Herbed Chicken En Casserole Recipes

EASY HERB-CHICKEN BAKE

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In 10-inch skillet, melt butter over medium-high heat. Add onion, celery, bell pepper and seasoned salt; cook about 5 minutes, stirring occasionally, until vegetables are tender. Stir in chicken, corn and soup; cook and stir until hot.
• In medium bowl, mix Bisquick mix, milk, 1/2 cup of the cheese and the thyme. With floured fingers, press crust mixture evenly over bottom and 1 inch up sides of baking dish. Spoon hot filling into crust.
• Bake 22 to 30 minutes or until crust is golden brown. Sprinkle top with remaining 1/4 cup cheese. Cut into squares; serve hot.

CREAMY HERBED CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine.

HERBED CHICKEN CASSEROLE

Steps:

• Prepare the rice according to package directions.
• Spoon the rice into a 2 quart baking dish.
• Arrange the chicken over the top of the rice.
• Put the sauterne (or other white wine) and the soup in a skillet and over medium heat, stir until blended.
• Add the butter, celery, mushrooms and pimiento.
• Cook until the butter is melted, stirring constantly.
• Bring to a boil, stirring frequently.
• Pour soup mixture over chicken.
• Bake, covered, at 350º for 25 minutes.
• Uncover and continue baking for 15 to 20 minutes longer or until heated through.

HERBED CHICKEN EN CASSEROLE

Steps:

• Lightly season chicken with salt and pepper. Brown slowly in butter in skillet Arrange browned chicken skin side up in baking dish. To dripping in skillet add mushroom soup and wine, stirring to combine. Add remaining ingredients and stir to combine. Heat to boiling. Pour sauce over chicken. Cover and bake at 350 degrees for 25 minutes. Uncover and cook for an additional 15 to 20 minutes or until chicken is done. Serve with hot, fluffy rice.

QUICK HERBED CHICKEN

Steps:

• Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.

OVEN BAKED HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.

ONE-PAN HERBED CHICKEN AND VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the asparagus and cherry tomatoes on opposite sides of a large, rimmed baking sheet.
• Place the chicken breasts in the middle section of the baking sheet.
• Drizzle the veggies and chicken with the oil.
• Sprinkle on the salt, pepper, basil, thyme, and rosemary, ensuring all the ingredients are evenly coated in the oil and seasonings.
• Bake for 25 minutes or until chicken's internal temperature reaches 165˚F (72˚C).
• Allow the chicken to rest for 5 minutes before slicing.
• Place the chicken breast on a plate with portions of the roasted veggies and serve.
• Enjoy!