CHICKEN AND VEGETABLE BAKE RECIPE RECIPES

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CHICKEN VEGETABLE CASSEROLE RECIPE: HOW TO MAKE IT



Chicken Vegetable Casserole Recipe: How to Make It image

“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

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon rubbed sage
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/2 cup shredded cheddar cheese

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, FatContent 32g fat (18g saturated fat), CholesterolContent 157mg cholesterol, SodiumContent 1125mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 5g fiber), ProteinContent 23g protein.

VEGETABLE BAKE RECIPE | JAMIE OLIVER VEGAN RECIPES



Vegetable bake recipe | Jamie Oliver vegan recipes image

This popular veggie medley is traditionally eaten with feta, but it’s also awesome with pork chops.

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 11

150 ml extra-virgin olive oil plus extra if needed
1 large aubergine
1 large onion
3 cloves of garlic
800 g large potatoes
6 medium tomatoes
12 cherry tomatoes
5 courgettes
300 g tomato passata
1 tablespoon dried oregano
½ a bunch of fresh flat-leaf parsley (15g)

Steps:

    1. Preheat the oven to 220°C/425°F/gas 7.
    2. Halve the aubergine lengthways and thickly slice.
    3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
    4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
    5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
    6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
    7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
    8. Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.

Nutrition Facts : Calories 379 calories, FatContent 24.3 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 7.5 g protein, CarbohydrateContent 32.5 g carbohydrate, SugarContent 8.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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