CREAMY OLIVE CHICKEN BAKE WITH RED PEPPERS AND MUSHROOMS
Now I'm not much into casseroles, just a few, and not a big fan. But this is good. Whole wheat pasta, chicken breasts, fresh crimini mushrooms, olives tossed with a creamy sauce and some extra cheese. Baked and served. After a review, I admit, this is a lighter flavor I admit. This was designed for a friend who doesn't like quite as much spice as me. Two options ... I have made this with 1 1/2 cups or 1 can of green olives to the kalamata which does give a little more salt and flavor. I do use some of the broth as well. Also using whole wheat pasta is a key, and cremini is a key for this recipe. Good parmesan not the green can is again important and fresh basil. This dish really relies on KEY ingredients. But the extra olives will definitely help. But this is a very mild dish with subtle flavors.
Provided by SarasotaCook
Categories Chicken Breast
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Chicken -- Lets make the chicken. In a large pan add some olive oil 1 tablespoon should be good, salt and pepper and just saute the chicken just a couple of minutes till cooked 1/2 way and golden brown on high heat, but don't over cook. It will continue to bake in the oven. Once the chicken is nice and brown, should take 5-8 minutes remove, set to the side and cover.
- Vegetables -- To that same pan, add a little more olive oil if needed and add the garlic, onion and crimini mushrooms and cook until golden brown and soft but still not all the way cooked. Add some salt and pepper and cook 1 minute. Transfer to a large bowl with the chicken and keep covered.
- Bechemel sauce -- Add the butter in a large pot and melt on medium heat. Add the flour and mix well and cook another minute. Add the cream and milk and cook until thick. Add the olives, parmesan and some ground black pepper to taste and set to the side as the pasta finishes cooking.
- Pasta -- According to directions Drain and toss with the bowl that has the chicken and the grilled vegetables. Pour the olive sauce over the top, add the grated cheese and fresh basil and toss well.
- Baking -- Pour in a 13x9 casserole dish sprayed with pam or greased lightly, topped with the 1 cup parm for a garnish, and cook at 375 for 30 minutes uncovered until nice and brown on top and the cheese is melted and bubbly.
CREAMY BAKED CHICKEN AND MUSHROOMS
This is a simple and tasty recipe for weekdays or when friends and family come over to visit. It's a creamy chicken comfort food recipe with mushrooms that I have had a lot of good comments on when I make it at home. If you have a rice cooker, cook some rice while the chicken is resting. It's a great base for the chicken and creamy sauce.
Provided by Mitchell Tuckness
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h20m
Yield 3
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
- Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
- Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.
Nutrition Facts : Calories 754 calories, Carbohydrate 19.7 g, Cholesterol 216.8 mg, Fat 57.8 g, Fiber 2.4 g, Protein 40.2 g, SaturatedFat 28.8 g, Sodium 1752.4 mg, Sugar 5 g
CHICKEN-PEPPER ALFREDO
When I want a lighter dinner, I use lean turkey bacon in this recipe. It gives the pasta that richness you want without all the extra fat. -Courtney Harris, Denton, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions. Meanwhile, sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken, mushrooms, onion, bacon and garlic; cook and stir 8-10 minutes or until chicken is no longer pink., Drain linguine; add to skillet. Stir in Alfredo sauce; heat through. Sprinkle with cheese.
Nutrition Facts :
LIGHT CHICKEN WITH MUSHROOM CREAM SAUCE AND RED PEPPERS
Make and share this Light Chicken with Mushroom Cream Sauce and Red Peppers recipe from Food.com.
Provided by KMSoprano
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray a saute pan liberally with cooking spray and warm over medium heat.
- Add red pepper and chicken to pan.
- Sprinkle lightly with season salt.
- Saute the red pepper and chicken until chicken is nearly done and pepper is softening.
- Add sour cream and cream of mushroom soup.
- Cook until heated through and sprinkle with black pepper.
- Serve over pasta.
OVEN-BAKED CHICKEN, MUSHROOM AND CREAM PASTA.
Easy, tasty, creamy dish which can ready with very little time. Also makes a great lunch cold the next day.
Provided by scottwestron
Time 45m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Bring a pan of water to the boil. Add a little splash of olive oil and the pasta. Cook for 4 minutes or until al dente. Drain and return to the pan. Pre-heat the oven to 200°C.
- Season the whole chicken fillets with salt and pepper and then lightly shallow fry them in a little olive oil on a medium heat. Turn them regularly until they're just starting to colour, about 7 minutes. They should be white and still juicy throughout when you take them off the heat and slice them diagonally into thin strips.
- For the sauce, add the butter to the pan along with the finely diced shallot. Add in the mushrooms. Fry for a few minutes until the onions are translucent but not browning. Add the garlic, crushed. Stir for a further minute or so until you can smell the garlic. Reduce the heat and pour in the cream. Mix well. Season with salt and pepper and allow to reduce very slightly so that the cream thickens a bit and is slightly sticking to the spoon.
- Stir in the the chicken and pasta. When mixed add about a quarter of the parmesan cheese by grating this in directly. Cook for another minute or two. The texture should be sticky and the chicken and pasta should both be starting be covered in the sauce.
- Dish into oven-proof dish(es) and cover with foil. Pop into the oven and leave for 15 minutes. Take out of the oven and carefully remove the foil. Grate over about half of the remaining parmesan liberally and return to the oven for a another 10 minutes before removing and serving with a final further helping of parmesan on the top and pepper to taste.
ROASTED RED PEPPER CHICKEN BAKE
A little spice and creamy sauce is always a delicious combo! With our roasted red pepper chicken bake, you get all of those amazing flavors from the peppers, cream cheese, and mozzarella!
Provided by Steph
Categories Main Course
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Season chicken with salt, pepper, garlic salt, and Italian seasoning, to taste. Set them in a greased 9x13" pan.
- Saute spinach in a Tablespoon of olive oil in a skillet over medium heat until just wilted.
- In a small bowl, mix together cream cheese, spinach, red peppers and mozzarella cheese. Evenly spread cream cheese mixture over the chicken breasts.
- Bake for 20-25 minutes until the chicken is cooked through and mixture starts to brown.
Nutrition Facts : Servingsize 4 serving, Calories 173 kcal, Fat 16 g, SaturatedFat 8 g, Cholesterol 36 mg, Sodium 186 mg, Carbohydrate 2 g, Sugar 1 g, Protein 6 mg
CREAMY CHICKEN AND MUSHROOM CASSEROLE
This chicken and mushroom casserole has a creamy sauce that uses a can of cream of mushroom soup--but a lot more, less fatty, ingredients.
Provided by tidewrinkle
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving 1/2 cup cooking liquid for the sauce.
- Heat olive oil in a large frying pan or Dutch oven over medium heat. Gently saute celery, onion, and bell pepper until onion is translucent, 5 to 7 minutes. Add the mushrooms and toss. Sprinkle vegetable mixture with flour; stir until flour begins to congeal and cook. Stir in chicken broth until it begins to thicken. Reduce heat to low, cover, and cook for 10 minutes. Stir in mushroom soup, reserved pasta cooking liquid, chicken, and peas until blended.
- Mix pasta and sauce together in a 2-quart casserole dish. Top with Parmesan cheese. Cover.
- Bake in the preheated oven for 20 minutes. Uncover and continue to bake for another 5 minutes.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 44.8 g, Cholesterol 28.9 mg, Fat 11.3 g, Fiber 5.6 g, Protein 19.5 g, SaturatedFat 2.6 g, Sodium 337.3 mg, Sugar 3.2 g
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