Creamy Chicken Medley Recipes

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CREAMY CHICKEN-VEGETABLE CASSEROLE



Creamy Chicken-Vegetable Casserole image

This one-dish casserole is loaded with colorful veggies and chunks of chicken in a creamy, cheese sauce.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 1h10m

Yield 6

Number Of Ingredients 14

2 cups sliced fresh mushrooms
¾ cup chopped red or yellow sweet pepper, or combination
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons butter
¼ cup all-purpose flour
¾ teaspoon salt
½ teaspoon dried thyme or marjoram, crushed
¼ teaspoon black pepper
2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups cooked brown or white rice
2 (6 ounce) packages Tyson® Grilled & Ready® Refrigerated Diced Chicken Breast
½ cup finely shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
  • Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 28.9 g, Cholesterol 69.1 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.8 g

ITALIANO CHICKEN AND PASTA MEDLEY



Italiano Chicken and Pasta Medley image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
2 teaspoons minced garlic
4 cup Swanson® Chicken Stock
1 can (about 14 1/2 ounces) diced tomatoes, drained
1/2 teaspoon Italian seasoning, crushed
1/4 teaspoon ground black pepper
3 cups uncooked corkscrew-shaped pasta
1 package (16 ounces) frozen vegetable combination, any variety
3 tablespoons grated Parmesan cheese

Steps:

  • Cook the chicken and garlic in a 12-inch nonstick skillet over medium-high heat until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.
  • Stir the stock, tomatoes, Italian seasoning and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes.
  • Stir in the vegetables and cheese. Return the chicken to the skillet. Cook for 5 minutes or until the chicken is cooked through and the pasta is tender. Serve with additional cheese.

MEDITERRANEAN CHICKEN MEDLEY WITH EGGPLANT AND FETA



Mediterranean Chicken Medley with Eggplant and Feta image

Low-calorie, low-carb dinners can be absolutely delicious if done right! This one is full of color, flavor, and texture. I make this one often and it is always a hit! Hope you will enjoy as well.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 16

⅓ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 pinch salt and ground black pepper to taste
2 pounds skinless, boneless chicken breasts, trimmed and thinly sliced
3 tablespoons olive oil, or more as needed
1 tablespoon butter
1 eggplant, chopped
1 red onion, chopped
1 zucchini, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
2 tablespoons dill paste
½ cup crumbled feta cheese
diced dill to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine flour, garlic powder, onion powder, paprika, salt, and black pepper in a shallow bowl. Reserve 1 tablespoon of mixture for later use.
  • Dip sliced chicken into the flour mixture to coat both sides. Place on a plate.
  • Heat 3 tablespoons olive oil and butter in a skillet over medium-high heat. Add eggplant and onion and cook until soft and browned, 5 to 10 minutes. Season with salt and pepper; transfer to a baking dish. Cook zucchini and bell pepper in the same skillet over medium-high heat until softened, about 5 minutes. Season with salt and pepper and transfer to the baking dish with the eggplant.
  • Add additional oil to the skillet if needed and brown chicken on both sides, about 5 minutes. Transfer chicken to the baking dish with the vegetables. Pour tomatoes into the same skillet and add reserved flour mixture and dill paste. Bring to a boil, remove from heat, and pour into the baking dish. Top with feta cheese.
  • Bake in the preheated oven until bubbly, 30 to 40 minutes. Sprinkle with fresh dill.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 21.7 g, Cholesterol 76.8 mg, Fat 19 g, Fiber 4.4 g, Protein 22.9 g, SaturatedFat 5.8 g, Sodium 429.7 mg, Sugar 5.5 g

CHICKEN GARDEN MEDLEY



Chicken Garden Medley image

After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1/4 cup butter, divided
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup half-and-half cream
8 ounces angel hair pasta, cooked and drained
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

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