CHICKEN AND ARTICHOKE CASSEROLE
This fabulous recipe is thanks to Paula Deen. I tried it last night for the first time, and I just couldn't wait to share it with others. A wonderful comfort meal for a chilly winter evening. Enjoy!
Provided by VLizzle
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Lightly grease a 2 1/2 quart casserole dish.
- In a large skillet, melt butter over medium-high heat.
- Add garlic and shallots, cook 2 minutes, stirring occasionally.
- Stir in wine and cook 3 minutes.
- Stir in cream and simmer 5 minutes.
- Add cream cheese and Parmesan cheese, stir until combined.
- Stir in chicken, artichokes, spinach, salt and pepper.
- Remove from heat and spoon into prepared casserole dish.
- In a small bowl, combine the French bread cubes with the melted butter and toss until coated.
- Sprinkle evenly over casserole.
- Bake for 30 minutes or until lightly browned.
CREAM OF CHICKEN AND ARTICHOKE SOUP
After dining at a certain restaurant that is known for making cheesecake, I fell in love with their chicken and artichoke soup. I've looked through various websites in search of a similar recipe. I couldn't find a recipe for it, but did find one that has some of the same type of ingredients so I tweaked it by adding some vegetables and putting a twist on it. Here is what I came up with. This is a pretty easy recipe and tastes very good. Top with shredded cheese.
Provided by CJ'sMom
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 1h8m
Yield 8
Number Of Ingredients 17
Steps:
- Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
- Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
- Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
- Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 285 calories, Carbohydrate 13.1 g, Cholesterol 83.5 mg, Fat 16.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 584.5 mg, Sugar 2.7 g
PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)
Provided by JUDY2949
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.
CHICKEN SCALOPPINI (PAULA DEEN)
This is VERY good! I must tell you, tho, the original recipe calls for 4 sticks of butter in the sauce! To be fair, the episode she made this on WAS called "Everything's Better With Butter." LOL I read thru many reviews on the other site and almost all cut the butter back, some even to 1 and 1/4 sticks with no problems. I used 2 sticks of butter and also used bacon instead of pancetta, out of personal preference. Dried or fresh herbs, such as tarragon, thyme, basil, oregano, even an Italian seasoning can be used to season while sauteeing the chicken. I also use the artichokes packed in water, not the oil. The last time I made it, I added some minced garlic while sauteeing the veggies and a bit more lemon (to taste) to the sauce. That said, this is one helluva a good dish! Adapted from Food Network, Paula Deen.
Provided by Scoutie
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat a small amount of oil and 2 tablespoons butter in a large skillet. Dredge chicken in seasoned flour and saute in pan, turning once, until brown and cooked through. Remove chicken from pan.
- Add remaining ingredients, up to and including the capers, to the pan.
- Heat until mushrooms soften and are cooked.
- Add chicken back to pan to reheat on low.
- To make Lemon Butter sauce:.
- Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third.
- Add cream or half and half and simmer until mixture thickens, about 3 to 4 minutes.
- Slowly add butter, about 2 tablespoons at a time, until completely incorporated, whisking constantly.
- Season with salt and pepper.
- Remove from heat and keep warm.
- To serve:
- Add half of butter sauce to pasta mixture and toss, then plate. Add rest of sauce to chicken mixture and toss. Place chicken mixture over pasta. Garnish with parsley.
Nutrition Facts : Calories 1042.1, Fat 50.4, SaturatedFat 28.7, Cholesterol 165.1, Sodium 535, Carbohydrate 108.8, Fiber 7.1, Sugar 2.6, Protein 33.8
CREAM OF ARTICHOKE SOUP
Steps:
- Bring artichokes and chicken stock to a boil. In a saucepan, sauté onion in butter and add to mixture. Gradually add mushroom soup to desired thickness. Slowly add cream, stirring constantly. Remove from heat. Add salt and pepper.
THE LADY'S CHICKEN NOODLE SOUP
There's nothing like good ol' classic chicken noodle soup. This famous comfort food soup recipe calls for egg noodles, mushrooms, carrots, celery and more. It's sure to be everyone's favorite chicken soup!
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 20
Steps:
- For the stock: add bay leaves, bouillon, onion, carrot, celery, lemon pepper seasoning, garlic, chicken, Italian seasoning, salt and pepper and water to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
- For the soup: Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
30 BEST CREAMY SOUPS
These creamy soup recipes are so comforting and delicious. From tomato to broccoli cheddar to vegetable, there's a soup for everyone on this list!
Provided by insanelygood
Categories Recipe Roundup Soup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a creamy soup in 30 minutes or less!
Nutrition Facts :
CHICKEN DIVAN
This chicken divan recipe from Paula Deen is a classic comfort food casserole. Ingredients include broccoli, cream of mushroom soup and cheddar cheese. Prep time is approximately 10 minutes and cooking time takes 45 minutes at 400°F.
Provided by Paula Deen
Categories classics cold weather comfort food potluck
Time 10m
Yield 6-8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 °F.
- Remove the outer wrappers from the boxes of broccoli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a 11X7 casserole dish that has been prepared with a non stick cooking spray. Top with shredded chicken.
- In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
- Pat down evenly and smooth with a spatula. In a small mixing bowl, stir together the Parmesan cheese, bread crumbs and butter and sprinkle over the top.
- Bake for about 30-45 minutes.
- Cook's Note: Try topping with cheddar or gruyere cheese.
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