CHICKEN PAPRIKASH CASSEROLE RECIPES

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CHICKEN AND RICE PAPRIKASH CASSEROLE RECIPE - FOOD NETW…



Chicken and Rice Paprikash Casserole Recipe - Food Netw… image

Chicken paprikash becomes a one-dish dinner in this casserole. Bell peppers aren't traditional, but they add a lot of vitamin C to the dish and natural sweetness. The brown rice soaks up the sauce and becomes incredibly rich and satisfying, but maintains a nice chew.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 50 minutes

Prep Time 10 minutes

Cook Time 1 hours 40 minutes

Yield 6 servings

Number Of Ingredients 13

2 pounds bone-in, skinless chicken thighs
Kosher salt and freshly ground black pepper 
1 teaspoon extra-virgin olive oil
5 cloves garlic, finely chopped
2 large onions, finely chopped
2 large red bell peppers, finely chopped
1 tablespoon sweet Hungarian paprika
1 teaspoon hot Hungarian paprika or 1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cups low-sodium chicken broth
3 cups frozen brown rice, thawed
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoons reduced-fat sour cream

Steps:

  • Preheat the oven to 350 degrees F. Put the chicken in a 3-quart glass or ceramic baking dish and sprinkle with salt and pepper. Bake until just cooked through, 25 to 30 minutes.
  • Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic, onions, bell peppers and 1/4 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes. If the mixture becomes too dry, add a tablespoon or two of water. Stir in the sweet and hot paprika and cook for 1 minute; add the tomato paste and cook another minute, stirring. Add the chicken broth and 2 cups water. Bring to a boil, and then reduce the heat to maintain a steady simmer. Simmer until thickened, about 5 minutes.
  • Transfer the chicken to a plate. Spread the rice in the bottom of the casserole dish and top with the chicken and its accumulated juices. Pour the sauce over the whole mixture. Bake until the casserole is heated through and the top is browned lightly, 40 minutes. Top with the chopped parsley and serve with a dollop of sour cream.

Nutrition Facts : Calories 378 calorie, FatContent 10 grams, SaturatedFatContent 3 grams, CholesterolContent 133 milligrams, SodiumContent 313 milligrams, CarbohydrateContent 34 grams, FiberContent 4 grams, ProteinContent 36 grams, SugarContent 6 grams

SMOTHERED CHICKEN CASSEROLE RECIPE - BETTYCROCKER.COM



Smothered Chicken Casserole Recipe - BettyCrocker.com image

Enjoy this creamy chicken casserole baked with chicken thighs, broccoli and angel hair pasta. The bacon sprinkled on top adds to the "yum" factor!

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 10

1 tablespoon oil
4 boneless skinless chicken thighs
1/2 teaspoon garlic salt
1/4 teaspoon pepper
6 oz uncooked angel hair pasta
1 can (10 3/4 oz) condensed cream of chicken soup
1 1/4 cups half-and-half
1/2 teaspoon smoked paprika
2 cups frozen broccoli florets, cut into smaller pieces
3 slices precooked bacon, crumbled

Steps:

  • Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
  • Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
  • Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.

Nutrition Facts : Calories 570 , CarbohydrateContent 49 g, CholesterolContent 105 mg, FatContent 3 , FiberContent 4 g, ProteinContent 35 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 880 mg, SugarContent 2 g, TransFatContent 1/2 g

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SMOTHERED CHICKEN CASSEROLE RECIPE - BETTYCROCKER.COM
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