Chicken and Broccoli Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and Broccoli Casserole  Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and Broccoli Casserole.

Yield: 8 servings (serving size: about 1 cup)

For crisper broccoli, remove it from the boiling water after three minutes. Serve with a simple green salad.

Ingredients

3 quarts water 

1 (12-ounce) package broccoli florets 

4 (6-ounce) skinless, boneless chicken breast halves 

1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour (about 1 ounce) 

1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise 

1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted 

1 cup (4 ounces) grated fresh Parmesan cheese, divided 

Cooking spray 

Preparation

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

Nutritional Information

Amount per serving
Calories: 276
Calories from fat: 25%
Fat: 7.8g
Saturated fat: 3.5g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 1.1g
Protein: 31.1g
Carbohydrate: 18.9g
Fiber: 2.1g
Cholesterol: 66mg
Iron: 1.6mg
Sodium: 696mg
Calcium: 365mg

Elizabeth Bacon, Cooking Light
SEPTEMBER 2005

More Chicken Recipes:

Broccoli Chicken Casserole Recipe
Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole 
Lemon Basil Chicken Salad
Chicken Salad Contessa 
Mustard Chicken Salad

Save and Share Chicken and Broccoli Casserole Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Italian-style chicken casserole recipe

Photo: Italian-style chicken casserole
Photography by John Paul Urizar

To Prep 0:20
To Cook 0:40
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4

Ingredients

270g (1 1/3 cup) long-grain brown rice
1 x 1.4kg (size 14) whole chicken (Woolworths brand)
2 tbs olive oil
1 leek, pale section only, washed, thinly sliced crossways
1 x 400g can Italian diced tomatoes (Val Verde brand)
250ml (1 cup) chicken stock
1 x 175g pkt Italian chicken casserole recipe base (MasterFoods brand)
100g kalamata olives
1/4 cup firmly packed chopped fresh continental parsley
Salt & freshly ground black pepper

Method

Step 1
Cook rice in a saucepan of boiling water for 40 minutes. Set aside, covered, for 10 minutes. Use a fork to gently separate the grains.

Step 2
Meanwhile, rinse the chicken cavity under cold running water. Pat dry with paper towel inside and out. Place the chicken, breast-side down, on a clean work surface. Use poultry shears to cut down either side of the backbone. Discard the backbone. Cut the breast in half, splitting the breastbone. Use a sharp knife to cut each side in half, between the thigh and breast. Cut the drumsticks from the thighs. Remove the wings from the breasts, then cut the breasts in half diagonally. You should have 10 chicken pieces in total.

Step 3
Heat half the oil in a large heavy-based saucepan over medium-high heat. Add half the chicken pieces and cook, turning occasionally, for 2 minutes or until browned all over. Transfer to a plate. Repeat with remaining chicken pieces, reheating the pan between batches.

Step 4
Heat remaining oil in the same pan over medium heat. Add the leek and cook, stirring, for 2 minutes or until soft. Return the chicken to the pan along with the tomato, stock and Italian chicken casserole recipe base. Bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 30 minutes or until the chicken is tender.

Step 5
Stir in the olives and parsley. Taste and season with salt and pepper. 6. Divide rice among plates and top with casserole. Serve immediately.

Notes

Tip 1: You can substitute mashed potato for the brown rice and shredded basil for the parsley, if desired. Tip 2: For an English-style casserole, omit the olives and add sliced carrot, celery and halved chat potatoes to the pan with the chicken in step 4.

Nutrition

Energy 2842kJ    
Fat saturated 10.00g
Fat Total 41.00g    
Carbohydrate sugars 6.00g
Carbohydrate Total 29.00g    
Dietary Fibre -
Protein 49.00g    
Cholesterol -
Sodium 1212.39mg    

All nutrition values are per serve.

Australian Good Taste - July 2003 , Page 96
Recipe by Kerrie Sun

More Chicken Recipes:

Herbed chicken thighs
Roast chicken thigh fillets
Thai Grilled Chicken with Sweet & Spicy Dipping Sauce
Oven-Fried Chicken 
Roast chicken soup 
Chicken and herb bake with tomatoes   

Baked Spanish chicken casserole recipe

Photo: Baked Spanish chicken casserole recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Baked Spanish chicken casserole recipe. Enjoy our collection of quick & easy recipes and learn how to make Baked Spanish chicken casserole. 

Recipe facts:
Takes: 25 mins to prepare and 50 mins to cook
Serves: 4

Ingredients

50ml olive oil
8 skinless chicken thighs and drumsticks
50ml dry sherry
2 red peppers, chopped
1 green pepper, chopped
1 medium onion, finely chopped
1 red onion, finely chopped
2 cloves garlic, minced
100g pimento stuffed green olives
400g canned chopped tomatoes
400ml chicken stock
1 bay leaf
200g white long grain rice, cooked as per package instructions
1tbsp coriander, finely chopped
salt
pepper

Heat the olive oil in a large, heavy-based casserole dish over a moderate heat. Season, then sear the chicken thighs until golden brown in colour all over. Remove and set to one side.

Add the onions, peppers and bay leaf, sweating for 4-5 minutes over a reduced heat. Add the garlic and continue to cook, stirring occasionally, for 1-2 minutes. Increase the heat, then pour in the sherry and deglaze the dish until the sherry has almost evaporated entirely.

Add the chicken thighs back to the dish and add the chicken stock and chopped tomatoes. Bring the casserole to the boil, then cover and reduce to a simmer for 25-30 minutes until the chicken is cooked through. Adjust the seasoning if necessary, then stir in the olives and discard the bay leaf. Serve on a bed of hot rice.

Source TESCO realfood 

More Chicken Recipes:   

Chicken coleslaw sandwiches 
Warm chicken a la vinaigrette  
Griddled chicken with piri piri salsa  
Chicken finger sandwiches  
Chicken nuggets
Whole spiced chicken 

Save and Share Baked Spanish chicken casserole recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 

Chicken and celery casserole recipe

Photo: Chicken and celery casserole recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and celery casserole recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and celery casserole. 

The ultimate in comfort food, this hearty chicken casserole will warm you up on cold winter nights.

Ingredients (serves 4)

1/2 cup plain flour
1kg chicken thigh fillets, chopped
60g butter, chopped
1 large brown onion, diced
4 rashers bacon, rind removed, diced
1 1/2 cups water
410g can cream of celery soup
2 carrots, peeled, diced
3 celery sticks, diced
1/2 cup grated cheese

Method

Preheat oven to 180ºC. Place flour, and salt and pepper into a plastic bag. Shake to combine. Add chicken to bag. Toss to coat. Place chicken into an 8-cup capacity ovenproof casserole dish in a single layer.

Melt butter in a frying pan over medium-high heat. Cook onion and bacon, stirring, for 5 minutes or until soft. Add to chicken. Add remaining flour (from bag) to frying pan. Cook, stirring, for 1 minute.

Combine water and soup. Pour into frying pan, stirring until mixture just comes to the boil. Pour over chicken. Add carrots and celery. Stir to combine. Cover. Bake for 1 hour or until chicken is cooked through.

Remove lid. Sprinkle with cheese. Bake, uncovered, for a further 10 minutes or until cheese is melted. Serve.

Source
Super Food Ideas - August 2004, Page 41
Recipe by Baker Family  

More Chicken Recipes:   

Chicken with 40 garlic cloves 
Clay-Baked Chicken 
Pollo al mattone
One pan coq au vin
Provençal chicken casserole
Chicken Tarragon Salad

Save and Share Chicken and celery casserole recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.   

Provençal chicken casserole recipe

Phooto: Provençal chicken casserole recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Provençal chicken casserole recipe. Enjoy our collection of quick & easy recipes and learn how to make Provençal chicken casserole.

Recipe facts:
20 mins to prepare and 1 hr 30 mins to cook
4

Ingredients
1 tbsp olive oil
1 whole organic or free range chicken, jointed into 8 pieces
4 garlic cloves, whole
16 shallots, peeled
400ml dry white wine
350ml chicken stock
bunch of fresh tarragon, roughly chopped
sea salt
freshly ground black pepper

Directions

Preheat the oven to 150°C.

Place a casserole dish over a medium heat and add the olive oil. When the oil is hot, add the chicken pieces and brown lightly.

Add the garlic and shallots, season with salt and pepper, and leave to cook for a further minute.

Pour the wine over the chicken and leave to simmer for 10 minutes. Pour in the chicken stock.

Add the tarragon to the casserole, stir and cover.

Cook in the oven for 11⁄2 hours.

More Chicken Recipes:  

Chicken Tarragon Salad
Pan Roast Chicken Breast with Baby Spinach
Cajun chicken with avocado, lime and chilli salsa
Buttermilk schnitzels with winter slaw
Buttermilk fried chicken
Swiss chicken

Save and Share Provençal chicken casserole recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.  

Chicken Potpie Recipe - How to Make Chicken Potpie

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Potpie Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Potpie. 

This chicken potpie is studded with peas, mushrooms, carrots and onions and topped with tender whole-wheat biscuits. The savory sauce gets a rich taste from reduced-fat sour cream, but with less fat and calories. And it ends up just as delicious and comforting as you expect.
6 servings

Active Time: 15 minutes

Total Time: 1 hour 5 minutes 

 
Ingredients

Filling

3 teaspoons canola oil, divided
1 cup frozen pearl onions, thawed
1 cup peeled baby carrots
10 ounces cremini mushrooms, halved
2 1/2 cups reduced-sodium chicken broth, divided
1/4 cup cornstarch
2 1/2 cups diced cooked chicken, or turkey
1 cup frozen peas, thawed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
Freshly ground pepper, to taste

Biscuit topping

3/4 cup whole-wheat pastry flour, (see Ingredient Note)
3/4 cup all-purpose flour
2 teaspoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried thyme
1 1/2 tablespoons cold butter, cut into small pieces
1 cup nonfat buttermilk, (see Tip)
1 tablespoon canola oil

Preparation

To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan.

Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

To prepare biscuit topping & bake potpie: Preheat oven to 400°F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.

Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving. 

Tips & Notes

Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition

Per serving: 403 calories; 12 g fat ( 4 g sat , 4 g mono ); 64 mg cholesterol; 46 g carbohydrates; 29 g protein; 4 g fiber; 667 mg sodium; 427 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Fiber (16% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1 vegetable, 3 lean meat

From EatingWell:  Fall 2004 

More Chicken Recipes:     

Chicken Divan 
Arugula & Chicken Sausage Bread Pudding 
Mexican chicken casserole 
One-pan Mexican chicken 
Mexican chicken burgers 
Chicken and Black Bean Enchiladas with Gooey Jack Cheese 

Save and Share Chicken Potpie recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.     

Chicken Divan Recipe - How to Make Chicken Divan

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Divan Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Divan.

Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup, mayonnaise, sour cream and cheese—tasty, yes, but also loaded with fat and salt. Our revised version has all the flavor of the original with only half the calories and a fraction of the sodium. Use leftover cooked chicken breasts, if you have them on hand, for an even faster dinner.

6 servings, about 1 1/3 cups each

Active Time: 30 minutes

Total Time: 1 hour 

 
Ingredients

1 1/2 pounds boneless, skinless chicken breast
1 tablespoon extra-virgin olive oil
2 cups diced leek, white and light green parts only (about 1 large; see Tip)
1/2 teaspoon salt
5 tablespoons all-purpose flour
1 14-ounce can reduced-sodium chicken broth
1 cup low-fat milk
2 tablespoons dry sherry (see Tip)
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns (see Ingredient Note), chopped
1 cup grated Parmesan cheese, divided
1/4 cup low-fat mayonnaise
2 teaspoons Dijon mustard 

Preparation

Preheat oven to 375°F. Coat a 7-by-11-inch (2-quart) glass baking dish with cooking spray.

Place chicken in a medium skillet or saucepan and add water to cover. Bring to a simmer over high heat.

Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.

Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard.

Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving. 

Tips & Notes

Tips: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Ingredient Note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
Nutrition

Per serving: 308 calories; 10 g fat ( 4 g sat , 4 g mono ); 76 mg cholesterol; 20 g carbohydrates; 35 g protein; 4 g fiber; 712 mg sodium; 401 mg potassium.

Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (35% dv), Calcium (30% dv), Folate (19% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 3 vegetable, 3 lean meat  

From EatingWell:  April/May 2006

More Chicken Recipes:    

Arugula & Chicken Sausage Bread Pudding 
Mexican chicken casserole 
One-pan Mexican chicken 
Mexican chicken burgers 
Chicken and Black Bean Enchiladas with Gooey Jack Cheese 
Chicken-and-Cheese Enchiladas

Save and Share Chicken Divan recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      

Arugula & Chicken Sausage Bread Pudding Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Arugula & Chicken Sausage Bread Pudding Recipe. Enjoy our collection of quick & easy recipes and learn how to make Arugula & Chicken Sausage Bread Pudding.

Chicken sausage comes in a variety of flavors these days. The flavor you pick will have a big impact, so make sure you pick one you like. We tried and liked sweet Italian, apple and Chardonnay sausage and sun-dried tomato and spinach sausage in this recipe.

6 servings

Active Time: 30 minutes

Total Time: 1 3/4 hours

Ingredients
 
Custard
4 large egg whites
4 large eggs
1 cup skim milk

Seasonings
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup sliced fresh basil

Bread & filling
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
5 cups chopped arugula, wilted (see Tip)
3/4 cup chopped artichoke hearts, frozen (thawed) or canned
1 cup diced cooked chicken sausage, (5 ounces)

Topping
3/4 cup shredded fontina cheese

Preparation

Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, salt, pepper and basil: whisk to combine.

Toss bread, arugula, artichokes and sausage in a large bowl. Add the custard and toss well to coat.

Transfer to the prepared baking dish and push down to compact. Cover with foil.

Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving. 

Tips & Notes

Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.

Tip: To wilt greens, rinse greens thoroughly in cool water. Transfer them to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on high until wilted, 2 to 3 minutes. Squeeze out any excess moisture from the greens before adding them to the recipe.

Nutrition

Per serving: 272 calories; 11 g fat ( 4 g sat , 3 g mono ); 174 mg cholesterol; 24 g carbohydrates; 20 g protein; 5 g fiber; 696 mg sodium; 435 mg potassium.

Nutrition Bonus: Folate (29% daily value), Calcium & Vitamin A (25% dv), Iron & Vitamin C (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 2 medium-fat meat

From EatingWell:  April/May 2006

More Chicken Recipes:   

Mexican chicken casserole 
One-pan Mexican chicken 
Mexican chicken burgers 
Chicken and Black Bean Enchiladas with Gooey Jack Cheese 
Chicken-and-Cheese Enchiladas
30 Minute Southern Classic: Country Captain Chicken

Save and Share Arugula & Chicken Sausage Bread Pudding recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.     

Mexican chicken casserole recipe - Hot to make Mexican chicken casserole

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Mexican chicken casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Mexican chicken casserole.

Cooking Time 30 minutes 

Ingredients (serves 4)

2 enchilada tortillas (Old El Paso brand), cut into 2cm strips
1 tbs vegetable oil
600g chicken thigh fillets, cut into 3cm pieces
1 x 420g can Mexican chilli beans
1 x 310g can corn kernels, drained
1 x 300g jar mild tomato salsa
1 long fresh green chilli, deseeded, coarsely chopped
Roasted peppers & wild rice (see recipe below), to serve

 
Method

Preheat oven to 220°C. Place the tortilla strips, in a single layer, on a large baking tray. Bake in preheated oven for 5 minutes or until crisp and golden. Remove from oven and set aside until required.

Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over.

Place the beans over the base of a 1L (4-cup) capacity ovenproof baking dish. Top with a layer of chicken pieces and a layer of corn. Pour over the tomato salsa and sprinkle with chilli. Bake, covered, in oven for 15 minutes or until chicken is cooked through.

Divide the roasted peppers & wild rice among serving bowls. Top with the chicken casserole and sprinkle with tortilla strips. Serve immediately.

Notes

For a kid-friendly version: Replace the Mexican chilli beans with a 400g can of red kidney beans and omit the chilli. Leftovers: Use the totillas, cut into wedges and baked, as an accompaniment to dips. 

Roasted peppers & wild rice recipe

 

Cooking Time 30 minutes 

Ingredients (serves 4)

255g (1 1/4 cups) wild rice blend
200g fire-roasted marinated red pepper strips, thinly sliced
1 tbs vegetable oil
1/4 cup loosely packed fresh coriander leaves
Mexican chicken casserole (see related recipe), to serve 

Method

Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well and return to the pan.

Add the peppers, oil and coriander and stir until well combined. Divide the rice mixture among serving bowls. Top with Mexican chicken casserole and serve immediately.

Notes

Leftovers: Use the wild rice blend as a stuffing for mushrooms, zucchinis or capsicums. Use the peppers in pasta sauces, pizza toppings or fillings for toasted focaccia sandwiches. 

Source
Good Taste - July 2005, Page 56
Recipe by Jane Charlton 

More Chicken Recipes: 

One-pan Mexican chicken 
Mexican chicken burgers 
Chicken and Black Bean Enchiladas with Gooey Jack Cheese 
Chicken-and-Cheese Enchiladas
30 Minute Southern Classic: Country Captain Chicken
Country French Chicken

Save and Share Mexican chicken casserole recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.    

California Chicken Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try California Chicken Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make California Chicken Casserole.

4 Servings | Prep: 10 min. | Bake: 45 min. 10 45

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup 2% milk
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups cubed cooked chicken
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1 jar (2 ounces) diced pimientos, drained
Salt and pepper to taste
Hot cooked rice

Directions

In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish.
Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 362 calories, 19 g fat (10 g saturated fat), 90 mg cholesterol, 737 mg sodium, 15 g carbohydrate, 4 g fiber, 31 g protein.

Tasteofhome.com

More Chicken Recipes:

Chicken Veggie Casserole
Chicken Zucchini Casserole
Broccoli Chicken Casserole
Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole
Lemon Basil Chicken Salad

Save and Share California Chicken Casserole

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.    

Chicken Veggie Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Veggie Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Veggie Casserole.

Prep Time: 10 Min | Cook Time: 1 Hr | Ready In: 1 Hr 10 Min

Ingredients

3 cups cubed cooked chicken
4 medium carrots, cut into chunks
3 medium red potatoes, cut into chunks
3 celery ribs, sliced
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2/3 cup water
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1. 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 degrees F for 60-75 minutes or until vegetables are tender.

Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.

Allrecipes.com

More Chicken Recipes:

Chicken Zucchini Casserole
Broccoli Chicken Casserole
Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole
Lemon Basil Chicken Salad
Chicken Salad Contessa

Save and Share Chicken Veggie Casserole Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.   

Chicken Zucchini Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Zucchini Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Zucchini Casserole.

Prep Time: 20 Min | Cook Time: 45 Min | Ready In: 1 Hr 5 Min

Ingredients

1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Directions

1. In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees F for 40-45 minutes or until golden brown and bubbly.

More Chicken Recipes:

Broccoli Chicken Casserole
Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad

Save and Share Chicken Zucchini Casserole Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.  

Broccoli Chicken Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Broccoli Chicken Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Broccoli Chicken Casserole.

Ingredients

4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.

3. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Nutritional Information

Amount Per Serving  Calories: 427 | Total Fat: 19g | Cholesterol: 99mg

More Chicken Recipes:

Cheesy Chicken and Rice Casserole
Swiss Chicken Casserole
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad
Almond Chicken Salad

Save and Share Broccoli Chicken Casserole Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network. 

Cheesy Chicken and Rice Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Cheesy Chicken and Rice Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Cheesy Chicken and Rice Casserole.

Prep Time: 15 Min | Cook Time: 30 Min | Ready In: 45 Min

Ingredients

4 skinless, boneless chicken breast halves - cut into bite size pieces
salt and pepper to taste
2 cups cooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
3 slices soft white bread, cubed

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. To Cook Chicken: Season chicken with salt and pepper to taste, place in a microwave-safe dish, cover and cook in microwave for 5 to 6 minutes. Turn and cook another 2 to 3 minutes or until cooked through and no longer pink inside. Let cool.

3. In a 9x13 inch baking dish, combine chicken, rice and soup and mix well. Top with cheese, then with bread cubes.

4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.

Nutritional Information

Amount Per Serving  Calories: 463 | Total Fat: 20.3g | Cholesterol: 107mg

More Chicken Recipes:

Swiss Chicken Casserole
Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad
Almond Chicken Salad
Oven-Fried Chicken

Save and Share Cheesy Chicken and Rice Casserole Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Swiss Chicken Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Swiss Chicken Casserole Recipe. Enjoy our collection of quick & easy recipes and learn how to make Swiss Chicken Casserole.

Prep Time: 10 Min | Cook Time: 50 Min | Ready In: 1 Hr

Ingredients

6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
2 cups herb-seasoned stuffing mix
1/4 cup butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.

3. Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.

4. Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!

Nutritional Information

Amount Per Serving  Calories: 430 | Total Fat: 20.8g | Cholesterol: 120mg 

Allrecipes.com

More Chicken Recipes:

Lemon Basil Chicken Salad
Chicken Salad Contessa
Mustard Chicken Salad
Almond Chicken Salad
Oven-Fried Chicken
Fried Chicken

Save and Share Swiss Chicken Casserole Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.