Best Chicken Thermidor Recipes

CHICKEN THERMIDOR

Chicken Thermidor image

Looking for an entrée? Then check out this creamy chicken dish that can be made ready in 35 minutes. Perfect if you love French cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 1/2 cups sliced mushrooms (4 ounces)
2 large shallots or 1 small onion, finely chopped (1/4 cup)
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 1/4 cups fat-free half-and-half or refrigerated fat-free nondairy creamer
1 1/2 cups cut-up cooked chicken
2 tablespoons dry white wine or ready-to-serve chicken broth
1/2 teaspoon dried tarragon leaves
4 slices white or whole wheat bread, toasted and cut into fourths, or 2 English muffins, split, toasted and cut into fourths
Grated Parmesan cheese, if desired

Steps:

Spray 2-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon; reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese.

Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 45 mg, Fiber 1 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 580 mg

BAKED CHICKEN THERMIDOR

Baked Chicken Thermidor image

Makes 6 very generous servings. Great for a pot luck.

Provided by Ann

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 6

Number Of Ingredients 14

Ingredients

2 cups cooked, cubed chicken meat
1 cup diced celery
1 cup frozen green peas
1 (5 ounce) can water chestnuts, drained and chopped
½ cup toasted and sliced almonds
2 cups chopped red bell pepper
¼ cup chopped onion
2 tablespoons chopped pimento peppers
2 tablespoons white wine
1 ½ teaspoons lemon juice
½ cup milk
1 (10.75 ounce) can condensed cream of chicken soup
2 slices white bread, cut into cubes
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In a large heat-resistant bowl combine the chicken, celery, peas, water chestnuts, 1/4 cup of the almonds, bell pepper, onion, pimiento, wine and lemon juice. Mix all together.
In a saucepan heat the milk and soup over low heat, stirring. Pour soup/milk mixture into bowl containing chicken mixture and mix well. Pour this mixture into a lightly greased 9x13 inch baking dish. Top with bread crumbs.
Bake casserole in the preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and bake for 5 to 6 minutes more. Sprinkle remaining 1/4 cup almonds on top and serve.

Nutrition Facts : Calories 357.5 calories, Carbohydrate 22.3 g, Cholesterol 65.1 mg, Fat 17.9 g, Fiber 4.7 g, Protein 26.5 g, SaturatedFat 6.1 g, Sodium 598.8 mg, Sugar 7 g

CHICKEN THERMIDOR

Chicken Thermidor image

Make and share this Chicken Thermidor recipe from Food.com.

Provided by Lorac

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1 cup thinly sliced fresh white mushroom
1 cup thinly sliced fresh asparagus
1/2 cup thinly sliced scallion
2 cups diced cooked chicken
1 (17 ounce) jar alfredo sauce with parmesan cheese
1/3 cup dry sherry
1 teaspoon dry mustard
1 dash cayenne pepper
1 tablespoon minced parsley

Steps:

Melt butter in a large skillet.
Add mushrooms, asparagus and scallions, cook over medium heat for 2 minutes.
Add chicken and cook 2 minutes.
Add Alfredo sauce, sherry, mustard and pepper and cook, stirring occasionally, until hot and bubbly, about 5 minutes.
Top with parsley and serve over toast points, rice or mashed potatoes.

Nutrition Facts : Calories 270.9, Fat 10.8, SaturatedFat 5, Cholesterol 67.8, Sodium 102.8, Carbohydrate 6, Fiber 1.4, Sugar 2.2, Protein 19.6

CHICKEN THERMIDOR

Chicken Thermidor image

Number Of Ingredients 10

Ingredients

1 1/2 cups sliced mushrooms (4 ounces)
2 large shallots or 1 small onion, finely chopped (1/4 cup)
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 1/4 cups fat-free half and half or refrigerated fat-free nondairy creamer
1 1/2 cups cut-up cooked chicken
2 tablespoons dry white wine or ready-to-serve chicken broth
1/2 teaspoon dried tarragon leaves
4 slices white or whole wheat bread, toasted and cut into fourths, or 2 English muffins, split, toasted and cut into fourths
grated Parmesan cheese, if desired

Steps:

1. Spray 2-quart saucepan with cooking spray heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly remove from heat.2. Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese.wing it!By using chicken instead of lobster, fat-free half-and-half in place of rich cream and no butter for sautéing, classic Lobster Thermidor is transformed into this exquisite, good-for you entrée.1 SERVING: Calories 245 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 45mg Sodium 510mg Carbohydrate 28g (Dietary Fiber 1g) Protein 19g * % DAILY VALUE: Vitamin A 2% Vitamin C 2% Calcium 4% Iron 12% * DIET EXCHANGES: 1 Starch, 1 Vegetable, 1/2 Milk, 1 1/2 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves