CHICKEN SPINACH CASSEROLE WITH MUSHROOMS AND PHYLLO
Steps:
- Preheat the oven to 400 degrees F.
- Melt 1 tablespoon of the butter with the olive oil in a large nonstick skillet over medium-high heat, then add the onions. Cook, stirring, until just soft, about 4 minutes. Add the mushrooms and 1/2 teaspoon salt and continue stirring until softened, about 4 minutes. Gradually add the spinach and stir until completely wilted, about 2 minutes. Transfer to a large bowl and add the chicken; wipe the skillet clean.
- Whisk together the flour, broth, lemon juice and 1/2 teaspoon salt and add to the same skillet over medium-high heat. Whisk until the mixture is boiling and simmer until just thick, about 2 minutes. Add to the chicken mixture with 1/2 tablespoon of the rosemary, then transfer to a 2-quart baking dish.
- Melt the remaining 3 tablespoons butter and brush onto each phyllo sheet, layering one on top of the other. Gently place over the baking dish and crimp the sides to fit. Sprinkle with the remaining 1/2 tablespoon rosemary and bake until golden, 25 to 30 minutes. Let cool slightly before serving.
CHICKEN FLORENTINE CASSEROLE
Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
Provided by BRYAN0320
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
- Increase the oven temperature to 400 degrees F (200 degrees C).
- Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
- Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
- Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 17.6 g, Cholesterol 168.4 mg, Fat 38 g, Fiber 5.4 g, Protein 61.6 g, SaturatedFat 19.9 g, Sodium 1805.7 mg, Sugar 3.3 g
CHICKEN, SPINACH AND MUSHROOM LOW-CARB OVEN DISH RECIPE - (3.7/5)
Provided by á-46334
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Wash chicken and pat dry with paper towels. Rinse and drain spinach; pat dry. In a 9 x 13 pan, place chicken in single layer; top with spinach and mushrooms; sprinkle seasonings on the top. In a bowl, add softened cream cheese; whisk in oil and chicken stock/broth; pour over mixture. Cover with foil, but do not seal or crimp sides. Bake 20 minutes; remove foil; bake uncovered 20-25 minutes; sprinkle on Mozzarella cheese; bake uncovered 10 minutes or until starting to brown. Remove from oven. Cool 10 minutes; serve. Prep Time 15 minutes Cook Time 50-55 minutes
ARTICHOKE & SPINACH CHICKEN CASSEROLE
Try this homey and comforting casserole for an alternate main dish at Thanksgiving. The spinach adds nice color, and the red pepper flakes add a pleasant, mild heat. -Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Cook the pasta according to package directions; drain., In a large skillet, heat the butter over medium-high heat; sauté the mushrooms and onion until tender. Remove from heat., In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta., Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes. , Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.
Nutrition Facts : Calories 455 calories, Fat 21g fat (11g saturated fat), Cholesterol 136mg cholesterol, Sodium 713mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.
CHICKEN, SPINACH, MUSHROOM, & CHEESE LASAGNA CASSEROLE
Basically a creamy lasagna made with chicken, chopped spinach, mushrooms & cheese. You can prepare this in a deep quiche' dish by breaking up the noodles if you want a more formal presentation.
Provided by BlondieItaliana
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Drain spinach well, pressing between paper towels.
- Melt butter in a large saucepan over medium-high heat; add chicken and mushrooms, and onion. Sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in cream cheese, spinach, soup, and remaining ingredients, fold in cheese.
- Spoon 1/4 of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
- Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly.
Nutrition Facts : Calories 449.6, Fat 29.8, SaturatedFat 17, Cholesterol 121.6, Sodium 841.3, Carbohydrate 9.9, Fiber 2, Sugar 2.4, Protein 36.6
CREAMY CHICKEN-NOODLE CASSEROLE WITH SPINACH AND MUSHROOMS
Categories Chicken Dairy Leafy Green Mushroom Pasta Poultry Bake Kid-Friendly Back to School Dinner Casserole/Gratin Spinach Winter Potluck Noodle Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Combine chicken, 1 cup water, garlic and bay leaf in large saucepan. Cover and simmer just until chicken is cooked through, turning once, about 15 minutes. Transfer chicken to plate; cool. Shred chicken. Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid.
- Whisk flour and cornstarch in heavy large saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine; stir until mixture is very thick, about 2 minutes longer. Remove from heat. Stir in shredded chicken and spinach. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat, stirring frequently, before continuing.)
- Preheat oven to 400°F. Oil 11 x 7 x 2-inch glass baking dish. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add mushrooms and chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish.
- Heat oil in small nonstick skillet over medium-high heat. Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes. Let stand 10 minutes. Sprinkle with Parmesan.
SPINACH AND CHICKEN CASSEROLE
My son, who is an extremely picky eater, loves this quick and simple dish. It's great for pot-luck dinners.
Provided by T.C.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h45m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
- Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 601 calories, Carbohydrate 8.8 g, Cholesterol 138.4 mg, Fat 51.3 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 21.8 g, Sodium 1417.8 mg, Sugar 4.3 g
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