Mediterranean Chicken Casserole Recipes

MEDITERRANEAN CHICKEN

Steps:

• Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
• Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
• Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

MEDITERRANEAN CHICKEN CASSEROLE

Steps:

• Chop onion.
• Cut tomatoes into small pieces.
• Halve capsicum, remove seeds and cut each into eight pieces.
• Wash and halve mushrooms.
• Heat oil a saucepan on medium heat and brown chicken pieces for about 1 minute each side.
• Transfer chicken to a plate.
• Add onion, garlic and thyme to pan and on a medium heat stir fry for about 2 minutes.
• Add capsicum and stir fry for about 2 minutes.
• Add tomato and stir well before adding wine, mushrooms, olives and chicken pieces.
• Season with a little salt and pepper and bring to a simmer.
• Cover and cook for about 20 minutes.
• Just before serving stir in basil.
• Serve with steamed rice or vegetables.

MEDITERRANEAN CHICKEN BAKE

Steps:

• Heat oven to 400°F. Spray 3-quart glass casserole with cooking spray. In 12-inch nonstick skillet, cook chicken over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Stir in onion, zucchini, pasta and water. Cook 5 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in tomatoes, pasta sauce, cheese and Italian seasoning. Spoon mixture into casserole. Brush top of each of phyllo sheet with melted butter. Crumple each phyllo sheet and place on top of chicken mixture in casserole. (See photo for example on how to cover top of chicken mixture.)
• Bake uncovered 20 to 30 minutes or until phyllo is golden brown.

MEDITERRANEAN CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°F
• Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over.
• Transfer chicken to an ovenproof casserole dish.
• Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushrooms and cook, stirring, for 2 minutes or until mushrooms are tender. Add tomatoes and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.
• Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.
• Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
• Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired.

MEDITERRANEAN CHICKEN CASSEROLE

Steps:

• Heat oven to 375°F.
• Combine flour and seasonings in shallow dish. Add chicken, 1 thigh at a time, turning to evenly coat both sides of each thigh with flour mixture.
• Heat oil in large skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until golden brown on both sides. Transfer to 13x9-inch baking dish sprayed with cooking spray, reserving drippings in pan. Repeat with remaining chicken.
• Add mushrooms, onions, yellow peppers and garlic to drippings in pan; cook 5 min or until mushrooms are tender and their liquid is cooked off, stirring frequently. Add tomatoes, pasta sauce, artichokes and olives; mix well. Pour over chicken; cover.
• Bake 20 min. Sprinkle with cheese; bake 10 min. or until chicken is done (165ºF) and cheese is melted. Meanwhile, cook orzo as directed on package, omitting salt.
• Serve chicken mixture over orzo; sprinkle with parsley.

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

MEDITERRANEAN CHICKEN AND PEPPER CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain.
• Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta.
• Sprinkle Pecorino Romano and Grana Padano over the pasta mixture.
• Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

MEDITERRANEAN CHICKEN PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
• Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season chicken with salt and pepper, and add to skillet; cook 5 to 7 minutes or until chicken is no longer pink. Remove from skillet; set aside.
• Reduce heat to medium. In same skillet, add 1 tablespoon of the olive oil, the onion and garlic; cook 2 to 3 minutes or until tender. Add spinach; cook and stir until starting to wilt, about 1 minute.
• In very large bowl, mix cooked chicken, spinach mixture, pasta, crushed tomatoes, Italian seasoning, olives, sun-dried tomatoes, feta cheese and Italian cheese blend. Transfer mixture to baking dish.
• In small bowl, mix bread crumbs and remaining 1 tablespoon olive oil. Sprinkle on top of pasta mixture in baking dish. Bake 35 to 40 minutes or until bread crumbs are golden brown and casserole is heated through (165°F in center). Garnish with basil, and serve.

MAKEOVER MEDITERRANEAN CHICKEN & BEANS

Steps:

• In a large resealable plastic bag, combine the flour, garlic salt, rosemary and pepper. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, brown chicken in oil. Stir in beans and tomatoes; bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or until chicken juices run clear. Remove from the heat. Top with cheese. Cover and let stand for 5 minutes or until cheese is melted.