Friday, February 14, 2014

Quick Chicken Casserole- Healthy Recipes


Casseroles are a staple at potlucks and family gatherings. A casserole, from the French word for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. In British English, this type of dish is frequently also called a bake, coinciding with the cooking technique used to cook casseroles.

Casseroles usually consist of pieces of meat (such as chicken) or fish (such as tuna), various chopped vegetables, a starchy binder such as flour, potato or pasta, and, often, a crunchy or cheesy topping. Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer (for example lapin à la Gueuze), gin, cider, or vegetable juice may be added when the dish is assembled. Casseroles are usually cooked slowly in the oven, often uncovered. They may be served as a main course or a side dish, and may be served in the vessel in which they were cooked.

A characteristic method of preparing casserole in the United States, particularly in the Midwest and the South, and in parts of Canada, is to use condensed soup, especially cream of mushroom soup. Examples of casseroles prepared in this manner are tuna casserole (with canned tuna, cooked pasta, sometimes peas, and cream-of-mushroom soup) and green bean casserole (green beans with cream of mushroom soup, topped with french fried onions). A similar staple food, macaroni and cheese, can also be prepared as a casserole.

In Minnesota and North Dakota where they are one of the quintessential foods of the region, casseroles are called hotdish. The potato casserole Janssons frestelse is a legacy of the Scandinavian immigrants of the area.

Types of casserole include ragout, hotpot, cassoulet, tajine, moussaka, lasagne, shepherd's pie, gratin, rice or macaroni timballo, and carbonnade. A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a stove), whereas casserole cooking is generally done in an oven to bake where heat circulates all around the cooking vessel. Casseroles may be cooked covered or uncovered, while braises are typically covered to prevent evaporation.

This is a smart and speedy way of transforming leftover roast chicken into a completely new dish. To accompany all that sweet and creamy sauce, I love to serve mashed potato, pilaf rice or even just plain boiled rice. You can leave out the cream entirely, if you prefer.


Serves 4


2 tbsp olive oil
15g (½oz) butter
2 large shallots, peeled and chopped
250g (9oz) button mushrooms, sliced
125ml (4½fl oz) white wine
1 × 400g tin of chopped tomatoes or 400g 
(14oz) ripe tomatoes, peeled and chopped
1 tbsp tomato paste or purée
1 tsp sugar
2 large sprigs of tarragon and 2 tbsp chopped tarragon for sprinkling Salt and freshly ground black pepper
400g (14oz) raw or cooked chicken (see here), cut into roughly 1 × 2cm (½ × ¾in) pieces
100ml (3½fl oz) double or regular cream


It’s important to use a wide enough pan that when you cook the shallots and mushrooms they go brown. If the pot is too small, they won’t brown properly and you’ll lose some of that lovely flavor.

1) Place a wide frying pan or medium-sized saucepan on a medium heat. Add the olive oil and butter and when the butter has melted, add the shallots and mushrooms.

2) Sauté, stirring occasionally, for 5–10 minutes or until soft and lightly browned.

3) Add the wine with the tomatoes, tomato paste or purée, sugar and sprigs of tarragon. Season with salt and pepper, then bring to the boil.

4) Reduce the heat and simmer for 15 minutes.

5) Add the raw chicken (if using) and the cream, then bring back up to a simmer and continue to simmer for 10 minutes or until the chicken is cooked through. If using cooked chicken, simmer for 5 minutes or until heated through.

6) Remove the tarragon sprigs, then sprinkle over the chopped tarragon and serve.

You can keep this in the fridge for up to three days, but if you do plan on making it ahead, then still add the chopped tarragon just before serving.

This recipe could easily be halved if cooking for fewer people, or if you have a large enough pot you could multiply the quantities.

Try this recipe some other time... Gourmet Adzuki Bean Soup- Healthy Recipes. Bookmark it on your browser so that you can come back later. :-)

Calorie Counter- Chicken Casserole
Chicken & Turkey

D Grade
360 Calories

Nutrition Facts
Serving Size 1 cup (253 g)

Per Serving
% Daily Value
Calories 360

Calories from Fat 144

Total Fat 16.0g
Saturated Fat 6.0g
Cholesterol 55mg
Sodium 1090mg
Carbohydrates 34.0g
Dietary Fiber 1.0g
Sugars 5.0g

Protein 19.0g

Vitamin A
Vitamin C

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