Best Spare Veges Chicken Casserole With Puy Lentils Recipes

CREAMY CHICKEN-VEGETABLE CASSEROLE

Creamy Chicken-Vegetable Casserole image

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

Ingredients

2 cups sliced fresh mushrooms
¾ cup chopped red or yellow sweet pepper, or combination
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons butter
¼ cup all-purpose flour
¾ teaspoon salt
½ teaspoon dried thyme or marjoram, crushed
¼ teaspoon black pepper
2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups cooked brown or white rice
2 (6 ounce) packages Tyson® Grilled & Ready® Refrigerated Diced Chicken Breast
½ cup finely shredded Parmesan cheese

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

SPARE VEGES CHICKEN CASSEROLE WITH PUY LENTILS

Spare Veges Chicken Casserole With Puy Lentils image

My boyfriend & I first had Puy Lentils at a restaurant in Paris (L'Ambassade d'Auvergne) & thought they were fantastic. This recipe uses chicken, lentils & any leftover veges you have - we get a weekly organic box so on a Wednesday (the night before the delivery for the week) we have odd amounts of veges left that we don't want to waste. This is how this recipe came about. I used carrots, cabbage, mushrooms etc, but just use whatever you have on hand. If you don't have Puy Lentils, brown can be substituted. You can also reduce the garlic if 4 cloves sounds like a bit much!

Provided by LilKiwiChicken

Categories Stew

Time 2h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

175 g puy lentils, rinsed
1 bay leaf
1 liter cold water
1 vegetable stock, cube crumbled
2 tablespoons olive oil
700 g chicken, bone in portions
4 garlic cloves, finely chopped
1 large onion, roughly chopped
200 g bacon, chopped roughly
4 teaspoons dried thyme
3 cups assorted fresh vegetables, roughly chopped (see note above)
salt & pepper
2 bay leaves
1 cup of good quality vegetable stock
1 tablespoon softened butter
4 teaspoons flour
100 ml cream

Steps:

Heat the oven to 180 degrees Celsius.
Place the lentils, bay leaf, water and crumbled stock cube in a saucepan. Heat until just boiling, then reduce the heat and simmer for 15 minutes. Drain and set aside.
Whilst the lentils are cooking, heat 1T of the olive oil in a stove top to oven pan (like Le Creuset etc).
Brown the chicken & remove from the pan.
Saute the onions & garlic in the same pan until translucent. Remove from the pan.
Add the bacon (and the extra olive oil if necessary) and brown.
Return the chicken & onions/garlic to the pan & add the thyme, vegetables & lentils. Stir to combine.
Add salt & pepper to taste, along with the bay leaves and stock (because I have a Le Creuset pan I don't need as much stock, however you may wish to add a little bit more during cooking).
Cover and cook for 30 minutes.
Make a paste with the flour & butter, and after 30 minutes whisk this through the casserole to thicken. Return to the oven and cook for another hour, or until the vegetables are just softened.
Stir through the cream, grind over extra black pepper if necessary, and serve.