CHEESY CHICKEN AND BROCCOLI CASSEROLE
Cheesy chicken-broccoli casserole. Eat as-is or serve over mashed potatoes or rice.
Provided by Eric Wood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 9.1 g, Cholesterol 55.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 9.2 g, Sodium 832.4 mg, Sugar 1.1 g
CHEESY BROCCOLI AND CHICKEN CASSEROLE
Delicious, filling, gluten free, keto friendly, and super easy!
Provided by Robyn Stone
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.
- Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.
- Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 6 g, Cholesterol 68.6 mg, Fat 31.8 g, Fiber 1.7 g, Protein 13.4 g, SaturatedFat 11.3 g, Sodium 519.8 mg, Sugar 1.6 g
CHEESY MUSHROOM AND BROCCOLI CASSEROLE
Provided by Sunny Anderson
Categories side-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.
CHICKEN BROCCOLI CASSEROLE
Fix Trisha Yearwood's cheesy Chicken Broccoli Casserole recipe, from Trisha's Southern Kitchen on Food Network, as a comforting make-ahead meal.
Provided by Trisha Yearwood
Categories main-dish
Time 2h50m
Yield 10 servings
Number Of Ingredients 10
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.
CHICKEN, BROCCOLI AND CHEESE CASSEROLE
This casserole is super satisfying and creamy and uses a great trick to cut out extra butter and oil: Instead of making the traditional roux with butter, the cream sauce is thickened with a little flour.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Put the flour and broth into a large saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove the saucepan from the heat and whisk in 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add the Cheddar and whisk until melted. Add the broccoli florets and stir to coat.
- Spray a 3-quart flameproof casserole dish with cooking spray. Toss the brown rice and chicken in a large bowl. Pour the broccoli-cheese sauce on top and mix well. Spread the mixture in the casserole dish and top with the Parmesan. Cover with foil and bake until bubbling and hot, about 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes Serve hot.
- Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover in foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
CHEESY BROCCOLI, CHICKEN AND RICE CASSEROLE
Provided by Virginia Willis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 350 degrees F. Combine the panko and half of the cheese. Set aside.
- Heat the stock, milk, bay leaf and thyme in a medium saucepan over medium-low heat until steaming. Keep warm while you prepare the vegetables. (You can skip infusing the liquid with the herbs if you like, but it does need to be warmed so it doesn't make lumpy gravy when you add it to the flour.)
- Heat the butter in a large ovenproof and flame-proof casserole or skillet over medium heat. Add the onion and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and season with salt and pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. (The mixture will be dry.)
- Remove the bay leaf and thyme from the stock mixture. Whisk the stock into the flour and vegetables. Add the remaining cup of cheese and stir until smooth. Add the rice and stir to combine. Add the sour cream, cayenne and nutmeg; stir until smooth. Place the 6 pieces of chicken in the casserole and snuggle them into the rice. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid has been absorbed, about 40 minutes.
- Meanwhile, place the broccoli in a microwave-safe bowl with 1/4 cup of water. Cover and microwave until the broccoli is just tender and bright green, about 2 minutes, depending on the strength of your microwave. Drain the broccoli and keep warm.
- Once the rice is tender and the liquid has been absorbed, remove the casserole from the oven and stir in the broccoli. (It's easiest if you transfer the chicken to a plate first, then stir in the broccoli, then pop the chicken back on top.) Smooth the top and sprinkle with the reserved panko-cheese mixture. Return to the oven and bake until the topping is golden brown, about 15 minutes longer. Place the casserole on a rack to cool slightly before serving.
CHEESY CHICKEN BROCCOLI CASSEROLE
This is my favorite comfort food recipe, its like a good home made mac and cheese but better. I usually play with this recipe, depends how cheesy i want it or how much i like broccoli that day haha.
Provided by BrittneyLee
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- cook chicken, broccoli and noodles, rise noodles to remove excess startch.
- preheat oven to 350.
- prepare your cheese sauce by combining the last 4 ingredients also adding cheese, as much as you want.
- mix together chicken noodles and broccoli.
- put the mix into a casserole dish.
- cover the mix with the cheese sauce and top with cracker crumbs and cheddar cheese.
- bake 10-15 mins or until cheese is melted.
Nutrition Facts : Calories 482.1, Fat 17.8, SaturatedFat 9.5, Cholesterol 95.7, Sodium 579.2, Carbohydrate 50.2, Fiber 3.5, Sugar 2.7, Protein 29.9
SLOW COOKER CHEESY BROCCOLI CHICKEN CASSEROLE
An easy, "comfort-food" all-in-one meal recipe for the slow cooker. Works well with cubed ham, too!
Provided by Parsley
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into about 2-inch pieces. Place in a large slow cooker.
- Add all remaining ingredients. Cover and cook on high for about 7 hours, or until chicken is done and potatoes are tender.
- You can par-boil your potatoes, if desired to speed cooking time.
- Gently stir well before serving.
Nutrition Facts : Calories 382.8, Fat 11.6, SaturatedFat 6.7, Cholesterol 97.5, Sodium 558.2, Carbohydrate 30.8, Fiber 4.8, Sugar 4.9, Protein 39.1
CHEESY BROCCOLI AND CHICKEN CASSEROLE
This is a retake on Recipe#44001 because I wanted come things in it, and had to sub others. Hope you enjoy it!
Provided by Miss Diggy
Categories Chicken
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Put broccoli into a pot with boiling water (not water specified) and boil for 10 minutes.
- Drain and place the next 7 ingredients with the broccoli into a bowl and mix well.
- Put into a 9x13 and bake at 375* for 30 minutes.
- Last 5 minutes, sprinkle on the french fried onions and then bake for another 5 minutes.
- Place water in pot with 4 bullion cubes and bring to a boil.
- Add in rice, remove from heat, and cover. Let sit for 5 minutes, or as specified on box.
- Serve casserole over rice.
Nutrition Facts : Calories 592, Fat 29.9, SaturatedFat 16.9, Cholesterol 73.3, Sodium 1773.5, Carbohydrate 62.8, Fiber 4.2, Sugar 7.4, Protein 19.2
CHEESY BROCCOLI - HASHBROWN - CHICKEN CASSEROLE
My Aunt always made this delicious casserole. I've tweaked it, to make it even better. My kids always come back for seconds...so very flavorful...You have your meat, potatoes and veggies all in one dish! I hope you give it a try sometime...it's great for taking to potluck, as it's a full dish and will serve many. Recipe could...
Provided by Cassie *
Categories Casseroles
Time 1h35m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400 degree F. Spray a 9 x 13 deep baking pan or dish with non stick cooking spray. Set aside. In a bowl, mix soups, salt, pepper, poultry seasoning, onion flakes, butter, 1 1/2 cups cheese, milk and cream.
- 2. In a large bowl; toss together the broccoli, chicken and hash browns.
- 3. Pour the soup mixture over the chicken mixture and blend well. Pour mixture into prepared baking dish, and spread out evenly. Sprinkle with crushed french fried onions.
- 4. Place in oven and bake for 1 hour to 1 hour and 15 minutes, making sure hash browns and broccoli is thoroughly cooked. Sprinkle remaining cheese evenly.
- 5. Return to oven until cheese is melted. Enjoy!
CHEESY BROCCOLI, CHICKEN & POTATO CASSEROLE
Here's everything they like-all in one easy, cheesy casserole. Hash-browned potatoes, bite-size pieces of chicken and frozen broccoli make it quick too.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 8 servings, about 1-1/4 cups each
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Combine all ingredients except cracker crumbs in 13x9-inch baking dish sprayed with cooking spray.
- Bake 55 min. or until chicken is done and casserole is heated through.
- Top with cracker crumbs.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g
CHEESY CHICKEN AND BROCCOLI CASSEROLE
Make and share this Cheesy Chicken and Broccoli Casserole recipe from Food.com.
Provided by fon den 08
Categories One Dish Meal
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- mix oil, garlic pwdr, salt and pepper, with chicken,.
- cook chicken until brown on outside.
- drain juices, add cheese and broccoli and put into a 2 quart casserole.
- cook stuffing mix according to pkg on stove.
- layer stuffing on top of chicken.
- bake at 400 for 40 minute.
- remove from oven and enjoy!
Nutrition Facts : Calories 254.3, Fat 16, SaturatedFat 4.5, Cholesterol 77.6, Sodium 103.1, Carbohydrate 6, Protein 22.6
CHEESY BROCCOLI CHICKEN CASSEROLE
All-in-one casserole with Cheddar cheese, rice, cooked chicken and fresh broccoli.
Provided by Frenchy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Heat vegetable oil in a skillet over medium heat. Sprinkle the chicken breasts with salt, black pepper, and 1 teaspoon of salt-free seasoning, and pan-fry in the hot oil until lightly browned on both sides, about 10 minutes per side. Cut the chicken breasts into bite-size pieces, and set aside.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Place the broccoli florets and sweet onion into the steamer basket, cover pan, and steam until broccoli turns bright green and is barely tender, about 3 minutes.
- In a large saucepan, bring 3 1/2 cups of water to a boil, and stir in the margarine until it melts. Pour in the contents of the two packages of rice side dish, and reduce heat to a simmer. Cover and cook until rice is tender, 7 to 10 minutes; turn off heat, and allow to stand covered for 2 minutes.
- Transfer cooked rice into a large mixing bowl, and stir in the chicken, broccoli, and onion. Mix in the cream of chicken soup, mayonnaise, 2 cups of Cheddar cheese, parsley, 2 teaspoons of salt-free seasoning, garlic powder, curry powder, lemon juice, and Dijon mustard until thoroughly combined. Adjust salt and black pepper. Spoon the mixture into the prepared casserole dish, and sprinkle 1/2 cup of Cheddar cheese over the top.
- Bake in preheated oven until the casserole is bubbling and lightly browned, about 30 minutes.
Nutrition Facts : Calories 647.9 calories, Carbohydrate 20.5 g, Cholesterol 77.6 mg, Fat 45.1 g, Fiber 4.8 g, Protein 25.4 g, SaturatedFat 20.2 g, Sodium 762 mg, Sugar 2.8 g
CHEESY BROCCOLI BACON CHICKEN CASSEROLE
I created this dish to use the broccoli I had bought for the first time in my life (used to hate the stuff!) and to fit my parents' low carb diet. The fastest way to pre-cook the broccoli, chicken and bacon is by using a combination of the microwave and stovetop. I cooked the bacon and chicken in the microwave--separately--and I steamed the broccoli--but you could also nuke the broccoli and saute the other two).
Provided by Marla Swoffer
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat chicken stock until boiling.
- Reduce heat to low and stir in sour cream and milk.
- When dissolved, stir in monterey jack.
- When dissolved, stir in cream cheese.
- Add garlic powder, ground pepper, and bacon grease (optional).
- Whisk until smooth.
- Remove sauce from stove and pour into the bottom of a rectangular glass casserole dish.
- Layer chicken, bacon and broccoli over the sauce.
- Sprinkle cheddar/jack and parmesan over the top.
- Bake at 350 for 15-20 minutes.
CHEESY CHICKEN AND BROCCOLI BAKE
Find a new family favorite with our Cheesy Chicken and Broccoli Bake! Watch this chicken and broccoli bake video to see how the delicious dish is made.
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 6 servings, about 1-1/3 cups each
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Prepare stuffing as directed on package.
- Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.
- Bake 40 min. or until chicken is done.
Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 8 g, TransFat 2.5 g, Cholesterol 95 mg, Sodium 1230 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 7 g, Protein 36 g
CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE
This lighter, fresher version of the classic chicken casserole is sure to become a family favorite.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
- In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
- Add rice to bowl. Stir to combine. Stir in chicken.
- In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
- Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
- Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.
Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 5 g, TransFat 0 g
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- Preheat the oven to 425°. Season the chicken breast with 1/8 teaspoon each of sea salt and freshly ground pepper. In a small pan, heat 1 tablespoon of extra-virgin olive oil over medium high heat. Add the chicken and cook for 1 minute. Turn the chicken, reduce the heat, cover and cook for 8 minutes. Remove the pan from the heat and leave covered for 10 minutes, then shred the chicken with 2 forks.
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