Swanson Chicken And Vegetable Bake Recipes

SWANSON QUICK CHICKEN & VEGETABLE STIR-FRY

Swanson Quick Chicken & Vegetable Stir-Fry image

Make and share this Swanson Quick Chicken & Vegetable Stir-Fry recipe from Food.com.

Provided by bmcnichol

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons cornstarch
1 (14 ounce) can Swanson chicken broth (1 3/4 cups)
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 tablespoon olive oil
4 cups cut-up vegetables (I use carrots, brocolli, & peppers)
2 (5 ounce) cans premium chunk chicken, drained
4 cups hot cooked rice

Steps:

In bowl mix cornstarch, broth, soy and ginger until smooth. Set aside.
In medium skillet over medium heat, heat oil. Add vegetables and stir-fry until tender-crisp.
Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Add chicken and heat through. Serve over rice.
TIP: * Use a combination of broccoli flowerets, sliced carrots and green or red pepper strips.

Nutrition Facts : Calories 438, Fat 10.4, SaturatedFat 2.5, Cholesterol 44.9, Sodium 1224.6, Carbohydrate 58, Fiber 0.7, Sugar 0.4, Protein 24.8

SWANSON ROSEMARY CHICKEN AND ROASTED VEGETABLES

Swanson Rosemary Chicken and Roasted Vegetables image

Carrots, celery and onions roast alongside herbed chicken, all moistened with Swanson broth and orange juice to create this flavor-infused, chicken and vegetable one-dish supper.

Provided by Chef mariajane

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs whole broiler-fryer chickens
1 tablespoon butter or 1 tablespoon margarine, melted
4 medium potatoes, quartered
2 cups whole baby carrots
2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crushed
1 cup Swanson chicken broth (Natural goodness or certified organic)
1/2 cup orange juice

Steps:

Brush chicken with butter. Place chicken and vegetables in roasting pan. Sprinkle with rosemary. Mix broth and ornage juice and pour half of broth mixture over all.
Roast at 375F for 1 hour.
Stir vegetables. Add remainniig broth mixture to pan. Roast 30 minutes or until done.
TIP: To quickly peel onions, pour boiling water over them and let stand 5 minutes, then slip off skins.

Nutrition Facts : Calories 1068.6, Fat 55.4, SaturatedFat 16.8, Cholesterol 263.6, Sodium 737, Carbohydrate 68, Fiber 9.2, Sugar 16.9, Protein 73.1

GOLDEN CHICKEN AND AUTUMN VEGETABLES

Golden Chicken and Autumn Vegetables image

Savory herbal flavors of rosemary and thyme infuse Swanson® Stock, succulent chicken and tender vegetables in this delectable version of a classic French homey favorite.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 cup Swanson® Chicken Stock
2 tablespoons minced garlic
½ teaspoon dried rosemary leaves, crushed
½ teaspoon dried thyme leaves, crushed
¼ teaspoon ground black pepper
2 large large sweet potatoes, cut into 1/2-inch pieces
2 cups fresh or frozen whole green beans

Steps:

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the stock, garlic, rosemary, thyme, black pepper, potatoes and green beans in the skillet and heat to a boil. Cook for 5 minutes.
Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked through and the potatoes are tender. Season as desired.

Nutrition Facts : Calories 385.3 calories, Carbohydrate 51.5 g, Cholesterol 67.2 mg, Fat 6.5 g, Fiber 8.9 g, Protein 30.4 g, SaturatedFat 1.4 g, Sodium 315 mg, Sugar 10.6 g

PAN-ROASTED CHICKEN AND VEGETABLES

Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges