Cheesy Chicken Vegetable Casserole

by Compelled to Cook | Nov 1, 2020 | CASSEROLES, CHICKEN | 0 comments

Cheesy Chicken Vegetable Casserole

This Cheesy Chicken Vegetable Casserole is just that, very cheesy! It’s also a great low carb dinner option. Pair it with a mixed green salad for about 10 grams of net carbs. It’s very filling, so you don’t feel that you’re missing out on anything. I like that it makes a large casserole, and leftovers freeze well.

Ingredients for Cheesy Chicken Vegetable Casserole arranged on a colourful checkered dish towel.

Although I’m not a fan of fad diets per se, I do at times watch what I eat and cut back on high carb foods such as rice, bread and pasta. This creamy casserole is perfect for doing just that with little sacrifice. It has a hint of curry powder for a deliciously different twist, and I promise that you won’t be disappointed. Even if you’re goal isn’t carb counting, this yummy casserole is wonderful with potatoes, rice or simply a slice of crusty bread. The creamy mushroom soup and cheesiness also make it kid-friendly.

Here’s the breakdown based on 6 servings for those of you who are following low carb/keto diets.

Calories per serving: 435kcal

Net Carbs per serving: 8.3g

Fat per serving: 32g

Protein per serving: 28.4g

Unbaked Cheesy Chicken Vegetable Casserole in an off white oval casserole dish ready for the oven.

Want more cheesy casseroles?

Tuna Noodle Casserole

Meaty Baked Pasta

Smoked Gouda Mac and Cheese

Author: Compelled to Cook

Cheesy Chicken Vegetable Casserole

Servings

5-6 people

Servings

5-6 people

Cheesy Chicken Vegetable Casserole

Servings

5-6 people

Servings

5-6 people

Ingredients

16 ounces fresh trimmed cauliflower about 1 small head
10 ounces fresh trimmed broccoli
1 tbsp vegetable or canola oil
6 medium boneless, skinless chicken thighs 19-20 ounces
8 ounces mushrooms, thickly sliced
2 cloves garlic, minced
1 can cream of mushroom soup I used Campbell's
1/4 cup mayonnaise
1 tsp medium curry powder
1/4 tsp onion powder
1/4 tsp black pepper
juice of 1/2 lemon
2 cups cheddar cheese about 7 ounces

Servings: people

Instructions

Preheat oven to 350°F.
Bring a large pot of lightly salted water to a simmer. Add cauliflower and broccoli and simmer until just tender 5-6 minutes. Rinse with cold water to stop the cooking process. Allow to drain well, see note.
Meanwhile heat a large skillet over medium and add oil. When oil is hot add chicken thighs, searing and cooking 4-5 minutes per side until just cooked. Remove to a plate and set aside. To the same skillet add mushrooms and cook until browned and most of the moisture has evaporated, about 4 minutes. Add garlic and sauté for 1 minute.
In a large bowl whisk together mushroom soup, mayonnaise, curry powder, onion powder, pepper and lemon juice.
Cut cook chicken into large strips and add to mushroom soup mixture along with mushrooms, vegetables and 1 cup of the cheddar cheese. Stir gently to combine. Spread into a lightly greased casserole dish and sprinkle with remaining cheese. Bake for about 30 minutes until bubbling.

Recipe Notes

-I find rolling drained vegetables in a clean kitchen towel removes more moisture.

-A great low carb dinner option on its own, but also wonderful with rice, mashed potatoes, quinoa or crusty bread.

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Pecan Crusted Chicken Cutlets

by Compelled to Cook | Feb 7, 2020 | CHICKEN | 0 comments

Pecan Crusted Chicken Cutlets

If any of you have been following me, you know I’m a huge fan of chicken cutlets. They’re tender, juicy and cook quickly, making them perfect for your weeknight dinner. I also like that the options for them are endless too, like Chicken Piccata Sandwich or Tarragon Chicken Cutlets.

Pecan Crusted Chicken Cutlets fried golden in a stainless steel skillet resting on a gray granite trivet.

Today’s chicken cutlet gets coated with pecan breading that panfries beautifully, as long as you keep the heat under control. The pecans are mild enough not to overwhelm the chicken and provide a bit of crunch and nutty flavour. You can eat these delicious cutlets on their own but my personal favourite is dolloped with my Cherry Salsa You can also top them with your favourite red pepper jelly or spicy apple jelly. You may also want to try a crispy cutlet on a bun with cool crunchy lettuce and a slathering of mayo and Cherry Salsa. It’s darn good!!

Pecan Crusted Chicken Cutlets cut and served on a gray granite serving platter with Cherry Salsa and green onions.

Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.

Author: Compelled to Cook

Pecan Crusted Chicken Cutlets

Servings	Prep Time
3-4 people	25-30 minutes

Cook Time

12-18 minutes

Servings	Prep Time
3-4 people	25-30 minutes

Cook Time

12-18 minutes

Pecan Crusted Chicken Cutlets

Servings	Prep Time
3-4 people	25-30 minutes

Cook Time

12-18 minutes

Servings	Prep Time
3-4 people	25-30 minutes

Cook Time

12-18 minutes

Ingredients

16-18 ounces boneless, skinless chicken breast about 2 large breasts
1 1/2 cups raw, unsalted pecans
1/2 cup panko breadcrumbs
1/2 cup all purpose flour
1/2+ tsp kosher salt
1/2+ tsp pepper
2 large eggs
1/4 cup sour cream
2 tbsp milk
1/3 cup all purpose flour
as needed canola or vegetable oil
as needed unsalted butter

Servings: people

Instructions

Cut chicken breasts in half and then cut each half horizontally, giving you 8 pieces. Place each piece between two sheets of parchment or plastic wrap and pound to an approximate 1/4" thickness with the flat side of a meat mallet or rolling pin. Season both sides of each cutlet with salt and pepper.
Using a food processor, grind pecans until fine. Add breadcrumbs, 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper and pulse several times to combine. Pour crumbs into a shallow bowl.
In a separate shallow bowl whisk together eggs, sour cream and milk.
Add 1/3 cup flour to a separate shallow bowl and season with salt and pepper. Arrange bowls for breading starting with the flour, then the egg wash and pecan crumbs last.
Heat one tablespoon of oil and one tablespoon of butter in a large skillet over medium-low heat. Toss 3-4 cutlets into the flour and turn to coat, shaking off the excess flour. Place one cutlet at a time into the egg wash and coat completely. Lay cutlet into pecan crumbs and turn to coat, pressing lightly to adhere the crumbs. Place 3-4 breaded cutlets into the hot pan (don't overcrowd the pan) and cook 3 minutes per side, adjusting your heat if needed. Nuts burn easily, so medium-low heat is recommended.
Remove cooked cutlets to a plate and keep warm in a low oven while cooking remaining cutlets. Wipe out the loose crumbs from the pan with a paper towel after each batch.
Serve cutlets immediately with Cherry Salsa, red pepper jelly or apple fig spread.

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Spicy Peanut Chicken and Couscous

by Compelled to Cook | Nov 1, 2019 | CHICKEN | 0 comments

Spicy Peanut Chicken with Couscous comes together in a snap and is full of flavour with just a touch of spicy heat. The best part about this dish is the peanut sauce. It’s so versatile and wonderful with the chicken. But you don’t have to stop with just using chicken. Drizzle the peanut sauce over noodles, drizzle on roasted salmon or use as a dip for beef skewers. My recipe for Peanut Sauce makes about one and a half cups and freezes well, giving you no excuse not to have some on hand. It may need a good stir and a splash of water or coconut milk to set the consistency the way you like it and depending on what you’re using it for.

It’s best to get your pan good and hot with a drizzle of oil to give the chicken chunks a good sear. Having golden, carmelized bits adds extra flavour and helps to seal in the moisture of the chicken. You can use boneless, skinless chicken thighs or chicken breast for this recipe. Both work well, so it comes down to preference. Marinating the chicken in soy sauce, fresh ginger and garlic also add extra flavour to this dish. It’s not completely necessary but something I like to do when I have the time or remember to do it.

Peanut sauce in a mason jar on a wooden plank garnished with peanuts and mini peppers in preparation for Spicy Peanut Chicken and Couscous.

I love instant couscous for its ease of preparation and fun texture. Instant couscous cooks at a 1:1 ratio and is ready in about 10 minutes from start to finish. I like to make mine with chicken broth for added flavour but water works fine too. It’s a great side dish for those nights when you need something quick and it’s delicious served with Spicy Peanut Chicken. If you’re not into the couscous, by all means, serve the Spicy Peanut Chicken over noodles or rice. Enjoy!

Author: Compelled to Cook

Spicy Peanut Chicken and Couscous

Servings	Prep Time
3-4 people	30 minutes

Cook Time	Passive Time
15 minutes	0-3 hours

Servings	Prep Time
3-4 people	30 minutes

Cook Time	Passive Time
15 minutes	0-3 hours

Spicy Peanut Chicken and Couscous

Servings	Prep Time
3-4 people	30 minutes

Cook Time	Passive Time
15 minutes	0-3 hours

Servings	Prep Time
3-4 people	30 minutes

Cook Time	Passive Time
15 minutes	0-3 hours

Ingredients

16-20 ounces boneless, skinless chicken can use thigh or breast meat
3 tbsp soy sauce
2 cloves garlic, minced
1 tsp freshly grated ginger
5 tsp oil divided
3/4-1 cup peanut sauce see note
1 cup instant couscous
1 cup chicken broth
as needed green onion, thinly sliced for garnish
as needed cilantro, chopped for garnish
as needed red chili peppers, thinly sliced for garnish

Servings: people

Instructions

Cut chicken into thin slices and combine with soy sauce, garlic, ginger and 2 tsp oil. Cover and keep chilled for an hour if time permits or up to 3 hours in advance.
Bring chicken broth to a simmer. Stir in couscous and cover with a lid. Remove from heat and allow to rest for 5 minutes.
Meanwhile, heat remaining 3 tsp oil over medium-high heat in a wok or large skillet. Add chicken slices and cook until lightly browned and cooked through, tossing occasionally for about 6 minutes.
Reduce heat to medium-low and stir in 3/4-1 cup of peanut sauce. You want enough to coat the chicken and make it saucy. Allow peanut sauce to warm but don't let it get too hot or it may separate.
Fluff couscous with a fork and divide between serving bowls. Top with chicken, a drizzle of sauce and garnish with green onion, cilantro and chili peppers if desired.

Recipe Notes

-You can use my delicious Peanut Sauce or store-bought peanut sauce.

-Prep time does not include making the peanut sauce.

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Tarragon Chicken Salad

by Compelled to Cook | Jul 30, 2019 | CHICKEN, LUNCH, SALADS | 0 comments

Here’s to having plenty of summer days that are too hot to want to cook. Tarragon Chicken Salad is perfect for just such days. No need to cook when tender chicken pairs up with mustard and creamy mayo for a wonderful salad that’s amazing on a crusty roll, croissant, lettuce wrap or cracker.

Cooked diced chicken rests on a wooden cutting board and is surrounded by dried tarragon and whole grain mustard in preparation for Tarragon Chicken Salad.

Start with cooked chicken, preferably leftovers or even a pre-cooked roaster chicken for convenience. While I’m all for making as much homemade as possible, it’s hard to deny the lure of a plump, juicy roast chicken that’s ready when you need it. Whatever chicken you use, chop it chunky and avoid over mixing it after adding the other ingredients. Overmixing tends to break down the fibres of the chicken a little too much for my liking, so be gentle.

Along with the crisp chopped celery, I also like to add a few of the celery leaves for a bit of freshness. I have left out adding any onions to this chicken salad, however, thinly sliced scallions would be a nice additional touch if desired.

Ingredients for Tarragon Chicken Salad are measured into a glass bowl and ready to be stirred. A basket of buns sits in the background.

The tarragon is a wonderful flavour to go with chicken and mustard. You’ll find that the longer it sits in the salad the stronger the flavour will be. It does take a little time for it to meld with everything. By all means use fresh tarragon if you can, using about 3 times the amount of the dry, so in this case, I’d use a tablespoon of fresh. The fresh won’t require the same amount of melding time, simply mix and enjoy!!

Author: Compelled to Cook

Name: Cheesy Chicken Vegetable Casserole
Yield: 5-6 people
Ingredients: 16 ounces fresh trimmed cauliflower (about 1 small head); 10 ounces fresh trimmed broccoli; 1 tbsp vegetable or canola oil; 6 medium boneless, skinless chicken thighs (19-20 ounces); 8 ounces mushrooms, thickly sliced; 2 cloves garlic, minced; 1 can cream of mushroom soup (I used Campbell's); 1/4 cup mayonnaise; 1 tsp medium curry powder; 1/4 tsp onion powder; 1/4 tsp black pepper; juice of 1/2 lemon; 2 cups cheddar cheese (about 7 ounces)

Tarragon Chicken Salad

Servings	Prep Time
2 1/3 cups	15-20 minutes

Passive Time

15 -120 minutes

Servings	Prep Time
2 1/3 cups	15-20 minutes

Passive Time

15 -120 minutes

Tarragon Chicken Salad

Servings	Prep Time
2 1/3 cups	15-20 minutes

Passive Time

15 -120 minutes

Servings	Prep Time
2 1/3 cups	15-20 minutes

Passive Time

15 -120 minutes

Ingredients

2 cups cold, diced cooked chicken 1/2" dice about 10-11 ounces
1/3-1/2 cup mayonnaise
1/4 cup diced celery 1/4" dice
1 tbsp chopped celery leaves optional
1 tbsp whole grain mustard
1 tsp dried tarragon
to taste kosher salt
to taste pepper
squeeze fresh lemon juice

Servings: cups

Instructions

Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.

Recipe Notes

-The tarragon flavour will become more pronounced the longer the chicken salad sits.

-A precooked roaster chicken that has been chilled works wonderfully.

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Skillet Chicken and Orzo

by Compelled to Cook | May 25, 2019 | CHICKEN | 0 comments

Skillet Chicken and Orzo

Weeknight cooking can be hard!

You forgot to take something out of the freezer, the fridge is empty, and you only have an hour to get something on the table. This is just a few of the hurtles busy families face daily in the quest to enjoy a family meal together. Skillet Chicken and Orzo is a great weeknight meal that’s easy to prepare, dirties only one pot and can be on the table in about an hour. It’s also super delicious with minimal effort.

A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.

Tips to easier weeknight meals

1. Make a meal plan for the week which can be as simple as writing down what meals you intend to prepare. Have fun with it by including the family in your choices. Including others helps to identify preferences and dishes that everyone likes.

2. Make only one trip to the grocery store by purchasing the ingredients needed for each meal in advance.

3. Take items out of the freezer to have completely thawed and ready for use.

4. Make simple dishes that can be on the table within an hour or so.

5. Make dishes that other family members can help with such as washing and chopping vegetables.

6. Make only one meal that everyone can/will eat. So if you have a dish that everyone loves except the “onion” hater, then make the dish without onions and therefore suitable for everyone.

7. Don’t be afraid to settle for something as simple as eggs on toast for supper. Eggs are very nutritious and quick to prepare. Make them a great meal by simply sauteeing up a few greens, sausage and/or vegetables. Top with olives, cheese, breadcrumbs, or chives for a great weeknight meal.

8. If you gotta give your 5-year-old a “grilled cheese night” in exchange for eating other meals later in the week, then everyone eats grilled cheese, making it about balance and compromise. Besides, who doesn’t like grilled cheese!!

9. Stick mostly to recipes/dishes you are comfortable and familiar with making during your busiest days. No one wants to fumble around with a new recipe when time is tight.

10. Make extra when you can and freeze for use later, either as a leftover lunch or a meal for someone who gets home late.

Panfried chicken thighs in a cast iron skillet in preparation for Skillet Chicken and Orzo.

Sauteed mushrooms in preparation for Skillet Chicken and Orzo in a cast iron skillet on a metal trivet.

The key to Skillet Chicken and Orzo is to give the chicken and mushrooms a good sear. The mushrooms need a very hot pan and should not be overcrowded. Resist the urge to stir them and you will hear them “squeak”. That is a sign that they are becoming golden on the bottom and starting to release some of their liquid. The chicken also benefits from a good sear that helps to render the fat and crisp up the skin. Taking the time to brown both ingredients lends to a more flavourful dish that you’ll want to make again and again. Enjoy!

A cast iron skillet with Skillet Chicken and Orzo ready to be served and garnished with fresh herbs by Compelled to Cook.

Want more great weeknight options? Here are a few of my favourites.

Tarragon Chicken Cutlets

Red Curry Coconut Shrimp

Mushroom and Arugula Quinoa Bowls

Author: Compelled to Cook

Skillet Chicken and Orzo

Servings	Prep Time
3-4 people	50 minutes

Cook Time	Passive Time
25 minutes	2 minutes

Servings	Prep Time
3-4 people	50 minutes

Cook Time	Passive Time
25 minutes	2 minutes

Skillet Chicken and Orzo

Servings	Prep Time
3-4 people	50 minutes

Cook Time	Passive Time
25 minutes	2 minutes

Servings	Prep Time
3-4 people	50 minutes

Cook Time	Passive Time
25 minutes	2 minutes

Ingredients

1 tbsp canola or vegetable oil divided
6 medium chicken thighs
1 8 ounce pkg white mushrooms cleaned and thickly sliced
2 cloves garlic minced
1 medium shallot thinly sliced
1/4 cup white wine
1 1/2 cups chicken broth
6 ounces orzo pasta
6 ounces garden vegetable or garlic cream cheese
1 tbsp chopped fresh parsley or 1 tsp dried
1 tsp chopped fresh thyme or 1/2 tsp dried
1/2 tsp Italian seasoning
1/4 tsp kosher salt
1/4 tsp black pepper
1/3 cup grated parmesan cheese

Servings: people

Instructions

Preheat oven to 350℉
Heat oil in a cast iron or oven-safe skillet over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. When the oil is hot add chicken thighs and cook about 5-6 minutes per side until skin browned. Remove to a plate.
Using the same skillet, dab out excess oil, reserving about 1 tbsp. To the hot oil add the mushrooms and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate. Once they have browned, give them a stir and continue to cook for 1-2 minutes. Add garlic and shallots and cook for about 3 minutes until starting to soften, stirring occasionally. Add herbs and salt and pepper.
Add wine and allow to reduce for about 3 minutes. Over low heat stir in the cream cheese, and half of the broth, stirring until smooth. Add remaining broth and orzo pasta. Add the chicken back to the pan with the skin side up. Push chicken down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
Remove from oven and sprinkle with Parmesan cheese. Cover and allow to rest for 3-5 minutes prior to serving.

Recipe Notes

I personally like the garden vegetable cream cheese, however you may also like the garlic cream cheese.

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Cheesy Chicken Vegetable Casserole

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Pecan Crusted Chicken Cutlets

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Spicy Peanut Chicken and Couscous

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Tarragon Chicken Salad

Author: Compelled to Cook

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Skillet Chicken and Orzo

Weeknight cooking can be hard!

Tips to easier weeknight meals

Want more great weeknight options? Here are a few of my favourites.

Author: Compelled to Cook

Product Favourites!

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