Chicken Parsnip And Mushroom Casserole Recipes

DUMP-AND-BAKE CHICKEN MUSHROOM CASSEROLE

Dump-and-Bake Chicken Mushroom Casserole image

You don't even have to boil the pasta or pre-cook the chicken! For a quick and easy dinner recipe with just 5 minutes of prep, you can't beat a Dump-and-Bake Chicken Mushroom Casserole!

Provided by Blair Lonergan

Categories Dinner

Time 50m

Number Of Ingredients 13

Ingredients

1 (10.5 ounce) can condensed cream of mushroom soup, not diluted ((I used Campbell's Healthy Request))
½ cup milk
½ cup low-sodium chicken broth or water
½ teaspoon dried thyme
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 cup sliced fresh mushrooms
½ lb. raw boneless, skinless chicken breasts, diced into bite-sized pieces
1 ½ cups dry uncooked penne pasta ((about 5 ounces dry))
¼ cup sour cream, at room temperature
½ cup grated mozzarella cheese
Optional garnish: grated Parmesan cheese and chopped fresh parsley

Steps:

Preheat oven to 425°F. Grease an 8-inch square baking dish or spray with nonstick cooking spray; set aside.
In a large bowl, whisk together condensed soup, milk, chicken broth, thyme, salt, garlic powder, and pepper. Stir in mushrooms, raw chicken, and uncooked pasta.
Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 35-40 minutes (until pasta is almost tender).
Remove foil and give everything a stir in the dish. Stir in sour cream, and sprinkle mozzarella cheese over top.
Return to the oven and bake, uncovered, for 5 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted.
Let the dish stand for about 5 minutes before serving.

Nutrition Facts : ServingSize 1 /4 of the casserole, Calories 350 kcal, Carbohydrate 41 g, Protein 24 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 724 mg, Fiber 2 g, Sugar 4 g

FRENCH CHICKEN CASSEROLE

French Chicken Casserole image

The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.

Provided by Chungah Rhee

Categories entree

Yield 4 servings

Number Of Ingredients 15

Ingredients

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
8 ounces cremini mushrooms, halved
3 large shallots, diced
2 stalks celery, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
1/2 cup dry white wine
2 cups chicken stock
1 pound baby gold potatoes, halved
4 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
1/4 cup heavy cream

Steps:

Preheat oven to 325 degrees F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the skillet. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.

CHICKEN, PARSNIP AND MUSHROOM CASSEROLE

Chicken, Parsnip and Mushroom Casserole image

This one pot wonder is quite delicious and though I've not tried it any other way I'd say it would make for good pie filling if you used thigh fillets instead of chicken cutlets.

Provided by kodi_inoz

Categories Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

olive oil
2 leeks, washed and thickly sliced
2 parsnips, peeled and cut into chunks
4 bay leaves
8 garlic cloves, unpeeled
1 onion, peeled and chopped
2 sprigs thyme
200 g mushrooms, cleaned
1 kg chicken piece, skin removed
1 sweet potato, peeled and chopped
salt and pepper

Steps:

Heat oil in large ovenproof dish. Fry leeks, parsnips, bay leaves, garlic and onion until they turn golden.
Add thyme and mushrooms and fry for a further minute.
Add sweet potato chunks and sit chicken pieces on top of the vegetables. Pour enough boiling water over to nearly cover the chicken.
Bake in 170c oven for 1hr, or until chicken is cooked through. Add salt and pepper to taste.
This can be served with couscous or whatever takes your fancy.

Nutrition Facts : Calories 620.4, Fat 38, SaturatedFat 10.8, Cholesterol 187.5, Sodium 205.7, Carbohydrate 18.6, Fiber 2.7, Sugar 5, Protein 49.5

DELICIOUS CHICKEN AND MUSHROOM CASSEROLE

Delicious Chicken and Mushroom Casserole image

Here's a festive dish to take to a potluck party. Recipe can be doubled.

Provided by JAYDA

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h9m

Yield 8

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable oil
1 ½ pounds boneless chicken breast, cut into strips
8 ounces cremini mushrooms, sliced
5 ounces oyster mushrooms, stemmed and sliced
4 ounces shiitake mushrooms, stemmed and sliced
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
½ cup white wine
2 cups chicken stock
½ teaspoon ground sage
salt and ground black pepper to taste
¼ cup heavy whipping cream
1 tablespoon chopped fresh parsley

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a very large skillet over medium heat. Add chicken strips; cook and stir until browned, 1 to 2 minutes per side. Transfer to a casserole baking dish.
Place cremini mushrooms, oyster mushrooms, shiitake mushrooms, and garlic in the same skillet; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add chicken stock, sage, salt, and black pepper; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
Pour sauce over chicken in the casserole dish; stir gently to combine. Cover with aluminum foil.
Bake in the preheated oven until bubbly, about 30 minutes. Garnish with parsley before serving.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 5.4 g, Cholesterol 59.9 mg, Fat 10.2 g, Fiber 0.9 g, Protein 20.1 g, SaturatedFat 3.1 g, Sodium 313.2 mg, Sugar 1.2 g

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