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chicken and vegetable casserole

chicken and vegetable casserole

chicken and vegetable casserole

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chicken and vegetable casserole

INGREDIENTS

  • 1 tbsp. olive oil
  • 500 grams  chicken  thighs
  • 1 brown onion chopped
  • 3 garlic cloves finely chopped
  • 2 carrots halved lengthways and cut into discs
  • 2 potatoes peeled and diced
  • 2 tomatoes diced
  • 2 tablespoons spelt flour
  • 400 ml (2 cups) boiling chicken stock
  • Sea salt and black pepper
  • 1 tablespoon thyme or oregano or mixed Italian herbs
  • 1 cup frozen peas
  • 1 zucchini diced
  • ¼ broccoli cut into small pieces
  • 2 tablespoons parsley chopped

INSTRUCTIONS

  • Heat oil in a large, flameproof casserole dish or large frying pan to medium heat (I used 2 frying pans for this step). Season chicken thighs and brown and seal on both sides for few minutes each. Remove and set aside (I just put them in the casserole dish I was going to cook them in) Preheat oven to 200ºC fan oven.
  • Add the onion, garlic, carrots, and potatoes to the pan, and cook, stirring, for around 10 minutes. Add the tomato and dried herbs and cook for further 5 minutes, stirring occasionally. While the vegetables are cooking, chop the chicken into bite sized pieces and put back into casserole dish.
  • Stir in the flour, cook for 2min, then pour in the stock and simmer for a few minutes (I heated up the chicken stock in one of the frying pans I had used to cook the chicken to save having to wash another dish). Season to taste, then pour over the vegetable/broth mixture. Add peas, zucchini and broccoli.
  • Cover and cook in the oven 1 hr until the chicken and vegetables are cooked through and the sauce is piping hot and thickened. Serve in bowls with a sprinkle of chopped parsley.
chicken and vegetable casserole
chicken and vegetable casserole

Chicken and vegetable casseole healthy

Ingredients

    • 12 oz cooked chicken breasts, diced
      2 T all purpose flour
      2 T butter, unsalted
      10 oz skim milk
      1 pinch white pepper
      1 t Italian seasoning
      1 T parmesan cheese, grated
      7 oz penne pasta, whole wheat
      2 yellow or orange bell peppers, chopped
      1 zucchini, chopped
      2 heads, approx. 12 ounces broccoli, chopped
      1/3 c monterey jack cheese
    nonstick cooking spray

Directions

Prepare the white sauce by placing the butter in a small sauce pot that has been preheated over medium heat. Once the butter foams, add flour and stir for 1 minute; try not to let the mixture turn brown. Add milk to the mixture and continue to stir until it starts to bubble. Reduce heat and simmer for 10 minutes. Add pepper, Italian seasoning and parmesan cheese to the sauce. Stir to combine. Cook pasta according to package directions. While pasta is cooking, preheat oven to 350 degrees. During the last minute of the pasta’s cooking, add the chopped broccoli to the water. Allow to simmer for one minute.

Drain the pasta and broccoli. Spritz the bottom and sides of a 9 X 13 oven-proof casserole dish with nonstick cooking spray.

In a large bowl, combine the pasta and broccoli with the chicken and chopped vegetables; cover with the sauce. Place in the baking dish. Sprinkle with the Monterey jack cheese and cover with foil.

Bake for 20 minutes; remove foil and continue to bake until cheese is melted.

chicken and vegetable casserole
chicken and vegetable casserole

Creamy Chicken-Vegetable Casserole

Ingredients

Directions

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.

Serving the cheesy chicken and vegetable casserol

The casserole can be served alone for easy low carb meals. But I like to add in a tossed salad with fresh greens like my baby kale avocado salad. I also like to add in some low carb bread sticks for a complete dinner.

The chicken casserole is also perfect for sharing at potluck or family gatherings. When taking on the road, I like to bake it in my casserole crock pot. That way, I can plug it in when I get to my destination so it stays warm.

chicken and vegetable casserole slow cooker

This version of Chicken Vegetable Stew uses a classic combination of thyme, sage and rosemary, but feel free choose your favorite spice and herb blends.

Ingredients

  • 1 pound boneless chicken breast or thighs
  • 1/2 teaspoon Spanish smoked paprika
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 carrots coarsely chopped
  • 2 celery stalks coarsely chopped
  • 10 ounces fresh mushrooms finely chopped (I used the food processor)
  • salt and pepper to taste
  • 3 potatoes cut up
  • 1 fresh thyme sprig
  • 3 leaves fresh sage
  • 1 small fresh rosemary sprig
  • 1 1/2 cups Roasted Garlic Tomato Sauce or plain tomato sauce
  • 1 cup low sodium chicken broth

Season chicken with paprika, salt and pepper. Heat oil in a large skillet. Place chicken in pan and brown on both sides. Remove to slow cooker. Add onion, carrots, celery, and mushrooms to pan. Season to taste with salt and pepper. Saute until vegetables are fragrant and any liquid evaporates, about 5 minutes. Scoop into slow cooker. Add potatoes, herbs, Roasted Garlic Tomato Sauce, and chicken broth to slow cooker and toss everything gently. Cover and cook on high for 4 hours.

chicken and vegetable casserole
chicken and vegetable casserole

How Long Does Chicken Casserole Take To Cook In A Slow Cooker?

On High – 4 to 6 hours.

On Low – 8 to 10 hours.

Check the chicken is cooked through and there are no pink bits – if in doubt, use a meat thermometer.

It’s quite likely that the liquid in the slow cooker at the end of the cooking time will be too thin. If I have the time to wait before eating, half an hour before serving I will; take the lid off, turn the slow cooker up to high and stir in a few tablespoons of chicken gravy granules. If you don’t have the time, just stir in the gravy granules, you just might need to add in a little extra if it isn’t thick enough for your liking. Just make sure you do it gradually so that you don’t get lumps of gravy hanging about.

Money and Time Saving Tips For Making Slow Cooker Casseroles And Stews

I like to keep an eye out for any supermarket offers for either;

a) End of day discounts for vegetables – these are perfect to throw in a stew or casserole, they are usually a long way from going off, and still totally ok to use. The same goes for meat – I’ve found some fantastic offers at the end of the day.

b) 3 for 2 offers on pre chopped vegetables – these can be a real time saver if you are in a rush – or just really don’t like chopping up vegetables! When they are on offer they don’t always work out more expensive than buying the vegetables separately. Keep your eyes peeled!

Chicken, Rice, and Vegetable Casserole Recipe

Ingredients

  • 6 cups water
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 4 chicken breasts, skinless and boneless
  • 1 cup instant rice, uncooked
  • 2 cups chicken broth or stock
  • 16 ounces frozen mixed vegetables
  • 1/2 teaspoon garlic powder
  • 1 tablespoon minced dried onions
  • 10 3/4 ounces cream of chicken soup, undiluted
  • 2/3 cup shredded cheddar cheese

Directions

  • Preheat oven to 375ºF.
  • Coat inside of casserole with cooking spray.
  • Fill a large sauce pan with 6 cups of water.
  • Add 2 teaspoons salt, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper.
  • Bring to a boil.
  • Add chicken breasts. Cover, reduce heat to medium and cook 15 minutes.
  • Remove chicken breasts from water and set aside.
  • In a bowl, combine rice, chicken broth, mixed vegetables, garlic powder, minced onion, and cream soup.
  • Pour mixture into prepared casserole, top with chicken breasts, and sprinkle with cheddar cheese.
  • Cover and bake for 20 minutes.
  • Remove cover and bake an additional 25 minutes, or until liquids are absorbed and rice is tender.

What makes something a casserole?

Since I was introduced to the term (there isn’t exactly a direct translation in Lithuanian), I have always considered casseroles to be a dish where all the ingredients are combined all in one pan and most of the cooking is completed in the oven. I’m sure there is a more technical definition, but that’s the trend I’ve seen.

Another common element I find defines a casserole is some form of cheesy or creamy sauce element. I think this is why pastas lend themselves so well to casseroles and similar all-in-one bakes, like a chicken and vegetable lasagna. And while I do a lot of pasta bakes and casseroles, sometimes I want something with more nutrients.

chicken and vegetable casserole
chicken and vegetable casserole

Freeze for later

Casseroles are perfect to store for later. They freeze well and turn into great leftovers. Or if you need to prepare food ahead of time that can just be taken out of the freezer and put straight in the oven, various kinds of casseroles are the best choice for easy meals.

If you are freezing leftovers in single portions, storage is going to depend on how you are reheating it. The best choice for reheating is always going to be in an oven to give you that crispy top. This casserole can also be reheated in a microwave, but you won’t get quite the same results. Either way, make sure you store your portions in an oven or microwave safe container, or transfer the casserole to one before reheating.

When storing a full casserole to be heated later, you always need to store it in an oven safe container so you can put it straight in the oven. If you are trying to stock your freezer with lots of meals – planning for a baby, or a major surgery – you probably aren’t going to have enough baking dishes. So, I recommend purchasing disposable baking trays with matching storage lids. Then you will be able to stack plenty in your freezer.

If you are making your casserole to freeze and eat later, you shouldn’t cook it all the way. Since all the components are partially cooked before being combined, you can add everything to the baking dish and store it without any baking. When baking later, cover the dish with foil and bake it until defrosted all the way through before removing the foil and getting it bubbling and crispy.

Freeze for later

Rice casseroles are also great for cooking for gluten free meals. While this chicken and brown rice casserole does call for panko breadcrumbs, there are now several easily available gluten free replacements that you can use to add that extra crunch on top. It’s such an easy switch that can make everyone feel included if they have dietary restrictions.

But if you want a pasta version (maybe switch in some whole wheat pasta), try this chicken, broccoli, and cheese casserole. And while a lot of my recipes call for diced chicken, you can always mix it up. I like to stick to the low fat options, like chicken and ground turkey, but they are plenty of options with other meats – or even no meat!

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