Ozark Chicken Casserole Recipes

GARLIC-BUTTER ORZO CHICKEN CASSEROLE

Garlic-Butter Orzo Chicken Casserole image

Find 20 minutes and this luscious, Caprese salad-inspired, chicken casserole can be tonight's dinner. The trick to the quick prep is coating the raw ingredients with rich and aromatic seasonings before baking. The chicken breasts get rubbed with olive oil, Italian seasoning and a dash of red pepper flakes and placed atop a garlicky, buttery bed of orzo and tomatoes. Then the casserole gets sealed up tight with foil, so the flavors can concentrate and meld in the oven. It won't take long before you're enjoying the savory aroma-and flavor-of this dish!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup uncooked orzo or rosamarina pasta
1 cup Progresso™ chicken broth (from 32-oz carton)
2 tablespoons butter, melted
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups halved cherry tomatoes
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts (6 to 8 oz each)
1 cup shredded mozzarella cheese (4 oz)
2 tablespoons thinly sliced fresh basil leaves

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread uncooked orzo evenly in baking dish.
Add broth, melted butter, garlic, 1/2 teaspoon salt and the black pepper to orzo in baking dish; stir. Spread tomatoes evenly over mixture.
In large bowl, mix oil, Italian seasoning, 1/4 teaspoon salt and the red pepper flakes. Add chicken; turn to coat. Place chicken evenly over tomatoes; cover with foil. Bake 55 to 65 minutes or until juice of chicken is clear when center of thickest part is cut, and chicken and mixture are both heated to at least 165°F in center.
Remove foil, and sprinkle chicken with mozzarella cheese; bake uncovered 5 to 7 minutes or until cheese is melted. Top with basil.

Nutrition Facts : Calories 530, Carbohydrate 34 g, Cholesterol 140 mg, Fat 2 1/2, Fiber 3 g, Protein 51 g, SaturatedFat 9 g, ServingSize 1 Chicken Breast and About 1 Cup Orzo, Sodium 970 mg, Sugar 3 g, TransFat 1/2 g

25 CHICKEN CASSEROLES YOUR FAMILY WILL LOVE

25 Chicken Casseroles Your Family Will Love image

Need some new dinner ideas? Try these chicken casserole recipes! From chicken pot pie to hash brown chicken to chicken enchilada, these foolproof meals will delight everyone at the table.

Provided by insanelygood

Categories Recipe Roundup

Number Of Ingredients 25

Ingredients

Crack Chicken Casserole
Chicken Pot Pie Casserole
No-Peek Chicken
Nacho Casserole
Hash Brown Chicken Casserole
Creamy Swiss Chicken Bake
Easy Chicken Enchilada Casserole
Chicken Tortilla Casserole
Chicken Zucchini Casserole Recipe
Pesto Chicken Pasta Casserole Recipe
Chicken Noodle Casserole
Salsa Verde Chicken Casserole
Farmhouse Chicken Cornbread Casserole
Jalapeno Popper Chicken Casserole
Cheesy Baked Chicken Pasta with Spinach
Lemon Chicken Rice Casserole
Creamy Chicken u0026amp; Broccoli Divan Casserole
Easy Southern-Style Chicken Divan Casserole
Chicken and Dumplings Casserole
Broccoli Chicken Casserole
Keto Tuscan Chicken Casserole
Healthy Cashew Chicken Casserole
Chicken and Wild Rice Casserole
Easy Chicken Tetrazzini
Keto Chicken Cauliflower Casserole

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a chicken casserole in 30 minutes or less!

Nutrition Facts :

OZARKS CASHEW CHICKEN

Ozarks Cashew Chicken image

This is the Queen City's (Springfield, Missouri) version of cashew chicken. You won't eat it any where else like this. This is from my daughter's recipe collection. It's addicting.

Provided by KathyP53

Categories Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

4 cups water
8 chicken bouillon cubes
3 tablespoons cornstarch
2 teaspoons white sugar
1 1/3 tablespoons oyster sauce
4 teaspoons soy sauce
1/2 lb boneless skinless chicken breast (cut into cubes)
1 cup all-purpose flour
1 egg
1/4 cup milk
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 cup cashew halves
1/4 cup chopped green onion

Steps:

Bring water to boil in a large saucepan. Dissolve bouillon in boiling water. Remove 1 cup of this broth and mix with cornstarch in a small bowl. Return broth and cornstarch mixture to saucepan and let thicken. Stir in sugar, oyster sauce, and soy sauce. Remove from heat and set aside.
In a shallow dish or bowl, flour cubed chicken and allow to stand in flour for 15 minutes. In a small bowl, beat egg, milk, salt and pepper together. Remove chicken from flour, dip into egg mixture, roll in flour again and fry in in hot peanut oil in a large skillet until golden brown.
Place fried chicken cubes over hot steamed rice on a medium platter. Heat sauce over low heat, then pour over chicken. Sprinkle with cashew halves and green onions and serve.

Nutrition Facts : Calories 729.9, Fat 23.8, SaturatedFat 5.7, Cholesterol 177.9, Sodium 5491.9, Carbohydrate 82.1, Fiber 3.6, Sugar 9.6, Protein 46.5

OZARKS FRIED CHICKEN

Ozarks Fried Chicken image

Fried chicken is a staple in the Ozarks, with cream gravy to boot. My preference is cold fried chicken made the day before. Great picnic food!

Provided by KathyP53

Categories Chicken

Time 13h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 (4 lb) chicken, cut into pieces
2 quarts water
2 tablespoons salt
2 1/2 cups all-purpose flour
1/2 cup saltine crackers, very finely crushed (or use cracker meal)
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 1/2 tablespoons paprika
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 quart buttermilk
oil (for frying)

Steps:

Cover chicken with water in large bowl. Stir 2 tablespoons salt into water. Refrigerate 12 hours or over night.
Blend flour, cracker crumbs, garlic powder, onion powder and paprika in large, heavy duty, plastic freezer zip-type bag. Pour buttermilk into medium bowl.
Remove chicken from water. Do not rinse. Pat chicken dry. Dredge each piece of chicken in flour mixture and place on large baking sheet to dry. Dip floured chicken pieces into buttermilk and re-dredge them in flour mixture a second time, placing back on baking sheet to dry.
Heat oil over medium-high heat in large cast iron or electric skillet until hot but not smoking. Oil should be half way up sides of skillet. Carefully add chicken pieces and fry without crowding until golden brown and cooked through, about 15 minutes per side. If chicken browns too quickly, turn heat down to medium and watch carefully. Do not cover skillet or chicken will be steamed and not crispy.
Drain and cool cooked chicken pieces on paper towels or brown grocery bag. Serve immediately or cool completely and store in refrigerator. Use skillet drippings to make cream gravy!

Nutrition Facts : Calories 1041.5, Fat 45.9, SaturatedFat 13.6, Cholesterol 216.8, Sodium 4918.9, Carbohydrate 83.7, Fiber 3.9, Sugar 13.9, Protein 69.5

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