CHICKEN DRUMSTICK CACCIATORE CASSEROLE
Looking for a warm and filling casserole recipe for dinner tonight? Then check out this chicken drumsticks cacciatore baked with vegetables and rice using Sliced Mushrooms, in just an hour!
Provided by Pillsbury Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
- In sprayed baking dish, combine rice, zucchini, broth, tomatoes and mushrooms; stir gently to mix. Arrange drumsticks over rice mixture. Sprinkle chicken with paprika. Cover with foil.
- Bake at 375°F. for 30 minutes. Uncover; bake an additional 10 to 15 minutes or until chicken is fork-tender and juices run clear.
Nutrition Facts : Calories 380, Carbohydrate 48 g, Cholesterol 80 mg, Fiber 3 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g
AUNT BEE'S 20-MINUTE CHICKEN CACCIATORE WITH RICE
The chicken, rice, and veggies all cook together in one-skillet, making Aunt Bee's 20-Minute Chicken Cacciatore with Rice an easy dinner that's perfect for busy weeknights!
Provided by The Seasoned Mom
Categories Dinner
Time 20m
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken, onion, and garlic to the skillet. Cook chicken until browned (about 5 minutes).
- Stir in bell pepper, tomatoes, tomato sauce, salt, basil, and oregano. Bring to a boil.
- Stir in rice, cover, and remove from heat. Allow the skillet to sit, covered, for 5 minutes (or until rice is tender).
- Stir and serve immediately.
Nutrition Facts : ServingSize 1 /4th of recipe, Calories 412 kcal, Carbohydrate 49 g, Protein 33 g, Fat 8.6 g, SaturatedFat 1.4 g, Cholesterol 66 mg, Sodium 1340 mg, Fiber 3.5 g, Sugar 8.4 g
CHICKEN CACCIATORE OVER RICE
Not only is this satisfying chicken over rice easy to fix, it tastes fantastic. And it has plenty of nicely spiced sauce. -Susan Adair, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil. , Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink. Serve with rice.
Nutrition Facts : Calories 218 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 702mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
CHICKEN 'N RICE CACCIATORE CASSEROLE
Love one pan meals! Less clean up. This is a delicious cacciatore recipe using chicken breasts that are baked in a tomato wine sauce over rice and topped with mozzarella and Parmesan cheeses.
Provided by Marie
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Spread rice in bottom of lightly greased 13x9 baking dish.
- In small bowl, stir together 1 tablespoon of the parsley and all remaining ingredients except chicken and cheeses.
- Pour over rice.
- Arrange chicken on top of rice mixture.
- Bake covered at 350° degrees for 45-50 minutes.
- Uncover and sprinkle cheeses on top.
- Return to oven and bake another 5 minutes.
- Sprinkle on remaining parsley just before serving.
Nutrition Facts : Calories 410.9, Fat 13, SaturatedFat 5.3, Cholesterol 64.8, Sodium 682.6, Carbohydrate 42, Fiber 2.5, Sugar 5.4, Protein 27.3
CHICKEN N' RICE
This is a fairly easy, yet delicious recipe that uses simple ingredients you would usually have on hand. It makes a large batch so it's a good dish to bring to a potluck supper.
Provided by WestieLuvr
Categories One Dish Meal
Time 2h
Yield 1 large pot, 20 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in a VERY large pot with enough water to cover.
- Turn heat on high. When water reaches boiling point reduce heat slightly and boil one hour, skimming fat off the top as it accumulates.
- Remove one piece of chicken. Poke it with a fork and if juices are clear then remove all chicken from pot. Do not remove water from pot.
- Pour rice into water in pot and cook according to package directions.
- Meanwhile, place chicken on a plate and shred with two forks into bite-sized pieces. When rice is done, add shredded chicken and undiluted soup and stir. Heat and serve in bowls. Salt to taste. Enjoy!
Nutrition Facts : Calories 406.2, Fat 15.5, SaturatedFat 4.2, Cholesterol 94.2, Sodium 391.3, Carbohydrate 39.6, Fiber 0.8, Sugar 0.2, Protein 24.5
CHICKEN CACCIATORE CASSEROLE
I wanted something different to make for dinner that would be good reheated for my husband's lunch today and so I came up with this variation on the classic chicken cacciatore. While it was very good and enjoyed by everyone last night it was heavenly for lunch today.
Provided by JPsBarbie
Categories Chicken
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a 9x13 pan combine the onion, pepper, garlic and chicken.
- Add salt, pepper, garlic powder, Italian seasonings, and sugar to taste to the can of crushed tomatoes and pour over the veggies and chicken. Swirl red wine in can to rinse it and pour over the top of the sauce.
- Bake covered in 350 oven for about an hour. Remove cover and bake for another hour stirring every 20 minutes or so.
- Adjust seasonings and serve over penne with Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 346.7, Fat 14.6, SaturatedFat 4.1, Cholesterol 96.8, Sodium 385, Carbohydrate 15.7, Fiber 3.2, Sugar 7, Protein 35.5
CHICKEN CACCIATORE
This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens (see variation below).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 4 to 5 servings.
Number Of Ingredients 14
Steps:
- Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
- Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
- Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
- Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with pasta or rice.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 27 grams, Carbohydrate 24 grams, Fat 41 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1184 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN CACCIATORE
This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.
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