Creamed Chicken N Veggies Recipes

Steps:

• Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch baking pan at least 2 inches deep. Add soup, 1 teaspoon basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 40 to 45 minutes until meat thermometer reads 170°F. Stir vegetables and sauce; serve with biscuits or rice.

Steps:

• 1. Spray 12-inch nonstick skillet with no-cooking spray. Brown chicken on both sides over medium high heat.
• 2. Stir in water and Knorr® Vegetable recipe mix. Bring to a boil over high heat. Cover, then reduce to heat to low. Cook, until chicken is thoroughly cooked, about 15 minutes.
• 3. Remove chicken from skillet and stir in in Hellmann's® or Best Foods® Real Mayonnaise with wire whisk. Pour sauce over chicken.
• TIP: Stir in 1 tablespoon chopped fresh basil and 1 small, seeded and chopped tomato for a bright Italian twist

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
• Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.

Steps:

• In a large saucepan, melt butter over medium heat.
• Add onions, carrots, potatoes, herbs, and garlic.
• Saute for 5-10 minutes or until vegetables begin to soften.
• Add chicken broth; bring to a boil.
• Cover, reduce heat and simmer until vegetables are tender.
• Mix together cream of chicken soup and cream; add to vegetables.
• Add chicken; cook until heated thoroughly, adding more broth if needed to thin.
• Season with salt and pepper to taste.
• Serve over hot biscuits.

Steps:

• Heat water and milk to boiling in 10-inch skillet over high heat. Stir in 1 packet Gravy Mix with wire whisk until smooth. Stir in chicken and and vegetables; heat to boiling, stirring occasionally.
• Reduce heat to medium-high; cook 3 to 5 minutes, stirring occasionally, until vegetables are tender. Cover and remove from heat.
• While chicken and vegetables are simmering, make potatoes for 4 servings. Serve chicken mixture over potatoes.

Steps:

• In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

Steps:

• Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes.
• Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is done, stirring occasionally. Stir in vegetables; cover. Simmer on medium heat 5 min. or until vegetables are crisp-tender.
• Microwave VELVEETA and milk in small microwaveable bowl on HIGH 2 to 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 1-1/2 min. Add to chicken mixture; mix lightly. Serve over pasta.

Steps:

• heat olive oil in a non-stick skillet and add chicken thighs.
• brown about 4 minutes on each side. turn off heat. (don't worry if it's under-cooked. it will finish in the cream).
• in a med. dutch oven, melt butter until it begins to foam. add onions and cook about four minutes on a little less than med heat, until clear.
• add carrot, celery and mushrooms. sautee until soft and the moisture from the mushrooms has begun to evaporate.
• add chicken broth and cream to the vegetables in the dutch oven. turn heat up to med-high. get to a nice simmer, but not a boil!
• take chicken thighs and cut into bite-size pieces with a knife, or kitchen scissors as i prefer. add to your dutch oven.
• dump all but about one tablespoon of your fat/oil from your non-stick skillet. return to about med. heat and add the flour, whisking all the time. after it forms a paste add about 1 tablespoon of either cream or milk. whisk until creamy and then add to your dutch oven mixture. stir well.
• add sour cream, peas and corn.
• spice the mixture to your taste. i add about half a table spoon of salt and fresh ground pepper. poultry seasoning to taste, lots of parsley, some thyme and maybe a little garlic powder.
• add the sherry and the noodles. turn heat to just above low and put a lid on the pot. let simmer about 40 minutes or until the noodles are cooked through. STIR OFTEN to keep from sticking on the bottom. should become nice and thick. add a little more cream to thin it out if you want.
• note: if you want it a little thicker, just melt a little butter in your skillet and whisk in some flour. add that to your dutch oven. it just takes a little practice to get to know how thick or thin you like it.

Steps:

• Place the carrots, celery and onion in a 1-1/2-qt. slow cooker; top with chicken. Sprinkle with pepper. , In a small bowl, combine the soup, water and wine; pour over chicken. Cover and cook on low for 4-5 hours or until meat and vegetables are tender., If desired, thicken cooking juices. Meanwhile, bake biscuits according to package directions. Serve with chicken and gravy.

Steps:

• Preheat oven to 350°F.,spray the bottom and sides of a 11x7 inch baking dish.
• Chop the onion, and melt butter in a small non-stick skillet over medium heat and add onion and green pepper ( if using ).
• Sauté until tender.
• Combine sour cream, onion, chicken, soup, milk, veggies, salt and pepper in a medium bowl.
• Spoon into sprayed dish. and bake for 15 minutes.
• Sprinkle with 3/4 cup of cheese.
• Place biscuits in single layer over top.
• Sprinkle biscuits with remaining cheese.
• Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.
• Serve immediately.

Steps:

• In a large skillet, saute the chicken in oil until no longer pink.
• Stir in the soup, water, salt and pepper.
• Bring to a boil.
• Remove from heat and stin in sour cream.
• Serve over toasted English muffins.
• Can also serve over cooked noodles.
• Sprinkle with cayenne pepper OR paprika.

Steps:

• Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min. or until done.
• Add vegetables, water and basil; stir. Cover; simmer on medium-low heat 6 min., stirring frequently. Stir in gravy and cheese; cook 3 min. or until heated through, stirring frequently.
• Serve over rice.

Steps:

• In a large skillet, fry the chicken pieces and onion rings in hot oil until browned. Salt and pepper to taste.
• Add the sliced mushrooms and bell pepper and continue to saute for 5 minutes over medium heat.
• Add 1/2 of the garlic, 1/2 of the cilantro and 1/2 of the pepper flakes and stir until mixed.
• Add the other 1/2 of the garlic, cilantro and chile flakes, then add the sour cream and mix well. Add the hamburger relish and saute for another 5 to 10 minutes. Let cool and serve.

Steps:

• In a large skillet, saute the mixed vegetables and broccoli in oil until tender. Stir in the chicken, Alfredo sauce, salt and pepper; heat through. Serve with rice.

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add chicken and onions; cook 5 min. or until chicken is done, stirring frequently. Add asparagus, zucchini, peppers and garlic; cook and stir 2 to 3 min. or until vegetables are crisp-tender. Remove from heat; cover to keep warm.
• Melt butter in medium saucepan on medium heat. Stir in flour until blended. Gradually stir in milk. Bring to boil; cook 2 min. or until thickened, stirring constantly. Add cream cheese and Romano; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.
• Drain pasta; place in large bowl. Add chicken mixture and cream cheese sauce; mix lightly. Sprinkle with parsley.

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
• Whisk in the broth, half-and-half, and sherry.
• Bring to a boil, whisking frequently.
• Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
• Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
• Serve garnished with parsley or scallions.
• Serve over egg noodles, toast, or waffles.