Chicken Confetti Recipes

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CHICKEN CONFETTI



Chicken Confetti image

This one dish recipe dates back to 1971, when I was all of 13, helping my mother make dinner...She got the recipe through a mail order recipe card club where you received a packet of recipes every 6 weeks or so...The original recipe was a victim of it's time with tons of meat, plenty of fat and lots of sodium! I've taken the original recipe and lightened it up a bit with less meat, tomato products that have no salt added and whole wheat pasta! Add a tossed green salad for a complete meal!

Provided by CookinwithGas

Categories     One Dish Meal

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

3 lbs boneless skinless chicken breasts (Perdue preferred)
1 teaspoon salt (optional)
1/4 teaspoon black pepper
1/4 cup olive oil
1/2 cup yellow onion, chopped
1 garlic clove, minced
1 (28 ounce) can no-salt-added whole tomatoes
1 (8 ounce) can no-salt-added tomato sauce
1 (6 ounce) can no-added-salt tomato paste
2 tablespoons fresh parsley, snipped
1/2 teaspoon black pepper
1 teaspoon dried basil
1 (8 ounce) package angel hair pasta, cooked & drained (Ronzoni Whole Wheat pasta)
1/4 cup parmesan cheese, grated

Steps:

  • Rinse chicken and pat dry; season with the 1 tsp salt and the 1/4 tsp pepper --.
  • In a Dutch oven, brown chicken in oil, then remove --.
  • Drain off all but 3 tbsp of the fat; add the onion and garlic, cooking until the onion is tender, stirring as it cooks --.
  • Stir in chicken and all remaining ingredients EXCEPT the pasta and parmesan --.
  • Cover dutch oven tightly and simmer 1 hour or until chicken is tender, stirring occasionally.
  • When time is up, skim off excess fat; serve over the pasta and sprinkle with the parmesan --.
  • Suggestion: Use egg noodles or fettucine instead of the angel hair.

Nutrition Facts : Calories 279.2, Fat 7, SaturatedFat 1.4, Cholesterol 67.7, Sodium 129.9, Carbohydrate 22.2, Fiber 2.4, Sugar 4.8, Protein 31.1

CONFETTI CHICKEN CASSEROLE



Confetti Chicken Casserole image

Transform chicken, kale and corn into a delicious chicken casserole that comes together quickly if you prep a few key ingredients ahead of time!

Provided by Brittany Mullins

Categories     Lunch/Dinner

Time 35m

Number Of Ingredients 13

1 red onion (diced)
2 red bell peppers (diced)
3 cloves garlic (minced)
1 teaspoon olive oil
2 cups cooked fresh corn kernels (or frozen)
2 cups shredded lacinato (aka dinosaur kale)
4 cups cubed baked chicken (you'll need 2 lbs of boneless skinless chicken breasts - see notes)
1/2 cup avocado oil mayonnaise
1 teaspoon ground black pepper
1 teaspoon sea salt
1/2 cup shredded cheddar cheese (optional)
6 strips bacon (cooked and sliced or crumbled)
1 large green onion for garnish

Steps:

  • Heat 1 teaspoon olive oil in a large sauté pan over medium-high heat. When hot, add the onion, peppers and garlic. Cook, stirring occasionally, for 5 to 6 minutes, until the vegetables are wilted and slightly browned. This can be done up to 3-4 days in advance. Store in the refrigerator until ready to prep the casserole.
  • Preheat the oven to 350°F.
  • In a large bowl, stir together the precooked onion and bell pepper mixture, corn, kale, chicken, mayo, salt and pepper until combined.
  • Transfer the chicken mixture to a 3-quart (9X13) rectangular casserole dish, then top with the cheddar cheese and bacon.
  • Bake for 30 minutes, until the cheese is browned and bubbling.
  • Meanwhile, slice the green onion and set aside.
  • After removing the casserole from the oven, let it cool slightly, then garnish with green onions and serve!

Nutrition Facts : ServingSize 1 /6 of recipes, Calories 439 kcal, Sugar 8 g, Sodium 696 mg, Fat 27 g, SaturatedFat 6 g, Carbohydrate 17 g, Fiber 4 g, Protein 28 g, Cholesterol 107 mg

CONFETTI CHICKEN



Confetti Chicken image

Makes a delicious, festive casserole to feed the whole family!

Provided by BFOSTER

Categories     Meat and Poultry Recipes     Chicken

Yield 7

Number Of Ingredients 19

1 cup diced carrots
¾ cup chopped onion
½ cup diced celery
¼ cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
3 cups cubed, cooked chicken meat
½ cup fresh sliced mushrooms
1 teaspoon Worcestershire sauce
1 teaspoon salt
⅛ teaspoon ground black pepper
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 eggs, beaten
½ cup milk
1 tablespoon thinly sliced green onion
1 tablespoon chopped pimento peppers
1 ¼ cups shredded Cheddar cheese, divided

Steps:

  • In a large saucepan, combine the carrots, onion, celery, and chicken broth. Stir all together, and let simmer for 20 minutes. In a 3-quart casserole dish, mix soup, sour cream, chicken cubes, mushrooms, Worcestershire sauce, salt and pepper. Add simmered vegetables and liquid; mix well.
  • In a mixing bowl, mix the flour, baking powder and salt. Mix in eggs, milk, green pepper, pimentos and 1 cup of the cheese until well blended. Drop by spoonfuls on top of casserole.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven for 40 to 45 minutes, or until golden brown. Sprinkle with the remaining 1/4 cup of cheese, and continue baking another 5 to 10 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 395.7 calories, Carbohydrate 23.8 g, Cholesterol 138.7 mg, Fat 20.6 g, Fiber 1.5 g, Protein 28.2 g, SaturatedFat 10.6 g, Sodium 1152.6 mg, Sugar 3.3 g

CONFETTI CHICKEN



Confetti Chicken image

There are a few confetti chicken recipes posted, but they are all very different recipes. This is easy, economical and very festive. This dish makes a great main course for a small dinner party. This is from a cookbook called "Good Home Cooking".

Provided by landlocked 2

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 garlic clove, crushed
2 lbs chicken, meaty pieces
8 medium red potatoes, halved
1 teaspoon dried rosemary
salt
pepper
paprika
1 bunch scallion, chopped
1 sweet red pepper, cored, seeded and chopped
2 1/2 teaspoons lemon juice
2 tablespoons madeira wine or 2 tablespoons white wine

Steps:

  • Preheat oven to 375.
  • Mix oil and garlic.
  • Arrange chicken and potatoes in a shallow roasting pan.
  • Brush well with oil and sprinkle with half the rosemary, and salt, pepper, and paprika to taste.
  • Bake 25 minutes.
  • Remove from oven, turn chicken and potatoes; sprinkle with remaining rosemary and salt, pepper and paprika to taste.
  • Bake 25 minutes longer and check for doneness. Chicken is done if juices run golden or clear when pierced at a heavy joint. Chicken should be crisp and lightly browned.
  • Sprinkle scallions and red pepper over chicken. Bake 5 more minutes.
  • Sprinkle lemon juice and wine over chicken. Place on hot platter and pour any pan juices over it.,.
  • Serve hot.
  • Tips: Use breasts and thighs for generous servings. But if you want wings, add them at step 3, since they cook quickly. Roasted red peppers in jars will do when sweet red peppers are not available.

CONFETTI CHICKEN BIG BOWL



Confetti Chicken Big Bowl image

Oh YUM! This recipe is Thai inspired. I have even served it to my Thai DIL and she loved it. The original recipe is from BHG, April 2002, $400 winner! I have made adjustments and rearranged the directions so that the veggies are not overcooked.

Provided by Chicagoland Chef du

Categories     Asian

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 18

1 lb boneless skinless chicken breast, less works
2 tablespoons cooking oil
8 garlic cloves, minced
4 teaspoons ginger, minced
1 tablespoon red curry paste
1 teaspoon ground cumin
5 cups water
1 (14 ounce) can reduced-fat unsweetened coconut milk
2 carrots, course shred
2 cups small broccoli florets (*I do not use)
1 medium red sweet bell pepper, cut into bite-sized strips
2 (3 ounce) packages chicken-flavored ramen noodles, broken with flavor packets
2 cups snow peas, halved
1 tablespoon low sodium soy sauce
4 tablespoons lime juice
1 bunch fresh basil, slivered, set aside
1/3 cup fresh cilantro (optional)
1/2 cup frozen corn kernels

Steps:

  • Cut chicken into 1" cubes.
  • In a 4 quart Dutch oven, over medium heat, add 1 T oil and cook chicken until no longer pink and lightly brown, about 3-4 minutes. Remove cicken from pan and set aside.
  • Add remaining oil to pan, add garlic, ginger, curry paste, and cumin, cook and stir for 30 seconds. *WATCH THE FUMES*.
  • Stir in coconut milk, water, lime juice, flavor packets, soy sauce, carrots, corn and red bell peppers. Add cooked chicken. Stir. Continue cooking until veggies crispy tender for about 3-5 minutes.
  • Add broken noodles. When they become tender in about 5 minutes, add pea pods, basil and cilantro.
  • Serve immediately.

Nutrition Facts : Calories 489.2, Fat 17.3, SaturatedFat 4.7, Cholesterol 72.6, Sodium 1192.7, Carbohydrate 51.6, Fiber 5.2, Sugar 5.7, Protein 33.8

CHICKEN CONFETTI SPAGHETTI



Chicken Confetti Spaghetti image

Make and share this Chicken Confetti Spaghetti recipe from Food.com.

Provided by Chef Diva Divine

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces spaghetti
2 tablespoons unsalted butter
18 ounces canned chicken breast meat
4 ounces pimientos (diced, drained)
8 ounces mixed vegetables (diced onion, bell pepper and celery)
10 3/4 ounces cream of mushroom soup
1/4 teaspoon kosher salt
1/8 teaspoon pepper
14 ounces chicken broth
1 1/4 cups sharp cheddar cheese (shredded)
1 cup breadcrumbs (progresso Panko)

Steps:

  • Preheat oven to 425.
  • Break pasta into 2" long pieces & cook in boiling water 5 minutes, stirring occasionally or until partially tender.
  • Meanwhile cut butter into small pieces while placing in medium bowl; set aside to soften. COmbine in micro-safe bowl: chicken, pimentoes, trinity mix, soup, salt, pepper, & broth until well blended. Cover and microwave on high 2-3 minutes or until mixture is hot and veggies begin to soften.
  • Drain pasta and stir into veggie mixture. Transfer mixture evenly into 2qt baking dish. Stir cheese & bread crumbs into butter. Mix with finger tips until blended and crumbly; spread evenly over chicken mixture. Bake 15-20 minutes or until golden and bubbly around edges.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 575.8, Fat 23.6, SaturatedFat 10.5, Cholesterol 77.4, Sodium 1125.8, Carbohydrate 50.6, Fiber 3.5, Sugar 4.6, Protein 38.2

CONFETTI CHICKEN WRAPS



Confetti Chicken Wraps image

These wraps are so yummy and healthy. Even my non-veggie eating 4 year old scarfs these down. They are so quick to throw together that they are one of our few "regular" menu items. This is another recipe from The Mom's Guide to Meal Makeovers.

Provided by Mariah

Categories     Lunch/Snacks

Time 30m

Yield 1-2 wraps, 4-8 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
1 large orange bell pepper, cut into 1-inch strips
1 lb boneless skinless chicken breast half, sliced into thin strips
1/2-1 teaspoon ground cumin
1/2-1 teaspoon chili powder
1 (15 ounce) can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 cup shredded reduced-fat cheddar cheese
3/4 cup salsa
6 -8 flour tortillas (8 inch)
1/2 cup reduced-fat sour cream (optional)

Steps:

  • Heat the oil in a large nonstick skillet over medium-high heat. Add bell pepper and cook, stirring frequently, until tender, about 5 minute.
  • Add the chicken, cumin, and chili powder and cook until the chicken is no longer pink, 4-5 minutes.
  • Stir in the beans, corn, cheese, and salsa and cook until heated through and the cheese melts, about 2 minutes.
  • Meanwhile, stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30-45 seconds.
  • Assemble by placing the chicken mixture down the center of each tortilla. Wrap burrito-style and serve with sour cream as desired.

UNCLE JOHN'S CHICKEN CONFETTI



Uncle John's Chicken Confetti image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by my Uncle John who really is a rather good cook. It is in the 'Men Only and Junior Cooks' section of the church cookbook.

Provided by Sarah_Jayne

Categories     Chicken

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 -5 lbs chicken, cut up into pieces
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup salad oil
1/3 cup onion, chopped
1 garlic clove, minced
2 (16 ounce) cans tomatoes
1 (8 ounce) can tomato sauce
1 (8 ounce) can tomato paste
2 tablespoons parsley, snipped
2 teaspoons salt
1 teaspoon basil
1/4 teaspoon pepper
8 ounces spaghetti, cooked and drained
parmesan cheese, grated

Steps:

  • Wash chicken pieces and pat dry.
  • Season chicken with 1 teaspoon salt and 1/8 teaspoon pepper.
  • In Dutch oven, brown chicken in oil; remove chicken.
  • Pour off all but 3 tablespoons oil.
  • Add onion and garlic.
  • Cook and stir until tender.
  • Stir in chicken and remaining ingredients except spaghetti and cheese.
  • Cover tightly and cook 1 to 1 1/2 hours or until tender. Stir occasionally adding water if necessary.
  • Skim off excess fat.
  • Serve on spaghetti and sprinkle with cheese.

Nutrition Facts : Calories 1038.5, Fat 56.8, SaturatedFat 14.1, Cholesterol 207, Sodium 2704.4, Carbohydrate 68.4, Fiber 8.3, Sugar 17, Protein 64.3

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