Best Chicken Casserole With Tomatoes And Lima Broad Beans Recipes

CHICKEN CASSEROLE WITH TOMATOES AND LIMA (BROAD) BEANS

Steps:

• Preheat oven to 350°F.
• Heat oil in pan over medium heat. Add chicken and cook 5 minutes, or until brown. Transfer chicken to casserole dish.
• Add onion and celery to pan and cook 5 minutes, or until onion is soft.
• Add mushrooms and garlic and cook 2 minutes, or until mushrooms soften.
• Add tomatoes and bouillon. Bring to boil, then pour everything into the casserole dish.
• Cover dish tightly and bake in oven for 35 minutes, or until chicken is tender.
• Add lima (broad) beans, olives if using, and half the thyme, and cook another 10 minutes or so.
• Season with pepper and remaining thyme, and serve with pasta or rice.

CHICKEN LIMA BEANS AND WIDE NOODLES

Steps:

• 1. Note: Be sure to put the whipping cream in at the last minute of cooking.
• 2. Directions Cook pasta according to package directions, adding lima beans to the water with pasta. Drain pasta and beans.; return to saucepan. Meanwhile, place un-drained tomatoes in a bowl and set aside. Fry chicken breast after rolling in flour+ and set aside. For Sauce cut up onion and add pepper and green pepper, dash of salt and garlic in pan after frying chicken and saute' until tender. Add chicken breast back in pan and add tomatoes and chicken broth. Simmer for 5 minutes and then add whipping cream last and simmer for 2 or 3 minutes until desired consistency. Add noodles and lima beans on plate and then place chicken breast in middle; pour sauce over mixture. Sprinkle parmesan cheese and serve. Garnish with chopped chives for garnish.

SOUTHWESTERN CHICKEN & LIMA BEAN STEW

Steps:

• Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top., Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro.

CHICKEN, CORN AND LIMA BEAN STEW

Steps:

• Heat oil in a dutch oven and add onions, bell pepper, thyme, salt and pepper.
• Cook, stirring, for 4-5 minutes or until onions begin to brown.
• Add tomato paste, chicken, tomatoes, worcestershire sauce, and water.
• Bring to a boil and then reduce heat to a simmer.
• Cover and simmer the chicken for about 15 minutes.
• Remove the chicken from the dutch oven to a platter for shredding.
• Add the corn and lima beans to the dutch oven.
• Simmer while you shred the chicken with two forks.
• Add the chicken back to the dutch oven and stir to combine the ingredients.
• Simmer until the chicken is completely done.