-high heat. Add chicken; reduce heat to medium-low. Brown chicken about 10 minutes, turning once to brown both sides. Remove chicken from skillet. Drain all but 1 tablespoon of drippings from the skillet.
• Add carrots, onion, celery, and garlic to drippings in skillet. Cover and cook about 10 minutes or vegetables are just tender, stirring occasionally. Stir in drained beans, undrained tomatoes, sausage, thyme, salt, and, if desired, cayenne pepper. Bring to boiling. Transfer mixture to a 2-quart rectangular baking dish. Arrange chicken thighs on top.
• Bake, uncovered, about 25 minutes or until chicken is no longer pink (180 degrees F).
• VARIATION:.
• Easy version: Omit dried beans and step 1. Add 2 15-ounce cans rinsed and drained Great Northern beans to the vegetable mixture in step 3 with the tomatoes.

HEARTY CHICKEN STEW

Steps:

• Heat oil in a Dutch oven or large saucepan over medium-high heat. Brown chicken thighs in the hot oil, 2 to 3 minutes per side. Remove chicken and add butter, allowing it to melt but not burn. Add carrots, celery, onion, and mushrooms. Cook until mushrooms are soft and onion is translucent, 5 to 7 minutes.
• Stir flour into the mixture to make a roux with the butter. Allow to cook, stirring, until it darkens a little, 10 to 15 minutes. Slowly add chicken broth while continuing to stir. Add chicken, reduce heat, and let simmer until easily shredded, 1 to 1 1/2 hours. Season with salt and pepper. Serve hot in a bowl or on a plate.