Chicken Ratatouille Casserole Recipes

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RATATOUILLE RECIPE BY TASTY



Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Steps:

  • Preheat the oven for 375˚F (190˚C).
  • Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
  • Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
  • Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  • Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  • Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  • Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams

RATATOUILLE



Ratatouille image

This terrific dish is loaded with succulent Mediterranean vegetables.

Provided by LYNETTE MARIE

Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried parsley
1 eggplant, cut into 1/2 inch cubes
salt to taste
1 cup grated Parmesan cheese
2 zucchini, sliced
1 large onion, sliced into rings
2 cups sliced fresh mushrooms
1 green bell pepper, sliced
2 large tomatoes, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
  • Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until lightly browned. Mix in parsley and eggplant. Cook and stir until eggplant is soft, about 10 minutes. Season with salt to taste.
  • Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 251.4 calories, Carbohydrate 24.3 g, Cholesterol 17.6 mg, Fat 13.5 g, Fiber 7.4 g, Protein 12.7 g, SaturatedFat 4.6 g, Sodium 327.4 mg, Sugar 13.1 g

ONE POT CHICKEN RATATOUILLE RECIPE



One Pot Chicken Ratatouille Recipe image

The easy version of a classic French dish. Zucchini, eggplant and tomatoes cooked in one pot with seasoned chicken for a healthy, flavorful and comforting fall dish. More easy dinners: www.crunchycreamysweet.com

Provided by Anna

Categories     Main Course     Main Dish

Time 35m

Number Of Ingredients 13

1.5 lbs boneless skinless chicken breast (cut into bite-size pieces)
2 tablespoons olive oil (divided)
1/2 teaspoon salt
1/4 teaspoon black pepper
1.5 teaspoon Italian seasoning
1 small yellow onion
2 garlic cloves (minced)
1 eggplant (cut into 1" pieces)
2 medium zucchini (cut into half-moons)
2 medium tomatoes (diced)
1 cup crushed tomatoes
1/2 cup chicken stock or broth
1 tablespoon chopped parsley

Steps:

  • Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
  • Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
  • Heat up more oil in pan, add garlic and onion and saute until the onion is almost translucent.
  • Add zucchini, eggplant and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
  • Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 358 kcal, Carbohydrate 21 g, Protein 41 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 109 mg, Sodium 626 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

CHICKEN RATATOUILLE



Chicken Ratatouille image

This French dish uses loads of Mediterranean vegetables and is a perfect way to use up the zucchini flooding your garden! We like to add chicken to ours to make it a whole meal, and we usually serve it over rice. We usually do half a breast per person. This is our family's version, so it doesn't have the eggplant or the fresh tomatoes that you see in most traditional ratatouille recipes (maybe when the kids grow up a little?), but this recipe did get the kids to start eating zucchini and mushrooms, which we never thought would happen!

Provided by Sarah d'

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 49m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil, or as needed
3 (10 ounce) chicken breasts, cubed, or more to taste
¼ cup thinly sliced red onion
1 yellow squash, cut in half lengthwise and into 1/4-inch slices
1 green zucchini, cut in half lengthwise and into 1/4-inch slices
1 red bell pepper, sliced in 1/4-inch strips and halved
6 brown mushrooms, sliced and halved, or to taste
3 cloves garlic, or more to taste, minced
1 cup chicken stock
1 (6 ounce) can tomato paste
1 tablespoon herbes de Provence
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons celery salt
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
  • Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 359.8 calories, Carbohydrate 17.4 g, Cholesterol 109.9 mg, Fat 12.2 g, Fiber 4.8 g, Protein 46.1 g, SaturatedFat 2.3 g, Sodium 1388.7 mg, Sugar 8.3 g

RATATOUILLE CASSEROLE



Ratatouille Casserole image

Ratatouille Casserole made with eggplant, squash, tomatoes, mushrooms and onions tossed with grated Pecorino Romano cheese and breadcrumbs.

Provided by Carrie's Experimental Kitchen

Categories     Vegetables

Time 45m

Number Of Ingredients 9

4 cups diced eggplant
4 cups diced zucchini
4 cups diced yellow squash
3 cups sliced mushrooms
2 cups diced tomatoes
1 cup diced onions
3/4 cups extra virgin olive oil, (divided)
1/2 cup grated pecorino romano cheese
1 cup italian breadcrumbs

Steps:

  • Preheat oven to 425 degrees F.
  • Dice your vegetables into bite sized pieces (approximately 1 to 2 inches). Add the vegetables to a bowl and toss with 1/2 cup of the oil, cheese and breadcrumbs; mix well.
  • Add the vegetables to a 9"x13" oven safe baking dish; then drizzle the remaining oil on top. Bake for 30 minutes or until the vegetables have softened and the top is golden brown.

ARTICHOKE RATATOUILLE CHICKEN



Artichoke Ratatouille Chicken image

I loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 15

3 Japanese eggplants (about 1 pound)
4 plum tomatoes
1 medium sweet yellow pepper
1 medium sweet red pepper
1 medium onion
1 can (14 ounces) water-packed artichoke hearts, drained and quartered
2 tablespoons minced fresh thyme
2 tablespoons capers, drained
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon Creole seasoning, divided
1-1/2 pounds boneless skinless chicken breasts, cubed
1 cup white wine or chicken broth
1/4 cup grated Asiago cheese
Hot cooked pasta, optional

Steps:

  • Preheat oven to 350°. Cut eggplants, tomatoes, peppers and onion into 3/4-in. pieces; transfer to a large bowl. Stir in artichoke hearts, thyme, capers, oil, garlic and 1/2 teaspoon Creole seasoning., Sprinkle chicken with remaining Creole seasoning. Transfer chicken to a 13x9-in. baking dish coated with cooking spray; spoon vegetable mixture over top. Drizzle wine over vegetables., Bake, covered, 30 minutes. Uncover; bake until chicken is no longer pink and vegetables are tender, 30-45 minutes longer. Sprinkle with cheese. If desired, serve with pasta.

Nutrition Facts : Calories 252 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 468mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN RATATOUILLE CASSEROLE



Chicken Ratatouille Casserole image

Make and share this Chicken Ratatouille Casserole recipe from Food.com.

Provided by pink cook

Categories     One Dish Meal

Time 45m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 12

4 boneless chicken breasts, cut into cubes
3 tablespoons vegetable oil
1 small onion, chopped
2 garlic cloves, minced
2 small zucchini, cut into cubes (sprinkled with salt)
2 small eggplants, cut into cubes (sprinkled with salt)
1 medium green pepper, chopped
1/2 lb mixed mushrooms, sliced
1 (16 ounce) can tomatoes
1 tablespoon italian herbs seasoning
1 tablespoon salt
1/2 teaspoon ground black pepper

Steps:

  • In a large skillet, heat the oil and cook chopped onion and garlic until transparent.
  • Add chicken cubes and cook over medium heat until browned.
  • Add the zucchini, eggplant, green pepper and mushrooms. Cook for an additional 2 minutes. Then add the tomatoes, stirring carefully.
  • Add the Italian herbs seasoning, salt and pepper to taste.
  • Simmer uncovered for about 10 more minutes until chicken is done and vegetables are crispy and fork tender, but not overcooked.

Nutrition Facts : Calories 225.8, Fat 12.3, SaturatedFat 2.7, Cholesterol 46.4, Sodium 927.2, Carbohydrate 12.9, Fiber 6.1, Sugar 6, Protein 17.6

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