Campbells Broccoli Cheese Chicken Food

CAMPBELL'S KITCHEN CHICKEN BROCCOLI DIVAN

Steps:

• Arrange broccoli and chicken in 9-inch pie plate or 2-quart shallow baking dish.
• Mix soup and milk and pour over all.
• Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.
• Bake 400 degrees F for 25 minutes or until hot.

CHICKEN BROCCOLI CHEESE CASSEROLE

Steps:

• Preheat oven to 375˚F.
• Lay the chicken breasts flat in a large baking dish. Sprinkle the garlic powder, salt and pepper over the chicken breasts to season them, then spread the broccoli florets on top.
• Pour the broccoli cheese soup over the broccoli and chicken so that it is evenly covered and then top with the shredded cheddar cheese.
• Bake for 45-55 minutes or until the chicken is cooked through (165˚F internal temperature.)
• Garnish with parsley and serve over rice, mashed potatoes or your with your favorite side!

CHEESY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

CAMPBELL'S 15-MINUTE CHICKEN, BROCCOLI & RICE DINNER

Steps:

• HEAT oil in skillet.
• Add chicken and cook until browned.
• Remove chicken.
• ADD soup, water, paprika and pepper; stir.
• Heat to a boil.
• STIR in rice and broccoli.
• Top with chicken.
• Season chicken with additional paprika and pepper.
• Cover and cook over low heat 5 minute.
• or until done.

CHEESY CHICKEN AND BROCCOLI BRAID RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, combine the chicken, broccoli, bell peppers, cheddar cheese, green onions, and Campbell's® Cream of Chicken Soup. Mix well.
• Place a baking sheet-size sheet of parchment paper on a large cutting board. Unroll the crescent roll dough and arrange next to one another so the long sides are touching. Press the seams together to make one large sheet of dough.
• Spoon the chicken cheese filling in a horizontal mound across the center of the crescent roll dough, leaving 4-5 inches of space above and below the filling.
• Starting from the bottom left of the dough sheet, slice a strip of dough diagonally at a 45-degree angle from the filling to the edge. Repeat every 2 inches along the bottom. Repeat with the top dough, cutting in the opposite direction from the bottom.
• Starting from the left side, fold the first dough strip on the bottom over the filling, then fold over the first dough strip on the top, crossing over the bottom strip. Repeat with the remaining strips to create a braid effect. Pinch the dough together on the left and right sides to seal in the filling.
• Use the parchment to carefully transfer the braid onto a baking sheet.
• In a small bowl, whisk together the egg and rosemary. Brush the egg wash evenly over the braid.
• Bake for 25-30 minutes, or until the braid is cooked through and deep golden brown.
• Remove from the oven and let rest for 10 minutes before slicing with a serrated knife and serving.
• Enjoy!