Chicken And Yellow Zucchini Squash Casserole With Rosemary Recipes

Steps:

• Cook chicken, cool and remove from bone.
• Bring squash to boil in broth and cook 8 minutes.
• Drain and combine all vegetables.
• Combine sour cream, soup and salt and pepper.
• Add chicken and veggies.
• Spoon into lightly greased 9x13" baking dish.
• Combine stuffing and butter.
• Sprinkle over casserole.
• Bake at 350 for 25 minutes.

Steps:

• In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
• Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
• Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

Steps:

• Preheat oven to 350°F.
• Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
• Line a colander with a clean tea towel.
• Place the cooked squash in the lined colander.
• Squeeze excess moisture from the squash. Set aside.
• In a medium size skillet, saute the onion in butter for 5 minutes.
• Remove from pan and mix all ingredients together except cracker crumbs.
• Pour mixture into a buttered casserole dish and top with cracker crumbs.
• Bake for 25 to 30 minutes.

Steps:

• Saute onions&bell pepper in margarine for 5 minutes,add squash that has been sliced and cubed.
• Saute 5 min more,add tomatoes, (break up whole tomatoes) cook 5 more minutes.
• Add bread cubes and seasonings.
• Put in 2 quart casserole,sprinkle top with parmesan cheese.
• Bake at 350 for 30 to 40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
• Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
• Bake for 30 minutes, until golden brown and bubbly.

Steps:

• Preheat the oven to 450 degrees.
• Season the chicken with salt, cayenne pepper, and a pinch of sugar.
• Heat 2 tablespoons of the olive oil in a large roasting pan over high heat.
• Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes.
• Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt.
• Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss.
• Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times.
• Place the tomato slices in a bowl.
• Season with salt, a pinch of cayenne pepper and sugar.
• Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole.
• Cook for 5 to 7 minutes more.
• Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm.
• Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat.
• Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
• Place the chickens on a platter.
• Arrange the vegetables over them.
• Spoon the sauce evenly over the warm dish.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside.
• Bring about 5 cups of lightly salted water to a boil in a large saucepan or Dutch oven. Add squash, onion, parsley, thyme, and bay leaf. Bring back to a boil and cook over medium heat until squash is fork-tender, 3 to 5 minutes. Drain and discard parsley sprigs and bay leaf. Lightly press squash to remove additional liquid, then set aside.
• Wipe out the saucepan and return to the heat. Melt 4 tablespoons butter over medium heat. Sprinkle in flour and stir, working out any lumps, until flour and butter start to bubble, about 2 minutes. Gradually stir in milk and heat to a boil, stirring constantly. Cook and stir until sauce thickens, 4 to 5 minutes.
• Remove sauce from heat and stir in seasoned salt, Worcestershire sauce, and nutmeg. Drizzle 2 tablespoons into the egg yolks, stirring constantly to avoid lumps. Repeat with 2 additional tablespoons. Drizzle warmed eggs slowly back into the saucepan and stir until sauce is smooth. Stir in 1/2 of the Gruyere cheese and cayenne pepper. Season with salt and pepper.
• Place well drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat.
• Combine 2 teaspoons butter, remaining Gruyere cheese, and bread crumbs for the topping. Spread evenly over the casserole.
• Bake in the preheated oven until the top is browned and bubbly, about 35 minutes. Allow to cool for 10 minutes before serving. Garnish with chopped parsley.

Steps:

• In a large zip lock bag add 1/4 cup of lemon juice, 1 tablespoon of olive oil, 1/2 tablespoon of garlic powder, and rosemary.
• Add chicken to the bag, seal, shake, and place in fridge for an hour.
• In a bowl, whisk together 1/4 cup of lemon juice, 1/2 tablespoon garlic powder, salt, and pepper; set bowl aside.
• Spray cooking spray on large pan and heat to medium.
• Add chicken and juices from bag to pan.
• Brown chicken.
• Slice zucchini and add to chicken.
• Cook zucchini with chicken for 5 minutes, stirring frequently.
• Serve chicken and zucchini on plates and drizzle mixture from the bowl on top as needed.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add squash and onions and cook just until softened, 7 to 10 minutes. Don't overcook. Remove from heat and stir in chicken, Cheddar cheese, and crackers.
• Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish.
• Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly.
• Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.