SMOTHERED CHICKEN CASSEROLE
A versatile basic recipe, and leftover chicken can be used for salads, sandwiches, and other chicken dishes. Mushrooms and/or other vegetables can be added. The broth can be saved for soups. Serve over rice.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h10m
Yield 4
Number Of Ingredients 12
Steps:
- Mix flour, salt, nutmeg, paprika, and pepper together in a bowl. Roll chicken breasts in the mixture.
- Preheat the oven to 325 degrees F (165 degrees C).
- Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes per side. Place chicken in a deep casserole dish with a cover.
- Place carrot, onion, celery, and garlic in the same skillet. Reduce heat to low. Cook and stir until slightly tender, about 10 minutes. Place vegetables in the casserole dish on top of the chicken. Pour hot water over the mixture.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bone chicken breasts and cut into bite-size bits.
Nutrition Facts : Calories 373.2 calories, Carbohydrate 10 g, Cholesterol 126.6 mg, Fat 15.3 g, Fiber 1.2 g, Protein 46.2 g, SaturatedFat 3.8 g, Sodium 276.6 mg, Sugar 1.8 g
SMOTHERED CHICKEN
Steps:
- Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;
GRANDMA'S SMOTHERED CHICKEN
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
- Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
- Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
- Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
- Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
- Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.
SMOTHERED CHICKEN CASSEROLE
Enjoy this creamy chicken casserole baked with chicken thighs, broccoli and angel hair pasta. The bacon sprinkled on top adds to the "yum" factor!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
- Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
- Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.
Nutrition Facts : Calories 570, Carbohydrate 49 g, Cholesterol 105 mg, Fat 3, Fiber 4 g, Protein 35 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 1/2 g
SMOTHERED CHICKEN PASTA BAKE RECIPE - (4.5/5)
Provided by mrshermes2002
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F). Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli. Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.
SMOTHERED CHICKEN CASSEROLE RECIPE - (4.4/5)
Provided by Booper-2
Number Of Ingredients 16
Steps:
- Marinate chicken breasts in caesar dressing for at least 3 hours, up to overnight. Cook bacon until crisp, remove from pan and drain off all but about 2 tablespoons of the fat. Heat pan to medium-high heat. Remove chicken from marinade and cook in bacon fat until well browned. You don't have to cook the chicken through, just get some color on it. Remove chicken from pan and place in a 9×13″ casserole dish. Drain off all the bacon fat from the pan and add butter. Once melted, stir in the onion and mushrooms. Cook until soft and starting to caramelize, 5-7 minutes. Stir flour into the onions and mushrooms and cook for 1 minute. Stir broth and cream into the flour mixture and bring to boil, constantly stirring, for 2 minutes. Remove from heat. Stir in salt, pepper, lemon juice, cheese, and parsley and pour over the chicken in the casserole dish. Top with fresh tomatoes and bake at 350°F, uncovered, for 30 minutes or until the sauce is bubbly and chicken is cooked through. While the chicken is baking, cook angel hair pasta to al dente on the stovetop and drain. Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.
SMOTHERED HOME-STYLE CHICKEN
I like to serve this fantastic family-style chicken over aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. -Billy Hensley, Temperance, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.
Nutrition Facts : Calories 341 calories, Fat 20g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 905mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.
SMOTHERED CHICKEN - LOW CARB
Make and share this Smothered Chicken - Low Carb recipe from Food.com.
Provided by FDADELKARIM
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Sprinkle the breasts with salt & pepper.
- Pour the olive oil into a hot pressure cooker then add the onions. Cook the onions for 5 minutes then add the chicken along with the garlic powder & poultry seasoning.
- Put enough water in the cooker to just cover the chicken. Cover with the lid then cook for 10-12 minutes.
- Meanwhile, mix together the ingredients for the sauce excluding the shredded cheese.
- Once the chicken is done use a slotted spoon to remove the chicken along with the onions. Place them into a glass baking dish.
- Spoon the sauce over the chicken then top with the shredded cheese. Bake in the oven for 15 minutes.
SOUL SMOTHERED CHICKEN
You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.
Provided by Veronica Rockett
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
- Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
- Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 21.7 g, Cholesterol 78.9 mg, Fat 23.1 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 10.3 g, Sodium 1471.3 mg, Sugar 5 g
LIGHTENED-UP SMOTHERED CHICKEN CASSEROLE
You loved our Smothered Chicken Casserole, now try the better-for-you version featuring smart swaps like lean chicken breasts, milk in place of half-and-half and less bacon. With all of the flavor of the original, but only half the fat, there's a lot to love about this lightened-up recipe!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook pasta as directed on package; drain.
- Meanwhile, rub chicken breasts with grill seasoning.
- In 10-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 9 to 11 minutes, turning once, until deep brown on both sides (chicken will not be cooked all the way through).
- In large bowl, mix soup, milk, melted butter, thyme, paprika and salt; reserve 1/2 cup sauce. Stir in cooked pasta and frozen broccoli.
- Place pasta mixture in baking dish; top with chicken. Spoon reserved sauce over chicken. Cover; bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Uncover; let stand 5 minutes. Top with bacon.
Nutrition Facts : Calories 500, Carbohydrate 50 g, Cholesterol 105 mg, Fat 2, Fiber 4 g, Protein 44 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g
BAKED SMOTHERED CHICKEN
A recipe I have made over 10 years from the Little Rock UMC cookbook. So EASY! A great Sunday family dish. Note that when made with breasts or thighs, you may need to add more of the water/flour mix for the gravy.
Provided by SmHerndon
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Season chicken with salt, pepper & garlic. Place pieces skin side down, one layer deep in a shallow baking pan lined with foil. Dribble the melted butter over the chicken, distributing well. Close foil tightly. Place in 450°F oven for 15-20 minutes or until chicken is slightly brown.
- While baking, use this time to blend together water & flour until smooth; set aside.
- Remove chicken from oven; tilt pan and blend into the drippings the water/flour mix. Gravy will start to thicken. Stir it around over bottom of pan and turn chicken, then salt & pepper chicken.
- Return to oven and reduce heat to 350°F and bake 45 - 60 minutes.
- Baste once or twice, adding a little boiling water if gravy has cooked down low before chicken is done. serve with rice or mashed potatoes.
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