Vidalia Onion Chicken Mushroom Casserole Recipes

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VIDALIA ONION BAKE



Vidalia Onion Bake image

The mild taste of Vidalias makes this casserole appealing to onion lovers and non-fans alike. It's an excellent accompaniment to beef, pork or chicken. -Katrina Stitt, Zephyrhills, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 6

6 large sweet onions, sliced (about 12 cups)
1/2 cup butter, cubed
2 cups crushed butter-flavored crackers
1 cup shredded Parmesan cheese
1/2 cup shredded cheddar cheese
1/4 cup shredded Romano cheese

Steps:

  • Preheat oven to 325°. In a large skillet, saute onions in butter until tender and liquid has evaporated. Place half the onions in a greased 2-qt. baking dish; sprinkle with half the cracker crumbs and cheeses. Repeat layers., Bake, uncovered, 20-25 minutes or until golden brown.

Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 46mg cholesterol, Sodium 506mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 5g fiber), Protein 10g protein.

VIDALIA ONION CHICKEN CASSEROLE



Vidalia Onion Chicken Casserole image

Make and share this Vidalia Onion Chicken Casserole recipe from Food.com.

Provided by lazyme

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

10 ounces broccoli, frozen
1/3 cup vidalia onion, chopped
1/2 cup mushroom, sliced
2 teaspoons oil
1 cup cheddar cheese, grated
2 large eggs, slightly beaten
1/2 cup mayonnaise
1 cup water
1 cup rice, cooked
6 boneless skinless chicken breasts
3 teaspoons oil
1 tablespoon paprika

Steps:

  • Cook broccoli according to package directions.
  • Drain and set aside.
  • Saute onions and mushrooms in 2 teaspoons of oil until softened.
  • Drain and combine with broccoli.
  • Set aside.
  • Combine cheese, eggs, mayonnaise, water and rice.
  • Set aside.
  • Brown chicken breasts in 3 teaspoons of oil.
  • To Assemble:
  • Combine broccoli mixture with cheese mixture and pour into greased, shallow baking pan.
  • Place chicken breasts on top and sprinkle with paprika.
  • Bake uncovered in a 350 oven for 45 minutes.
  • NOTE- You may cut fat and cholesterol from this recipe with the following substitutions:
  • light skim milk.
  • 4 oz. of egg substitute for the 2 eggs.
  • light mayonnaise for regular mayonnaise
  • non-fat cooking spray for browning chicken.

Nutrition Facts : Calories 484.9, Fat 21.7, SaturatedFat 6.7, Cholesterol 162.4, Sodium 435.3, Carbohydrate 35.6, Fiber 2.3, Sugar 2.8, Protein 35.9

VIDALIA CASSEROLE



Vidalia Casserole image

Georgia is famous for the sweet onions grown in the Vidalia area. My family looks forward to the time these onions are available to use in salads and casseroles.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 5

4 to 5 large Vidalia or sweet onions, sliced 1/4 inch thick
1/4 cup butter
1/4 cup sour cream
3/4 cup grated Parmesan cheese
10 butter-flavored crackers, crushed

Steps:

  • In a large skillet over medium heat, saute onions in butter until tender. Remove from the heat; stir in sour cream. , Spoon half into a greased 1-qt. baking dish. Sprinkle with cheese. Top with remaining onion mixture and crackers. Bake, uncovered, at 350° for 20-25 minutes or until golden brown and bubbly.

Nutrition Facts : Calories 198 calories, Fat 14g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 323mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

VIDALIA/SWEET ONION CHICKEN BREAST CASSEROLE



Vidalia/sweet Onion Chicken Breast Casserole image

Make and share this Vidalia/sweet Onion Chicken Breast Casserole recipe from Food.com.

Provided by Marlene.

Categories     One Dish Meal

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 6

2 boneless chicken breast halves
2 tablespoons vegetable oil
2 large potatoes, peeled and sliced
1 medium vidalia onions or 1 medium sweet onion, diced
1 can cream of mushroom soup, undiluted
paprika

Steps:

  • Wash chicken and pat dry.
  • Brown in the 2 Tbsp.
  • of oil and drain on paper towel.
  • Grease a 1 1/2 qt.
  • casserole dish.
  • Layer sliced potatoes on the bottom, the chopped onion next.
  • Pour soup over all (I added just a pinch of milk to my soup to make it pourable).
  • Place chicken breast on top, sprinkle with paprika.
  • Cover tightly with tinfoil and bake in a preheated 350* oven for 1 hour.
  • **This is the original recipe.
  • When I made it, I used cream of chicken soup because we don't like mushroom.
  • I also used bite sized pieces of stir fried chicken, but still cooked it for an hour.
  • I guess because it's covered in foil, it didn't dry out.
  • Was good enough for all 3 of us to like it!
  • *LOL*(that doesn't happen often) This would be a very easy recipe to double or triple!

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