Chicken Thermidor Recipes

BAKED CHICKEN THERMIDOR

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large heat-resistant bowl combine the chicken, celery, peas, water chestnuts, 1/4 cup of the almonds, bell pepper, onion, pimiento, wine and lemon juice. Mix all together.
• In a saucepan heat the milk and soup over low heat, stirring. Pour soup/milk mixture into bowl containing chicken mixture and mix well. Pour this mixture into a lightly greased 9x13 inch baking dish. Top with bread crumbs.
• Bake casserole in the preheated oven for 20 minutes, until bubbly. Sprinkle cheese on top and bake for 5 to 6 minutes more. Sprinkle remaining 1/4 cup almonds on top and serve.

CHICKEN THERMIDOR

Steps:

• Spray 2-quart saucepan with cooking spray; heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
• Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon; reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese.

SEAFOOD THERMIDOR

Steps:

• In a large saucepan, saute onion in 1 tablespoon butter until tender. Combine soup mix and flour; stir into onion until blended. Gradually whisk in milk. Stir in wine or broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Add cod; cook for 1-1/2 minutes. Stir in shrimp; cook 1 minute longer or until fish flakes easily with a fork and shrimp turn pink. Remove from the heat; stir in mozzarella cheese and parsley until cheese is melted. , Transfer to a 3-cup baking dish coated with cooking spray. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over seafood mixture. Broil 4-6 in. from the heat for 3 minutes or until topping is golden.

CHICKEN THERMIDOR

Steps:

• Melt butter in a large skillet.
• Add mushrooms, asparagus and scallions, cook over medium heat for 2 minutes.
• Add chicken and cook 2 minutes.
• Add Alfredo sauce, sherry, mustard and pepper and cook, stirring occasionally, until hot and bubbly, about 5 minutes.
• Top with parsley and serve over toast points, rice or mashed potatoes.

CHICKEN THERMIDOR

Steps:

• 1. Spray 2-quart saucepan with cooking spray heat over medium heat. Cook mushrooms and shallots in saucepan about 5 minutes, stirring frequently, until mushrooms are tender. Stir in flour and bouillon granules. Cook over medium heat, stirring constantly, until mixture is bubbly remove from heat.2. Gradually stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, wine and tarragon reduce heat to low. Cook about 5 minutes, stirring occasionally, until heated through. Spoon over toast. Sprinkle with cheese.wing it!By using chicken instead of lobster, fat-free half-and-half in place of rich cream and no butter for sautéing, classic Lobster Thermidor is transformed into this exquisite, good-for you entrée.1 SERVING: Calories 245 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 45mg Sodium 510mg Carbohydrate 28g (Dietary Fiber 1g) Protein 19g * % DAILY VALUE: Vitamin A 2% Vitamin C 2% Calcium 4% Iron 12% * DIET EXCHANGES: 1 Starch, 1 Vegetable, 1/2 Milk, 1 1/2 Medium-Fat Meat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.