How to Cook Tasty Creamy Chicken & Ratatouille Casserole

Creamy Chicken & Ratatouille Casserole. Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces. Serve over rice or egg noodles. A yummy, creamy chicken casserole which can turn into an elegant dish when the chicken breasts are left whole.

I have made Julia Child's recipes with wine and cream which was delicious, and I will honestly say that the sauce in this recipe was better than Julia Child's white sauce. In a large bowl, combine the soups, sour cream, water, chives, salt and pepper; spoon over chicken. In a large skillet, saute the chicken in oil until no longer pink. You can cook Creamy Chicken & Ratatouille Casserole using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Creamy Chicken & Ratatouille Casserole

1. You need 3 C of shredded chicken.
2. It's 1 C of ratatouille.
3. It's 3 C of cream of chicken soup.
4. Prepare 1 C of chicken stock.
5. Prepare 1/4 C of grated parmigiano reggiano.
6. Prepare 2 T of herbes de provence.
7. Prepare 1 C of french fried onions.
8. Prepare 1/2 C of champagne vinegar.
9. You need 1 pinch of kosher salt & peppercorn melange.

Stir in the soup, water, salt and pepper. Remove from the heat and stir in sour cream. Using whole milk gives the dish a creamy rich flavor that reduced-fat milk can't, and the peas add a touch of color. Add peas, sage, butter, and chicken, stirring to combine.

Creamy Chicken & Ratatouille Casserole instructions

1. Preheat oven to 350°.
2. Spray a large casserole dish with non-stick cooking spray..
3. Place shredded chicken and ratatouille in casserole dish. Mix together..
4. Add cream soup, chicken stock, vinegar, and seasonings..
5. Top with french fried onions and sprinkle with cheese..
6. Spray aluminum foil with non-stick cooking spray and cover casserole..
7. Bake for approximately one hour or until chicken is thoroughly reheated, casserole is bubbling, and onions are crispy. Remove cover during last 15 minutes..
8. If onions are not crispy but casserole is ready to eat, place under broiler for 30 seconds to 1 minute to crisp onions..
9. Variations; Raw chicken breast or boneless-skinless thighs, vegetable stock, champagne, white vinegar, white wine, white wine vinegar, white pepper, sage, thyme, oregano, basil, parsely, cilantro, scallions, chives, coriander seed, cayenne, crushed pepper flakes, jalapeños, paprika, habanero, bacon, pancetta, shallots, cheddar, swiss, provolone, gruyere, parmigiano reggiano, parmesean, romano, sour cream, creme fraiche, leeks, lemon zest, butter, capers, celery, carrots, cauliflower, mushrooms, mustard, goat cheese, chili powder, Italian seasoning, celery seed, chervil, fines herbes, cream, asparagus, broccoli, dill.

CHICKEN BREAST Crispy, golden chicken on the outside → tender and succulent on the inside → lightly simmered in a creamy sauce with so much flavour. Chicken breasts tend to have a bad reputation for being too dry, chalky or hard to swallow. Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.