Roasted Garlic Chicken Casserole Recipes

ROASTED GARLIC CHICKEN CASSEROLE

Steps:

• Heat oven to 450°F. In 2-quart casserole, stir Sauce Mix, boiling water, milk and butter with whisk. Stir in Potatoes and remaining ingredients.
• Bake uncovered about 35 minutes or until potatoes are tender. Stir; let stand 5 minutes before serving (sauce will thicken as it stands).

GARLIC ROAST CHICKEN

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
• Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

GARLIC BUTTERMILK ROAST CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
• Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
• Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.

ROASTED GARLIC OVEN-BAKED CHICKEN

Steps:

• Heat oven to 425°F. Spray rectangular pan, 13x9x2 inches, with cooking spray.
• In shallow dish, stir together potatoes (dry) and red pepper. In another shallow dish, beat egg with fork or wire whisk until foamy; stir in buttermilk.
• Dip chicken pieces into egg mixture, then roll in potato mixture to coat. Place in pan skin side down. Drizzle with butter. Discard any leftover potato and egg mixtures.
• Bake uncovered 30 minutes. Turn chicken; bake 20 to 25 minutes longer or until coating is golden brown and juice of chicken is clear when thickest pieces are cut to bone (170°F for breasts; 180°F for thighs and legs).

GARLIC ROASTED CHICKEN AND POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
• Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
• Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

ROASTED-GARLIC CHICKEN

Steps:

• Let chicken stand at room temperature 30 minutes. Preheat oven to 425 degrees. Remove giblets and any excess fat from chicken cavity. Rinse chicken inside and out with cold water; pat dry with paper towels. Tuck wing tips under body. Season cavity with salt and pepper; stuff with parsley, rosemary, and 2 lemon halves.
• Gently separate skin from chicken with your hands. Spread garlic butter over entire surface of chicken and under skin. Generously season with salt and pepper. Cross chicken legs, and tie ends together with kitchen twine. Transfer chicken to a roasting pan. Arrange remaining 2 lemon halves around bird.
• Roast chicken, basting occasionally with accumulated pan juices, until skin is crisp and deep golden brown, and an instant-read thermometer inserted into thickest part of thigh registers 175 degrees, about 1 hour and 10 minutes.
• Transfer chicken and lemon halves to a platter. Let chicken stand 10 to 15 minutes. Garnish with rosemary, and whole roasted garlic, if desired.

GARLIC ROASTED CHICKEN

Steps:

• Place chicken breast side up on a rack in a roasting pan. In a bowl, combine 1/4 cup wine or broth, lime wedges, garlic, bay leaf and thyme. Pour into cavity of chicken. Pour remaining wine or broth in roasting pan. Sprinkle chicken with paprika. Loosely tent with foil. Bake at 375° for 45 minutes, basting occasionally. Remove foil; bake 40-45 minutes longer or until juices run clear and a thermometer reads 180°, basting occasionally. Add additional wine or broth to pan of liquid evaporates. , Discard bay leaf and lime wedges. Remove chicken to a serving platter and let stand for 10 minutes before carving. Pour drippings and loosened brown bits into a measuring cup. Skim fat. In a saucepan, combine the cornstarch, bouillon and sherry or juice until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve gravy with chicken.

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.

ROASTED GARLIC CHICKEN

Steps:

• Preheat oven to 450 F Lightly coat the bottom of your roasting pan with olive oil, place garlic in a single layer and roast for 20 minutes, stirring from time to time.
• Remove pan from oven.
• While your garlic is roasting, wash and pat dry the chicken.
• Loosen the skin around the breasts and place 1/3 of the thyme and tarragon under the skin.
• Squeeze half of the lemon juice into the cavity then sprinkle coarse salt and pepper inside to season.
• Place another 1/3 of the herbs inside the cavity; fill the rest of the cavity with as many cloves of garlic as will fit, setting the rest aside.
• Tie the legs together with cooking twine.
• Place the chicken in your roasting pan and surround with the remaining herbs.
• Drizzle skin with olive oil; massage to coat and then sprinkle with coarse salt and pepper.
• Roast chicken for an hour and 10 minutes.
• Add remaining garlic to the pan around the chicken and continue roasting for about 20 more minutes.
• Your total roasting time should be around 1 1/2 hours, until an instant-read thermometer inserted in the thigh reads between 170- 175 F or the thigh juices run clear when pricked.
• If the chicken is looking too brown (or just brown enough) when you add the garlic for the final 20 minutes, just loosely cover it with foil for the remainder of the cooking time.
• Transfer the chicken to a cutting board and let rest, covered with foil, for at least 15 minutes.
• In the meantime skim the fat from the pan juices.
• Place the chicken on a platter surrounded with roasted garlic cloves, and spilling out from the cavity.
• Spoon pan juices over the chicken.

ROASTED CHICKEN WITH 20 CLOVES OF GARLIC

Steps:

• Heat oven to 375 degrees.
• Mix oil, rosemary, and thyme in small bowl.
• Rub over outside of chicken.
• Place onion, celery, and lemon in cavity of chicken.
• Place chicken, breast side up, in dutch oven.
• Scatter garlic around chicken.
• Pour white wine and chicken broth into dutch oven.
• Place on stove top, cover, and bring to boil.
• Transfer to preheated oven, and bake, covered 25 minutes.
• Increase oven temperature to 450 degrees, uncover, and bake for 55-60 minutes.
• Remove chicken and garlic to platter and cover with foil.
• Skim as much fat as possible from pot.
• Squeeze out 6 cloves of garlic into small bowl, mash to a paste, then whisk in about 1/4 cup of cooking liquid.
• Stir in parsley and salt.
• Serve broth with chicken, along with remaining cloves of garlic as garnish on each plate.
• To eat garlic, gently press with fork to squeeze out from skin.