CHICKEN IN THE GARDEN RECIPE RECIPES

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CHICKEN IN THE GARDEN RECIPE: HOW TO MAKE IT



Chicken in the Garden Recipe: How to Make It image

Enjoy this comforting casserole with rice, noodles or biscuits. It’s easy to prepare and mouth- watering, too.

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 9

3 cups frozen chopped broccoli, thawed and drained
1 package (10 ounces) frozen mixed vegetables, thawed and drained
3 cups cubed cooked chicken or turkey
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup 2% milk
1/2 cup mayonnaise
1/2 teaspoon curry powder
1 cup shredded cheddar cheese
Hot cooked rice, noodles or biscuits

Steps:

  • Place broccoli and mixed vegetables in a greased 2-qt. baking dish. Top with chicken. Combine the soup, milk, mayonnaise and curry; pour over top., Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Serve with rice, noodles or biscuits.

Nutrition Facts : Calories 442 calories, FatContent 28g fat (9g saturated fat), CholesterolContent 95mg cholesterol, SodiumContent 695mg sodium, CarbohydrateContent 19g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 28g protein.

GARDEN CHICKEN RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Garden Chicken Recipe - Food.com - Food.com - Recipes ... image

This colorful, delicious casserole is not only flavor packed, but it is also a sight to behold. You can't beat this boutiful dish for family or company.

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breast halves, cut into strips
1 teaspoon minced garlic
5 tablespoons butter
1 small yellow squash, julienned
1 small zucchini, julienned
1 red sweet bell pepper, julienned
4 tablespoons flour
1 teaspoon seasoning salt
1/2 teaspoon salt (optional)
1/2 teaspoon seasoned pepper
2 teaspoons pesto sauce mix
1 (14 ounce) can chicken broth
1 cup half-and-half cream
1 (8 ounce) package angel hair pasta, cooked al dente, drained
1/3 cup shredded parmesan cheese

Steps:

  • In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
  • With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
  • In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
  • Over medium high heat, gradually add broth, stirring constantly, until thick.
  • Stir in cream and heat thoroughly.
  • In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
  • Transfer to a greased 9x13 inch casserole dish.
  • Cover and bake at 350 degrees for 30 minutes.
  • Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.

Nutrition Facts : Calories 436.2, FatContent 19.1, SaturatedFatContent 10.6, CholesterolContent 95.6, SodiumContent 501.4, CarbohydrateContent 37.3, FiberContent 2.2, SugarContent 3.2, ProteinContent 27.8

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