Brittany Chicken Casserole Recipes

Steps:

• Preheat oven to 325 degrees.
• Cook beans in salted boiling water for 25 minutes.
• Heat the butter and olive oil in a flameproof casserole (dutch oven or large stockpot).
• Add the bacon and chicken.
• Cook for 5 minutes.
• Sprinkle with the flour.
• Add the cider and chicken stock, stirring to prevent lumps.
• Season with salt and pepper.
• Bring to a boil.
• Add the beans and the cover the pot.
• Bake for 2 hours.
• About 15 minutes before it is done, remove the lid.
• In a frying pan, gently cook the shallots and honey together for about 5 minutes.
• Turn the shallots frequently.
• Add the shallots and cooked beetroot to the casserole.
• Bake uncovered for 15 more minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil; add chicken tenders. Cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes. Drain and cool until easily handled, about 5 minutes. Shred chicken with 2 forks.
• Beat cream cheese in a blender until smooth. Add ranch dressing, Buffalo wing sauce, and water; blend until smooth. Mix in shredded chicken and Colby Jack cheese.
• Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top. Sprinkle Cheddar cheese on top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 45 minutes. Sprinkle corn chips on top.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
• Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
• While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
• Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
• Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.

Steps:

• Heat oven to 400°F. In 10-inch ovenproof skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook 3 to 5 minutes, stirring frequently, until toasted. Transfer to small bowl; stir in Parmesan cheese.
• Wipe out skillet. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Add chicken and salt; cook 4 to 6 minutes without moving, until chicken is browned and releases easily from pan. Stir; cook 3 to 5 minutes longer, stirring frequently, until chicken is cooked through. Stir in garlic, Italian seasoning and pepper flakes; cook and stir 30 seconds.
• Stir in sauce; heat to simmering. Remove from heat; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted.
• Sprinkle with bread crumb mixture. Top with basil.

Steps:

• Heat over to 400 degrees F. Chop up chicken into chunks, put it in a medium/large casserole dish
• Mix milk & cream of chicken soup then add Mixed Veg.(drain water out of can) pour over chopped chicken. Mix all ingredients in casserole dish.
• Cook for 1 hour or until chicken is cooked & juicy. Serve over Mashed Potatoes or Biscuits.

Steps:

• Stack two baking sheets together and line the top with parchment paper. You will need to repeat this for each batch.
• In a mixer bowl, using a whisk attachment, whisk egg yolks and sugar until thick and pale, 1 to 2 minutes. Slowly blend in softened butter and vanilla.
• Gradually add flour and salt, blending until dough is thick and stiff. If it is still quite soft add a bit more flour, a few tablespoons at a time. Knead dough gently and briefly on a lightly floured work surface. Then wrap dough well and refrigerate 45 minutes.
• Preheat oven to 325°F
• On a lightly floured surface, roll dough to 3/4 inch thickness. Cut into 3 inch round cookies and place on prepared baking sheet. With tines of a fork make a criss cross pattern on the dough.
• For glaze, in a small bowl whisk egg yolks with water. Brush each cookie generously with egg wash mixture.
• Bake until golden on top and browned around the edges, 50 to 55 minutes. Let cool completely on baking sheets.