Fruity Chicken Casserole Recipes

SWEET AND SOUR CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Grease a 9x13-inch baking pan with non-stick spray.
• Spread cooked white rice evenly into prepared pan. Top rice evenly with the sliced chicken breast. Top chicken evenly with the diced bell peppers, pineapple and carrots.
• SWEET AND SOUR SAUCE: In a medium bowl, whisk together all of the sweet and sour sauce ingredients.
• Pour HALF of the sweet and sour sauce evenly over the top of veggies/chicken. Cover pan with foil and bake in oven for 40 to 50 minutes or until chicken is cooked thoroughly and veggies are tender.
• Carefully remove pan from oven. Carefully remove foil (it will be hot!) and let casserole stand for 5 minutes.
• Stir the casserole to mix all the chicken, rice and veggies together. Serve each portion with remaining sweet and sour sauce and green onion. Enjoy!

EASY HARVEST CHICKEN CASSEROLE RECIPE

Steps:

• Preheat your oven to 375F.
• Combine sweet potatoes together with Brussels sprouts, garlic, onion, paprika, and cumin into a 9"-x-13" baking dish. Drizzle with half of the avocado oil and season with salt and pepper to taste. Toss well to get it coated on all sides; pour over the broth and cover the dish with aluminum foil.
• Place in the preheated oven and bake until veggies are fork-tender, about 22-25 minutes.
• Meanwhile, heat the remaining tbsp of oil in a large skillet or pan, over medium-high heat. Add chicken and season with salt and pepper to taste. Sear until golden brown on the sides, and almost cooked through, 3-4 minutes in total.
• Once the veggies are done, stir in the chicken pieces and cranberries; Sprinkle with cheese and return the dish, uncovered, to the oven.
• Continue to bake for 10-12 more minutes, or until chicken is cooked through and cheese is melted. Enjoy while hot!

FRUITY CHICKEN CASSEROLE

Steps:

• Combine cornflakes, chili powder and pepper. Cut chicken into serving pieces - about 8 should suffice. Roll these in the cornflakes until coated as best you can. Set aside.
• Spray frying pan with oil and brown chicken on all sides. Remove from pan and place into a casserole dish.
• Cook onion until translucent. Peel the apple and cut into thin slices. Add these to frying pan for about two minutes, stirring constantly.
• Add in chicken stock, crushed pineapple, lemon juice and soy sauce. Bring to the boil.
• Pour resulting mix over the chicken in the casserole. Cook at 180 degrees Celsius for about an hour.
• Melt butter in the frying pan. Peel bananas and cut in half lengthwise, then into half again. Add bananas to frying pan and cook until lightly brown all over. Add in flaked almonds and sultanas. Stir frequently and fry until lightly browned (about 2-3 minutes).
• Dish casserole onto plates and divide bananas and almonds evenly among them. Serve with rice or a salad.