Breeze Chicken Broccoli And Rice Casserole Food

CHICKEN, BROCCOLI AND RICE CASSEROLE

Steps:

• Melt butter over high heat, add chopped mushrooms.
• Cook and stir for about 2 minutes.
• Add onion and chicken pieces.
• Reduce heat to medium high and cook until chicken is just cooked through.
• Stir in garlic and cook for about a minute longer.
• Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
• Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
• Spoon mixture together and spoon into casserole dish sprayed with cooking oil.
• Spread shredded cheese over top and bake for 20 minutes at 350 degrees.
• NOTE: Instant rice makes this a quick and easy recipe.
• Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
• If you prefer other rice then make it ahead of time.

MY MOM'S CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Start the broccoli and rice:.
• Cook broccoli and rice as per the package instructions.
• When broccoli is done, drain, let cool and dice.
• Mix chicken, broccoli, and rice in a greased 9 x 13 pan.
• For the sauce:.
• Heat half and half in microwave til bubbles appear around sides of bowl, but it does not boil. Set aside.
• Melt butter in small saucepan.
• Add flour and stir crazily til incorporated but not browned.
• Add half and half.
• Bring mixture to a boil, whisking continuously.
• Reduce heat, and gradually add cheese, whisking to incorporate, til melted.
• Add cream of mushroom soup gradually, whisking til incorporated.
• Pour sauce over the dry ingredients and combine well.
• Season to taste with salt.
• Cover casserole with foil and bake for 45 minutes.
• Uncover and let bake 15 minutes.
• Garnish with paprika.

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

BREEZE CHICKEN, BROCCOLI, AND RICE CASSEROLE

Steps:

• Bring butter, 3/4 cup Almond Breeze almondmilk, broth, rice, and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes.
• Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes.
• Stir in remaining Almond Breeze almondmilk, then gently stir in cheese. Cook over low heat just until cheese is melted, being careful not to overcook. Season with pepper.

CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
• While the chicken is still on the cutting board, dab it with paper towels and season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon paprika; set aside.
• Melt 1 tablespoon butter in 2 tablespoons olive oil in a large skillet. Add onions, carrots and bell peppers and sauté for 5 minutes. Add chicken and cook just until the outsides are opaque.
• Layer broccoli on top of chicken/vegetables. Add 1/2 cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender but not limp, about 3 minutes (cook longer if you like softer broccoli). Transfer vegetables (and any excess liquid) to a large bowl.
• To the same skillet (don't wipe out), melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Whisk in flour then cook, while stirring, for 1 minute. Turn heat to low then gradually whisk in remaining 2 cups chicken broth and 1 cup of milk. Whisk cornstarch with remaining 1 cup milk and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings. Season with an additional 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Bring the sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1/2 cup cheddar until melted followed by Parmesan cheese until melted. Whisk in sour cream until blended.
• Add veggies/chicken to the sauce if your pan is large enough, otherwise pour sauce over the veggies/chicken in the bowl and stir to combine. Fold in rice. Transfer to the prepared baking dish and spread into an even layer. Top with remaining 1 cup cheddar cheese.
• Panko topping: Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over cheese.
• Cover casserole with foil and bake at 350 degrees for 30 minutes or until hot and bubbly and cheese is melted.

CHEESY CHICKEN BACON BROCCOLI CASSEROLE

Steps:

• Preheat oven to 375 degrees. Butter/grease 9 x 13 casserole/baking dish. Set aside.
• Cook bacon and onion over medium high heat until bacon is crispy and onion is translucent. Remove from heat and set aside.
• In a large mixing bowl, combine cream cheese, sour cream, egg, stock, garlic powder, dry mustard, salt, and peppers. Stir until incorporated. Add 2 1/2 cups cheese, chicken, broccoli, cauliflower rice, and reserved bacon with onions and drippings. Stir to combine.
• Pour into prepared casserole/baking dish and spread evenly. Top with remaining cheese.
• Bake for 25-28 minutes until cooked through and cheese has browned. Remove, cool, and eat.