I urgently need recipes using chicken mince.?

Question

I don't want patties/rissoles but I want casseroles, pies etc. preferably with assorted veggies, nothing too flash or using hard to get ingredients. Thanks a heap.

Answer 1

Spaghetti and Mince Casserole

250 g spaghetti (sometimes I use a little more)
1 onion
500 chicken mince
1 (410 g) can tomato puree
1/4 teaspoon cinnamon
1 bay leaf
salt, pepper
1/2 cup grated parmesan cheese
Sauce
60 g butter
1/3 cup flour
2 cups milk


Cook spaghetti in large pot boiling salted water for 10 minutes and drain.
Brown mince and onion together in medium pot and cook for 5 minutes, pour off surplus fat. Add tomato puree, cinnamon, bay leaf and salt and pepper, bring to boil and simmer covered for 15 minutes. Discard bay leaf. Spread half the spaghetti over base of an ovenproof dish, top with half mince mixture, repeat layer of spaghetti and mince mixture. Pour sauce over top, sprinkle with parmesan. Bake uncovered in moderate oven for 30 minutes.. Sauce- Melt butter in a pan, stir in flour, add milk, stir until sauce boils and thickens.

Answer 2

1

Answer 3

The Versatile Chicken
Ingredients:

Serves 4
Chicken mince 500 g (1 lb)
Cloves garlic, crushed 2
Small onion, grated seasoned flour, to coat 1
Oil 2 tablespoons
Butter 30 g (1 oz)
Large onion, sliced 1
Button mushrooms, halved 200 g (61/2 oz)
Sweet paprika 1 tablespoon
Tomato paste 1 tablespoon
Dijon mustard 2 teaspoons
Chicken stock 1/3 cup (80 ml/2 3/4 fl oz)
Sour cream 3/4 cup (185 g/6 oz)
Chopped fresh parsley 2 tablespoons
Preparation time 15 minutes
Total cooking time 20 minutes

Method:

Combine the mince, garlic and grated onion in a bowl. Using your hands, mix well. Roll level tablespoons of the mixture into balls with lightly floured hands. Place the seasoned flour on a piece of greaseproof paper and carefully roll the balls in the flour, shaking off the excess.
Heat half the oil and butter in a frying pan. Cook the balls in batches over medium heat, shaking the pan frequently until brown and adding more oil when necessary. Drain on paper towels.
Heat the remaining oil and butter in the pan. Add the sliced onion and cook over medium heat for 3-4 minutes. Add the mushrooms and paprika and stir for 1-2 minutes. Stir in the combined tomato paste, mustard and stock. Bring to the boil, reduce the heat and simmer for 5 minutes. Stir in the sour cream. Return the balls to the pan and stir until heated through. Season with salt and pepper and sprinkle with parsley. Serve with pasta

Answer 4

This dish will appeal to all ages. Be sure to use lean chicken mince or make your own using skinless chicken breasts. Very comforting dish!

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4 servings 50 min 30 min prep
Change to: servings US Metric
350 g lean ground chicken
2 green onions, finely chopped
2 tablespoons flat leaf parsley, chopped
1 tablespoon grated parmesan cheese
salt
cracked pepper
4 cups chicken stock
2 cups tomato puree
85 g dried macaroni

Not the one? See other Tomato soup with Chicken Meatballs Recipes
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Place chicken mince, green onion, parsley, parmesan, salt and pepper in a bowl and mix well.
Make small meatballs, with about 1 teaspoon mix per meatball.
Refridgerate meatballs for 5 minutes (or make a few hours ahead).
Place stock and puree in saucepan and simmer for 4 minutes.
Add macaroni and meatballs and cook 10 minutes, until pasta is al dente and meatballs are cooked through.
Serve with crusty garlic bread and sprinkled with extra parsley and parmesan.

Answer 5

Ok I no longer have the recipe but I make a mince and noodle casserole. Basically its mice, noodles, red capsicum, spanish onion and tinned tomnatoes. Chuck all the diced capsicum and onion in with mince. Add tinned tomatoes, mix in with cooked noodles. Put in an oven proof dish and top with grated cheese. Cook until cheese is melted! Very tasty.

Answer 6

Chicken Meatloaf, Broccoli with Thyme, Lemon Dill Cauliflower Meal

Chicken Meatloaf

Prep: 10 min, Cook: 1:15.
1 medium onion, chopped
1 celery rib, chopped
3 cloves garlic, minced
1-1/4 cups canned chicken and rice soup
1/2 cup fresh breadcrumbs
1/4 cup grated Parmesan cheese
1-1/2 lbs. ground chicken
Preheat oven to 350°F. Combine first 6 ingredients in a medium bowl. Add ground chicken and salt and pepper to taste and mix well. Transfer to an 8x4 inch loaf pan. Bake about 1-1/4 hours or until a meat thermometer inserted in center of loaf reads 160°F. Let stand 5 minutes before slicing.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Broccoli with Thyme

Prep: 5 min, Cook: 10 min.
1-1/2 lbs. broccoli florets
1 tsp. unsalted butter, melted
1 tsp. thyme, or 1 Tbs. fresh, chopped
Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 8 minutes or until broccoli is bright green and tender. Drain and return broccoli to saucepan. Add remaining ingredients and salt and pepper to taste. Toss.

Lemon Dill Cauliflower

Prep: 5 min, Cook: 10 min.
1 lb. cauliflower florets
2 tsp. unsalted butter
1 tsp. dill, or 2 Tbs. fresh, minced
1 tsp. lemon juice
Place cauliflower in a steamer basket over boiling water. Cover saucepan and steam 8 minutes or until almost tender. Remove cauliflower from steamer basket. Melt butter in a heavy nonstick skillet over medium low heat. Stir in cauliflower, dill, lemon juice, and salt and pepper to taste.

Answer 7

MINCED CHICKEN WITH CORN SOUP 1/4 lb. chicken breast 2 egg whites 1 tbsp. chopped cooked ham 1 (15 oz.) can sweet corn, cream style 3 tsp. salt 6 c. chicken broth 4 tbsp. cornstarch 4 tbsp. cold water Combine cornstarch and cold water to make a paste. Mince the chicken breast and place into a bowl. Add 1 egg white and 1 can of corn into the bowl. Mix well and set aside. Beat 1 egg white in another bowl and set aside. Bring to a boil 5 cups chicken broth and add the chicken and corn mixture. When the broth boils again, add the cornstarch paste. Stir well and let boil until thickened. Reduce heat to low, add the remaining beaten egg white carefully and stir until blended. Pour into serving bowl and sprinkle 1 tablespoon of chopped ham and serve OR LETTUCE CUPS WITH MINCED CHICKEN 3 chicken breasts 1 tbsp. dry sherry 1 tbsp. light soy sauce 1 egg 4 dried black mushrooms 1/2 tsp. salt 1/2 tsp. sugar 2 tbsp. oyster sauce 1/2 tsp. chili paste 1 lg. garlic clove, minced 2/3 c. bamboo shoots, minced 2/3 c. water chestnuts, minced 4 scallions, minced 1 1/2 tsp. cornstarch, dissolved in 1 tbsp. water 12 sm. iceberg lettuce leaves Remove meat from chicken breasts and dice fine. Make marinade of sherry, soy sauce and egg. Combine with chicken. Let stand 30 minutes. Soak mushrooms in boiling water for 30 minutes. Squeeze dry. Mince. Set aside. Combine salt, oyster sauce, sugar and chili paste. Set aside. Heat wok. Add 2 tablespoons of peanut oil. Over low heat, fry garlic. Add chicken and stir-fry 1 minute. Remove. Add mushrooms, bamboo shoots, water chestnuts and scallions. Stir-fry 1 to 2 minutes. Return chicken. Combine well. Add cornstarch if mixture is too watery. To serve, place chicken mixture into individual lettuce cups. Fold lettuce over to form a wrapping. Hand-held, take the first bite from the open end. JM

Answer 8

MINCED CHICKEN WITH VEGETABLES IN LETTUCE CUPS

4 large Boston lettuce leaves, washed and spun dry
2 tablespoons hoisin sauce
1/2 skinless boneless chicken breast, chilled (about 6 ounces)
1 1/2 teaspoons cornstarch
2 teaspoons dry white wine
1/3 cup canned water chestnuts (about 2 ounces), rinsed, drained and chopped fine
1/2 red bell pepper, chopped fine
1/4 teaspoon salt
1 large egg white, beaten lightly
For sauce
4 teaspoons oyster sauce
1 teaspoon Asian sesame oil
1/2 teaspoon sugar
1/4 teaspoon white pepper
1/2 teaspoon salt

2 tablespoons vegetable oil
1 small garlic clove, minced
2 tablespoons pine nuts, toasted




Brush inside of each lettuce leaf with 1/2 tablespoon hoisin sauce and chill.
In a food processor pulse chicken until chopped fine. In a small cup stir together cornstarch and wine and in a bowl stir together chicken, cornstarch mixture, water chestnuts, bell pepper, salt and egg white. Marinate chicken mixture 5 minutes.

Make sauce:
In a small bowl, stir together sauce ingredients until sugar is dissolved.

In a large saucepan with 6 cups salted boiling water cook chicken mixture, stirring constantly to break up lumps, until chicken is no longer pink, about 3 minutes. Drain chicken mixture in sieve.

In a large non-stick skillet heat vegetable oil over moderately high heat until hot but not smoking and cook garlic, stirring until softened. Add chicken mixture and cook, stirring, until golden, about 2 minutes. Add sauce and cook, stirring, until mixture is coated, about 2 minutes.

Divide chicken mixture among prepared lettuce leaves and sprinkle with pine nuts. Wrap leaves loosely around filling.

Serves 2 to 4.

Answer 9

I have also asked the same question 2 times, and didn't get a proper answer

Answer 10

Thx for the answers, very much appreciated