Italian Chicken Casserole Recipes

Steps:

• Preheat oven to 350 degrees; lightly spray a 9x13-inch baking dish with nonstick spray.
• In large skillet, heat olive oil over medium-high heat.
• Add onion and garlic; cook 3 minutes, or until tender.
• Stir in chicken, tomatoes and cream.
• Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes, or until slightly thickened.
• Add cream cheese and 1 cup mozzarella cheese; cook, stirring constantly until cheeses are melted.
• Add pasta, tossing gently to coat.
• Spoon into prepared baking dish.
• Sprinkle evenly with remaining cheese.
• Bake 30 minutes.

Steps:

• Preheat oven to 350.
• Wash and remove skin from chicken thighs.
• Pat dry.
• Salt and pepper thighs and dredge in flour.
• Fry just until browned.
• Place in single layer in casserole dish that has been sprayed with cooking spray.
• Arange potatoes in between chicken.
• Cover with layer of onion slices.
• Spoon tomatoes over onions.
• Add salt and pepper and sprinkle with basil.
• Drizzle with olive oil.
• Cover and bake for 30 minutes.
• Stir ingredients and return to oven for another 30 minutes or til potatoes and chicken are done.
• Baste frequently with pan juices during last 30 minutes of cooking.
• Transfer to serving dish, pour juices over top and garnish with parsley.

Steps:

• Preheat the oven to 400 degrees F.
• Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
• Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Steps:

• Crumble sausage into a skillet; add onion and celery. Cook over medium heat until meat is no longer pink; drain and set aside. Sprinkle chicken with paprika. In the same skillet, cook chicken in oil for 2-3 minutes on each side or until chicken juices run clear; remove and set aside., Return sausage mixture to the skillet. Add the broth, bouillon, garlic, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken and mushrooms; cook 5 minutes longer or until rice is done and chicken is heated through.

Steps:

• In large skillet, brown ground beef and onion. Stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat for 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a 2 quart casserole dish, combine noodles and meat mixture. Top with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.

Steps:

• Preheat Oven to 375 deg.F. Spray 11x15 Baking Dish with Cooking Spray.
• In a bowl, mix soups with half and half. Arrange chicken breast halves in the baking dish. Top each breast with handful of cheese. Pour Soup Mixture over chicken. Sprinkle with mushrooms and chopped green onions.
• Bake 30 minutes in the pre-heated ove, or until sauce is bubblie and chicken juices run clear.
• Bring a large pot of lightly salted, oiled water to a boil. Add Pasta and cook for 8 - 10 minutes, just till al dente, drain. Serve chicken and mushroom sauce over the cooked pasta.

Steps:

• Preheat oven to 400.
• Spray 11 X 9 casserole dish with cooking spray.
• Cut chicken into bite size pieces, and place in casserole dish.
• Cut potatoes in large bite size pieces and place in casserole dish.
• Place carrots in casserole dish.
• In a separate bowl mix soup, seasoning and water. Pour over Chicken, potatoes and carrots and toss until everything is covered in sauce.
• Bake uncovered for about 45 minutes, until chicken and potatoes are cooked thoroughly.

Steps:

• In a 9x13 pan combine the onion, pepper, garlic and chicken.
• Add salt, pepper, garlic powder, Italian seasonings, and sugar to taste to the can of crushed tomatoes and pour over the veggies and chicken. Swirl red wine in can to rinse it and pour over the top of the sauce.
• Bake covered in 350 oven for about an hour. Remove cover and bake for another hour stirring every 20 minutes or so.
• Adjust seasonings and serve over penne with Parmesan cheese sprinkled on top.