Tasty Tomato Chicken Casserole Recipes

MEDITERRANEAN CHICKEN CASSEROLE

Steps:

• Chop onion.
• Cut tomatoes into small pieces.
• Halve capsicum, remove seeds and cut each into eight pieces.
• Wash and halve mushrooms.
• Heat oil a saucepan on medium heat and brown chicken pieces for about 1 minute each side.
• Transfer chicken to a plate.
• Add onion, garlic and thyme to pan and on a medium heat stir fry for about 2 minutes.
• Add capsicum and stir fry for about 2 minutes.
• Add tomato and stir well before adding wine, mushrooms, olives and chicken pieces.
• Season with a little salt and pepper and bring to a simmer.
• Cover and cook for about 20 minutes.
• Just before serving stir in basil.
• Serve with steamed rice or vegetables.

TASTY TOMATO CHICKEN CASSEROLE

Steps:

• Preheat oven to 180°C.
• Place chicken in a casserole dish.
• Mix soup mix, tomatoes, tomato puree, basil, chilli, wine vinegar and crumbled stock cube together.
• Pour over chicken.
• Cover and cook for 50 to 55 minutes, or until chicken is cooked.

CREAMY BAKED TOMATO-CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.
• Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.
• Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.
• While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.
• Bake in the preheated oven until bubbly and browned, about 42 minutes.

TASTY CHICKEN NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions; drain. In a large skillet, saute the red pepper, onion and celery in butter until tender. Add garlic; cook 1 minute longer. Add mushrooms; cook 2-3 minutes or until tender. Remove vegetables with a slotted spoon; set aside. , Add flour to the skillet; stir until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Gradually stir in cream. Add the cream cheese; cook and stir until cheese is melted. Remove from the heat., In a large bowl, combine the chicken, salt, noodles, vegetables and cheese sauce. Transfer to two ungreased shallow 3-qt. baking dishes. , Combine topping ingredients. Sprinkle over top. Cover and bake at 350° for 20 minutes. Uncover; bake 15-20 minutes longer or until bubbly.

EASY MONTEREY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium heat. Add chicken and saute for about 5 minutes. Add onion and saute until softened, another 5 minutes. Stir in condensed soup, chile peppers, sour cream, milk, cumin, chili powder, coriander, cayenne pepper, and pepper flakes.
• Transfer 1/2 of the chicken mixture into a 9x13-inch pan. Layer with 1/2 of the tortilla chips and 1/2 of the Monterey Jack cheese. Repeat layers once more and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes.