SPICY ITALIAN CHICKEN CASSEROLE
Juicy chicken with crispy skin in a spicy tomato sauce with bell peppers, olives and capers. Inspired by Mario Batali's Sicilian Chicken (but more sauce!). Feel free to dial back the spiciness. Made on the stove, this is a hearty dinner on the table in 30 minutes. Recipe VIDEO below.
Provided by Nagi
Time 30m
Number Of Ingredients 14
Steps:
- Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
- Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
- Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
- Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
- Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
- Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
- After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
- Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
- Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).
Nutrition Facts : ServingSize 472 g, Calories 497 kcal
ITALIAN CHICKEN CASSEROLE
This is a recipe for a creamy baked chicken spaghetti recipe. I enjoy this recipe because it doesn't contain any "cream of" soups and it's very simple to make. The creamy red sauce is just delicious, I think. This recipe is from Paula Deen.
Provided by CookingONTheSide
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees; lightly spray a 9x13-inch baking dish with nonstick spray.
- In large skillet, heat olive oil over medium-high heat.
- Add onion and garlic; cook 3 minutes, or until tender.
- Stir in chicken, tomatoes and cream.
- Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened.
- Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted.
- Add pasta, tossing gently to coat.
- Spoon into prepared baking dish.
- Sprinkle evenly with remaining cheese.
- Bake 30 minutes.
ITALIAN CHICKEN CASSEROLE
My aunt created this recipe, and the whole family has been enjoying it for years now. It's equally good with Polish or Italian sausage.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Crumble sausage into a skillet; add onion and celery. Cook over medium heat until meat is no longer pink; drain and set aside. Sprinkle chicken with paprika. In the same skillet, cook chicken in oil for 2-3 minutes on each side or until chicken juices run clear; remove and set aside., Return sausage mixture to the skillet. Add the broth, bouillon, garlic, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken and mushrooms; cook 5 minutes longer or until rice is done and chicken is heated through.
Nutrition Facts :
ITALIAN BAKED CHICKEN AND PASTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
- Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 432 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 49 milligrams, Sodium 674 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 21 grams, Sugar 6 grams
ITALIAN CHICKEN CACCIATORE
Chicken cacciatore is a classic Mediterranean chicken dish from Italy. This is my favorite recipe made with chicken thighs, tomatoes, herbs, and olives.
Provided by Ita
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
- Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
- Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
- Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
- Stir in olives, parsley, and basil. Stir to heat through.
Nutrition Facts : Calories 520 calories, Carbohydrate 21 g, Cholesterol 116.7 mg, Fat 28.9 g, Fiber 3.6 g, Protein 35.3 g, SaturatedFat 5.9 g, Sodium 1083.9 mg, Sugar 8.5 g
ITALIAN CHICKEN AND POTATO CASSEROLE
I am the queen of making up casseroles. This one is easy to throw together, and then just throw in the oven.
Provided by landlocked 2
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400.
- Spray 11 X 9 casserole dish with cooking spray.
- Cut chicken into bite size pieces, and place in casserole dish.
- Cut potatoes in large bite size pieces and place in casserole dish.
- Place carrots in casserole dish.
- In a separate bowl mix soup, seasoning and water. Pour over Chicken, potatoes and carrots and toss until everything is covered in sauce.
- Bake uncovered for about 45 minutes, until chicken and potatoes are cooked thoroughly.
Nutrition Facts : Calories 306.7, Fat 4.2, SaturatedFat 0.9, Cholesterol 96.8, Sodium 215.2, Carbohydrate 30.6, Fiber 4.5, Sugar 3.2, Protein 35.7
ITALIAN CASSEROLE
This was a recipe of my Aunt Ethel's -- egg noodles in a tomato, ground beef sauce. She said, 'It is so good, don't change a thing!' And she was right.
Provided by Norma
Categories World Cuisine Recipes European Italian
Time 3h40m
Yield 4
Number Of Ingredients 10
Steps:
- In large skillet, brown ground beef and onion. Stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat for 3 hours.
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a 2 quart casserole dish, combine noodles and meat mixture. Top with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.
Nutrition Facts : Calories 739.5 calories, Carbohydrate 62.1 g, Cholesterol 164.4 mg, Fat 39 g, Fiber 5.9 g, Protein 41.2 g, SaturatedFat 19.7 g, Sodium 2572 mg, Sugar 15.7 g
40-MINUTE ITALIAN CHICKEN CASSEROLE
Got leftover chicken? This wonderful Italian-style casserole, creamy with sour cream and cream of mushroom soup, can be on the table in 40 minutes.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Mix soup, sour cream and 3/4 cup Parmesan in large bowl. Add spaghetti, green beans and chicken; mix lightly.
- Spoon into 2-qt. casserole; sprinkle with remaining Parmesan.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 470, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 29 g
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