Tag Archives: chicken

Broccoli chicken casserole on a plate over rice

Broccoli Chicken Casserole

Broccoli chicken casserole on a plate over rice

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Ingredients

  • 1 can Cream of Mushroom
  • 1 can Cream of Chicken
  • 1 cup sour cream
  • 2 tablespoons butter
  • 1 box chicken stuffing
  • 2 cups broccoli
  • 1 canned chicken breast
  • 1/2 onion chopped
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • 1/2 c cheddar cheese shredded

Recipe

  1. Preheat the oven to 350 degrees.
  2. Use a 9×13 glass or oven safe pan. Start by lining the bottom of your pan with broccoli, then do a second layer with the chicken.
  3. In a large bowl, mix together remaining ingredients (besides the cheese, butter and stuffing). Pour mixture over broccoli and chicken, then sprinkle the top with a layer of cheese.
  4. Melt butter and mix with boxed stuffing. Add this over your layer of cheese.
  5. Let cool before serving, then enjoy fresh or save for leftovers!

Loaded Pizza Chicken Breasts

A tasty twist on your traditional Friday pizza night! Try out this savory pizza chicken dinner packed with protein and flavor.

Watch the video recipe here and check out the deals in our weekly ad here!

Prep: 20 minutes   Roast: 15 minutes   Serves: 4

INGREDIENTS

  • 4 slices applewood smoked bacon, chopped
  • ½ (8-ounce) package sliced white mushrooms
  • 1 green bell pepper, chopped
  • 1 teaspoon Italian seasoning
  • 4 boneless skinless chicken breast fillets, thawed if necessary
  • ½ cup marinara sauce
  • ¼ (16-ounce) package fresh mozzarella cheese, shredded

RECIPE

  1. Preheat oven to 400°; line rimmed baking pan with aluminum foil. In large skillet, cook bacon over medium-high heat 7 minutes or until crisp, stirring frequently; with slotted spoon, transfer to paper towel-lined plate.
  2. Remove and discard all but 1 tablespoon drippings remaining in skillet; add mushrooms, pepper and seasoning. Cook vegetables over medium-high heat 5 minutes or until tender, stirring occasionally; stir in bacon. Makes about 1½ cups.
  3. Place chicken breasts between plastic wrap on cutting board; with flat end of meat mallet, pound to ½-inch thick. Remove plastic wrap; transfer chicken to prepared pan. Top chicken with sauce, cheese and bacon mixture; roast 15 minutes or until internal temperature reaches 165° and cheese is melted.

Approximate nutritional values per serving (1 chicken breast): 370 Calories, 20g Fat (8g Saturated), 109mg Cholesterol, 516mg Sodium, 5g Carbohydrates, 1g Fiber, 3g Sugars, 39g Protein    

Loaded Pizza Chicken Breasts

A tasty twist on your traditional Friday pizza night! Try out this savory pizza chicken dinner packed with protein and flavor.

Watch the video recipe here and check out the deals in our weekly ad here!

Prep: 20 minutes   Roast: 15 minutes   Serves: 4

INGREDIENTS

  • 4 slices applewood smoked bacon, chopped
  • ½ (8-ounce) package sliced white mushrooms
  • 1 green bell pepper, chopped
  • 1 teaspoon Italian seasoning
  • 4 boneless skinless chicken breast fillets, thawed if necessary
  • ½ cup marinara sauce
  • ¼ (16-ounce) package fresh mozzarella cheese, shredded

RECIPE

  1. Preheat oven to 400°; line rimmed baking pan with aluminum foil. In large skillet, cook bacon over medium-high heat 7 minutes or until crisp, stirring frequently; with slotted spoon, transfer to paper towel-lined plate.
  2. Remove and discard all but 1 tablespoon drippings remaining in skillet; add mushrooms, pepper and seasoning. Cook vegetables over medium-high heat 5 minutes or until tender, stirring occasionally; stir in bacon. Makes about 1½ cups.
  3. Place chicken breasts between plastic wrap on cutting board; with flat end of meat mallet, pound to ½-inch thick. Remove plastic wrap; transfer chicken to prepared pan. Top chicken with sauce, cheese and bacon mixture; roast 15 minutes or until internal temperature reaches 165° and cheese is melted.

Approximate nutritional values per serving (1 chicken breast): 370 Calories, 20g Fat (8g Saturated), 109mg Cholesterol, 516mg Sodium, 5g Carbohydrates, 1g Fiber, 3g Sugars, 39g Protein    

Loaded Pizza Chicken Breasts

A tasty twist on your traditional Friday pizza night! Try out this savory pizza chicken dinner packed with protein and flavor.

Check out the deals in our weekly ad here!

Prep: 20 minutes   Roast: 15 minutes   Serves: 4

INGREDIENTS

  • 4 slices applewood smoked bacon, chopped
  • ½ (8-ounce) package sliced white mushrooms
  • 1 green bell pepper, chopped
  • 1 teaspoon Italian seasoning
  • 4 boneless skinless chicken breast fillets, thawed if necessary
  • ½ cup marinara sauce
  • ¼ (16-ounce) package fresh mozzarella cheese, shredded

RECIPE

  1. Preheat oven to 400°; line rimmed baking pan with aluminum foil. In large skillet, cook bacon over medium-high heat 7 minutes or until crisp, stirring frequently; with slotted spoon, transfer to paper towel-lined plate.
  2. Remove and discard all but 1 tablespoon drippings remaining in skillet; add mushrooms, pepper and seasoning. Cook vegetables over medium-high heat 5 minutes or until tender, stirring occasionally; stir in bacon. Makes about 1½ cups.
  3. Place chicken breasts between plastic wrap on cutting board; with flat end of meat mallet, pound to ½-inch thick. Remove plastic wrap; transfer chicken to prepared pan. Top chicken with sauce, cheese and bacon mixture; roast 15 minutes or until internal temperature reaches 165° and cheese is melted.

Approximate nutritional values per serving (1 chicken breast): 370 Calories, 20g Fat (8g Saturated), 109mg Cholesterol, 516mg Sodium, 5g Carbohydrates, 1g Fiber, 3g Sugars, 39g Protein    

Loaded Pizza Chicken Breasts

A tasty twist on your traditional Friday pizza night! Try out this savory pizza chicken dinner packed with protein and flavor.

Watch the video recipe here and check out the deals in our weekly ad here!

Prep: 20 minutes   Roast: 15 minutes   Serves: 4

INGREDIENTS

  • 4 slices applewood smoked bacon, chopped
  • ½ (8-ounce) package sliced white mushrooms
  • 1 green bell pepper, chopped
  • 1 teaspoon Italian seasoning
  • 4 boneless skinless chicken breast fillets, thawed if necessary
  • ½ cup marinara sauce
  • ¼ (16-ounce) package fresh mozzarella cheese, shredded

RECIPE

  1. Preheat oven to 400°; line rimmed baking pan with aluminum foil. In large skillet, cook bacon over medium-high heat 7 minutes or until crisp, stirring frequently; with slotted spoon, transfer to paper towel-lined plate.
  2. Remove and discard all but 1 tablespoon drippings remaining in skillet; add mushrooms, pepper and seasoning. Cook vegetables over medium-high heat 5 minutes or until tender, stirring occasionally; stir in bacon. Makes about 1½ cups.
  3. Place chicken breasts between plastic wrap on cutting board; with flat end of meat mallet, pound to ½-inch thick. Remove plastic wrap; transfer chicken to prepared pan. Top chicken with sauce, cheese and bacon mixture; roast 15 minutes or until internal temperature reaches 165° and cheese is melted.

Approximate nutritional values per serving (1 chicken breast): 370 Calories, 20g Fat (8g Saturated), 109mg Cholesterol, 516mg Sodium, 5g Carbohydrates, 1g Fiber, 3g Sugars, 39g Protein    

Teriyaki Chicken & Broccoli

Four simple ingredients and twenty minutes and you will have this tasty dinner ready to devour. An easy spin on a teriyaki bowl with Full Circle.

Watch the video recipe here and check out the deals in our weekly ad here!

INGREDIENTS

  • 1 tablespoon Full Circle Market™ Organic 100% Extra Virgin Olive Oil
  • 1¼ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 (12-oz.) package frozen broccoli florets, thawed
  • 1 cup Full Circle Market™ Organic Teriyaki Sauce

DIRECTIONS

Heat oil in a large skillet over medium-high heat; add chicken and cook 8 minutes or until browned, stirring frequently. Reduce heat to medium; add broccoli and teriyaki sauce. Cook 5 minutes or until heated through and sauce is slightly thickened, stirring frequently. Serves 4.

Chef Tip

Serve over rice garnished with sliced greens onions and/or toasted sesame seeds.

Teriyaki Chicken & Broccoli

Four simple ingredients and twenty minutes and you will have this tasty dinner ready to devour. An easy spin on a teriyaki bowl with Full Circle.

INGREDIENTS

  • 1 tablespoon Full Circle Market™ Organic 100% Extra Virgin Olive Oil
  • 1¼ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 (12-oz.) package frozen broccoli florets, thawed
  • 1 cup Full Circle Market™ Organic Teriyaki Sauce

DIRECTIONS

Heat oil in a large skillet over medium-high heat; add chicken and cook 8 minutes or until browned, stirring frequently. Reduce heat to medium; add broccoli and teriyaki sauce. Cook 5 minutes or until heated through and sauce is slightly thickened, stirring frequently. Serves 4.

Chef Tip

Serve over rice garnished with sliced greens onions and/or toasted sesame seeds.

Culinary Tours® Szechuan Chicken

Ingredients

  • 2 tbsp. peanut oil (or vegetable oil)
  • 1 lb. boneless skinless chicken breasts or chicken thigh cut into bite size pieces
  • 2 bell peppers, diced
  • 1/2 yellow onion, diced
  • 1/3 cups Culinary Tours Szechuan Style Peanut Sauce
  • 1/3 cups roasted peanuts

Recipe

  1. In a large nonstick skillet heat 1 tablespoon of oil over medium high until hot.
  2. Add chicken and season well with salt and pepper. Cook turning a few times until the chicken is cooked through, about 6 minutes.
  3. Transfer to a plate and heat with other tablespoon of oil in the same skillet. Add onion and cook for 2 minutes then add bell pepper allow to cook another 2 minutes or so. Add chicken back into the pan.
  4. Stir all ingredients together. Pour in Szechuan sauce to coat the chicken and vegetables. Cook until mixture is hot and well coated.
  5. Sprinkle peanuts over top and serve.
rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein

rosemary chicken tenders in bowl

Broiled Rosemary-Lemon Chicken Tenders with Cucumber-Fennel Salad

rosemary chicken tenders on plate

This Rosemary-Lemon Chicken with Cucumber-Fennel Salad is a great way to enjoy a healthy meal that also tastes great!  

Watch the video recipe here and check out our weekly ad here.

Prep: 20 minutes plus marinating • Broil: 7 minutes • Serves: 4

Ingredients

  • 3          tablespoons olive oil
  • 2          tablespoons fresh lemon juice
  • 2          tablespoons honey
  • 2          teaspoons coarsely chopped fresh rosemary
  • 2          teaspoons lemon zest
  • 1          teaspoon kosher salt
  • ½         teaspoon fresh ground black pepper
  • 1½       pounds boneless skinless chicken tenders (about 8 tenders)
  • 3          tablespoons plain Greek yogurt
  • 1          medium English cucumber, halved lengthwise and thinly sliced
  • 1          medium fennel bulb, trimmed and thinly sliced
  • ½         small red onion, thinly sliced

Recipe

  1. Line rimmed baking pan with aluminum foil. In small bowl, whisk oil, lemon juice, honey, rosemary, zest, salt and pepper. Makes about ½ cup.
  2. Place chicken in large zip-top plastic bag; pour ½ the oil mixture over chicken. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours. Whisk yogurt into remaining oil mixture; refrigerate.
  3. Place oven rack 4 to 5 inches from broiler; preheat broiler to low. Transfer chicken and marinade to prepared pan; broil 7 minutes or until lightly browned and internal temperature reaches 165°.
  4. In large bowl, toss cucumber, fennel, onion and yogurt mixture. Makes about 6 cups.
  5. Serve chicken with cucumber-fennel salad.

Nutrition

Approximate nutritional values per serving (2 chicken tenders, 1½ cups salad): 348 Calories, 15g Fat (3g Saturated), 96mg Cholesterol, 598mg Sodium, 17g Carbohydrates, 3g Fiber, 13g Sugars, 37g Protein