DELICIOUS CHICKEN AND MUSHROOM CASSEROLE
Here's a festive dish to take to a potluck party. Recipe can be doubled.
Provided by JAYDA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h9m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
- Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
- Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 5.4 g, Cholesterol 59.9 mg, Fat 10.2 g, Fiber 0.9 g, Protein 20.1 g, SaturatedFat 3.1 g, Sodium 313.2 mg, Sugar 1.2 g
STIR-FRIED CHICKEN, BLACK MUSHROOMS, BAMBOO SHOOTS AND SPINACH
One of my all time favorite Chinese dishes is stir-fried black mushrooms and bamboo shoots on a bed of spinach. Since one of the RSC #6 contest ingredients is chicken, it was easy to incorporate chicken pieces into this recipe. I suggest serving this tasty asian dish with white rice, Chinese tea and fortune cookies.
Provided by SkipperSy
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preparation "A": Place the shitake/black mushrooms in a bowl and fill to the top with medium-hot water; Use a dish to cover in order to keep the mushrooms submerged in the water; soak for 30 minutes (turn after 15 minutes); Next drain and squeeze excess water from mushrooms; Then cut away the stem and cut each mushroom in half; Set aside.
- Preparation "B": Place chicken pieces in a bowl, add 1 teaspoon cornstarch, 2 teaspoons soy sauce, 2 teaspoons red vinegar and 1 tablespoon oil...stir; Set aside.
- Preparation "C": In a cup add 1/3 stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon wine, 1/4 teaspoon sugar...stir; set aside.
- Preparation "D": Dissolve in a cup 2 tablespoons stock and 1 tablespoon cornstarch, stir; Set aside.
- Preparation "E": Cut up bamboo shoots into bite size pieces; set aside.
- In a wok add 2 tablespoons oil, 1 teaspoon salt and 2 cloves chopped garlic, stir-fry for 30 seconds; Next add the chopped spinach; Stir-fry for about 3+ minutes until al dente; Drain, squeeze out some of the liquid from the spinach; Place on a serving plate and keep warm.
- In a wok add 2 tablespoons oil, 1 chopped garlic and stir-fry for 30 seconds; Then add the chicken pieces; Stir-fry for about 3-5 minutes until the chicken is thoroughly cooked but not overcooked (stir often); Add cashews, stir briefly, then remove to a bowl and set aside.
- In a clean wok add 2 tablespoons oil, then 1 tablespoon chopped ginger and stir-fry 30 seconds; Next add the shitake mushrooms and stir-fry for about 1-2 minutes (add a little stock if needed); Next add the bamboo shoots and stir-fry another minute; Add Preparation "C" soy sauce and oyster sauce liquid, stir occasionally and cook for about 2-3 minutes.
- Stir Preparation "D" cornstarch and stock once again and add a small amount "As Required" (not all) until you have a thick coating on the mushrooms & bamboo shoots (That is, not a liquid sauce).
- Add the cooked chicken pieces & cashews and blend together for about 1 minute.
- Add 1 tablespoon sesame oil and then one quick stir.
- Place the chicken, mushrooms and bamboo shoots on top of the bed of spinach.
- Serve with sticky white rice, Chinese tea and fortune cookies.
- Note:.
- I prefer to use a non-sweet oyster flavored sauce, such as Hop Sing Lung Brand; However, most brands contain sugar (often second ingredient listed on bottle) which is perfectly acceptable.
Nutrition Facts : Calories 486.3, Fat 39.7, SaturatedFat 7.3, Cholesterol 31.8, Sodium 1736.2, Carbohydrate 18, Fiber 4.3, Sugar 3.5, Protein 17.6
CHICKEN VERMICELI CASSEROLE
This makes ALOT of food, so maker beware!!!! LOL..It can fill 2 9X13 pans!!!! A great dish for family gatherings and summer fun!!! As well as comfort food for cold winter days...wow..a year-round recipe... xoxo V
Provided by Vickie Raven
Categories Casseroles
Time 2h15m
Number Of Ingredients 8
Steps:
- 1. Boil Chicken in large pot, approx. 10-15 min., save water to cook pasta in. Take chicken out and set aside to cool. Slightly break up fresh broccoli and cook in separate pan, drain and chop or unthaw frozen broccoli.( Frozen box of broccoli, set aside, do not cook)... Chop/cube chicken.
- 2. In saucepan, combine celery & chicken soups, chicken broth, cubed Velveeta cheese, & milk. Melt until well blended. Cook pasta in water reserved from cooked chicken. Drain and save pasta.
- 3. Combine all ingredients and spread into 2 9X13 sprayed baking dishes. Bake at 350 degrees for 30 mins. OH MY!!!!..Cook and ENJOY The Fruits of Your Labor..So Good!!!
BUN GA NUONG (CHICKEN AND VERMICELLI)
Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Marinate the chicken breasts in the garlic, shallots, salt, pepper and the vegetable oil for 20 to 60 minutes.
- Bring three quarts of water to a boil. Add the rice vermicelli and cook three to four minutes or until it is almost soft. Strain in a colander and set aside.
- Grill the chicken on both sides until done. Cut into bite-size pieces.
- In each of four bowls, divide the lettuce and cucumbers. Top with the vermicelli. Arrange the chicken on top of the vermicelli.
- Combine the ingredients for the chili vinaigrette and mix together thoroughly. Pour three to four tablespoons of the chili vinaigrette on each salad. Sprinkle with fresh mint and peanuts and serve.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 18 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 1592 milligrams, Sugar 11 grams, TransFat 0 grams
CHEESY CHICKEN AND MUSHROOM BAKE
This recipe is a tasty blend of chicken breasts browned in butter, then topped with sauteed mushrooms and onions, and finally baked with grated Parmesan, mozzarella, and scallions. A favorite in my household.
Provided by Dawne
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish lightly.
- Sprinkle salt and pepper on chicken. Heat butter in a pan over medium-high heat. Add chicken and brown on all sides, 5 to 7 minutes. Remove chicken and place in the prepared baking dish.
- Stir mushrooms, onion, garlic, and flour into the remaining butter in the saucepan and saute over medium-high heat until softened, about 5 minutes. Add chicken broth and bring to a boil while scraping the "good stuff" off of the bottom of the saucepan, letting it add to the flavor. Cook until thickened to your liking; drizzle over chicken.
- Bake in the preheated oven for 30 minutes. Sprinkle with Parmesan cheese, mozzarella cheese, and scallions. Continue to bake until chicken is no longer pink in the center and cheese is melted, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 330.5 calories, Carbohydrate 7.4 g, Cholesterol 107.3 mg, Fat 16.7 g, Fiber 1.1 g, Protein 36.8 g, SaturatedFat 9.3 g, Sodium 639.5 mg, Sugar 2.3 g
CHICKEN, BAMBOO & BLACK MUSHROOM CASSEROLE WITH DOMAINE DE CANTON & VERMICELLI
Steps:
- Soak the vermicelli in warm water until softened, about 10 minutes. Drain and cut into 4 in. pieces. Heat canola oil in a large casserole over moderate heat. Season the chicken generously with salt and pepper. Once the oil is hot, place the chicken pieces in the casserole, skin side down and saute until golden brown on all sides. Remove the browned chicken from the casserole and add garlic, ginger, and onions, sweat gently. When vegetables are soft, deglaze with the Domaine de Canton. Add the chicken back to the casserole along with the bamboo shoots, black mushrooms, and chicken stock. Cover the casserole and bring to a boil, reduce the heat to low and let simmer until the chicken is tender, about 20 minutes, adding the vermicelli during the last 5 minutes. Divide the chicken and vermicelli into 6 large bowls and garnish with cilantro and green onions. Serve immediately. Serves 6
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