Creamed Chicken Over Beans Recipes
TUSCAN CHICKEN AND BEANS
Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
EASY CHICKEN AND BEANS
Enjoy this easy chicken, beans and corn skillet served with salsa and tortillas - a spicy dinner ready in 20 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch skillet or wok over medium-high heat. Cook chicken in oil over medium-high heat 3 to 4 minutes, stirring occasionally, until no longer pink in center.
- Stir in chili powder, beans and corn. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until hot. Serve with salsa and tortillas.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 85 mg, Fiber 9 g, Protein 43 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 690 mg
CREAMY CHICKEN, BEAN & LEEK TRAYBAKE
Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray. (If you're doubling up this recipe, fry in batches and divide between two baking trays.)
- Fry the leeks in the pan for 5 mins or until just softened. Add the garlic and fry for 1 min more. Stir in the beans, then spoon into the tray, or trays, around the chicken. Pour the stock over the beans and season to taste. Roast for 20 mins, then remove from the oven and stir the mustard and crème fraîche through the beans. Roast for 10-15 mins more, or until the chicken is cooked through. To freeze, leave to cool completely and transfer to large freezerproof bags.
- Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.
Nutrition Facts : Calories 547 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 12 grams fiber, Protein 34 grams protein, Sodium 1.7 milligram of sodium
CREAMED CHICKEN OVER BEANS
Louise Martin of Denver, Pennsylvania writes, 'This simple but tasty blend will surprise you. It uses leftover chicken and frozen green beans, so it's fast to fix for a brunch or light lunch.' Our test kitchen figured this reasonably priced main dish costs just 81¢ a serving.
Provided by Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- In a saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Add the chicken and heat through. Serve over beans. Sprinkle with paprika if desired.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 14.1 g, Cholesterol 86.3 mg, Fat 20.7 g, Fiber 3.2 g, Protein 20.2 g, SaturatedFat 9.9 g, Sodium 389.1 mg, Sugar 3.7 g
CREAMED CHICKEN OVER BEANS
Louise Martin of Denver, Pennsylvania writes, 'This simple but tasty blend will surprise you. It uses leftover chicken and frozen green beans, so it's fast to fix for a brunch or light lunch.' Our test kitchen figured this reasonably priced main dish costs just 81¢ a serving.
Provided by Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- In a saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Add the chicken and heat through. Serve over beans. Sprinkle with paprika if desired.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 14.1 g, Cholesterol 86.3 mg, Fat 20.7 g, Fiber 3.2 g, Protein 20.2 g, SaturatedFat 9.9 g, Sodium 389.1 mg, Sugar 3.7 g
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