CHICKEN AND VEGGIE CASSEROLE FROMMAGE
Steps:
- Put your veggies in the bottom of the casserole. Fan the sliced chicken breasts over the top of the veggies. Pour the cheese over the top of all and bake in a preheated 350 degree oven for about 10 minutes or until warm.
- Bring your cream and roux to a boil. Add in cheese and seasoning and simmer until smooth.
CHICKEN VEGETABLE CASSEROLE
"This recipe works wonders with leftover turkey or chicken," says Genia McClinchey of Lakeview, Michigan. "It's a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!"
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 515 calories, Fat 32g fat (18g saturated fat), Cholesterol 157mg cholesterol, Sodium 1125mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.
CREAMY CHICKEN-VEGETABLE CASSEROLE
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
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
VEGGIE CHICKEN RICE CASSEROLE
Chicken Casserole with rice and veggies - easy to prepare. Great to use with leftover chicken. My family says it has a flavor similar to chicken pot pie.
Provided by Jennifer
Categories Main Dish Recipes Casserole Recipes Rice
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.
Nutrition Facts : Calories 591 calories, Carbohydrate 35.3 g, Cholesterol 129.7 mg, Fat 29.2 g, Fiber 3.3 g, Protein 45 g, SaturatedFat 8 g, Sodium 864.6 mg, Sugar 0.9 g
CHEESY CHICKEN AND VEGETABLE CASSEROLE
Leftover chicken? Turn it into a delicious casserole complete with veggies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In large bowl, mix chicken, pasta sauce and vegetables. Pour into ungreased 9-inch square pan.
- In small bowl, mix Bisquick mix, Parmesan cheese and butter with fork or pastry blender until crumbly. Stir in egg. Sprinkle over chicken mixture.
- Bake 20 to 22 minutes or until topping is light golden brown.
Nutrition Facts : Calories 420, Carbohydrate 24 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 4 g, TransFat 1 g
CHICKEN AND PASTA CASSEROLE WITH MIXED VEGETABLES
I dreamt up this recipe on my way home from work one night to use the ingredients I had on hand. It's a great comfort food for chilly winter evenings!
Provided by JENTOP
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
- Bring a large pot of lightly salted water to a boil. Place fusilli pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a skillet over medium heat. Place chicken in the skillet, and season with minced onion, salt and pepper, garlic powder, basil, and parsley. Cook until chicken juices run clear. Mix in the cooked pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
- In a small bowl, mix the bread crumbs, Parmesan cheese, and butter. Spread evenly over the casserole.
- Bake 30 minutes in the preheated oven until bubbly and lightly browned.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 35.4 g, Cholesterol 47 mg, Fat 19.8 g, Fiber 3.7 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 926 mg, Sugar 2.8 g
CHICKEN-VEGGIE CASSEROLE
Turn leftover chicken into a creamy casserole with a delicious, golden crumb topping.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Heat soup, milk and instant minced onion to boiling in 3-quart saucepan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.
- Mix remaining ingredients until crumbly; sprinkle over chicken mixture.
- Bake uncovered about 25 minutes or until topping is golden brown and soup is bubbly.
Nutrition Facts : Calories 365, Carbohydrate 35 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1120 mg
CHICKEN AND VEGETABLE CASSEROLE
Make and share this Chicken and Vegetable Casserole recipe from Food.com.
Provided by Jellyqueen
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Rinse chicken and pat dry.
- Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray.
- Add chicken and cook quickly until browned on both sides.
- Remove chicken to a medium size shallow casserole.
- Add vegetables to casserole.
- In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables.
- Bake, covered 1 hour or until vegetables and chicken are tender.
VEGETABLE CHICKEN CASSEROLE
In Goshen, Indiana, Bonnie Smith assembles this comforting one-dish meal that's economically priced at 98 cents per serving. "To save time, you can substitute a package of frozen vegetables," Bonnie suggests.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- Place chicken in a greased shallow 2-qt. baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables. , Cover and bake at 350° for 60-75 minutes or until vegetables are tender.
Nutrition Facts : Calories 288 calories, Fat 10g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 812mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
CREAM OF CHICKEN CASSEROLE WITH VEGGIES
Try our tasty Cream of Chicken Casserole with Veggies for a quick and easy entrée! This one-dish cream of chicken casserole is perfect for a busy evening.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
- Place chicken in 13x9-inch baking dish. Mix soup and vegetables; spoon over chicken. Top with prepared stuffing.
- Bake 30 minutes or until chicken is cooked through.
Nutrition Facts : Calories 360, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1150 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 6 g, Protein 32 g
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CHICKEN & VEGGIE CASSEROLE - FUFU'S KITCHEN
From fufuskitchen.com
Ratings 11Servings 4Cuisine AmericanCategory Main Course
- Add 1 tbsp of olive oil to a pan. Add the chicken to this pan and season with the garlic powder, onion powder, seven spice, salt, and pepper. Cook for 5-10 minutes until just cooked through. If you cover the chicken with a lid, it will cook faster. Once cooked just set it aside.
- In a pot, boil salted water and place the potato slices in the pot to cook until just tender enough but not mush. You want to be able to still hold the potato without it breaking. This shouldn't take more than 5-10 min on medium-high heat.
- In the same pan, the chicken was cooked, add 1 tbsp of olive oil and all the veggies. Season with salt and pepper. Cook for 5-10 minutes covered until tender.
- Add the chicken and veggies together in a casserole dish about 8 by 8 in size. Top with the potato slices. Season the potato with salt and pepper.
VEGGIE LOADED ROTISSERIE CHICKEN CASSEROLE - PROJECT …
From projectmealplan.com
Reviews 52Calories 335 per servingCategory Mains
- Begin by steaming your broccoli and cauliflower together in a deep pan (I used a Dutch Oven). Place all florets in about 1 inch of water and a pinch of salt. Cover and set to medium heat. Steam until all florets are just tender, which took 16-18 minutes for me. When the broccoli and cauliflower are nearly done, preheat the oven to 375F. Remove broccoli and cauliflower from heat and strain to remove all liquid from the pan. Set the veggies aside to cool.
- Return the same pan to medium heat and add 1 tablespoon of olive oil. When the oil is hot, add onion and cook for 2 minutes. Add spinach and garlic. Continue cooking, stirring frequently, until spinach is wilted and onions are beginning to turn translucent. Remove from heat and let cool.
- In a large mixing bowl, add eggs, greek yogurt, and milk. Stir until completely mixed. Add rotisserie chicken, 1 cup cheese (save the other 1/2 cup), red chili pepper flakes, basil, parsley, black pepper, and salt. Stir until almost completely mixed.
- Finally, add all cooked vegetables and stir until everything is completely mixed. Add to 9×13 greased baking dish.
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