Spare Veges Chicken Casserole With Puy Lentils Recipes

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CHICKEN AND LENTILS



Chicken and Lentils image

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories     Meat and Poultry Recipes     Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

Steps:

  • Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
  • Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
  • Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
  • Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

CHICKEN VEGETABLE CASSEROLE



Chicken Vegetable Casserole image

"This recipe works wonders with leftover turkey or chicken," says Genia McClinchey of Lakeview, Michigan. "It's a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!"

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon rubbed sage
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/2 cup shredded cheddar cheese

Steps:

  • In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 515 calories, Fat 32g fat (18g saturated fat), Cholesterol 157mg cholesterol, Sodium 1125mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.

SPARE VEGES CHICKEN CASSEROLE WITH PUY LENTILS



Spare Veges Chicken Casserole With Puy Lentils image

My boyfriend & I first had Puy Lentils at a restaurant in Paris (L'Ambassade d'Auvergne) & thought they were fantastic. This recipe uses chicken, lentils & any leftover veges you have - we get a weekly organic box so on a Wednesday (the night before the delivery for the week) we have odd amounts of veges left that we don't want to waste. This is how this recipe came about. I used carrots, cabbage, mushrooms etc, but just use whatever you have on hand. If you don't have Puy Lentils, brown can be substituted. You can also reduce the garlic if 4 cloves sounds like a bit much!

Provided by LilKiwiChicken

Categories     Stew

Time 2h

Yield 4 serving(s)

Number Of Ingredients 17

175 g puy lentils, rinsed
1 bay leaf
1 liter cold water
1 vegetable stock, cube crumbled
2 tablespoons olive oil
700 g chicken, bone in portions
4 garlic cloves, finely chopped
1 large onion, roughly chopped
200 g bacon, chopped roughly
4 teaspoons dried thyme
3 cups assorted fresh vegetables, roughly chopped (see note above)
salt & pepper
2 bay leaves
1 cup of good quality vegetable stock
1 tablespoon softened butter
4 teaspoons flour
100 ml cream

Steps:

  • Heat the oven to 180 degrees Celsius.
  • Place the lentils, bay leaf, water and crumbled stock cube in a saucepan. Heat until just boiling, then reduce the heat and simmer for 15 minutes. Drain and set aside.
  • Whilst the lentils are cooking, heat 1T of the olive oil in a stove top to oven pan (like Le Creuset etc).
  • Brown the chicken & remove from the pan.
  • Saute the onions & garlic in the same pan until translucent. Remove from the pan.
  • Add the bacon (and the extra olive oil if necessary) and brown.
  • Return the chicken & onions/garlic to the pan & add the thyme, vegetables & lentils. Stir to combine.
  • Add salt & pepper to taste, along with the bay leaves and stock (because I have a Le Creuset pan I don't need as much stock, however you may wish to add a little bit more during cooking).
  • Cover and cook for 30 minutes.
  • Make a paste with the flour & butter, and after 30 minutes whisk this through the casserole to thicken. Return to the oven and cook for another hour, or until the vegetables are just softened.
  • Stir through the cream, grind over extra black pepper if necessary, and serve.

Nutrition Facts : Calories 848.6, Fat 66.7, SaturatedFat 22.8, Cholesterol 201.2, Sodium 584.4, Carbohydrate 17.3, Fiber 4.8, Sugar 2.5, Protein 43.9

VEGGIES AND CHICKEN CASSEROLE



Veggies and Chicken Casserole image

This is a very easy, delicious, hot chicken dish. Our very favorite.

Provided by Nyla Holman

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Yield 6

Number Of Ingredients 8

1 onion, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 ¼ cups water
2 whole boneless, skinless chicken breast, cubed
1 cup croutons

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium heat, saute the onion, celery and green pepper in butter or margarine. Add the cream of chicken soup, cream of celery soup and water and simmer all together until hot.
  • Place chicken in the bottom of a lightly greased 9x13 inch baking dish. Put croutons on top of chicken, then pour soup mixture over croutons. Cover baking dish with foil and bake in the preheated oven for 1 hour. Remove foil and bake for an additional 30 to 45 minutes.

Nutrition Facts : Calories 165 calories, Carbohydrate 13.3 g, Cholesterol 32.5 mg, Fat 7 g, Fiber 1.3 g, Protein 12 g, SaturatedFat 1.8 g, Sodium 821.1 mg, Sugar 2.9 g

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