CREAMY CHICKEN & VEGETABLES
Provided by Taste of Home
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch baking pan at least 2 inches deep. Add soup, 1 teaspoon basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 40 to 45 minutes until meat thermometer reads 170°F. Stir vegetables and sauce; serve with biscuits or rice.
Nutrition Facts :
CREAMED CHICKEN 'N' BISCUITS
We have a dairy farm and three young children, so I'm always on the lookout for easy, hearty meals like this one. Using leftover or canned chicken, I can whip up this entree in minutes. To save even more time, I sometimes serve the hot chicken mixture on buns.-Shari Zimmerman Deford, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth. , Roll or pat dough into a 6-in. square about 1 in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits; top with the creamed chicken.
Nutrition Facts : Calories 502 calories, Fat 27g fat (10g saturated fat), Cholesterol 77mg cholesterol, Sodium 863mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein.
CREAMED CHICKEN AND VEGETABLES
An easy main-dish meal that includes chicken, vegetables and potatoes. It's hearty enough for the whole family!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat water and milk to boiling in 10-inch skillet over high heat. Stir in 1 packet Gravy Mix with wire whisk until smooth. Stir in chicken and and vegetables; heat to boiling, stirring occasionally.
- Reduce heat to medium-high; cook 3 to 5 minutes, stirring occasionally, until vegetables are tender. Cover and remove from heat.
- While chicken and vegetables are simmering, make potatoes for 4 servings. Serve chicken mixture over potatoes.
Nutrition Facts : Calories 435, Carbohydrate 53 g, Cholesterol 65 mg, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1120 mg
CREAMED CHICKEN FOR BISCUITS
Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits.
Provided by sal
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat. Stir in flour, then add broth, cream, garlic powder, salt and pepper. Mix together and cook until thickened. Stir in chicken, peas and almonds. Heat through and serve over hot cooked biscuits.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 14.5 g, Cholesterol 146.5 mg, Fat 40.7 g, Fiber 3.9 g, Protein 23.9 g, SaturatedFat 19.8 g, Sodium 449.3 mg, Sugar 3 g
CREAMED CHICKEN AND VEGETABLES
Make and share this Creamed Chicken and Vegetables recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt butter over medium heat.
- Add onions, carrots, potatoes, herbs, and garlic.
- Saute for 5-10 minutes or until vegetables begin to soften.
- Add chicken broth; bring to a boil.
- Cover, reduce heat and simmer until vegetables are tender.
- Mix together cream of chicken soup and cream; add to vegetables.
- Add chicken; cook until heated thoroughly, adding more broth if needed to thin.
- Season with salt and pepper to taste.
- Serve over hot biscuits.
CREAMED CHICKEN AND VEGETABLES
Provided by Linda Woods
Categories Chicken Vegetable Brunch Kid-Friendly Dinner Summer Bon Appétit Oregon Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes.
- Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.
CREAMY CHICKEN AND VEGETABLES WITH NOODLES
Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
- Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.
Nutrition Facts : Calories 620, Carbohydrate 65 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 6 g, Protein 32 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 10 g, TransFat 1/2 g
CREAMY CHICKEN AND VEGETABLES
I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.
Nutrition Facts :
CREAMED CHICKEN 'N VEGGIES WITH BISCUIT TOPPING
Make and share this Creamed Chicken 'n Veggies With Biscuit Topping recipe from Food.com.
Provided by Chef shapeweaver
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.,spray the bottom and sides of a 11x7 inch baking dish.
- Chop the onion, and melt butter in a small non-stick skillet over medium heat and add onion and green pepper ( if using ).
- Sauté until tender.
- Combine sour cream, onion, chicken, soup, milk, veggies, salt and pepper in a medium bowl.
- Spoon into sprayed dish. and bake for 15 minutes.
- Sprinkle with 3/4 cup of cheese.
- Place biscuits in single layer over top.
- Sprinkle biscuits with remaining cheese.
- Bake until biscuits are golden brown and sauce is bubbly, about 20 minutes.
- Serve immediately.
Nutrition Facts : Calories 557.1, Fat 31.6, SaturatedFat 13.8, Cholesterol 116.9, Sodium 990.5, Carbohydrate 33, Fiber 2, Sugar 3.3, Protein 34.7
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