Creamy Baby Bella Chicken Recipes

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CREAMY BABY BELLA CHICKEN



Creamy Baby Bella Chicken image

Make and share this Creamy Baby Bella Chicken recipe from Food.com.

Provided by Stacie M.

Categories     Easy

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 4

1 pint Anjou pear, baby bellas (or equivalent in sliced portabella mushrooms)
1 (8 ounce) can cream of chicken soup, i'm making up the saize
salt & pepper
1 1/2-2 lbs boneless chicken tenderloins or 1 1/2-2 lbs sliced chicken breasts

Steps:

  • Place chicken in the bottom of slow cooker, evenly dump the mushrooms on top and then cover with the cream of chicken soup. Sprinkle desired about of salt and pepper on top. Cook on high for 4 hours or low for 6 hours. Do a taste test to determine if your dish could use a little more salt & pepper. Enjoy!
  • Eat.

Nutrition Facts : Calories 245.1, Fat 6.1, SaturatedFat 1.7, Cholesterol 103.3, Sodium 513.8, Carbohydrate 4.1, Sugar 0.3, Protein 40.9

STUFFED BABY BELLAS



Stuffed Baby Bellas image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 14

16 baby portabella mushrooms (creminis)
1 pound ground chicken or turkey breast
1 teaspoon fennel seed, 1/3 palmful
1 small onion, finely chopped
3 garlic cloves, grated or finely chopped
1 lemon, zested
1 cup shredded asiago cheese
1/2 cup breadcrumbs, a couple handfuls
1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
Salt and pepper
Salt and pepper
2 tablespoons EVOO (extra-virgin olive oil)
1/4 cup pine nuts or chopped almonds

Steps:

  • Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
  • Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.

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