CHICKEN & OLIVE CASSEROLE
A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
- Turn up the heat, add the chicken and cook for a few mins each side until golden.
- Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
CHEESY HOMINY AND OLIVE CASSEROLE
Make and share this Cheesy Hominy and Olive Casserole recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the 3 tablespoons butter in a heavy saucepan over low heat.
- Add the green pepper and onion; saute until tender.
- Add the flour and cook 1 minute, stirring constantly.
- Gradually add the milk; cook over medium heat, stirring constantly, until thickened and bubbly.
- Add cheese, salt, mustard, and hot sauce; stir until cheese melts.
- Stir in the hominy and olives.
- Spoon mixture into a lightly greased 1-1/2 quart casserole.
- Combine breadcrumbs and melted butter; sprinkle over hominy mixture.
- Bake, uncovered, at 375°F for 20 minutes or until mixture is bubbly.
CHICKEN AND OLIVE MOLE CASSEROLE
My southwestern chicken casserole makes the perfect party dish when you're looking for something a little out of the ordinary. The mole sauce lends an authentic flavor, and folks are always pleasantly surprised to taste a little sweetness from the chocolate. -Barbara White, Livingston, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate., In a large bowl, combine chicken and 1/2 cup sauce. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with half the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 640 calories, Fat 36g fat (14g saturated fat), Cholesterol 144mg cholesterol, Sodium 1483mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 5g fiber), Protein 50g protein.
OLIVE CASSEROLE
This is a recipe I got from my best friend Dawn years ago. Everyone loves this-even people who say they don't like olives & even people who say they don't like casseroles. Scrumptious!
Provided by SMDeasy
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook egg noodles according to package directions, set aside.
- Brown ground beef and green pepper in olive oil.
- Grate together cheese, onion and garlic.
- Combine with meat and olives.
- Add olive liquid, cooked noodles, corn and tomatoes.
- Mix and pour into 13x9x2 casserole dish.
- Cover with foil.
- Bake at 350 for 45-60 minutes.
OLIVE, LAMB, AND RED PEPPER CASSEROLE
A nice twist to an Italian casserole. This is one of those meals I made with the ingredients I had on hand. My family loved it and had me make more. I am not sure what type of cheese I first used. I purchased it as 'cheese ends' from the local market. It was crumbly and had a strong blue smell but was solid white; it was not feta.
Provided by JBBALUKONIS
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 2h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Poke holes in the skin of the squash, and place onto the baking sheet cut-side down. Bake in the preheated oven until soft, about 1 hour. Turn the squash cut-side up, and allow to cool until cool enough to handle, about 30 minutes.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 7 minutes. Once browned, remove the lamb from the skillet and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Stir in the onion and bell peppers, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, basil, rosemary, and oregano. Season to taste with salt and pepper (remember that the ricotta salata is very salty). Continue cooking and stirring until the flavor of the garlic has mellowed, about 3 minutes more.
- Scrape the flesh of the warm spaghetti squash into a large bowl. Separate the strands of the squash with a fork, and season with salt and pepper to taste. Place half of the squash into a 9x13 inch baking dish. Evenly spread with half of the lamb, half of the red pepper mixture, half of the olives, sprinkle with half of the cheese, and spread with half of the tomato sauce. Repeat the layers using the remaining squash, lamb, red pepper mixture, olives, cheese, and tomato sauce.
- Bake the casserole in the preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 430 calories, Carbohydrate 20.9 g, Cholesterol 101.1 mg, Fat 28.9 g, Fiber 2.3 g, Protein 23.7 g, SaturatedFat 13.7 g, Sodium 1235.5 mg, Sugar 7 g
CHICKEN AND OLIVE MOLE CASSEROLE RECIPE
My Southwestern chicken casserole makes the perfect party dish when you're looking for something a little out of the ordinary. The mole sauce lends an authentic flavor, and folks are always pleasantly surprised to taste a little sweetness from the chocolate. -Barbara White, Livingston, Texas
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- In a large saucepan, saute 1 cup onion in oil until tender. Reduce heat to low. Add the garlic, salt, oregano, cumin and cinnamon; cover and cook for 10 minutes. Stir in chili powder and flour until blended. Gradually stir in broth. Bring to a boil. Cook until mixture is reduced to 3 cups, about 35 minutes. Remove from the heat; stir in chocolate.
- In a large bowl, combine chicken and 1/2 cup sauce mixture. Spread 1/2 cup sauce mixture into a greased 13-in. x 9-in. baking dish. Layer with half of the tortillas, chicken mixture, remaining onion and olives; top with 1 cup sauce and 2 cups cheese. Repeat layers.
- Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
- Yield: 8 servings.
- Originally published as Chicken and Olive Mole Casserole in Taste of Home Christmas Annual
- Nutritional Facts
- serving equals 640 calories, 36 g fat (14 g saturated fat), 144 mg cholesterol, 1,483 mg sodium, 32 g carbohydrate, 5 g fiber, 50 g protein.
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