ZESTY CHICKEN CASSEROLE
Broccoli, chicken and rice get a little "zip" from Italian salad dressing. Anyone who favors food with lots of flavor will enjoy this dish.-Dianne Spurlock, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place rice in a greased 13x9-in. baking dish. Top with the broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables. , In a large saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken. , Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°. Garnish with red currants if desired.
Nutrition Facts : Calories 508 calories, Fat 20g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 1739mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 37g protein.
25 CHICKEN CASSEROLES YOUR FAMILY WILL LOVE
Need some new dinner ideas? Try these chicken casserole recipes! From chicken pot pie to hash brown chicken to chicken enchilada, these foolproof meals will delight everyone at the table.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 25
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a chicken casserole in 30 minutes or less!
Nutrition Facts :
ZESTY BROCCOLI CHICKEN CASSEROLE
Cheese, broccoli mix, cream of chicken and cream of mushroom soups, rice, salsa, and chicken, with Panko seasoned bread crumbs.
Provided by Morgiana Gillfillian
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Creamy
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine rice, cream of chicken soup, and cream of mushroom soup in a large bowl. Mix in vegetables, shredded chicken, 1 cup Mexican cheese blend, and salsa. Transfer chicken mixture to a baking pan. Sprinkle remaining cheese evenly on top.
- Melt margarine in a skillet over medium heat. Add bread crumbs, stirring constantly until the crumbs turn golden brown, about 5 minutes. Pour bread crumbs evenly over the chicken mixture.
- Bake in the preheated oven until heated through, about 45 minutes.
Nutrition Facts : Calories 708.6 calories, Carbohydrate 52.7 g, Cholesterol 106.2 mg, Fat 38.7 g, Fiber 3.2 g, Protein 38 g, SaturatedFat 15.6 g, Sodium 1876.5 mg, Sugar 4.7 g
SPICY CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Line a 9-by-13-inch baking dish with 2 pieces of foil.
- Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
- Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
- Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
- If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
- Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
- If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
- To cook from frozen: Preheat the oven to 325 degrees F.
- Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
- Serve with salad and French bread.
SPICY SOUTHWEST CHICKEN CASSEROLE
This is a recipe I developed after tweaking many other recipes. It has become a real favorite in my household! Easily adjustable to your preference of spiciness as well. Also easy to change to your liking by adding other veggies or peppers. Save time by cooking extra chicken ahead of time when making other chicken dishes. Serve with your choice of toppings, like sour cream, guacamole, sliced avocados, sliced black olives, or whatever else you like!
Provided by Lisa F.
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
- Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
- Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
- Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.
Nutrition Facts : Calories 279.4 calories, Carbohydrate 35.9 g, Cholesterol 36.3 mg, Fat 7.7 g, Fiber 6.3 g, Protein 18.6 g, SaturatedFat 3.8 g, Sodium 1127.7 mg, Sugar 5.3 g
SPICY CHICKEN CASSEROLE
Make and share this Spicy Chicken Casserole recipe from Food.com.
Provided by Pechsth
Categories Chicken
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. In small skillet cook onion and bell pepper in hot butter until tender; remove from heat and set aside.
- Combine chicken broth, mushroom soup and undrained tomatoes.
- In a 3 quart rectangular baking dish layer half of the soup mixture, half of torn tortillas, half of chicken, half vegetable mixture and half of cheese. Repeat layers.
- Bake uncovered 45 minutes. Let stand 5 to 10 minutes before serving.
ZESTY CHICKEN AND RICE CASSEROLE WITH ROASTED RED PEPPERS
Dinner ready in 30 minutes! Enjoy this zesty chicken and rice casserole with roasted red peppers - a hearty meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Cook rice in large saucepan as directed on package using chicken broth instead of water and salt.
- Add chicken, roasted peppers, olives and salad dressing; mix well. Cover; cook over low heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally. Pour mixture into ungreased 2 1/2-quart casserole. Sprinkle with Parmesan cheese.
- Broil 4 to 6 inches from heat for 1 to 2 minutes or until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 420, Carbohydrate 46 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 24 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 3 g
ZESTY ITALIAN CRESCENT CASSEROLE
This is a very good, easy dish that's sure to impress. I've had great results from others when I've made this.
Provided by Bamabelle1202
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees Fahrenheit.
- In large skillet, brown beef and onion then drain.
- Return meat to pan; add spaghetti sauce.
- Meanwhile, in a medium bowl combine mozzarella cheese and sour cream.
- Pour hot meat into an ungreased 12 x 8 inch dish.
- Spoon cheese mixture over meat.
- Unroll crescent roll dough over the top of the mixture.
- Mix parmesan cheese and butter together, then spread over the top of the dough.
- Bake 18-25 minutes or until golden brown.
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- Preheat oven to 400°. Melt butter in a large skillet over medium-high heat. Add frozen vegetables, and sauté 4 to 5 minutes or until tender. Transfer to a medium bowl; stir in soup, diced tomatoes, and chili powder.
- Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Sprinkle with 1 1/2 cups tortilla chips. Repeat layers once. Top with remaining 1 cup cheese.
- Bake at 400° for 25 to 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish, if desired.
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