Time 1h12m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Preheat the oven to 450 degrees. Season the chicken with salt, cayenne pepper, and a pinch of sugar. Heat 2 tablespoons of the olive oil in a large roasting pan over high heat. Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes. Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt. Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss. Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times. Place the tomato slices in a bowl. Season with salt, a pinch of cayenne pepper and sugar. Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole. Cook for 5 to 7 minutes more. Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm. Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat. Add the remaining tablespoon of olive oil, mix well, and strain the sauce. Place the chickens on a platter. Arrange the vegetables over them. Spoon the sauce evenly over the warm dish.
Time 35m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cook chicken, cool and remove from bone. Bring squash to boil in broth and cook 8 minutes. Drain and combine all vegetables. Combine sour cream, soup and salt and pepper. Add chicken and veggies. Spoon into lightly greased 9x13" baking dish. Combine stuffing and butter. Sprinkle over casserole. Bake at 350 for 25 minutes.
Time 50m Yield 6 servings. Number Of Ingredients 12 Steps:
Cook rice according to package directions. In a large bowl, combine the soup, mayonnaise and milk. Stir in the chicken, squash, onion, pimientos, thyme, garlic powder, pepper and cooked rice. , Spoon into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until edges are bubbly and center is set.
Time 55m Yield 8 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Melt 2 tablespoons butter in a large skillet over medium heat. Add squash and onions and cook just until softened, 7 to 10 minutes. Don’t overcook. Remove from heat and stir in chicken, Cheddar cheese, and crackers. Whisk mayonnaise, eggs, ranch dressing, and pepper together in a bowl. Gently stir into squash mixture and spread into the prepared baking dish. Combine stuffing mix and 1/2 cup melted butter in a separate bowl. Sprinkle over squash mixture, pressing down slightly. Bake in the preheated oven until set and lightly browned, 25 to 30 minutes. Garnish with chopped parsley.
Time 1h5m Yield 6 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.
Time 3h Yield 6 to 8 servings Number Of Ingredients 10 Steps:
Heat oven to 325 degrees. Place squash cubes in a large mixing bowl. In a small bowl, whisk together flour and cornstarch, then whisk in ginger, salt and pepper. Add half the dry ingredients to the squash and toss gently but thoroughly to combine. Add remaining dry ingredients and toss again until evenly coated. Add garlic, parsley, rosemary and 1/3 cup oil. Toss gently but thoroughly to coat. Transfer squash to a 9-by-13-inch baking dish and drizzle with remaining 2 tablespoons oil. Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until tender. Uncover and bake until very soft, another 45 to 60 minutes. (The casserole can be cooled and refrigerated at this point for up to 2 days. Bring to room temperature before resuming.) To finish, brown the top: Turn oven to 350 degrees. (Alternatively, turn oven to 325 degrees with convection, or use the broiler.) Heat squash until sizzling on the bottom and crusty on the top, about 10 minutes. (If reheating from room temperature, it will take longer, 20 to 30 minutes.) Serve immediately.
Time 1h25m Yield 6 Number Of Ingredients 19 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish and set aside. Bring about 5 cups of lightly salted water to a boil in a large saucepan or Dutch oven. Add squash, onion, parsley, thyme, and bay leaf. Bring back to a boil and cook over medium heat until squash is fork-tender, 3 to 5 minutes. Drain and discard parsley sprigs and bay leaf. Lightly press squash to remove additional liquid, then set aside. Wipe out the saucepan and return to the heat. Melt 4 tablespoons butter over medium heat. Sprinkle in flour and stir, working out any lumps, until flour and butter start to bubble, about 2 minutes. Gradually stir in milk and heat to a boil, stirring constantly. Cook and stir until sauce thickens, 4 to 5 minutes. Remove sauce from heat and stir in seasoned salt, Worcestershire sauce, and nutmeg. Drizzle 2 tablespoons into the egg yolks, stirring constantly to avoid lumps. Repeat with 2 additional tablespoons. Drizzle warmed eggs slowly back into the saucepan and stir until sauce is smooth. Stir in 1/2 of the Gruyere cheese and cayenne pepper. Season with salt and pepper. Place well drained squash and onion into the prepared baking dish. Top with chicken. Pour sauce over chicken and squash and stir gently to coat. Combine 2 teaspoons butter, remaining Gruyere cheese, and bread crumbs for the topping. Spread evenly over the casserole. Bake in the preheated oven until the top is browned and bubbly, about 35 minutes. Allow to cool for 10 minutes before serving. Garnish with chopped parsley.
Time 55m Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F. In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping. Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl. Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray. Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown. If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don’t have zucchini, you can use yellow squash instead.
