Spicy Chicken Broccoli Casserole With Fresh Arugula Recipes

SPICY CHICKEN RUSTICA ON RAVIOLI AND ARUGULA

Spicy Chicken Rustica on Ravioli and Arugula image

Just made that name up.... This was super flavorful and simple to make. We were fighting over the last serving at lunch the next day. This was one of those "here's what I have, so what can I make?" I think I would have added some black olives if I'd had them but that's the ONLY thing I would change for our taste. I used Classico's Spicy Tomato and Basil Pasta sauce (my very favorite in a jar). I also add a dash of cayenne which is not included in the ingredients listed. Cooking the arugula takes a lot of the bitterness out but adds a "nutty" flavor to this dish. You can use spinach in replace of the arugula if arugula is unavailable.

Provided by sassafrasnanc

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
1 large onion, thin strips
1 red bell pepper, chopped
3 large garlic cloves, minced
3 boneless skinless chicken breasts (cut into bite size pieces)
1/3 cup sun-dried tomato, chopped
1 (26 ounce) jar tomato sauce (spicy tomato and basil if available)
1/2 teaspoon sea salt
1/4 teaspoon ground pepper
1/4 cup fresh basil, chopped
1 (25 ounce) package frozen cheese ravioli
8 cups arugula leaves (loose packed, more or less depending on availability) or 8 cups spinach leaves (loose packed, more or less depending on availability)

Steps:

At medium high heat, saute onion, peppers and garlic in 4 Tbsps. of the olive oil until slightly tender. Add chicken pieces. Saute until chicken is no longer pink. Add sundried tomatoes and saute for 2 minutes longer. Turn temperature down to medium low. Add tomato sauce, salt, black pepper. Simmer for 10 minutes so that flavors blend well. Add fresh basil last 2 minutes of simmering.
Cook ravioli as per instructions on the package.
Heat saute (fry) pan to high and take off of the fire. Pour last 2 tablespoons of olive oil into the pan after it has a cooled for a minute. Add the arugula and stir until slightly cooked (to prevent over cooking like spinach).
Serve the sauce over ravioli with a few "piles" of Argula around the outside for a decorative look -- .A fresh basil leaf on top is a nice touch.

Nutrition Facts : Calories 386, Fat 22.3, SaturatedFat 3.2, Cholesterol 51.3, Sodium 1429.1, Carbohydrate 24.3, Fiber 5.3, Sugar 13.3, Protein 25.4

CONTEST-WINNING BROCCOLI CHICKEN CASSEROLE

Contest-Winning Broccoli Chicken Casserole image

This delicious chicken and broccoli casserole recipe is a twist on chicken divan that came from an old boss. It's quick, satisfying comfort food. -Jennifer Schlachter, Big Rock, Illinois

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 package (6 ounces) chicken stuffing mix
2 cups cubed cooked chicken
1 cup frozen broccoli florets, thawed
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1 cup shredded cheddar cheese

Steps:

Preheat oven to 350°. Prepare stuffing mix according to package directions, using only 1-1/2 cups water., In large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake until heated through, 10-15 minutes longer. Freeze option: Transfer individual portions of cooled casserole to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave, covered, on high until a thermometer inserted in center reads 165°, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 315 calories, Fat 13g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 1025mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

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