Cheesy Chicken And Vegetable Casserole Recipes

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CHEESY CHICKEN VEGETABLE CASSEROLE



Cheesy Chicken Vegetable Casserole image

An easy low carb chicken casserole that makes healthy dinners a breeze! Filled with fresh vegetables and plenty of flavor, this easy cheesy chicken casserole will be a family favorite!

Provided by Sarah Hardy

Categories     Main Course

Time 26m

Number Of Ingredients 13

1 8 Ounce Cream Cheese, Softened
1 Cup Cottage Cheese, pureed in a blender - see note below
1/2 Cup Sour Cream
1/2 Cup Grated Parmesan Cheese, the green can kind is fine
1 1/2 Cups Shredded Cheddar Cheese
2 Cups Frozen Spinach
1 Medium Zucchini, Diced
1 Small/Medium Yellow Squash, Diced
1/4 Small Onion, Diced (Optional)
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Mineral Salt
3 Cups Cooked Chicken Breast, Diced or Shredded

Steps:

  • Preheat oven to 350.
  • In a large bowl, mix all the ingredients except 1/2 Cup shredded Cheddar cheese.
  • Pour into a 9x13 pan and top with the remaining cheese.
  • Bake for 25-30 minutes, or until casserole is hot and bubbly.

Nutrition Facts : Calories 342 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 27 grams protein, ServingSize 1/9th of recipe, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

CHEESY CHICKEN CASSEROLE WITH VEGETABLES



Cheesy Chicken Casserole with Vegetables image

Crispy coated chicken thighs with delicious vegetables in a creamy cheese sauce for a satisfying dinner.

Provided by Cheerios

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h35m

Yield 8

Number Of Ingredients 13

½ cup dry farina cereal (such as Cream of Wheat®)
¼ cup cornmeal
½ teaspoon ground ginger
½ teaspoon ground turmeric
1 egg
2 pounds chicken thighs
2 tablespoons canola oil
2 potatoes, cut crosswise into thin slices
1 head cauliflower, broken into florets
¼ cup butter
4 tablespoons all-purpose flour
1 ½ cups milk
2 cups shredded Cheddar cheese

Steps:

  • Combine cereal, cornmeal, ginger, and turmeric in a resealable plastic bag. Shake well until evenly mixed.
  • Lightly beat egg in a separate bowl. Dip chicken thighs into the egg, one at time, and coat well. Place each thigh in the bag with the cereal mixture, seal, and shake well to coat.
  • Heat oil in a large frying pan over medium heat. Add chicken thighs; cook until browned, about 5 minutes per side. An instant-read thermometer inserted into the thickest part of the thigh should read 160 degrees F (70 degrees C). Transfer chicken onto a serving plate, reserve oil in the pan, and allow to cool.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook potatoes in the reserved oil until lightly browned, 4 to 5 minutes. Reduce heat and cook until softened, about 15 minutes.
  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
  • Arrange cauliflower florets along the inside edge of a 2 1/2-quart casserole dish. Cover the bottom with potatoes.
  • Melt butter in a saucepan over medium-low heat. Whisk in flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in milk and cook until thickened to desired consistency, 5 to 10 minutes. Add about 1/2 of the Cheddar cheese and stir until melted.
  • Pour sauce over the casserole, coating the vegetables well. Add chicken thighs and sprinkle remaining Cheddar cheese on top.
  • Bake in the preheated oven until chicken is browned, about 40 minutes. Remove from oven and place on a wire rack to cool.

Nutrition Facts : Calories 545.8 calories, Carbohydrate 30.8 g, Cholesterol 142.5 mg, Fat 32.2 g, Fiber 3.5 g, Protein 32.8 g, SaturatedFat 14 g, Sodium 333.2 mg, Sugar 4.6 g

CHEESY CHICKEN VEGETABLE CASSEROLE



Cheesy Chicken Vegetable Casserole image

Simple ingredients and quick prep make this cheesy chicken casserole perfect for busy weeknights!

Provided by Holly

Categories     Main Course

Time 40m

Number Of Ingredients 10

4 cups cooked chicken (cubed)
4 pieces bacon (diced)
2 cups cauliflower
2 cups broccoli
1 cup sharp cheddar cheese (shredded)
2 cloves garlic
¼ teaspoon dried dill
4 oz cream cheese
¼ cup heavy cream
¼ cup chicken broth

Steps:

  • Preheat oven to 400°F.
  • Bring a large pot of water to a boil and add cauliflower. Cook for 3 minutes and add broccoli to the pot and cook for 2 more minutes. Drain well and set aside.
  • Chop bacon and cook in a pan until crisp. Remove bacon but save 1 Tablespoon bacon fat.
  • Add garlic to the bacon fat and cook until fragrant, about 30 seconds. Add cream cheese and dill, cook until melted and creamy.
  • Stir in cream and broth and simmer for 3 minutes. Remove from heat and stir in ½ cup of cheddar cheese.
  • Toss sauce with vegetables and chicken. Place in a baking dish, top with remaining cheese, and bake for 20 minutes or until bubbly.

Nutrition Facts : Calories 619 kcal, Carbohydrate 8 g, Protein 49 g, Fat 43 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 201 mg, Sodium 607 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 18 g, ServingSize 1 serving

CHEESY CHICKEN AND VEGETABLES



Cheesy Chicken and Vegetables image

From Betty's Soul Food Collection... Bravissimo! Italian-inspired flavors blend with fresh chicken breast and lots of cheese for a one-skillet dinner that's just plain great.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
1 lb uncooked chicken breast tenders (not breaded)
1/2 teaspoon pepper
2 bags (12 oz) frozen broccoli & cheese sauce
2 teaspoons dried basil leaves
1/4 cup grated Parmesan cheese

Steps:

  • In 12-inch nonstick skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sprinkle with pepper. Cook 4 to 5 minutes, turning occasionally, until brown.
  • Stir in frozen vegetables with sauce chips. Reduce heat to medium-low. Cook 10 minutes, stirring frequently, until chicken is no longer pink in center, sauce chips have melted and vegetables are tender.
  • Stir in basil and Parmesan cheese. Cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.

Nutrition Facts : Calories 240, Carbohydrate 12 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 7 g, TransFat 0 g

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