CHICKEN RECIPE WITH MUSHROOM RECIPES

CREAMY CHICKEN AND MUSHROOM CASSEROLE RECIPE | ALLRECIPES

Creamy Chicken and Mushroom Casserole Recipe | Allrecipes image

This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup--but a lot more, less fatty, ingredients.

Provided by tidewrinkle

Categories Baked and Roasted Chicken

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 1 2-quart casserole

Number Of Ingredients 12

Ingredients

1 (13.25 ounce) package whole grain rotini pasta
2 tablespoons olive oil
2 ribs celery, diced
1 small onion, diced
½ red bell pepper, diced
1 (10 ounce) package sliced fresh mushrooms
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups cubed, cooked chicken
1 cup frozen peas
2 tablespoons grated Parmesan cheese

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.

Nutrition Facts : Calories 346.9 calories, CarbohydrateContent 44.8 g, CholesterolContent 28.9 mg, FatContent 11.3 g, FiberContent 5.6 g, ProteinContent 19.5 g, SaturatedFatContent 2.6 g, SodiumContent 337.3 mg, SugarContent 3.2 g

CREAMY GARLIC AND MUSHROOM CHICKEN THIGHS RECIPE | ALLRECIPES

Creamy Garlic and Mushroom Chicken Thighs Recipe | Allrecipes image

A delicious, and relatively easy, way to make chicken thighs! It's great served over wild rice!

Provided by Kim

Categories Chicken Thighs

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
4 skin-on, bone-in chicken thighs
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
8 ounces cremini mushrooms, sliced
½ onion, chopped
6 cloves garlic, thinly sliced
½ cup dry white wine
1 ½ cups chicken broth
¼ cup heavy cream
1 pinch salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley, or to taste

Steps:

Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.

Nutrition Facts : Calories 352.7 calories, CarbohydrateContent 13.9 g, CholesterolContent 93.6 mg, FatContent 22 g, FiberContent 1.5 g, ProteinContent 19.6 g, SaturatedFatContent 7.4 g, SodiumContent 997.6 mg, SugarContent 2.4 g

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