California Chicken And Vegetables Recipes

CALIFORNIA CHICKEN CASSEROLE

California Chicken Casserole image

"I love to try new recipes, and this chicken and vegetable combo passed my family's taste test," reports Debbie Kokes of Tabor, South Dakota. "If there are leftovers, I package them for my husband to reheat in the microwave."

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup 2% milk
1 package (16 ounces) frozen California-blend vegetables, thawed
1-1/2 cups cubed cooked chicken
1-1/2 cups shredded Swiss cheese, divided
1 jar (2 ounces) diced pimientos, drained
Salt and pepper to taste
Hot cooked rice

Steps:

In a large bowl, combine soup and milk. Stir in the vegetables, chicken, 1-1/4 cups cheese, pimientos, salt and pepper. Transfer to a greased 9-in. square baking dish. , Cover and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Bake 5-10 minutes longer or until bubbly. Let stand for 5 minutes. Serve with rice.

Nutrition Facts : Calories 362 calories, Fat 19g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 737mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 4g fiber), Protein 31g protein.

CALIFORNIA CHICKEN AND VEGETABLES

California Chicken and Vegetables image

Mixed veggies, pesto and mozzarella make this 30-minute chicken skillet dish colorful, flavorful and delicious.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
3 cups frozen mixed vegetables (broccoli, red peppers and carrots), thawed, drained
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup water
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

Cook chicken in large nonstick skillet on medium-high heat 4 min. on each side or until lightly browned on both sides.
Add vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 min. or until chicken is done (165°F), stirring occasionally.
Sprinkle with cheese; cover. Remove from heat; let stand 5 min.

Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g

CALIFORNIA CHICKEN

California Chicken image

This recipe is great for summertime veggies from the garden, and quick too!

Provided by Ingrid

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breasts
1 teaspoon olive oil
½ teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

Nutrition Facts : Calories 540.7 calories, Carbohydrate 12.1 g, Cholesterol 121.8 mg, Fat 36.7 g, Fiber 7.6 g, Protein 42.8 g, SaturatedFat 14 g, Sodium 373 mg, Sugar 2.7 g

CALIFORNIA CHICKEN AND VEGETABLES

California Chicken and Vegetables image

Make and share this California Chicken and Vegetables recipe from Food.com.

Provided by Jens Kitchen

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

4 (1/4 lb) boneless skinless chicken breast half
3 cups frozen mixed vegetables, thawed, drained (broccoli, red peppers and carrots)
1/4 cup pesto sauce
1/4 cup water
1/2 cup shredded 2% mozzarella cheese

Steps:

HEAT large skillet sprayed with cooking spray on medium-high heat. Add chicken; cover. Cook 5 minute on each side or until lightly browned on both sides.
ADD vegetables, pesto and water. Bring to boil. Cook on medium heat 6 to 8 minute or until chicken is done (165°F), stirring occasionally.
SPRINKLE with cheese; cover. Remove from heat; let stand 5 minute.

Nutrition Facts : Calories 233.9, Fat 2.3, SaturatedFat 0.5, Cholesterol 65.8, Sodium 154.2, Carbohydrate 22.9, Fiber 6.8, Protein 31.9

CALIFORNIA CHICKEN CASSEROLE

California Chicken Casserole image

A great, quick recipe to use up leftover chicken ... and get the kids to eat their veggies~!

Provided by Penny B

Categories Casseroles

Time 1h5m

Number Of Ingredients 8

Ingredients

1 (16oz) bag(s) california vegetable mix, thawed. (cali mix is broccoli, cauliflower and carrots.)
2 c cooked diced chicken
1 (4oz) can(s) mushrooms
1/2 can(s) french's fried onions
1/4 c mayonaisse (i use light; or greek yogurt would work if you prefer)
1/8 tsp garlic powder
6 oz swiss cheese, shredded
salt & pepper to your taste

Steps:

1. Place all ingredients in a greased 9 inch square baking dish. Mix well. Bake, covered, at 350 for 40 minutes. Uncover and bake an additional 10 minutes until brown and bubbly. Enjoy :) This recipe can be easily doubled for a crowd, just be sure to allow for additional cooking time.

CALIFORNIA CHICKEN CASSEROLE

California Chicken Casserole image

This was a popular potluck dish making the rounds in the late 70's/early 80's. My preteen daughters (now in their 40s) used to beg for this. If you are looking for a low fat recipe, this one is not it, but it is low in carbs. I'm calling this "California" chicken casserole because the frozen vegetable blend was called "California Blend". I searched about 40 screens of "chicken Casserole" and did not find this one so here we go...

Provided by GrammaMikki

Categories Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cooked chicken, diced (I use breasts)
2 (10 1/2 ounce) cans cream of chicken soup
1 cup mayonnaise
1/2 cup diced onion
1 teaspoon curry powder
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1 (16 ounce) bag california-blend frozen vegetables (broccoli, cauliflower, carrot)
9 slices American cheese
2 cups corn flakes, crushed
1/4 cup butter, melted

Steps:

Preheat oven to 350'F.
In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.

Nutrition Facts : Calories 404.1, Fat 27.3, SaturatedFat 9.8, Cholesterol 78.4, Sodium 1026.9, Carbohydrate 21.1, Fiber 0.5, Sugar 3.5, Protein 19

More about "california chicken and vegetables recipes"

CALIFORNIA CHICKEN STIR FRY - MANN'S FRESH VEGETABLES

Web The Method. In a small bowl, combine soy sauce, sugar, cider vinegar, ketchup, ginger. Whisk until well blended and set aside. In a large skillet or wok, add vegetable oil and stir fry chicken with garlic for 6-7 minutes or …
From veggiesmadeeasy.com

See details

CALIFORNIA BLEND VEGETABLES RECIPE WITH CHICKEN RECIPES

Web Steps: Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. …
From stevehacks.com
4.3/5
Category Dinner
Servings 4
Total Time 55 mins

See details