QUICK EASY CASSEROLE MEALS RECIPES

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TOP 10 QUICK & EASY KETO CHICKEN MEALS — RECIPE COLLE…



Top 10 Quick & Easy Keto Chicken Meals — Recipe Colle… image

Get ready to be wowed by these speedy and fuss-free keto meals made with chicken. These recipes will surely make your tastebuds dance. If you're a poultry lover like us, you've come to the right place!

Provided by Jill Wallentin

QUICK AND EASY FRENCH TOAST CASSEROLE RECIPE - RACHAEL RAY

This easy and delicious breakfast casserole is a hit with kids and a great way to use up stale bread.

Provided by emily-wyckoff

Number Of Ingredients 1

  • 1 loaf stale bread (I used a French batard but Italian, sourdough, cinammon or good old sandwich white or wheat would be good)

  • 6 eggs

  • 1 3/4 cups milk

  • 1/2 cup half and half or cream

  • 3/4 cups sugar

  • 2 tablespoons vanilla

  • 1/2 cup flour

  • 1/2 cup brown sugar, firmly packed

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1 stick butter, cubed

Steps:

  • Pre-heat the oven to 350°F.Spray a 9-inch x 13- inch baking pan with nonstick cooking spray.Tear the bread into chunks and place them in the greased pan. Mix together the eggs, milk, half and half or cream, sugar, and vanilla and pour the mixture evenly over the bread. In another bowl, mix together the flour, brown sugar, cinnamon and salt. Add the butter and mix until the batter comes somewhat together. Sprinkle the flour/sugar mixture evenly over the top of the bread mixture. Bake for 45-60 minutes, until golden brown. Store any leftovers in fridge, tightly covered.

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EASY CHICKEN CASSEROLE RECIPE | JAMIE OLIVER CHICKEN RECIPES
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.
From jamieoliver.com
Total Time 35 minutes
Calories 544 calories per serving
    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.
See details


QUICK AND EASY FRENCH TOAST CASSEROLE RECIPE - RACHAEL RAY
This easy and delicious breakfast casserole is a hit with kids and a great way to use up stale bread.
From rachaelray.com
  • Pre-heat the oven to 350°F.Spray a 9-inch x 13- inch baking pan with nonstick cooking spray.Tear the bread into chunks and place them in the greased pan. Mix together the eggs, milk, half and half or cream, sugar, and vanilla and pour the mixture evenly over the bread. In another bowl, mix together the flour, brown sugar, cinnamon and salt. Add the butter and mix until the batter comes somewhat together. Sprinkle the flour/sugar mixture evenly over the top of the bread mixture. Bake for 45-60 minutes, until golden brown. Store any leftovers in fridge, tightly covered.
See details


EASY CHICKEN CASSEROLE RECIPE | JAMIE OLIVER CHICKEN RECIPES
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.
From jamieoliver.com
Total Time 35 minutes
Calories 544 calories per serving
    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.
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