Quick & Easy Recipes: Microwave Chicken Casseroles

The microwave oven can be used to excellent effect in the preparation of easy chicken casseroles -- especially when combined with delicate sauces or other aromatic ingredients such as mushrooms or vegetables. But there are a few things you need to remember.

Tips for Cooking Chicken in a Micowave:

Tip 1: Place chicken portions in a shallow dish wide enough to lay them flat in a single layer for even heat penetration.

Tip 2: Arrange the portions having the most flesh near the edge of the dish.

This Hub includes the following quick recipes:

• Chicken in Red Wine
• Gourmet Chicken
• Chicken Fricassee with Vegetables

Time: 39 minutes (High) Serves: 4-6

Ingredients:

• 1 chicken, cut into serving-size pieces
• ¼ cup seasoned flour
• 3 tablespoons oil
• 4 ounces (125g) bacon, diced
• 1 clove garlic, chopped
• 6 small onions
• 2 cups red wine
• 4 ounces (125g) button mushrooms
• Salt and pepper

Method:

1. Coat chicken pieces lightly with seasoned flour. Preheat browning dish or skillet for 6 minutes. Add oil and heat for 2 minutes. Place in chicken pieces, pressing down on all sides to seal and color. Cook 3 minutes on each side. Remove chicken from pan and place into a medium (2 quart/ 2 litre) casserole dish.

2. Reheat browning dish for 4 minutes, add bacon, garlic and onions, cover with kitchen paper and cook for 3 minutes. Add this mixture to chicken. Gradually blend in wine and remaining flour to form a smooth paste. Add mushrooms and cook covered 15-18 minutes, stirring twice during cooking.

Time: 40 minutes (High) Serves: 4

Ingredients:

• 2 whole chicken breasts
• Seasoned flour
• 3 tablespoons oil
• ¼ cup blanched slivered almonds
• 1 small onion, diced
• 1 cup celery, diced
• 1 clove garlic, minced
• 2 tablespoons parsley, chopped
• ¾ cup dry sherry
• 1 cup button mushrooms
• Parsley sprigs for garnish

Method:

1. Cut chicken breasts into serving pieces and dust lightly with seasoned flour. Preheat browning dish or skillet for 6 minutes. Add oil and heat for 2 minutes. Add almonds, brown lightly, set aside for garnish.

2. Reheat skillet for 2 minutes, add chicken pieces and cook 3 minutes on each side. Remove chicken and place into a medium (2 quart/2 litre) casserole dish. Place onion, garlic, celery, parsley into browning dish and cook 2 minutes. Add sherry, mushrooms and stir well.

3. Pour mixture over chicken pieces and cook covered 15-18 minutes. Thicken lightly with cornflour if necessary and cook 2 minutes longer. Serve garnished with almonds and parsley sprigs.

Time: 37 minutes (High) Serves: 4

Ingredients:

• 1 small carrot, finely sliced
• 1 small green capsicum (pepper), finely sliced
• 2 ounces (50g) celery, finely sliced
• 1 small kohlrabi, finely sliced
• ½ cup chicken stock
• 1 small zucchini (courgette), finely sliced
• 2 ounces (50g) mushrooms, finely sliced
• 2 spring onions, finely chopped
• 1 pound (500g) chicken breast fillets
• ½ cup white wine
• Salt, pepper
• ½ teaspoon thyme

Method:

1. Place carrot, capsicum, celery and kohlrabi in a medium (2 quart/2 litre) casserole with the stock, cover and cook 2½ - 3 minutes, stirring once. Add the zucchini, mushrooms and spring onions to the cooked vegetables. Cover and cook for 3½ - 4 minutes.

2. Cut the chicken breast fillets into bite-sized pieces, add to the vegetables, cover and microwave for 2 - 3 minutes or until chicken is tender. Microwave the wine in a small dish for 2 minutes or until reduced. Add to the chicken and vegetables. Season with salt, pepper and thyme to serve.