Recipes

Thai Pasta With Chicken

Thai Pasta With Chicken

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Ingredients

Makes 4 servings / Prep: 15 min., Cook: 14 min.

Instructions

  • Cook the pasta according to package directions.
  • Drain and keep warm.
  • While pasta cooks, combine broth and next 6 ingredients in a small saucepan.
  • Cook over medium heat until mixture comes to a simmer, stirring occasionally.
  • Add the broth mixture to warm pasta; stir well.
  • Add chicken and cilantro; toss gently.
  • Sprinkle with peanuts.
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Course; Chicken / Pasta
Cuisine; Thailand

Southwestern Casserole

Southwestern Casserole

Try this as a lighter alternative to King Ranch Chicken Casserole.
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Ingredients

Makes 8 servings / Prep: 25 min., Bake: 33 min.

Instructions

  • Sauté first 6 ingredients in a large nonstick skillet coated with vegetable cooking spray over medium heat 8 minutes.
  • Stir in mushroom soup, next 4 ingredients, and 4 tablespoons cilantro; spoon into a lightly greased 13- x 9-inch baking dish.
  • Bake, covered, at 350° for 30 minutes or until bubbly.
  • Toss remaining 1 tablespoon cilantro with cheese.
  • Uncover casserole; sprinkle with cheese mixture.
  • Bake 3 minutes.
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Course; Casserole / Chicken

Crispy Chicken-Broccoli Casserole

Crispy Chicken-Broccoli Casserole

Treat a friend who has had a baby or a family illness to the comfort of a homecooked meal, and deliver this casserole for tonight’s supper or to freeze for later. If you deliver it frozen, don’t forget to attach thawing and baking instructions. Include a salad and French bread to complete this meal.
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Ingredients

Makes 8 servings / Prep: 20 min., Cook: 8 min., Bake: 38 min.

Instructions

  • eserve seasoning packets from wild rice mix for another use.
  • Prepare rice according to package directions.
  • Sauté chopped onion in a Dutch oven in 1 tablespoon melted butter over medium-high heat for 8 minutes or until onion is tender.
  • Add rice, chicken, and next 6 ingredients to Dutch oven; stir until blended.
  • Spoon into a lightly greased 13- x 9-inch baking dish or disposable aluminum pan.
  • Toss together cornflakes and remaining 2 tablespoons melted butter.
  • Sprinkle cornflake mixture evenly over casserole.
  • Bake, covered with aluminum foil, at 350° for 30 minutes.
  • Remove foil, and bake 8 more minutes or until golden and bubbly.

Notes & Wine Advice

To Make Ahead:
Unbaked casserole may be frozen up to 1 month. Thaw in refrigerator 24 hours. Bake, covered with foil, at 350° for 45 minutes. Remove foil; bake 15 more minutes or until thoroughly heated.
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Course; Casserole / Chicken

Easy Chicken Cassoulet

Easy Chicken Cassoulet

Put this recipe on your list of weeknight favorites. For a timesaver, use matchstick carrots cut in half.
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Ingredients

Makes 4 to 6 servings / Prep: 25 min., Cook: 10 min., Bake: 1 hr.

  • 8 skinned and boned chicken thighs
  • 3 tablespoons olive oil
  • 1 8-ounce package sliced fresh mushrooms
  • ¾ cup chopped carrots
  • 2 to 3 teaspoons minced fresh rosemary
  • ½ cup vermouth
  • 2 15-ounce cans navy beans, drained and divided
  • 1 cup shredded Parmesan cheese divided
  • ¾ cup fine dry breadcrumbs *, divided
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup jarred chicken gravy
  • 2 tablespoons butter cut into pieces

Instructions

  • Brown chicken on both sides in hot oil in a 10-inch cast-iron skillet over medium-high heat.
  • Add mushrooms, carrots, and rosemary; sauté 3 minutes.
  • Stir in vermouth, and cook 5 minutes.
  • Add 1 can navy beans, gently pressing into skillet.
  • Sprinkle with ½ cup Parmesan cheese, ½ cup breadcrumbs, salt, and pepper.
  • Drizzle with gravy.
  • Add remaining can of navy beans.
  • Sprinkle with remaining ½ cup Parmesan cheese and remaining ¼ cup breadcrumbs, and dot with butter.
  • Bake, covered with aluminum foil, 40 minutes.
  • Remove foil, and bake for 20 more minutes or until golden.

Notes & Wine Advice

* Soft breadcrumbs may be substituted for fine, dry breadcrumbs.
For testing purposes only, we used Franco American Chicken Gravy.
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Course; Chicken

Chicken Basque

Chicken Basque

Chock-full of zucchini, roasted red peppers, Italian sausage, and chicken, this Mediterranean-inspired dish easily serves as a one-dish meal.
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Ingredients

Makes 6 to 8 servings / Prep: 17 min., Cook: 27 min.

Instructions

  • Sauté zucchini in 2 tablespoons hot olive oil in a large skillet over high heat 3 minutes or until browned.
  • Sprinkle with salt and pepper; stir well.
  • Remove from skillet with a slotted spoon; set aside.
  • Reduce heat to medium-high.
  • Add sausage to skillet; cook 8 minutes or until browned and no longer pink.
  • Drain, reserving 1 tablespoon drippings in skillet.
  • Cut sausage into ¾-inch-thick slices; set aside.
  • Add butter and next 3 ingredients to skillet; cook, stirring often, until onion is tender and mushroom liquid evaporates.
  • Remove vegetables from skillet, using a slotted spoon.
  • Heat ¼ cup olive oil in same skillet over medium-high heat.
  • Dredge chicken in flour; cook chicken in hot oil 8 minutes or until done, turning once.
  • Stir in vermouth, roasted red pepper, reserved sliced sausage, reserved vegetables, parsley, bay leaf, basil, and thyme; bring to a boil.
  • Reduce heat, and simmer, uncovered, 5 minutes; discard bay leaf.
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Course; Chicken

King Ranch Chicken Casserole

King Ranch Chicken Casserole

If you’re watching your fat intake, just substitute low-fat soups for the full-fat version, and use baked tortilla chips.
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Ingredients

Makes 6 to 8 servings / Prep: 35 min., Cook: 5 min., Bake: 35 min.

Instructions

  • Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender.
  • Stir in chicken and next 7 ingredients; remove from heat.
  • Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish.
  • Top with one-third of chicken mixture and â…” cup cheese.
  • Repeat layers twice.
  • Bake casserole at 350° for 30 to 35 minutes.

Notes & Wine Advice

To Make Ahead:

Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight; let stand at room temperature 20 minutes, and bake as directed.
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Course; Casserole / Chicken

Roasted Red Bell Pepper Sauce

Roasted Red Bell Pepper Sauce

This sauce is also great over your favorite noodles.
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Equipment

  • blender

Ingredients

Makes 3½ cups / Prep: 5 min.

  • 2 7-ounce jars roasted red bell peppers, drained
  • 1 16-ounce jar creamy Alfredo sauce
  • 1 3-ounce package shredded Parmesan cheese

Instructions

  • Process all ingredients in a blender until smooth, stopping to scrape down sides.

Notes & Wine Advice

For testing purposes only, we used Bertolli Five Brothers Creamy Alfredo Sauce
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Course; Sauce

Chicken Cannelloni With Roasted Red Bell Pepper Sauce

Chicken Cannelloni With Roasted Red Bell Pepper Sauce

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Ingredients

Makes 6 to 8 servings / Prep: 30 min., Cook: 10 min., Bake: 30 min.

  • 1 8-ounce package cannelloni or manicotti shells
  • 4 cups finely chopped cooked chicken
  • 2 8-ounce containers chive-and-onion cream cheese
  • 1 10-ounce package frozen chopped spinach, thawed and well drained
  • 2 cups 8 ounces shredded mozzarella cheese
  • ½ cup Italian-seasoned breadcrumbs
  • ¾ teaspoon garlic salt
  • 1 teaspoon seasoned pepper
  • Roasted Red Bell Pepper Sauce

Garnish:

Instructions

  • Cook pasta according to package directions; drain.
  • Stir together chicken and next 6 ingredients.
  • Cut a slit down length of each pasta shell.
  • Spoon about ½ cup chicken mixture into each shell, gently pressing cut sides back together.
  • Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes.
  • Pour Roasted Red Bell Pepper Sauce evenly over shells.
  • Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated.
  • Garnish, if desired.

Notes & Wine Advice

To Make Ahead:

For quick weeknight solutions, prepare and stuff cannelloni shells. Wrap tightly with wax paper; freeze until ready to serve. Let thaw in the refrigerator. Unwrap cannelloni, and place in a baking dish; top with your favorite supermarket pasta sauce, and bake as directed.
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Course; Chicken

Chicken Enchilada Casserole from Southern Living

Chicken Enchilada Casserole from Southern Living

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Ingredients

Makes 8 servings / Prep: 40 min., Cook: 38 min., Bake: 45 min.

Garnishes:

Instructions

  • Heat 1 tablespoon oil in a large skillet over medium-high heat; add chicken breasts.
  • Cook 6 to 7 minutes on each side or until done.
  • Remove from pan; cool and shred chicken.
  • Heat remaining 1 tablespoon oil in skillet over medium-high heat.
  • Add onion and garlic; cook 4 minutes or until tender.
  • Add tomatoes and red pepper; cook for 15 minutes or until most of liquid evaporates.
  • Remove from heat, and stir in shredded chicken and green chiles.
  • Melt butter in a heavy saucepan over low heat.
  • Add flour and fajita seasoning; whisk until smooth.
  • Cook 1 minute, whisking constantly.
  • Gradually add half-and-half; cook over medium heat 4 minutes or until thick and bubbly, whisking constantly.
  • Spread one-fourth white sauce in a lightly greased 13- x 9-inch baking dish.
  • Arrange 6 tortilla halves over sauce.
  • Top with half of chicken mixture and â…” cup cheese.
  • Repeat layers once, ending with cheese.
  • Spoon one-fourth sauce over the cheese, and top with remaining tortilla halves.
  • Spoon remaining sauce over tortillas.
  • Reserve remaining â…” cup cheese.
  • Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.
  • Sprinkle with reserved â…” cup cheese, and bake 5 more minutes.
  • Garnish, if desired.
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Course; Casserole / Chicken

Heavenly Chicken Lasagna

Heavenly Chicken Lasagna

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Ingredients

Makes 8 to 10 servings / Prep: 30 min., Cook: 10 min., Bake: 50 min., Stand: 10 min.

Instructions

  • Melt butter in a skillet over medium-high heat.
  • Add onion, and sauté 5 minutes or until tender.
  • Stir in soup and next 5 ingredients.
  • Reserve 1 cup sauce.
  • Drain spinach well, pressing between layers of paper towels.
  • Stir together spinach, cottage cheese, ricotta cheese, grated Parmesan cheese, and egg.
  • Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish.
  • Layer with half each of sauce, spinach mixture, and chicken.
  • Sprinkle with 1 cup Cheddar cheese.
  • Repeat procedure.
  • Top with remaining 3 noodles and reserved 1 cup sauce.
  • Cover and chill up to 1 day ahead, if desired.
  • Bake at 350° for 45 minutes.
  • Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted.
  • Let stand 10 minutes before serving.

Notes & Wine Advice

For testing purposes only, we used Buitoni Refrigerated Light Alfredo Sauce, found in the dairy section of the supermarket.
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Course; Chicken / Pasta