Smoked Gouda Chicken Casserole Recipes
SMOKED GOUDA CHICKEN
In Summer of 99, new to CO, I caught the ending of Paul Prudhomme making something close to this on a TV news show.. AMOUNTS ARE APPROXIMATE. I found the ingredients odd, but we love this recipe.
Provided by Amberngriffinco
Categories Chicken Breast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a large skilled, heat up about 3 Tablespoons butter at medium heat.
- Flour chicken and shake off excess.
- Brown chicken breasts and remove from heat, keep warm.
- Add chicken broth to pan, deglazing browned bits. Bring to a boil, then lower heat and add smoked gouda chunks and stir till cheese melts. Add in grated ginger root.
- When cheese is melted, add slurry if you want a thicker sauce, then add in sour cream or yogurt. Blend well.
- Carefully add chicken breasts back in, top with one sliced of smoked gouda on each, sprinkle green onions and remove from heat. Cover until cheese on top melts.
- serve with rice or noodles. LOTS of sauce.
Nutrition Facts : Calories 459.8, Fat 28.1, SaturatedFat 16.4, Cholesterol 171.8, Sodium 799, Carbohydrate 4.5, Fiber 0.4, Sugar 2.8, Protein 46.2
CHICKEN AND GOUDA MACARONI BAKE
Make and share this Chicken and Gouda Macaroni Bake recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook macaroni in boiling salted water as package directs. Drain and set aside.
- In the meantime, in a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer.
- Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.
Nutrition Facts : Calories 643.4, Fat 31.6, SaturatedFat 18, Cholesterol 129.8, Sodium 559.5, Carbohydrate 58.8, Fiber 4, Sugar 2.5, Protein 30.9
STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH
Stuffing chicken breasts is a beautiful way to dress up chicken. Not only do the stuffings add color, they are delicious as well!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Grease 9-inch square pan. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
- In medium bowl, mix cheese, nutmeg and spinach until well blended. Spread one-fourth of mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper; drizzle with butter.
- Bake uncovered 45 to 55 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 255, Carbohydrate 3 g, Cholesterol 85 mg, Fiber 1 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg
BACON WRAPPED SMOKED GOUDA STUFFED CHICKEN BREASTS
I found this recipe on another site when I was looking to use up some leftover smoked gouda. It's very flavorful, easy enough for weekenights yet perfect for a dinner party too.
Provided by sugaree
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine, cayenne, garlic powder, paprika and pepper.
- Flatten chicken breasts to approx 1/4" thickness.
- Season both sides of chicken with the cayenne mixture.
- Place small piece (s) of cheese on chicken and roll up, pressing firmly.
- Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
- Bake in a 350 oven for 20 minutes.
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BAKED PENNE WITH CHICKEN, BROCCOLI & SMOKED GOUDA
From amandascookin.com
- In a small bowl, toss together the bread crumbs and butter and set aside. Spray a 9X13-inch baking dish with cooking spray and preheat the oven to 400 F.
- In a large stock pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. Cook the broccoli for 1 minute, it will be bright green. Remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente. Drain the pasta and toss with 1 tablespoon olive oil. Set aside.
- In a large saute pan heat remaining olive oil over medium flame. Add the onion and cook until softened, about 5 minutes. Stir in the garlic; cook until fragrant, about 30 seconds. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Whisk in the broth and milk then add the fresh thyme leaves. Simmer, whisking often. Add chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked gouda.
- Add the prepared penne pasta and broccoli to the sauce; stir to combine (use a separate bowl if you need the room). Transfer to the prepared baking dish and sprinkle with the bread crumb topping. Bake until bubbly and crumbs are golden, about 15 minutes. Serve immediately.
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