Chicken Normandy Casserole Make Ahead Recipes

Steps:

• Prepare stuffing according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer., In a large bowl, combine the chicken, corn, broccoli, soup, milk, sour cream, mayonnaise, pepper and mushroom mixture; transfer to a greased 13-in x 9-in. baking dish. Top with stuffing. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35 minutes. Uncover and bake 10-15 minutes longer or until stuffing is lightly browned. Let stand for 10 minutes before serving.

Steps:

• In a bowl, combine the first three ingredients. Spread half into greased 3-qt. baking dish. , In a bowl, combine the chicken, onion, celery, mayonnaise and salt. Spoon over stuffing; sprinkle with reserved stuffing mixture. Whisk the eggs and milk; pour over top. Spread with soup. , Bake at 325° for 40 minutes. Sprinkle with cheese; bake 10 minutes longer or until a thermometer reads 160°.

Steps:

• Heat olive oil in a skillet over medium-high heat. Pan-sear chicken breasts in the hot oil until lightly browned, 2 to 3 minutes per side. Remove chicken breasts from the skillet.
• Add drained mushrooms to the pan juices in the skillet and cook until they start to pop, about 5 minutes.
• Whisk together cream, egg yolk, Dijon mustard, salt, and pepper in a small bowl; pour into the skillet with the mushrooms. Return chicken breasts to the skillet and simmer over medium-low heat, stirring occasionally to prevent the egg yolk from setting, until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center of the chicken breast should read at least 165 degrees F (74 degrees C).
• Serve with cooked white rice.

Steps:

• Combine 1/4 cup flour, salt and pepper in a large zip-top plastic storage bag or paper bag.
• Add chicken, seal bag and shake to coat.
• Sauté chicken in 1 Tbs oil in large skillet over medium heat about 5 minutes on each side until browned; remove from skillet.
• Place 2 Tbs flour in a small bowl and gradually add juice and Calvados, whisking until blended.
• Add 1 tsp oil to the skillet and sauté apple and shallots about 5 minutes over medium heat until tender.
• Return chicken to the skillet.
• Add apple juice mixture and bay leaf.
• Bring to a boil, cover, reduce heat and simmer, stirring occasionally, about 35 minutes until chicken is done.
• Discard bay leaf.
• Remove skillet from heat and stir in sour cream.
• Remove chicken to a serving platter, pour sauce from chicken over chicken and keep warm.
• Wipe the skillet clean.
• Melt butter in the skillet over medium heat, add sugar and apple rings and sauté about 5 min until lightly browned.
• Arrange apple rings on platter next to chicken mixture and serve.

Steps:

• Heat the oil in a large frying pan over a medium-high heat. Fry the pork in batches, until just browned. Remove with a slotted spoon and put in a casserole. Add the onions to the frying pan and fry for 5 minutes, stirring, until just transparent. Place in the casserole with the pork.
• Add the vegetables to the casserole, then pour over the cider and add the bay leaves. Put over a high heat and bring to the boil. Cover and simmer for 1 hour, or until the pork is tender.
• Allow to cool, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put into a large pan over a medium heat and heat until piping hot.
• Stir the mustard and cornstarch into the creme fraiche, then stir into the casserole. Core and cut the apples into wedges. Add to the casserole and simmer for 5-8 minutes, or until the apples are tender and the sauce has thickened. Season and serve.

Steps:

• Combine first 3 ingredients in heavy large pot and bring to boil. Reduce heat to medium, cover and simmer until parsnips are tender, about 5 minutes. Using slotted spoon, transfer parsnips to small bowl. Add potatoes and apples to same pot. Cover; simmer until very tender, about 20 minutes. Remove from heat. Using slotted spoon, transfer potatoes and apples to large bowl; add 3 tablespoons butter. Mash until almost smooth. Season with salt and pepper. Pour broth mixture from pot into medium bowl; reserve pot.
• Sprinkle chicken with salt, pepper and 4 teaspoons thyme; dust with flour. Melt remaining 2 tablespoons butter in reserved pot over medium-high heat. Add half of chicken. Sauté until brown and cooked through, turning with tongs, about 5 minutes. Using slotted spoon, transfer sautéed chicken to 11x7x2-inch glass baking dish. Repeat with remaining chicken. Top with parsnips, remaining 2 teaspoons thyme and peas. Return broth mixture to same pot; add brandy and whipping cream. Boil over medium-high heat until sauce is reduced to 1 1/4 cups, scraping up browned bits, about 3 minutes. Season with salt and pepper. Spoon over chicken. Cover with potato-apple mixture. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.)
• Preheat oven to 350°F. Bake casserole uncovered until potato topping is crusty and chicken filling is heated through, about 35 minutes (about 45 minutes if refrigerated).