CHICKEN VEGETABLE CASSEROLE
"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
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.
CHICKEN AND VEGETABLE CASSEROLE
Make and share this Chicken and Vegetable Casserole recipe from Food.com.
Provided by Jellyqueen
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Rinse chicken and pat dry.
- Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
- Add chicken and cook quickly until browned on both sides.
- Remove chicken to a medium size shallow casserole.
- Add vegetables to casserole.
- In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
- Bake, covered 1 hour or until vegetables and chicken are tender.
VEGGIES AND CHICKEN CASSEROLE
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
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
CREAMY CHICKEN-VEGETABLE CASSEROLE
This one-dish casserole is loaded with colorful veggies and chunks of chicken in a creamy, cheese sauce.
Provided by Tyson Chicken
Categories Trusted Brands: Recipes and Tips Tyson® Grilled & Ready®
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
- Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 28.9 g, Cholesterol 69.1 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.8 g
QUICK AND EASY CHICKEN AND VEGETABLE CASSEROLE
This is a quick one-pot complete meal for when you are in a hurry and don't have time to spend in the kitchen. This can be a little bland as is in the recipe, but can easily be spiced up however you like it!
Provided by dale7793
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot with a lid, pour in liquid, add the rice, and give it a little stir.
- Layer the frozen vegetables on top of the rice, and the raw chicken pieces on top of the vegetables.
- Sprinkle the chicken with onion powder, garlic powder, salt and pepper.
- Cover, and bring to a boil Let boil for 3-5 minutes.
- Stir, then reduce to med-high heat, and cook for 10-15 minutes, or until rice is tender.
HEARTY VEGGIE CHICKEN CASSEROLE
I found this recipe in a cookbook we received as a wedding gift and altered it to fit my family's tastes. Now, I always cook enough extra chicken so we can have this casserole the next day. My husband and daughters rush to the table when they know it's on the menu. -Janet Applin, Gladstone, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook vegetables according to package directions; drain. , Meanwhile, in a large saucepan, saute the onion in 1/4 cup butter for 2-3 minutes or until tender. Stir in the flour, sage, pepper and salt until blended. Gradually add broth and milk. Bring to a boil; cook and stir until thickened. Stir in the chicken, potatoes and mixed vegetables; heat through. , Transfer to a greased 13-in. x 9-in. baking dish. Melt the remaining butter; toss with stuffing cubes. Sprinkle over chicken mixture. , Bake, uncovered, at 450° for 10-12 minutes or until heated through.
Nutrition Facts : Calories 455 calories, Fat 22g fat (12g saturated fat), Cholesterol 107mg cholesterol, Sodium 1060mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 6g fiber), Protein 27g protein.
FAMILY MEALS: CHICKEN & VEG CASSEROLE
A Spanish-style one-pot stew flavoured with paprika and cumin that'll be a hit with children and adults alike
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 1h15m
Yield Serves a family of 3-4
Number Of Ingredients 13
Steps:
- Heat the butter in a large heavy-based pan. Add the onion, carrot and celery and cook gently until softened.
- Add the chicken thighs, garlic, spices and thyme. Cook stirring until the chicken is opaque.
- Pour in the tomatoes, plus one extra can of water or enough to cover the chicken and vegetables. Add the stock and pepper. Bring to a simmer and cook uncovered for 50 mins.
- If using, add the chickpeas and cook for a further five mins. Serve with rice. For young children, break the chicken into smaller pieces and serve.
Nutrition Facts : Calories 320 calories, Fat 17.3 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14.8 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
CREAM OF CHICKEN CASSEROLE WITH VEGGIES
Try our tasty Cream of Chicken Casserole with Veggies for a quick and easy entrée! This one-dish cream of chicken casserole is perfect for a busy evening.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
- Place chicken in 13x9-inch baking dish. Mix soup and vegetables; spoon over chicken. Top with prepared stuffing.
- Bake 30 minutes or until chicken is cooked through.
Nutrition Facts : Calories 360, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1150 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 6 g, Protein 32 g
CHICKEN-VEGGIE CASSEROLE
Turn leftover chicken into a creamy casserole with a delicious, golden crumb topping.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Heat soup, milk and instant minced onion to boiling in 3-quart saucepan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.
- Mix remaining ingredients until crumbly; sprinkle over chicken mixture.
- Bake uncovered about 25 minutes or until topping is golden brown and soup is bubbly.
Nutrition Facts : Calories 365, Carbohydrate 35 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1120 mg
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