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Chicken Seafood Casserole Recipe


1 tablespoon vegetable oil

1 pound skinless, boneless chicken breast halves

1 cup chopped celery

1 cup chopped onion

1 cup chopped celery with salt

1/4 teaspoon garlic powder

1 (16 ounce) package frozen mixed vegetables

1 (4 ounce) can anchovies, drained

1 (4 ounce) can cubed, cooked chicken

1 (2.5 ounce) can crushed pineapple with juice

1 (18 ounce) can stewed tomatoes

1 (6 ounce) can whole fat unsalted butter, divided

1 pound spaghetti sauce (optional)

1/2 cup chicken broth

2 teaspoons dried parsley

1/2 teaspoon dried basil

2 teaspoons dry mustard

1/2 teaspoon ground black pepper

1 egg

5 cherry tomatoes, thinly sliced

1 tablespoon grated Parmesan cheese

1 cup shredded mozzarella cheese


Preheat oven to 350 degrees F (175 degrees C).

Heat olive oil in a large skillet over medium high heat. Add chicken and brown lightly. Cook just enough to be completely cooked. Remove chicken from skillet and set aside.

Saute celery and onion in 2 tablespoons oil in a large skillet until tender. Pour in the vegetables and chicken. Stir in the anchovy sauce, mixed vegetables, orange juice, pasta and 1/2 cup chicken broth.

Cook baked chicken in olive oil and garlic powder just until golden. Reduce heat to medium low and add soaked chicken breasts and marinade to skillet. Cook about 5 minutes, stirring occasionally, and Brown fished or skinless, baked chicken breasts on both sides. Flip chicken wings and pour mixture into the skillet.

Melt butter in skillet over medium high heat. Brush 10 tablespoons of cream over chicken and spoon over 4 pieces of chicken. Sprinkle remaining cream over chicken, beginning at the thickest part. Continue to heat until butter reaches desired thickness (this can vary depending on how lean the meat is). Sprinkle meat with remaining marinade. Sprinkle cream with remaining parsley and basil. Drizzle sauce over chicken. Top chicken with black pepper and mozzarella cheese.

Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is cooked through and internal juices of the bird run clear. Remove and serve if desired.


erenelee writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this for dinner tonight and it was amazing! Anthony asked me to make it next time because of all the good things he has said about it. I made soups for the party and they all wanted to try the soup. I put the sauce as a layer in the bottom of the platter and added shredded chicken and good stuff. I will make this again!