Best 2 Creamy Chicken And Vegetable Recipes
Indulge in a culinary delight with our creamy chicken and vegetable dish, a symphony of flavors that will tantalize your taste buds. This delectable recipe combines tender chicken, a medley of colorful vegetables, and a creamy sauce that will leave you craving for more. Let's embark on a culinary journey with variations of this dish, each offering unique flavors and textures to satisfy every palate. From the classic creamy chicken and vegetable casserole to the zesty lemon-herb chicken and vegetable skillet, and the hearty chicken and vegetable stir-fry, we have a recipe for every occasion and preference. Get ready to treat your family and friends to a wholesome and satisfying meal that will become a staple in your kitchen.
Let's cook with our recipes!
INSTANT POT® CREAMY CHICKEN AND VEGETABLE PASTA
Why dirty up more than one pot for pasta? Use your Instant Pot® and make this tasty chicken and vegetable spaghetti, all in one pot.
Provided by Bibi
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onions and mushrooms to the hot oil; season with salt and pepper. Cook and stir until onions are turning clear and mushrooms begin to soften, 3 to 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer vegetables to a bowl and reserve.
- Pour chicken broth into the pot and add Italian seasoning. Break spaghetti noodles in half and add to the pot in 2 layers, with the second layer in a crisscross direction to the first layer.
- Season chicken tenderloins with salt and pepper. Lay on top of the spaghetti. Spoon cooked vegetables over top. Cancel Saute function.
- Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes, then use the quick-release method to release any remaining pressure. Unlock and remove the lid.
- Add cream cheese, spinach, and nutmeg; stir to distribute ingredients.
- Replace the lid and allow the residual heat of the pot to melt the cheese and lightly steam the spinach, about 10 minutes. Give the spaghetti and sauce a final stir, then serve with Parmesan cheese.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 48.4 g, Cholesterol 109.5 mg, Fat 21.6 g, Fiber 2.9 g, Protein 35.7 g, SaturatedFat 8.9 g, Sodium 997.3 mg, Sugar 5.4 g
CREAMY ROASTED CHICKEN AND VEGETABLE SOUP
I roast whole chickens quite often. I pour off all the pan drippings into a jar and keep the drippings in the freezer. The fat rises to the top, and the pan juices end up on the bottom. This stuff is like liquid gold! Vegetables roasted in chicken fat has to be one of the best things ever. Our grandmother's did know best.
Provided by Marsha Gardner
Categories Cream Soups
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400-degree. Heat two large baking sheets in the oven with 1 tablespoon chicken fat on each one. Spread the sliced mushrooms on one in an even layer ( don't add salt until they are cooked). Spread the onion, carrot and celery in an even layer on the other one. Season with salt, pepper and thyme. Roast vegetables until golden brown and liquid has evaporated from mushrooms - about 35 minutes. Give the vegetables a stir once or twice during cooking.
- 2. In a large pot melt the butter over medium heat. Add the flour and cook for about a minute. Whisk in cream cheese, milk, chicken drippings and chicken stock. Add the cooked vegetables, roasted chicken, bay leaf, salt and pepper. Simmer over low heat for 30 minutes, stirring often.
- 3. This recipe is a great way to use leftover roasted chicken. To save time, I roast the vegetables at the same time I roast the chicken. The next day, the soup comes together fairly quickly.
Tips for Making Creamy Chicken and Vegetable
- Use high-quality ingredients. The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic vegetables and free-range chicken.
- Cook the chicken thoroughly. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer to ensure that the chicken is cooked through.
- Don't overcook the vegetables. Vegetables should be cooked until they are tender but still have a slight crunch. Overcooked vegetables will be mushy and flavorless.
- Use a good quality cream. The cream you use will make a big difference in the flavor of your dish. Look for a heavy cream or whipping cream that is at least 35% butterfat.
- Season the dish to taste. Add salt, pepper, and other seasonings to taste. Be careful not to over-season the dish, as this can overwhelm the other flavors.
Conclusion
Creamy chicken and vegetable is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your kids to eat their vegetables. With a few simple tips, you can make a creamy chicken and vegetable dish that is sure to please everyone at the table. Get creative with your vegetables. You can use any type of vegetable you like in this dish. Some popular choices include broccoli, carrots, celery, zucchini, and mushrooms. Serve creamy chicken and vegetable with a side of rice, pasta, or potatoes. You can also serve it with a salad or bread.
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