CHEESY CHICKEN AND VEGETABLE CASSEROLE
Leftover chicken? Turn it into a delicious casserole complete with veggies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
- In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
- Bake 20 to 22 minutes or until topping is light golden brown.
Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 4 g, TransFat 1 g
CHEESY CHICKEN CASSEROLE WITH VEGETABLES
Crispy coated chicken thighs with delicious vegetables in a creamy cheese sauce for a satisfying dinner.
Provided by Cheerios
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Combine cereal, cornmeal, ginger, and turmeric in a resealable plastic bag. Shake well until evenly mixed.
- Lightly beat egg in a separate bowl. Dip chicken thighs into the egg, one at time, and coat well. Place each thigh in the bag with the cereal mixture, seal, and shake well to coat.
- Heat oil in a large frying pan over medium heat. Add chicken thighs; cook until browned, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of the thigh should read 160 degrees F (70 degrees C). Transfer chicken onto a serving plate, reserve oil in the pan, and allow to cool.
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook potatoes in the reserved oil until lightly browned, 4 to 5 minutes. Reduce heat and cook until softened, about 15 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
- Arrange cauliflower florets along the inside edge of a 2 1/2-quart casserole dish. Cover the bottom with potatoes.
- Melt butter in a saucepan over medium-low heat. Whisk in flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in milk and cook until thickened to desired consistency, 5 to 10 minutes. Add about 1/2 of the Cheddar cheese and stir until melted.
- Pour sauce over the casserole, coating the vegetables well. Add chicken thighs and sprinkle remaining Cheddar cheese on top.
- Bake in the preheated oven until chicken is browned, about 40 minutes. Remove from oven and place on a wire rack to cool.
Nutrition Facts : Calories 545.8 calories, Carbohydrate 30.8 g, Cholesterol 142.5 mg, Fat 32.2 g, Fiber 3.5 g, Protein 32.8 g, SaturatedFat 14 g, Sodium 333.2 mg, Sugar 4.6 g
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.
CHEESY CHICKEN AND VEGETABLES
From Betty's Soul Food Collection... Bravissimo! Italian-inspired flavors blend with fresh chicken breast and lots of cheese for a one-skillet dinner that's just plain great.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 12-inch nonstick skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sprinkle with pepper. Cook 4 to 5 minutes, turning occasionally, until brown.
- Stir in frozen vegetables with sauce chips. Reduce heat to medium-low. Cook 10 minutes, stirring frequently, until chicken is no longer pink in center, sauce chips have melted and vegetables are tender.
- Stir in basil and Parmesan cheese. Cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.
Nutrition Facts : Calories 240, Carbohydrate 12 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 7 g, TransFat 0 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
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