Stove Top Chicken Lasagna Stew Recipes

MEDITERRANEAN-STYLE CHICKEN STEW RECIPE

Steps:

• Pat the chicken dry and season on both sides with Kosher salt and black pepper.
• In a Dutch oven or large pot, heat 2 tablespoons extra virgin olive oil over medium-high heat until shimmering. Add the chicken and brown on both sides (about 6 to 8 minutes). Remove the chicken and set aside on a plate for now.
• In the same Dutch oven, add the onions, garlic, carrots, bell peppers, zucchini and potatoes. Season with kosher salt and black pepper. Add the spices. Toss to combine and cook over medium-high heat, stirring occasionally, until the veggies have softened some, about 7 to 8 minutes (I like to let them gain a little char too).
• Add the tomatoes and break them up with a wooden spoon. Add the chicken broth and the thyme springs. Raise the heat and bring to a boil. Add the chicken back and cook on high heat for 5 minutes, then lower the heat to medium-low and cover the Dutch oven part-way. Let the chicken stew simmer over medium-low heat for 30 minutes.
• Turn the heat off. Remove the thyme sprigs. Stir in white wine vinegar and fresh parsley and serve

STOVETOP LASAGNA

Steps:

• Preheat the broiler. Fill a wide pot with 3 inches of salted water and bring to a boil. Add the noodles and cook until al dente, about 11 minutes, then drain, transfer to a cutting board and halve crosswise.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring, until browned. Add the tomato sauce and red pepper flakes and simmer 5 minutes. Add the spinach and stir until it wilts, then add the ricotta and bring to a low simmer. Season with salt and remove from the heat. Toss the mozzarella and 4 tablespoons parmesan in a bowl.
• Cover the bottom of an 8-inch-square flameproof baking dish with a layer of slightly overlapping lasagna noodles. Top with half of the meat sauce and half of the cheese mixture. Repeat with another layer of noodles and the remaining meat sauce and cheese mixture. Cover with the remaining noodles and sprinkle with the remaining 2 tablespoons parmesan. Drizzle lightly with olive oil and broil until golden and bubbling, 3 to 5 minutes. Top with the basil.

STOVE TOP CHICKEN LASAGNA STEW

Steps:

• Cut the chicken into 3/4-inch cubes.
• Heat a nonstick Dutch oven over medium-high heat.
• Pout the oil into the pot and swirl to coat the bottom.
• Cook the chicken for 3-4 minutes, or until browned and almost cooked through, stirring occasionally.
• Stir in the mushrooms, carrots, onion, and garlic.
• Cook for 4-5 minutes, or until the vegetables are tender, stirring occasionally.
• Stir in the water, tomatoes, tomato sauce, Italian seasoning, basil, salt, red pepper flakes, and black pepper.
• Increase the heat to high; bring the mixture to a boil, stirring occasionally.
• Reduce the heat to medium-low; cook, covered, for 5 minutes.
• Increase the heat to medium-high and return to a boil, uncovered.
• Stir in the pasta.
• Cook for about 20 minutes, or until the noodles are tender, stirring occasionally.
• To serve, spoon the stew into shallow bowls.
• Top each portion with 3 tablespoons ricotta, 2 tablespoons mozzarella, and 1 teaspoon Parmesan.

STOVE-TOP CHICKEN ENCHILADA LASAGNA

Steps:

• In a medium size saucepan, melt butter over medium heat. Add onion; cook 3-5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to the onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered for 5 minutes.
• Lightly grease 10 inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with cheddar cheese, top with jalapeno and green chilies. Place fourth tortilla over chilies; spread reserved 1/4 cup enchilada sauce over top.
• Cover skillet; cook over low heat for 18-20 minutes or until thoroughly heated. Remove from heat; let stand for 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream if desired.

EASY STOVETOP LASAGNA

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pasta sauce, water, red pepper, dressing and garlic powder. Bring to a boil; stir in noodles. Reduce heat to medium-low. Cook, covered, until noodles are tender, 10-15 minutes, stirring occasionally. , Stir in cottage cheese; heat through. Remove from heat; top with mozzarella cheese. Cover and let stand until cheese is melted, about 5 minutes.

CHICKEN LASAGNA WITH STOVE TOP STUFFING

Steps:

• Micro celery and onion until soft.
• Add soups, milk, and salt; mix well.
• Add cream cheese and cottage cheese.
• Heat until melted and then add cut up chicken and broccoli.
• Line a 13x9 pan with 3 cooked noodles; Cover with 112 of chicken mixture; repeat.
• Cover with stove top stuffing.
• Bake for 350 for 30-35 minutes.

SKILLET CHICKEN STEW

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, melt butter; cook chicken until juices to clear. Add onion and celery; cook for 3 minutes. Stir in potatoes and carrots. , In a small bowl, combine the broth, thyme, ketchup and cornstarch; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

GARLIC AND OREGANO STOVE TOP CHICKEN

Steps:

• Combine butter, garlic, salt, oregano and cayenne pepper.
• Cut a 2-inch long pocket horizontally in chicken breasts, cutting deeply but not all the way through.
• Put a tablespoon of the butter mixture into each pocket, being sure to get it all the way down in there.
• In a large skillet, heat olive oil.
• Cook chicken, skin side down, uncovered,until well-browned, about 10 minutes.
• Turn chicken and cover skillet, then cook until chicken is cooked through, another 10 to 15 minutes.
• Uncover, spread the remaining garlic-oregano butter on the chicken and turn chicken once more skin-side down.
• Cover and brown for another 5 to 10 minutes.