RecipeFeed.Com - Casseroles Recipes

Chicken Angelo

RecipeFeed.com — 2008-08-20T03:58:25+01:00

3 Whole Chicken Breasts
1/3 Cup Dry White Wine
1 Small Onion
1 Cup Mushrooms -- sliced
6 Artichoke Hearts -- quartered
1/2 Cup Chicken Broth
2 Cloves Garlic -- minced
1 Tablespoon Parsley -- chopped
1/4 Cup Butter
Dash Oregano Salt & Pepper To Taste
Bone chicken breasts and cut into quarters. Dredge in flour. Shake off excess flour. Heat 1/4 cup butter in large skillet over medium heat. When hot add chicken pieces and brown on all sides. Add oregano, broth, mushrooms, artichoke hearts and parsley. Saute over high heat until sauce thickens, stirring constantly. Serve at once.

Chicken Biscuit Casserole

RecipeFeed.com — 2008-08-20T03:58:25+01:00

3 cups chicken -- cooked and cubed
3 cups chicken broth
4 carrots -- sliced 1" thick
1 onion -- chopped
4 stalks celery -- sliced 1/2" thick
8 ounces mushrooms -- halved
2 garlic cloves -- sliced
1 can peas -- (8 oz.) canned
3 tablespoons cornstarch
1/3 cup cold water
1 biscuits -- (tube or fresh)
1 freezer bag -- jumbo

Bring chicken broth to a boil; add carrots, onions, celery, mushrooms and garli c; simmer 10 minutes. Add cubed chicken meat and peas; simmer 5 minutes more. M ix cornstarch with cold water in measuring cup; add slowly until chicken mixtur e has consistency of gravy. Remove from heat; cool. To freeze: pour into round casserole dish (2-qt capacity). Cover with aluminum foil; flash freeze, then wr ap in jumbo freezer bag. To prepare: thaw casserole before cooking. Place in 40 0-degree oven for 25 minutes. Remove from oven and place uncooked biscuits (either from "tube" or scratch-my family e njoys their "chicken biscuits" cut with a chicken-shaped cookie cutte r) in slightly-overlapping circles on top of casserole. Return to oven and bake 20 to 25 minutes more, until mixture is bubbling and biscuits are cooked.
Serv ing Ideas : Fruit salad
busted by sooz

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Chicken Breast Casserole

RecipeFeed.com — 2008-08-20T03:58:25+01:00

6 ea Boned and skinned chicken
-breasts (may use 4-6) 3 ea Eggs
1 c Milk
1 pk Bread crumbs
1 lb Mozeralla cheese
2 cn Small cans mushrooms
Butter Parmesan cheese Salt Pepper Garlic salt Beat eggs & milk together and let chicken set in this mixture, refigerated for 1/2 hour. Roll chicken in bread crumbs mixed with parmesan cheese and seasonings. Fry in butter until light golden brown. Butter casserole dish on bottom and sides; layer chicken, mushrooms, cheese, grated. Keep layering until dish is full, placing smaller chicken peices on bottom. (Usually makes 2 layers) Bake uncovered at 325 F for 25-35 min. Note: This dish can be prepared the night before and refigerated until ready to cook.

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