Best Spare Veges Chicken Casserole With Puy Lentils Recipes

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MOROCCAN-STYLE CHICKEN WITH LENTILS



Moroccan-style chicken with lentils image

Lesley Waters' rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous

Provided by Lesley Waters

Categories     Dinner, Main course, Supper

Time 2h

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 14

2 tbsp olive oil
8 skinless boneless chicken thighs
2 garlic cloves , crushed
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp sweet paprika
1 large onion , finely sliced
50g split red lentil
400g can chopped tomato
1 tbsp tomato ketchup
700ml chicken stock
1 cinnamon stick
200g whole dried apricot
handful mint leaves, to serve (optional)

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
  • Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
  • Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.

Nutrition Facts : Calories 461 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.45 milligram of sodium

CREAMY CHICKEN-VEGETABLE CASSEROLE



Creamy Chicken-Vegetable Casserole image

This one-dish casserole is loaded with colorful veggies and chunks of chicken in a creamy, cheese sauce.

Provided by Tyson Chicken

Categories     Trusted Brands: Recipes and Tips     Tyson® Grilled & Ready®

Time 1h10m

Yield 6

Number Of Ingredients 14

2 cups sliced fresh mushrooms
¾ cup chopped red or yellow sweet pepper, or combination
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons butter
¼ cup all-purpose flour
¾ teaspoon salt
½ teaspoon dried thyme or marjoram, crushed
¼ teaspoon black pepper
2 cups milk
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 cups cooked brown or white rice
2 (6 ounce) packages Tyson® Grilled & Ready® Refrigerated Diced Chicken Breast
½ cup finely shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
  • Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 28.9 g, Cholesterol 69.1 mg, Fat 10.3 g, Fiber 3.6 g, Protein 27.5 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.8 g

SPARE VEGES CHICKEN CASSEROLE WITH PUY LENTILS



Spare Veges Chicken Casserole With Puy Lentils image

My boyfriend & I first had Puy Lentils at a restaurant in Paris (L'Ambassade d'Auvergne) & thought they were fantastic. This recipe uses chicken, lentils & any leftover veges you have - we get a weekly organic box so on a Wednesday (the night before the delivery for the week) we have odd amounts of veges left that we don't want to waste. This is how this recipe came about. I used carrots, cabbage, mushrooms etc, but just use whatever you have on hand. If you don't have Puy Lentils, brown can be substituted. You can also reduce the garlic if 4 cloves sounds like a bit much!

Provided by LilKiwiChicken

Categories     Stew

Time 2h

Yield 4 serving(s)

Number Of Ingredients 17

175 g puy lentils, rinsed
1 bay leaf
1 liter cold water
1 vegetable stock, cube crumbled
2 tablespoons olive oil
700 g chicken, bone in portions
4 garlic cloves, finely chopped
1 large onion, roughly chopped
200 g bacon, chopped roughly
4 teaspoons dried thyme
3 cups assorted fresh vegetables, roughly chopped (see note above)
salt & pepper
2 bay leaves
1 cup of good quality vegetable stock
1 tablespoon softened butter
4 teaspoons flour
100 ml cream

Steps:

  • Heat the oven to 180 degrees Celsius.
  • Place the lentils, bay leaf, water and crumbled stock cube in a saucepan. Heat until just boiling, then reduce the heat and simmer for 15 minutes. Drain and set aside.
  • Whilst the lentils are cooking, heat 1T of the olive oil in a stove top to oven pan (like Le Creuset etc).
  • Brown the chicken & remove from the pan.
  • Saute the onions & garlic in the same pan until translucent. Remove from the pan.
  • Add the bacon (and the extra olive oil if necessary) and brown.
  • Return the chicken & onions/garlic to the pan & add the thyme, vegetables & lentils. Stir to combine.
  • Add salt & pepper to taste, along with the bay leaves and stock (because I have a Le Creuset pan I don't need as much stock, however you may wish to add a little bit more during cooking).
  • Cover and cook for 30 minutes.
  • Make a paste with the flour & butter, and after 30 minutes whisk this through the casserole to thicken. Return to the oven and cook for another hour, or until the vegetables are just softened.
  • Stir through the cream, grind over extra black pepper if necessary, and serve.

Nutrition Facts : Calories 848.6, Fat 66.7, SaturatedFat 22.8, Cholesterol 201.2, Sodium 584.4, Carbohydrate 17.3, Fiber 4.8, Sugar 2.5, Protein 43.9

CHICKEN VEGETABLE CASSEROLE



Chicken Vegetable Casserole image

"This recipe works wonders with leftover turkey or chicken," says Genia McClinchey of Lakeview, Michigan. "It's a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!"

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sour cream
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon rubbed sage
1 package (16 ounces) frozen mixed vegetables, thawed
2 cups cubed cooked chicken or turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/2 cup shredded cheddar cheese

Steps:

  • In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.

Nutrition Facts : Calories 515 calories, Fat 32g fat (18g saturated fat), Cholesterol 157mg cholesterol, Sodium 1125mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.

ONE-POT LENTIL CHICKEN



One-pot lentil chicken image

This all-in-one, 40-minute meal makes a brilliant, fuss-free supper, and saves on the washing up too. Pair with potatoes or rice for a hearty dinner

Provided by Sarah Randell

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 24

1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large bone-in chicken thighs, skin removed
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml dry white wine
200ml chicken stock
50g green lentil
½ tsp dried thyme
85g chestnut mushroom, halved if large
1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large bone-in chicken thighs, skin removed
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml dry white wine
200ml chicken stock
50g green lentil
½ tsp dried thyme
85g chestnut mushroom, halved if large

Steps:

  • Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
  • Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
  • Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
  • Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.

Nutrition Facts : Calories 360 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2.5 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium

SPICY HARISSA CHICKEN WITH LENTILS



Spicy harissa chicken with lentils image

This healthy one-pot from reader Sarah Oliver with chicken thighs, Puy lentils and harissa is packed with flavour - hearty, filling and low in calories

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

1 tbsp olive oil
1 red onion , chopped
1 garlic clove , crushed
50g harissa
500g chicken thigh , skin removed, boned and diced
1 medium carrot , grated
200g dried puy lentils
2 x 400g cans chopped tomatoes
1.2l stock , made from 1 chicken or vegetable stock cube
flat-leaf parsley , to serve (optional)

Steps:

  • Heat the oil in a large frying pan. Fry the onion on a low heat for 5-6 mins until softened and translucent. Add the garlic and cook for 1 min more.
  • Stir in the harissa, add the chicken and cook until well browned all over. Stir in the carrot, lentils and tomatoes, then add the stock so the chicken is fully immersed.
  • Reduce the heat and cook, uncovered, for 30-35 mins until the chicken is thoroughly cooked, and the lentils are tender and have absorbed the liquid. Season well, scatter with parsley (if using) and serve.

Nutrition Facts : Calories 440 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 1.3 milligram of sodium

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