CONFETTI CHICKEN
Makes a delicious, festive casserole to feed the whole family!
Provided by BFOSTER
Categories Meat and Poultry Recipes Chicken
Yield 7
Number Of Ingredients 19
Steps:
- In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
- In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 395.7 calories, Carbohydrate 23.8 g, Cholesterol 138.7 mg, Fat 20.6 g, Fiber 1.5 g, Protein 28.2 g, SaturatedFat 10.6 g, Sodium 1152.6 mg, Sugar 3.3 g
CONFETTI CHICKEN
This one dish meal is a favorite at my house..a nice comfort meal, and the kids get their veggies.. It tastes like " Bob Evans" pot pie.. Enjoy!
Provided by Cassie *
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 21
Steps:
- 1. Assemble ingredients:
- 2. For casserole: In saucepan, combine carrots, onion, celery, and chicken broth. Simmer 20 minutes.
- 3. In 3 quart casserole, mix soup, sour cream, chicken cubes, mushrooms, worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well
- 4. For confetti topping: In mixing bowl, combine flour, baking powder and salt. Add eggs, milk, green pepper, pimiento and 1 cup of the cheese. Mix just until well blended
- 5. Drop tablespoons of topping onto casserole and bake in 350 degree F. oven for 40 to 45 minutes or until golden brown.
- 6. Sprinkle the remaining 1/4 cup of cheese and return to oven until melted. Garnish as desired. I like serving this with a tossed salad. You can also switch out the veggies to ones you may like..very versatile..it's so good!
- 7. And in 5 minutes, this is all that's left..so rich and tasty.. If you want the filling to show like the picture, for presentation...every 5 minutes or so, take a spoon and pull back the biscuit from the center of the casserole, until it cooks enough to stay. I dollop my biscuit batter around the edges of the casserole. If you don't keep pulling it back till it's set, it won't hurt anything. The biscuit will just completely cover the delicious filling. In the picture above, I left it cover the casserole, then cut a hole in the center, so it could bubble out a bit..
CHICKEN CONFETTI
This one dish recipe dates back to 1971, when I was all of 13, helping my mother make dinner...She got the recipe through a mail order recipe card club where you received a packet of recipes every 6 weeks or so...The original recipe was a victim of it's time with tons of meat, plenty of fat and lots of sodium! I've taken the original recipe and lightened it up a bit with less meat, tomato products that have no salt added and whole wheat pasta! Add a tossed green salad for a complete meal!
Provided by CookinwithGas
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken and pat dry; season with the 1 tsp salt and the 1/4 tsp pepper --.
- In a Dutch oven, brown chicken in oil, then remove --.
- Drain off all but 3 tbsp of the fat; add the onion and garlic, cooking until the onion is tender, stirring as it cooks --.
- Stir in chicken and all remaining ingredients EXCEPT the pasta and parmesan --.
- Cover dutch oven tightly and simmer 1 hour or until chicken is tender, stirring occasionally.
- When time is up, skim off excess fat; serve over the pasta and sprinkle with the parmesan --.
- Suggestion: Use egg noodles or fettucine instead of the angel hair.
Nutrition Facts : Calories 279.2, Fat 7, SaturatedFat 1.4, Cholesterol 67.7, Sodium 129.9, Carbohydrate 22.2, Fiber 2.4, Sugar 4.8, Protein 31.1
CONFETTI CHICKEN SPAGHETTI CASSEROLE
Oh my, this is not your normal marinara-based spaghetti casserole. The Rotel cheese sauce mixed with the delicious vegetables and spaghetti makes this dish special. It's cheesy with a bit of heat. We love all the colorful and crunchy vegetables in the casserole. This is great for a weekly dinner or a potluck. Serve with garlic...
Provided by Jenny Powers
Categories Casseroles
Time 1h
Number Of Ingredients 12
Steps:
- 1. Cook the raw vegetables in the microwave until tender or saute in butter until tender.
- 2. Cut the Velveeta into small cubes. Place in a microwavable bowl with the 2 cans of Rotel tomatoes and set aside. Cook the cheese and the Rotel in the microwave for about 5 mins.
- 3. Continue to cook in 5 min intervals until it is melted and combined by stirring with the Rotel tomatoes.
- 4. Stir in the cooked vegetables, cooked chicken, water chestnuts, and black olives. Stir until all is mixed. Add the peas and toss gently. Mix with the melted cheese mixture.
- 5. Place the cooked vermicelli into a 9x13 casserole that has been coated with cooking spray.
- 6. Top with the chicken and cheese mixture.
- 7. Bake at 350 degrees for 30 mins.
- 8. Remove from the oven and sprinkle with shredded cheddar cheese. Return to the oven until bubbly.
CONFETTI CHICKEN
There are a few confetti chicken recipes posted, but they are all very different recipes. This is easy, economical and very festive. This dish makes a great main course for a small dinner party. This is from a cookbook called "Good Home Cooking".
Provided by landlocked 2
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Mix oil and garlic.
- Arrange chicken and potatoes in a shallow roasting pan.
- Brush well with oil and sprinkle with half the rosemary, and salt, pepper, and paprika to taste.
- Bake 25 minutes.
- Remove from oven, turn chicken and potatoes; sprinkle with remaining rosemary and salt, pepper and paprika to taste.
- Bake 25 minutes longer and check for doneness. Chicken is done if juices run golden or clear when pierced at a heavy joint. Chicken should be crisp and lightly browned.
- Sprinkle scallions and red pepper over chicken. Bake 5 more minutes.
- Sprinkle lemon juice and wine over chicken. Place on hot platter and pour any pan juices over it.,.
- Serve hot.
- Tips: Use breasts and thighs for generous servings. But if you want wings, add them at step 3, since they cook quickly. Roasted red peppers in jars will do when sweet red peppers are not available.
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CONFETTI CHICKEN BAKE WITH BISCUIT TOPPING | MEL'S KITCHEN …
From melskitchencafe.com
4.7/5 (10)Total Time 1 hr 20 minsCategory CasseroleCalories 656 per serving
- In a large nonstick skillet, heat the olive oil over medium heat. Sprinkle the chicken pieces with salt and pepper and add them to the hot skillet. Cook the chicken, stirring every so often, until browned and cooked through, 5-6 minutes. Remove the chicken pieces to a plate. Add the butter to the skillet and melt over medium heat. Add the chopped onion, garlic, and red pepper. Cook for 3-5 minutes, stirring often, until the veggies are crisp tender but not cooked through all the way (they'll cook longer in the oven). Stir in the flour and whisk the mixture together, cooking over medium heat until the flour starts to turn golden, about 1-2 minutes. Slowly whisk in the chicken broth, whisking vigorously to eliminate any lumps of flour on the vegetables. Continue adding the chicken broth and whisking and then do the same with the milk. Bring the mixture to a simmer, stirring constantly, and cook until slightly thickened, 4-5 minutes. Add the salt and pepper (plus more to taste, if needed)
- To make the biscuit mixture, combine the flour, baking powder and salt in a medium bowl. Stir in the eggs, milk and cheese, mixing just until evenly moistened. Scoop tablespoon-size portions of dough onto the top of the chicken/vegetable mixture. Bake for 35-40 minutes, until the biscuits are golden brown and cooked through. Serve immediately.
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- In a 4-quart Dutch oven cook chicken in 1 tablespoon of the hot oil over medium-high heat for 3 to 4 minutes or until no longer pink. Remove from Dutch oven.
- Add the remaining 1 tablespoon oil to Dutch oven. Add garlic, ginger, curry paste, and cumin; cook and stir for 30 seconds. Stir in the water, coconut milk, carrots, broccoli, sweet pepper, and noodles (set seasoning packets aside). Bring to boiling; reduce heat. Simmer, covered, for 3 minutes. Stir in cooked chicken, pea pods, contents of seasoning packets, soy sauce, and lime juice. Stir in basil and cilantro. Serve in soup bowls.
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