CHICKEN CASSEROLE DISH RECIPES

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BROCCOLI CHICKEN CASSEROLE I RECIPE | ALLRECIPES



Broccoli Chicken Casserole I Recipe | Allrecipes image

A creamy chicken and broccoli bake.

Provided by Tracy

Categories     Chicken Breasts

Yield 4 servings

Number Of Ingredients 6

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
  • 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.

Nutrition Facts : Calories 426.8 calories, CarbohydrateContent 23.1 g, CholesterolContent 99.4 mg, FatContent 19 g, FiberContent 3.5 g, ProteinContent 40.2 g, SaturatedFatContent 7.9 g, SodiumContent 1031 mg, SugarContent 4.7 g

EASY CHICKEN CASSEROLE RECIPE | JAMIE OLIVER CHICKEN RECIPES



Easy chicken casserole recipe | Jamie Oliver chicken recipes image

This is a great supper dish that is full of flavour and very easy to make. The sauce creates a delicious broth, which is perfect paired with mashed potato or simply boiled rice.

Total Time 35 minutes

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
4-6 boneless higher-welfare chicken thighs with skin on (depending on the age and appetite of your children)
100 g higher-welfare bacon lardons or chopped bacon
1 large onion chopped
2 small sweet potatoes peeled and cut into cubes
16 button mushrooms cut into quarters
500 ml fresh chicken stock
3 sprigs of thyme

Steps:

    1. Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
    2. Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
    3. Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
    4. Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
    5. Leave to simmer very gently for about 10–15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
    6. If you end up having more sauce than you’d like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.

Nutrition Facts : Calories 544 calories, FatContent 31.2 g fat, SaturatedFatContent 8.8 g saturated fat, ProteinContent 37.5 g protein, CarbohydrateContent 30.4 g carbohydrate, SugarContent 9.6 g sugar, SodiumContent 1.4 g salt, FiberContent 3.9 g fibre

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