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.
BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE
This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
- In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
- Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
Nutrition Facts : Calories 756.1 calories, Carbohydrate 82.7 g, Cholesterol 109.5 mg, Fat 30.8 g, Fiber 3 g, Protein 36 g, SaturatedFat 15.2 g, Sodium 1642.3 mg, Sugar 7.6 g
CHICKEN, BROCCOLI AND RICE CASSEROLE
Make and share this Chicken, Broccoli and Rice Casserole recipe from Food.com.
Provided by Therese Crosby
Categories One Dish Meal
Time 56m
Yield 8 serving(s)
Number Of Ingredients 13
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.
TOO EASY CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE
A delicious one dish meal that is full of flavor and will be cooked in less than 1 hour. The only prep time is for 2 cups of water to boil; and make sure the chicken is thawed if previously frozen. I got this recipe from my Brand Named Best Loved Casseroles book, in the "Dinner in Minutes" chapter.
Provided by TheDancingCook
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees and boil water.
- In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well.
- Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes.
- Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.
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 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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CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE - EMILY BITES
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Cuisine AmericanTotal Time 50 minsCategory Main CourseCalories 327 per serving
- Melt the light butter in a medium saucepan over medium-low heat. Add the flour to the butter one tablespoon at a time and stir to combine. Add the milk a little at a time and whisk the flour mixture into the milk until smooth. Add the salt and pepper and stir to combine. Turn the heat up to medium and add the cheddar cheese to the milk mixture. Whisk together for 5-6 minutes until smooth and thick.
- Combine the rice, chicken and broccoli florets in the prepared baking dish. Pour the cheese sauce over the top and stir the mixture together until well combined. Spread evenly across the casserole dish.
- Place the bread crumbs in a dry skillet over medium heat and brown bread crumbs for a few minutes, stirring frequently until golden. Sprinkle the toasted bread crumbs over top of the casserole and bake in the oven for 30-35 minutes until hot and bubbly.
CHEESY BROCCOLI & CHICKEN CASSEROLE - I HEART RECIPES
From iheartrecipes.com
5/5 (4)Total Time 45 minsCategory Main Course
- Pour the vegetable oil into the skillet, and turn the heat of medium. Place the chicken into the skillet, and sprinkle in the seasoning salt.
- Cook the chicken until it is done, then add in the broccoli. Give everything a nice stir, then add in the cream of mushroom soup, and rice.
- Make sure everything is well incorporated, then sprinkle in 1/2 cup cheese. Stir, then place the ingredients into a oiled bake dish.
CHEESY CHICKEN BROCCOLI AND RICE CASSEROLE -MOM ON TIMEOUT
From momontimeout.com
5/5 (13)Total Time 35 minsCategory EntreeCalories 354 per serving
- Preheat oven to 350 degrees. Combine all ingredients into a greased 9x13 baking dish. I use a 9x13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8x8 or 9x9 baking dish.
CHICKEN BROCCOLI RICE CASSEROLE RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
3.9/5 (9)Total Time 55 minsCategory Main CourseCalories 439 per serving
- Add the butter to a sauté pan over medium heat. Do not allow the butter to brown. As soon as the butter has melted, add the diced onions and sauté 5-7 minutes, stirring often, until softened.
- Sprinkle the flour over the onions and stir until combined, about 1 minute. Add the chicken broth one big splash at a time, stirring well after each addition. Add in the half and half, salt, and pepper and stir. Allow the mixture to come to a simmer. Simmer for 3-5 minutes, stirring often, until thickened. Remove from the heat.
- Add cheese and mayonnaise (if using) in a small mixing bowl, and stir to combine. Set aside until ready to use.
HEALTHY CHEESY CHICKEN AND BROCCOLI-RICE CASSEROLE - IOWA ...
From iowagirleats.com
4.5/5 (18)User Interaction Count 187Servings 8
- Bring chicken broth to a boil in a large pot then add rice. Cover then turn heat down to medium-low. When rice has 5 minutes left to cook add broccoli and green onions on top to steam.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and garlic powder, and then saute until no longer pink. Remove to a plate and set aside then very carefully wipe out skillet with a dry paper towel.
- Turn heat down to medium then whisk together flour and 1/2 cup milk in a small bowl. Pour mixture into skillet then add remaining 1-1/2 cups milk. Cook mixture, stirring constantly, until thickened, 7-10 minutes. Remove skillet from heat then add 3/4 of the shredded cheese, sour cream, salt, pepper, and garlic powder, and stir until smooth.
- Preheat broiler. Combine cooked rice and broccoli mixture with the cheese sauce and cooked chicken then scoop mixture into a nonstick sprayed 9x13 baking dish and top with remaining cheese. Broil until cheese is melted then let casserole rest for 5 minutes before serving.
ONE POT CHEESY CHICKEN BROCCOLI RICE CASSEROLE - JO COOKS
From jocooks.com
4.4/5 Calories 244 per servingCategory Dinner, Main Course
- Heat the olive oil in a large skillet. Add chopped onion and cubed chicken. Cook on medium heat for a few minutes until the chicken starts to brown a bit. Season with salt and pepper to taste. Stir in garlic and cook for another 30 seconds until garlic gets aromatic.
- Add the rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed add more until rice is fully cooked. Bring to a boil, then reduce heat, cover, and cook over medium heat until the rice is fully cooked, stirring occasionally, should take about 15 minutes or so. Taste for seasoning and adjust as necessary.
- Add the broccoli florets and half the cheese then continue cooking for 2 more minutes, until broccoli softens a bit. Sprinkle over the top with remaining cheese and place the skillet under the broiler for a couple more minutes, just until it melts and starts to brown a bit.
CHEESY CHICKEN, RICE AND BROCCOLI CASSEROLE RECIPE
From recipeland.com
3.8/5 (99)Total Time 1 hr 20 minsServings 12Calories 475 per serving
CHEESY CHICKEN BROCCOLI AND RICE CASSEROLE
From persnicketyplates.com
3/5 (1)Estimated Reading Time 3 minsServings 4-6Total Time 1 hr 10 mins
- In a 9 x 13 baking dish, add in the water, uncooked rice, frozen broccoli, and about 10 oz of the cheesy sauce. Stir together.
CHEESY CHICKEN VEGETABLE AND RICE CASSEROLE - BUDGET BYTES
From budgetbytes.com
4.9/5 (37)Total Time 1 hr 10 minsServings 6Calories 495 per serving
- Take the broccoli out of the freezer and allow it to begin to thaw. Once it's soft enough to cut with a knife, cut the florets into smaller, bite-sized pieces.
- Cut the chicken breast into small 1/2-inch cubes. Season with salt and pepper. Heat a large skillet over medium, then add the olive oil and swirl to coat the surface. Add the chicken pieces and cook until slightly browned on the outside. Remove the chicken pieces to a large clean bowl.
- While the chicken is cooking, finely dice the onion, and peel and slice the carrots. Add the onion and carrots to the skillet after the chicken is removed and sauté until the onions are softened. Transfer the onions and carrots to the bowl with the chicken.
- Add the chopped broccoli florets (even if not fully thawed) and the cooked rice to the bowl with the chicken, onions, and carrots. Stir to combine, then add 1/2 of the shredded cheddar (about 1 cup) and stir to combine again. Set the mixture aside.
CHEESY CHICKEN AND BROCCOLI CASSEROLE WITH RICE - THE ...
From theseasonedmom.com
Ratings 2Calories 525 per servingCategory Dinner
- In a large Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5-7 minutes. Add flour, whisking constantly for 2 minutes. Gradually whisk in the broth; bring to a boil. Reduce heat to medium-low; whisk constantly until the sauce thickens, about 2 minutes.
- Remove from the heat; whisk in the cream cheese, thyme, rosemary, mustard, salt and pepper until smooth. Stir in chicken, rice and broccoli. Transfer mixture to the prepared baking dish.
CHEESY BROCCOLI-AND-RICE CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Total Time 1 hr 5 minsServings 8-10
- Preheat oven to 350°. Melt 2 Tbsp. butter. Combine melted butter with panko and 1 cup shredded Cheddar cheese; toss to coat.
- Bring broth and next 3 ingredients to a simmer in a medium saucepan over medium-low heat. Reduce heat to low; cover and keep mixture warm until ready to use.
- Melt remaining 4 Tbsp. butter in a large shallow Dutch oven or ovenproof skillet over medium heat. Add onion and celery to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until onion is lightly browned. Add mushrooms to Dutch oven, and stir in 1/2 tsp. kosher salt and a pinch each of black pepper and ground red pepper. Cook, stirring occasionally, 3 to 5 minutes or until mushrooms are tender. Add garlic, and cook, stirring constantly, 45 seconds. Stir in flour until combined. (Mixture will be dry.)
- Remove and discard bay leaf and thyme from broth mixture. Gradually stir warm broth mixture into mushroom mixture. Add remaining 1 cup cheese, and stir until well blended and smooth. Stir in rice and next 3 ingredients. Cover Dutch oven with a tight-fitting lid.
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From cookinwithmima.com
5/5 (2)Total Time 50 minsCategory Main DishesCalories 550 per serving
- In a non-stick skillet, bring 1 tbsp. of olive oil to medium-high heat. Cook the chicken until they are golden brown on the outside, flipping occasionally. This should about take 6-8 minutes. Transfer to a bowl and set aside.
- In the same skillet, melt 2 tbsp. of butter along with 1 tbsp. of olive oil. Then add in the flour and spices, salt and mix well to obtain a smooth pasty mixture.
CHEESY CHICKEN BROCCOLI AND RICE ... - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (21)Total Time 45 minsCategory DinnerCalories 547 per serving
- In a large skillet or pot, melt the butter over medium heat. Add the onion and garlic to the melted butter and saute until fragrant and the onions are translucent. Whisk in the flour.
- Slowly whisk in the chicken broth, a little at a time, until there are no lumps of flour remaining. Continue to cook over medium heat, stirring frequently, until the sauce coats the back of a spoon. Stir in the salt, pepper, and poultry seasoning, and remove from heat. Stir in the sour cream and milk.
- While the sauce cooks, microwave the broccoli florets in a large bowl covered with plastic wrap, until bright green and tender, about 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. This step is optional, but it helps the broccoli be more tender with less overall cooking time for the entire casserole. If you prefer your broccoli to be less soft, just skip this step.
CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE
From blog.memeinge.com
Reviews 8Category EntreeCuisine AmericanTotal Time 55 mins
- Cook rice according to package directions, omitting salt & fat. In the last 10 minutes of cooking, stir in broccoli and green onion. {If you use instant rice, just cook rice, broccoli, and green onion together.} Set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Season chicken with ¼ tsp salt, and ⅛ tsp pepper. Cook chicken until done, about 5-7 minutes.
- In a small bowl, whisk together flour {or cornstarch} and ½ cup cold milk. Reduce heat to medium, and slowly whisk flour-milk mixture into skillet. Season with remaining ¼ tsp salt, ⅛ tsp pepper, garlic powder, and red pepper flakes. Slowly whisk in remaining ½ cup milk until the mixture boils. Stir constantly for 2 minutes while boiling. Remove from heat and stir in yogurt and 1 cup cheese. Once combined, stir in cooked chicken.
- Combine chicken-cheese mixture with rice-broccoli mixture, and transfer to a 8-inch square baking dish sprayed with cooking spray or two smaller baking dishes. Top the mixture with remaining ½ cup cheese.
CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE | 101 COOKING ...
From 101cookingfortwo.com
4.5/5 (15)Total Time 1 hrCategory Main CourseCalories 483 per serving
- Bring 3 cups of low-sodium chicken broth to a boil. Add 1 1/2 cup long grain rice and the broccoli. Cover and lower heat to low. Cook for about 15 minutes until fluid is absorbed.
- While rice is cooking, chop one small onion and cube two skinless boneless chicken breasts into 1/2 inch pieces.
CHICKEN BROCCOLI CHEESE RICE CASSEROLE (VIDEO!!!)
From thecookierookie.com
Ratings 22Calories 659 per servingCategory Main Course
- Adjust oven rack to middle position and preheat oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray.
CHEESY BROCCOLI CHICKEN RICE CASSEROLE • FAITH FILLED FOOD ...
From faithfilledfoodformoms.com
5/5 (1)Total Time 20 minsCategory Main Course, Quick And Easy DinnerCalories 330 per serving
- In a large bowl mix: Cream of Chicken soup, milk, all of cheese but 1/2 cup, broccoli, chicken and curry.. if using
- Right here you can do one of two things..bake the sauce alone and then top onto Minute® Rice OR bake right on top of precooked Minute® Rice..which is how I cooked it last night. Trust me, either way it’s deelish. It’s really a matter of preference.Put cooked Minute® Rice into casserole dish. I cook my Minute® Rice in the microwave while I quickly get the other things chopped and stirred. Oh so easy and I don’t even have to monitor
- Add the extra 1/2 cheese .. or more. I also love to top with a little sprinkle of Parmesan/Romano
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From fedandfit.com
4.5/5 (17)Total Time 1 hr 25 minsCategory DinnerCalories 520 per serving
- Add the butter to a saute pan over medium heat, once melted, add the onion and garlic and cook for 3-4 minutes, until softened.
- Add the flour to the pot and whisk to combine, then slowly pour in the chicken broth, whisking the mixture constantly to ensure there are no lumps. Once smooth, whisk in the milk, salt, pepper, and thyme and let cook for 1-2 minutes, until the sauce is thick and bubbling.
- Add the rice, chicken, and broccoli to a 4-quart baking dish, then pour the sauce over and toss to combine. Make sure that the sauce completely covers the rice mixture, if it doesn’t, add another 1/2 cup of broth or switch to a different dish. Cover the dish with foil and make sure that the foil is secured very tightly. It needs to steam to ensure the rice cooks through.
CHEESY CHICKEN BROCCOLI RICE CASSEROLE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
5/5 (7)Total Time 1 hrCategory Main CourseCalories 448 per serving
- Melt the butter in a large ovenproof skillet over medium-high heat. Add the garlic, onion, mushrooms, and celery and cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in the thyme and cook until fragrant, about 1 minute.
- Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in the wine and chicken broth. Cook, whisking constantly, until slightly thickened, 2 to 3 minutes; season with salt and pepper to taste.
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