Midgnight Garden Chicken Casserole Recipes

Steps:

• In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

Steps:

• Combine the carrots with the olive oil and 2 teaspoons vinegar in a small bowl. Salt to taste and set aside.
• Whisk the mayonnaise, mustard, tarragon, hot sauce, Worcestershire and the remaining 2 tablespoons vinegar in a large bowl. Season to taste and set aside for at least 15 minutes to allow the tarragon to bloom in the mayonnaise. Add the celery to the mayonnaise mixture and stir to combine.
• Mix the chicken and a pinch of salt and pepper into the mayonnaise mixture and stir gently to coat the meat. Just before eating, stir in half the carrots. Season to taste and plate. Top with the remaining carrots and the toasted almonds. Serve with crackers, vegetables, or as a sandwich!

Steps:

• Drain the beans and corn. Preheat the oven to 350 degrees.
• In a large bowl, combine beans, corn, soup, chicken, rice, and milk.
• Spray a 2-quart baking dish with cooking spray. Pour chicken and vegetable mixture into the dish.
• Bake at 350 degrees for 20 minutes. Top casserole with onion rings. Bake an additional 10 minutes, or until golden brown and bubbly.

Steps:

• Combine beans, corn, soup, cooked chicken, cooked rice, milk, and half the onions. Pour into 2 qt. baking dish. Bake at 350 for 30 minutes. Top with remaining onion rings. Bake 10 minutes or until golden brown.

Steps:

• In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
• With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
• In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
• Over medium high heat, gradually add broth, stirring constantly, until thick.
• Stir in cream and heat thoroughly.
• In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
• Transfer to a greased 9x13 inch casserole dish.
• Cover and bake at 350 degrees for 30 minutes.
• Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.

Steps:

• Place broccoli and mixed vegetables in a greased 2-qt. baking dish. Top with chicken. Combine the soup, milk, mayonnaise and curry; pour over top., Bake, uncovered, at 350° for 35 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Serve with rice, noodles or biscuits.

Steps:

• Cook veggies in salted water until tender, 5-7 minutes; drain.
• Put cooked rice in bottom of 9X13 baking dish.
• Place veggies over rice. Cover with marinara sauce. Cover with foil and bake 375°F 30 minutes.
• Combine cheeses, spread over top. Place back in oven for 5 minutes or so, until cheese has melted.

Steps:

• Split cleaned chicken at the backbone and flatten. You need to press down on the breastbone, and it might even crack.
• Season the chicken all over with salt and pepper.
• Place on a rack in baking dish.
• Add 1 cup of water to bottom of pan.
• Roast at 400 degrees for 1 hour or until the breast meat tests done with an instant read thermometer (about 170 degrees F).
• Pull white meat from bones and set aside.
• Break apart the rest of the carcass into pieces and place in a large saucepot (this includes the dark meat pieces).
• Add water to almost cover (about eight cups) and the drippings from roasting the chicken.
• Bring to a boil. Continue to boil the chicken for at least 1 hour to make a flavourful stock.
• Strain stock, reserving liquid. You should have about six cups.
• Remove the dark meat from the bones and add it to the reserved white meat.
• Skim the fat from the reserved stock and place the fat in a small saucepan. You want about a tablespoon or two of fat.
• Heat to medium, then whisk in the flour.
• Add about 3 cups of stock to the roux in the pan, whisking constantly.
• Bring to a boil, and let bubble until thickened.
• This is your gravy. Remove from heat and set aside.
• Melt butter in a non-stick skillet. Add onion and celery and saute until onion is translucent.
• Add poultry seasoning, salt and pepper to taste.
• Place bread cubes in a large bowl. Fold in the butter mixture with a rubber spatula, continuously stirring to coat the cubes as well as you can.
• Fold in about 2 cups of reserved stock until moist. Some of the cubes will have hard centers, that is okay. Let sit and check again in 10 minutes. Add more stock if there are still hard pieces.
• Arrange chicken pieces in a casserole dish.
• Pour gravy over top.
• Crumble stuffing mixture over the gravy.
• Cover tightly in foil.
• Bake at 375 degrees F until bubbly (about 30 minutes). Remove foil and bake an additional 10-15 minutes to brown the stuffing.
• To make ahead, cover well and refridgerate up to 24 hours. Take out and let sit one hour at room temperature before baking as above.