STOUFFER'S COPYCAT ESCALLOPED CHICKEN & NOODLES
Provided by Jacqueline
Time 30m
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil. Cook fettuccine until al dente. Drain; set aside.
- In a large skillet over medium heat, melt 2 T of butter. Season diced chicken with salt & pepper. Add celery, carrots and mushrooms to skillet, and saute until mushroom are beginning to brown. Add chicken. Saute all until mushrooms are browned and celery has begun to soften.
- Add remaining butter to pan. Sprinkle flour over top, then stir in. Cook for 1 minute to cook off raw flour taste.
- Slowly add chicken broth to pan, stirring constantly. Add in 1½ cups milk and garlic powder. Simmer uncovered until sauce has thickened to look like a thin gravy. Add noodles and frozen peas. Add more milk if mixture seems too dry.
- Preheat a broiler.
- Pour chicken and noodles into an ovenproof dish. Sprinkle with panko and spray top with cooking spray. Place under broiler for 1-2 minutes until golden brown.
SCALLOPED CHICKEN AND PASTA RECIPE
Scalloped chicken makes the base of a rich, creamy casserole your whole family is sure to love!
Provided by Moms Who Think
Categories Main Course
Time 22m
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- In 3-quart saucepan, combine 21/4 cups water and 2 tablespoons butter. Bring just to a boil.
- Stir in pasta and frozen broccoli. Reduce heat to medium.
- Boil, uncovered, stirring frequently, 12 to 14 minutes or until most of water is absorbed.
- Add seasoning packet, milk and chicken. Continue cooking 3 minutes.
- Melt remaining 2 Tablespoons butter in small saucepan; stir in bread crumbs.
- Transfer pasta mixture to an 8 or 9 inch glass baking dish. Sprinkle with bread crumbs.
- Bake 10 minutes or until bread crumbs are browned and edges are bubbly. Serves 4
SEARED SCALLOP PASTA WITH BURST TOMATOES AND HERBS
Although usually designated as a "something special" ingredient, scallops make a perfect weeknight dinner because they cook in minutes. To get a good, crisp sear, be patient (it's hard for us, too) and let the pan get quite hot before adding the scallops. Once you do, leave them alone to ensure a deeply golden crust. Toss them with pasta and candy-colored cherry tomatoes that burst and get coaxed into a jammy sauce. Finish with a showering of fresh, tender herbs and a drizzle of olive oil.
Provided by Colu Henry
Categories dinner, for two, quick, weekday, weeknight, pastas, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 1/2 cups pasta cooking water, then drain pasta.
- Wipe out the pot and heat 2 tablespoons olive oil over medium. Add the shallots and cook until they begin to soften, 2 to 3 minutes. Add the tomatoes and cook, stirring occasionally, until they start to burst, 5 to 7 minutes. Add about 1/3 cup reserved pasta water, and press the tomatoes gently with the back of a spatula or wooden spoon to get them nice and jammy. Stir in the garlic and red-pepper flakes, if using, and cook, allowing the sauce to simmer, 1 to 2 minutes. Season with salt and pepper; set aside.
- Season the scallops well on both sides with salt and pepper. In a 12-inch skillet, heat the remaining 2 tablespoons olive oil over high. When the oil shimmers, add the scallops, working in batches to avoid crowding the pan, and cook until golden brown and crisp, flipping once, 1 to 2 minutes per side.
- Add the pasta, 1 1/2 cups herbs and 1/4 cup reserved pasta water to the pot with the tomatoes and toss to coat, adding additional pasta water if needed. Divide the pasta among shallow bowls and top with scallops. Garnish with additional herbs and a drizzle of olive oil, if desired.
Nutrition Facts : @context http, Calories 453, UnsaturatedFat 8 grams, Carbohydrate 68 grams, Fat 11 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 679 milligrams, Sugar 6 grams, TransFat 0 grams
SPECIAL SCALLOPS AND CHICKEN
I make this main course when I want to wow company. It tastes heavenly, and guests always love it. The subtle flavor of tarragon in the creamy sauce complements the mushrooms, chicken and scallops nicely. -Sheila Vail Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and scallops in batches; shake to coat. In a large skillet, saute chicken and scallops in oil until lightly browned. Transfer to a greased 13x9-in. baking dish., In the pan drippings, saute mushrooms and onion. Add wine or broth. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Combine cornstarch, cream and tarragon until blended; add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken and scallops. Sprinkle with cheese., Bake, uncovered, at 375° for 18-20 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 421 calories, Fat 22g fat (8g saturated fat), Cholesterol 121mg cholesterol, Sodium 355mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.
SCALLOPED CHICKEN
My husband has never been too fond of chicken, but he certainly likes it prepared this way. My children love this dish, too, and they make it often in their own homes. For easy preparation, make everything but the topping a day ahead and then refrigerate it. Add the topping before baking.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine bread cubes and 1 cup cracker crumbs. Stir in broth, eggs, salt, celery, onion, chicken and mushrooms. Spoon into a greased 2-qt. casserole. In a saucepan, melt butter; brown remaining cracker crumbs. Sprinkle over casserole. Bake at 350° for 1 hour.
Nutrition Facts :
SCALLOPED CHICKEN CASSEROLE
This is a great catchall meal-in-one dish. Any meat can be used, and vegetables may be substituted based on what you have available.-Marion White, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a skillet, saute onions, celery, green pepper, carrots and garlic in oil until crisp-tender. Transfer to a large bowl; add chicken, cheeses, mayonnaise and parsley. Place half of the bread cubes in a greased 13x9-in. baking dish. Top with chicken mixture and remaining bread. , In a bowl, beat eggs; add milk, soup and Worcestershire sauce. Pour over casserole. Sprinkle with paprika. Bake, uncovered, at 350° for 1 hour and 10 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 263 calories, Fat 16g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 452mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
SCALLOPED CHICKEN AND PASTA
This is one of those meals you make when time is tight and you are willing to take help from a box. I don't make this often but when I do my kids go crazy for it, and they get their veggies in too. It really is good and easy prep which to me is a big plus.
Provided by mommyoffour
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- In 3qt. saucepan, combine 2 1/4 cups water and 2 T. margarine.
- Bring to boil and stir in pasta and frozen vegetables.
- Reduce heat to medium.
- Boil, uncovered, stirring frequently, 12 to 14 minutes or until most of water is absorbed.
- Add special seasoning pkt, milk and chicken.
- Continue cooking 3 minutes.
- Meanwhile, melt remaining 2 T. margarine in small saucepan, stir in bread crumbs.
- Transfer pasta mixture to 8 or 9 inch square glass baking dish.
- Sprinkle with bread crumbs.
- Bake 10 minutes or until bread crumbs are browned and edges are bubbly.
Nutrition Facts : Calories 271, Fat 17.8, SaturatedFat 4.2, Cholesterol 58.2, Sodium 254.8, Carbohydrate 6.9, Fiber 0.3, Sugar 0.4, Protein 19.9
SCALLOPED CHICKEN AND SPAGHETTI
Going through my old recipe files, I came across this recipe for a delicious chicken spaghetti. Cooking time does not include noodles and chicken.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter and add onions, garlic and mushrooms - cook about 10 minutes or until soft and lightly browned.
- Add flour and stir until blended; slowly add stock and stir over low heat until thick and smooth; season to taste.
- Add chicken, tomatoes & cheese. Arrange chicken mixture and cooked spaghetti noodles in layers in a greased casserole. Top with buttered crumbs and a dash of paprika.
- Bake in a moderate oven (375 degrees F) about 25 minutes or until browned.
EASY SCALLOPED CHICKEN
This one's from my Grandma. It was spoon fed to us in our high chairs. Easy for babies and toddlers to eat. Sticks to the bone and comfort food. It is also inexpensive and requires only a few ingredients you probably have on hand. You may use this with leftover chicken or turkey.
Provided by pamela t.
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the prepared meat from the bone, shred into bite sized pieces.
- Toast the bread and break into bite sized pieces.
- Spray non-stick cooking spray in an oblong casserole.
- Put one layer bread pieces, one layer chicken pieces.
- Build up three layers.
- Pour chicken broth over casserole,.
- Add water.
- Melt butter in microwave for 8 seconds.
- Pour over casserole.
- Add salt and pepper.
- Bake at 350°F 35-40 minutes until golden brown and liquid is absorbed.
Nutrition Facts : Calories 313.8, Fat 14.2, SaturatedFat 5.2, Cholesterol 45.8, Sodium 958.8, Carbohydrate 28, Fiber 4.7, Sugar 3.8, Protein 18.3
SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
- Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g
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