CHEESY CHICKEN & BROCCOLI RICE
Cheesy chicken and broccoli are perfect together in so many dishes, and this super-easy rice skillet is no exception!
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet.
- Stir water into drippings in skillet. Add bouillon cubes. Bring to boil. Stir in rice. Top with chicken; cover. Reduce heat to medium-low; simmer 10 min. Add broccoli; cook an additional 10 min. or until chicken is cooked through (180°F). Remove chicken from skillet; cover to keep warm.
- Add VELVEETA to ingredients remaining in skillet; mix lightly. Cook until VELVEETA is completely melted and mixture is well blended, stirring frequently. Return chicken to skillet; cover. Let stand 5 min. before serving.
Nutrition Facts : Calories 550, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 115 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 38 g
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
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
CHEESY CHICKEN, BROCCOLI & RICE CASSEROLE - NO CANNED SOUPS!
I modified Loves2Teach's great recipe for Cheesy Broccoli Rice (#67521) to make a main dish casserole without canned soups. Enjoy!
Provided by lolablitz
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil water, adding bouillon cubes.
- Add rice and broccoli and cook covered on low heat for 12-15 minutes.
- While rice is cooking, heat butter over medium heat in medium pan. Add onions and cook until softened and just starting to carmelize, about 8 minutes.
- Add garlic and cook an additional 2 minutes.
- Turn off heat, add thyme, chicken, mayonnaise and milk, stirring to combine.
- Once rice mixture is ready, remove from heat and dump in 9x11" glass pyrex pan.
- Add chicken and sauce mixture, 1 1/2 cups of cheese and mix well.
- Add salt and pepper to taste.
- Sprinkle remaining cheese on top.
- Cook at 350 degrees approx 25 minutes or until cheese is melted.
Nutrition Facts : Calories 504.4, Fat 21.5, SaturatedFat 11, Cholesterol 84.6, Sodium 707.3, Carbohydrate 49.5, Fiber 4.2, Sugar 3.1, Protein 28.3
CHEESY RICE AND BROCCOLI
Make and share this Cheesy Rice and Broccoli recipe from Food.com.
Provided by CoffeeB
Categories White Rice
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place broccoli and broth in medium saucepan.
- Bring to a boil over medium-high heat.
- Stir in rice, cover.
- Remove from heat.
- Let stand 5 minutes.
- Stir in cheese, cover.
- Let stand 5 minutes.
- Stir until cheese is melted.
Nutrition Facts : Calories 201.5, Fat 7.6, SaturatedFat 4.5, Cholesterol 18.2, Sodium 470.6, Carbohydrate 23.5, Fiber 0.5, Sugar 0.2, Protein 9.5
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