Tomato based chicken casserole????!


Question: I want to do a casserole for dinner I have chicken eggplant zucchini, pototoes I need a base to put it all together any ideas????????

I want a tomato base please


Answers: I want to do a casserole for dinner I have chicken eggplant zucchini, pototoes I need a base to put it all together any ideas????????

I want a tomato base please

Brown the chicken and quartered potatoes in 1 tablespoon of olive oil. Add 1 can of diced tomatoes and 1 cup of chicken broth and/or water. Bring to a boil and cook on low until potatoes soften and chicken cooks through. You can add diced/sliced zucchini and eggplant to the mixture or steam separately. At the last mix 4 tablespoons of flour with 1 cup of water and mix until smooth. Slowly mix into tomatoe mixture and cook for 5 more minutes.

take some yoghurt and add some salt to it then take some onion pieces grind it and add it to yoghurt.add some wheat flour some jalapaenos. stir this mixture and pour it into vessel and bake it in a oven for 5min.And pour some tomato syrup on this.now ur tomato base is ready.

Cajun-Style Chicken and Eggplant Casserole

INGREDIENTS:
6 chicken breasts, skinned
3 eggplants, diced
1/2 cup flour
vegetable spray
2 tbsps lite margarine
1 cup onions, diced
1 cup celery, diced
1/2 cup green bell pepper, diced
1/4 cup red bell pepper, diced
1/4 cup garlic, minced
2 (8-ounce) cans tomato sauce, no salt
1 tbsp dried basil
1 tsp dried thyme
1/2 cup pimento olives, sliced
1 (8-ounce package) low fat cheddar cheese, shredded
salt substitute
cayenne pepper

METHOD:
Pre-heat oven to 350 degrees F. Lightly season the flour to taste using salt substitute and pepper. Dust chicken lightly in the seasoned flour. Place breasts on a cookie sheet, coated with vegetable spray and bake 10-15 minutes. Remove and keep warm. Poach eggplant in water until tender. Using a fork, mash eggplant and set aside. In a 10-inch cast iron skillet, heat margarine over medium heat. Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetable mixture is wilted. Stir in mashed eggplant and simmer 10-15 minutes longer. Add tomato sauce, basil and thyme. Blend well and season to taste using salt substitute and pepper. Place chicken breasts in a 2-quart casserole dish. Cover with the eggplant mixture, olives and 1/2 of the shredded cheese. Using a fork, blend the ingredients well over the chicken. Top with the remaining cheese. Bake, uncovered, 15-20 minutes.

Skillet Chicken with Tomatoes

This skillet main dish chicken recipe includes tomatoes, potatoes, onion, celery carrots, garlic, oregano, and other ingredients.

INGREDIENTS:

1 pound boneless chicken breasts without skin, 1-inch pieces
1 small onion, thinly sliced
1 carrot, sliced
1 rib celery, sliced
2 teaspoons chopped garlic
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon salt, or to taste
pepper, to taste
1 can (about 15 ounces) stewed tomatoes with juices
1 1/2 cups chicken broth
2 cups sliced potatoes

PREPARATION:
Heat oil in a large skillet over medium heat. Saute chicken until browned. Add remaining ingredients to skillet and simmer over medium heat until potatoes are tender. Taste and adjust seasonings.
Serves 4.





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