Chicken And Avocado Casserole Recipes

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CHICKEN AVOCADO CASSEROLE



Chicken Avocado Casserole image

This comes together quickly and is a wonderful dinner paired with a good rice dish and a green salad. Note that the recipe calls for the chicken breasts to be steamed before baking. I just put them in a large steamer basket and cooked them for about 15 minutes while I was getting the rest of the recipe ready to bake. Just make it again last night and it is still excellent! 10/2011

Provided by CaliforniaJan

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

6 boneless skinless chicken breasts
6 tablespoons butter
4 tablespoons all-purpose flour
1 cup light cream
1 cup chicken stock
salt, to taste
pepper, to taste
1/2 cup parmesan cheese, grated
2 dashes Tabasco sauce, I like more
1/2 teaspoon rosemary
1/2 teaspoon dried basil
1/4 lb mushroom, sliced
1/2 cup almonds, toasted and chopped
1 -2 avocado

Steps:

  • Preheat oven to 350 degrees. Steam the chicken breasts until tender. Melt 4 tablespoons of the butter until foamy, stir in flour and cook for 3 minutes. Slowly add the cream and chicken stock, stirring until smooth and thickened. Season with the salt, pepper, Parmesan, Tabasco, and herbs. Set aside.
  • Saute mushrooms in remaining 2 tablespoons butter. Place the chicken in a 2-quart casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce over and bake, uncovered, for 25 minutes. Remove from oven. Sprinkle with almonds. Return to oven for 10 minutes. Peel and slice avocados lengthwise. Place over casserole before serving.

Nutrition Facts : Calories 509.3, Fat 36.2, SaturatedFat 15.5, Cholesterol 141, Sodium 481.9, Carbohydrate 13, Fiber 3.9, Sugar 1.9, Protein 34.7

CHICKEN AND AVOCADO CASSEROLE



Chicken and Avocado Casserole image

Tasty dish that my wife makes for my birthday. Not to hot, but has just enough heat to let you know it's there.

Provided by SOG1677

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup broad flat green noodles
1 large ripe avocado, peeled and sliced
2 tablespoons fresh lime juice
1/2 cup butter
1/4 cup flour
1 teaspoon salt
5 dashes Tabasco sauce
2 1/4 cups half-and-half
1 cup grated cheddar cheese
6 (6 ounce) boneless skinless chicken breast halves
1/2 cup roasted peeled, and coarsely chopped fresh chili pepper

Steps:

  • Prepare noodles according to package directions, drain, and set aside. Preheat oven to 350 degrees F.
  • Drizzle avocado slices with lime juice and set aside. Melt butter in a 2-quart saucepan over low heat. Stir in flour, salt, and Tabasco over low heat until mixture bubbles.
  • Add half-and-half slowly, stirring constantly until mixture thickens.
  • Add cheese and stir until it has melted. Reserve 1 cup of this sauce. Mix remainder with cooked noodles. Place chicken in bottom of a 9-by-l2-by-3-inch rectangular baking dish. Cover with chopped green chiles.
  • Spoon noodle mixture over chicken and chiles. Place avocado slices on top and pour reserved sauce over avocados. Bake, uncovered, 35 minutes.

Nutrition Facts : Calories 626.7, Fat 40.4, SaturatedFat 21.7, Cholesterol 198, Sodium 766.2, Carbohydrate 16.8, Fiber 3.1, Sugar 0.9, Protein 49.1

CHICKEN AVOCADO CASSEROLE (WITH MUSHROOMS)



Chicken Avocado Casserole (With Mushrooms) image

Found this recipe on another web site. My DH loves this dish & I've served it several times to dinner company. It's been tweeked it to our preference. If you don't like yogurt, you can substitute sour cream (or another heavy cream).

Provided by Mustang Sally 54269

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons butter, divided 3 ways
1 1/2 teaspoons olive oil
1 1/4 lbs boneless chicken breast halves
2 tablespoons flour
1/2 cup yogurt
1/2 cup chicken broth
1/4 cup parmesan cheese, grated
1 dash hot pepper sauce
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 1/2 cups fresh mushrooms, sliced
2 tablespoons sherry wine
1 avocado, peeled & sliced lengthwise

Steps:

  • Preheat the oven to 350°F
  • In large heavy skillet, over medium heat, melt 1 Tbsp of butter.
  • Add olive oil & swirl together with the butter.
  • Add chicken & sauté until chicken pieces are browned & juices run clear.
  • Turn pieces to brown evenly while sautéing.
  • Place chicken breasts in 9 x 13" baking dish & set aside.
  • Melt 1 Tbsp of butter until foamy.
  • Stir in flour & cook for 3 mins, stirring constantly.
  • Slowly add yogurt & chicken broth.
  • Continue stirring & cooking until smooth & thickened.
  • Season sauce with parmesan cheese, hot pepper sauce, rosemary, basil, salt & pepper; set aside.
  • In same skillet, add remaining butter & sauté mushrooms.
  • Add sherry & cook until reduced.
  • Place mushrooms over the chicken.
  • Pour the yogurt sauce over the chicken & mushrooms.
  • Bake, uncovered, for 25 minutes
  • Put on sliced avocados & return to oven for 10 minutes.

CHICKEN AVOCADO CHEESE BAKE



Chicken Avocado Cheese Bake image

Taken from Taste of Home magazine --- delicious crispy breaded chicken topped off with avocados and cheese, this is a delicious recipe and worth making! :)

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 -6 boneless skinless chicken breasts
3 tablespoons cornstarch
2 teaspoons ground cumin
2 teaspoons garlic powder
salt and pepper
1 egg, beaten with
1 tablespoon water
1/2 cup cornmeal
3 tablespoons butter
1 ripe avocado, peeled and sliced (can use 2 small avocados if desired)
2 cups shredded monterey jack cheese (marble or gouda cheese works fine also) or 2 cups any other mild cheese (marble or gouda cheese works fine also)
sour cream, for garnish
chopped green onion, for garnish

Steps:

  • Using a meat mallet, or the bottom of a small heavy saucepan, flatten the chicken breast halves to 1/4-inch thickness.
  • In a bowl, combine the cornstarch, cumin, garlic powder, salt and pepper.
  • Dredge the chicken in the cornstarch mixture, then in the egg mixture, then in the cornmeal.
  • Heat the butter in a skillet over medium heat, and brown the chicken lightly on both sides (do not over-brown the chicken breasts!).
  • Place the chicken in a shallow baking dish, and top with the avocado slices.
  • Top with the grated cheese.
  • Bake in a 350 degree oven for 15 minutes, or until the chicken is done, and the cheese has melted.
  • Serve with a dollop of sour cream and chopped green onions-- DELICIOUS!

Nutrition Facts : Calories 607, Fat 38.1, SaturatedFat 18.5, Cholesterol 195.2, Sodium 545.6, Carbohydrate 23.6, Fiber 4.8, Sugar 0.8, Protein 43.2

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