Chicken Vegetable Casserole W Cornbread Dumplings Recipes

CREAMY CHICKEN-VEGETABLE CASSEROLE

Creamy Chicken-Vegetable Casserole image

This one-dish casserole is loaded with colorful veggies and chunks of chicken in a creamy, cheese sauce.

Provided by Tyson Chicken

Categories Trusted Brands: Recipes and Tips Tyson® Grilled & Ready®

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

2 cups sliced fresh mushrooms
¾ cup chopped red or yellow sweet pepper, or combination
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons butter
¼ cup all-purpose flour
¾ teaspoon salt
½ teaspoon dried thyme or marjoram, crushed
¼ teaspoon black pepper
2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups cooked brown or white rice
2 (6 ounce) packages Tyson® Grilled & Ready® Refrigerated Diced Chicken Breast
½ cup finely shredded Parmesan cheese

Steps:

Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 28.9 g, Cholesterol 69.1 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.8 g

CHICKEN VEGETABLE CASSEROLE W/ CORNBREAD DUMPLINGS

Chicken Vegetable Casserole w/ Cornbread Dumplings image

This recipe holds a special memory for me because I was a young new bride and was working long hours and wanting to keep a nice house and cook good meals for my husband and I had marked this recipe in a magazine to write down when I could find time (no technology back then!) and when I got home from work my husband had written it...

Provided by Tonna Canfield

Categories Casseroles

Time 40m

Number Of Ingredients 11

Ingredients

1 can(s) whole carrots
1 can(s) cut green beans
1 medium onion
1 stalk(s) celery
2 Tbsp salad oil
1 can(s) cream of chicken soup, undiluted
3/4 c milk, divided
3 can(s) chunk white chicken, drained
1 pkg cornbread mix (11-13 oz)
2 1/2 Tbsp dried parsley
1 large egg

Steps:

1. I have been making this recipe since my husband and I first got married 33 years ago. It is a great recipe to make when you need some shortcuts, but something that still tastes yummy! First, let me explain what to buy regarding the cornbread mix. This is an old recipe and back when I first starting making this, they sold cornbread mix in an 11 oz pouch. Where I live, they no longer sell that size and I now buy two 6.5 ounce pouches and so I use 13 ounces instead of 11 and it turns out fine. They also have 6 ounce boxes instead of pouches so you can use 2 of those as well. You just need a total of between 11-13 ounces of cornbread mix. This can be Jiffy, Martha White, Krusteaz, it doesn't matter.
2. Preheat Oven to 400. Drain the carrots and green beans. Chop the celery and onion.
3. In a 3 quart saucepan, heat oil and saute the celery and onion for 2 minutes. Stir in the undiluted cream of chicken soup, 1/2 cup of milk, carrots, green beans & chicken. Bring to a boil. Turn down to simmer.
4. Now, make your dumplings: Stir cornbread mix, parsley, egg, 1/4 cup milk, just until moistened.
5. Pour your chicken mixture into a 2 quart casserole that has been sprayed with non stick cooking spray. Drop cornbread dumplings on top by heaping tablespoons.
6. Bake 18-22 minutes or until bubbly and cornbread is browned.

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