CALIFORNIA CHICKEN
Since my mother went to college in California, she introduced the family to artichokes and we all became fans. My baby sister developed this recipe so we could enjoy artichokes out of season. This recipe pairs well with Gallo® Family Vineyards Barrellli Creek Cabernet Sauvignon.-Taste of Home Cooking School
Provided by Taste of Home
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Combine 1 tablespoon flour, salt, paprika and pepper; sprinkle over chicken. In a large skillet, heat 4 tablespoons butter over medium heat; brown chicken on all sides. Remove chicken to a large baking dish., Melt remaining butter in the same skillet; saute mushrooms until tender. Sprinkle remaining flour over mushrooms; cook and stir until blended. Gradually stir in broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened., Arrange artichoke hearts over chicken and top with mushroom sauce. Cover and bake at 375° for 40 minutes or until chicken is tender and juices run clear.
Nutrition Facts :
CALIFORNIA CHICKEN CASSEROLE
A great, quick recipe to use up leftover chicken ... and get the kids to eat their veggies~!
Provided by Penny B
Categories Casseroles
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Place all ingredients in a greased 9 inch square baking dish. Mix well. Bake, covered, at 350 for 40 minutes. Uncover and bake an additional 10 minutes until brown and bubbly. Enjoy :) This recipe can be easily doubled for a crowd, just be sure to allow for additional cooking time.
CALIFORNIA CHICKEN CASSEROLE
This was a popular potluck dish making the rounds in the late 70's/early 80's. My preteen daughters (now in their 40s) used to beg for this. If you are looking for a low fat recipe, this one is not it, but it is low in carbs. I'm calling this "California" chicken casserole because the frozen vegetable blend was called "California Blend". I searched about 40 screens of "chicken Casserole" and did not find this one so here we go...
Provided by GrammaMikki
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350'F.
- In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
- Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
- Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
- Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
- Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.
Nutrition Facts : Calories 404.1, Fat 27.3, SaturatedFat 9.8, Cholesterol 78.4, Sodium 1026.9, Carbohydrate 21.1, Fiber 0.5, Sugar 3.5, Protein 19
CALIFORNIA CHICKEN
This is similar to a sandwich made at my moms old restaurant. It is good as a sandwich or on its own with a salad and crusty bread...
Provided by AZPARZYCH
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Warm oil in skillet and add chicken and onion.
- Cook 15 minutes or until chicken is browned and just about done.
- Add salt and pepper to taste.
- Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese.
- Place in oven for 10 to 15 minutes, until cheese melts.
- Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.
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