Kicken Chicken Pablano Casserole
Developed, tested and finalized by - Vanessa Madigan
Adapted from Southern Living
It's all about comfort with this simple and delicious chicken casserole recipe. The creamy, rich flavors and golden, crunchy sourdough topping give this hearty dinner two thumbs up in our home. This recipe is sure to warm your heart and your belly.
Ingredients:
8 Tbsp. melted butter
5 Cups cubed sourdough baguette or boule
2 Tbsp. olive oil
1/3 Cup grated Parmesan cheese
1 Medium size yellow onion, chopped.
1 Cup white wine
3 Pablano Chile, seeded and chopped.
1 Green Bell Pepper, seeded and chopped
1 Red Bell Pepper, seeded and chopped
1 10 oz can Cream of Mushroom Soup
4 Cups cubed Chicken Breast (aprox. 1 inch by 1 inch)
Directions:
- Preheat oven to 400 degrees.
- Toss 4 tbsp of the melted butter with the cubed sourdough bread and Parmesan cheese, set aside.
- Season the chicken with salt and pepper and add to a large preheated skillet with the olive oil. Saute the chicken on medium high until lightly browned. Remove chicken from skillet and set aside.
- Reduce the heat to medium and add the remaining 4 tbsp. of butter to skillet and saute the onions until translucent. Increase the heat to medium high and add the pablano chile and bell pepper. Continue to saute on medium high, stirring regularly for an additional 6 to 8 minutes.
- Return chicken to the pan and deglaze the pan with the white wine. When the wine starts to simmer add the cream of mushroom soup, stirring well to combine the mixture.
- Spoon mixture into a lightly greased baking dish and top evenly with the bread mixture.
- Bake at 400 degrees for 15 to 20 minutes until golden brown and bubbly.
Chicken Provencal
Originated, Tested and Finalized by: Andrea Madigan-Wilken
This uncomplicated yet impressive dish delivers garden fresh flavors and textures that are sure to delight your appetite!
This uncomplicated yet impressive dish delivers garden fresh flavors and textures that are sure to delight your appetite!
Ingredients:
4 Chicken Breasts
3 Tbs. Olive Oil
1 1/2 Pints grape or cherry Tomatoes
1/2 Cup Chicken Stock
1 Large Yellow Onion, chopped
4 Small Zucchinis, chopped
1 1/2 cups Shredded Parmesan Cheese
1 Tbs Oregano or Italian Seasoning
Salt and Pepper
Directions:
3 Tbs. Olive Oil
1 1/2 Pints grape or cherry Tomatoes
1/2 Cup Chicken Stock
1 Large Yellow Onion, chopped
4 Small Zucchinis, chopped
1 1/2 cups Shredded Parmesan Cheese
1 Tbs Oregano or Italian Seasoning
Salt and Pepper
Directions:
- Preheat oven to 350 degrees
- Season Chicken with Salt and Pepper
- Heat 2 tbs oil in a large skillet over medium/high heat
- Working in 2 batched, brown chicken on both sides, approx 2-3 minutes
- Transfer Chicken to greased 9x13 baking dish. Arrange in a single layer.
- Return skillet to medium/high heat and add the remaining 1 tbs. oil.
- Add the chopped onion and zucchini.Cook, stirring occasionally until onions are soft and translucent. About 4-5 minutes.
- Stir in whole cherry tomatoes and cook until tomatoes just begin to burst.
- Add chicken stock and cook until it is reduced by about half, about 4-5 minutes.
- Pour contents of skillet over chicken. Cove baking dish with foil and Bake at 350 degrees for 20-30 minutes or until chicken is cooked thoroughly and stock mixture is hot and bubbly.
- Sprinkle Parmesan Cheese and Oregano or Italian Seasoning evenly over the top and bake for an additional 5-7 minutes. Once the cheese has begun to brown and melt slightly, remove from oven.
- Serve over warm rice or unaccompanied for a simple yet hearty lunch or supper, Enjoy!
Serves 4
Chicken was a home run.
ReplyDeleteIf I make the chicken pablano, will it taste the same if I cut down on the peppers and wine?
ReplyDeleteIt sure will, you can substitute a package of sliced mushrooms for the peppers, or you can simply cut down on them. A great substitute for the wine is chicken broth. It is such an easy recipe to make your own! I'm sure it will be amazing.
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