Chicken Artichoke And Broccoli Casserole Food

ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
• Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
• Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS

Steps:

• Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
• In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
• Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
• Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.

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.

EASY CHEESY BROCCOLI ARTICHOKE AND CHICKEN BAKE (CROCK POT)

Steps:

• Grease the inside of the crock pot and dump in your rice and sprinkle carrots and broccoli slaw on top. In a bowl, mix the soup, onion, artichokes, soy sauce and cheese. Pour half the soup mixture over the rice/carrots and give it a stir. Place the chicken on top, then pour the rest of the soup mixture on top. Cover and cook for 3 hours on high. Serve with some warm crusty bread and butter.

CHICKEN, ARTICHOKE, AND BROCCOLI CASSEROLE

Steps:

• Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
• In a skillet over medium heat, melt 1 tablespoon butter.
• Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
• Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
• Add remaining butter to skillet and let melt over medium heat.
• Add in flour and blend.
• Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
• Add in cheese and stir until smooth.
• Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
• Pour sauce over the top.
• Cover and bake at 350° for 40 minutes or until bubbly.
• Stir and top with parmesan cheese.
• Bake uncovered for 5-10 minutes or until cheese melts.

CHICKEN FLORENTINE ARTICHOKE BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
• While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
• Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
• Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
• Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
• Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

CHICKEN AND ARTICHOKE CASSEROLE

Steps:

• Preheat the oven to 350°F.
• Lightly grease a shallow baking dish.
• Place artichokes in the dish; top with the cooked chicken.
• In a skillet, melt 2 Tablespoons of the butter and saute the mushrooms until they've released their juices; pour over chicken/artichokes.
• Melt remaining butter in a saucepan.
• Stir in flour, salt, pepper and cayenne to form a smooth paste.
• Whisk in the half-n-half; cook over low heat, stirring frequently, until thickened.
• Stir in Worcestershire Sauce and Sherry.
• Pour over casserole and sprinkle with Parmesan. Bake uncovered for 30 minutes or until heated through and bubbling.
• Nice with brown or white rice and a green salad.

CHOPPED CHICKEN AND ARTICHOKE CASSEROLE

Steps:

• In medium saucepan, cover chicken with cold water.
• Bring to boil, reduce to low heat and simmer, covered about 7 minutes.
• Turn off heat, remove cover and let chicken cool in the water for 10 minutes.
• While chicken is cooling, stir together artichoke hearts, spinach, pimento, water chestnuts, onion, mayonnaise and pepper in medium bowl.
• In small bowl, stir together Parmesan cheese and bread crumbs.
• Stir half the crumb mixture into artichoke mixture.
• Set remaining bread crumbs aside.
• Preheat oven to 400°F.
• Dice chicken and stir into artichoke mixture.
• Spoon into 1-1/2 quart casserole and smooth top.
• Sprinkle with reserved crumbs.
• Bake about 35 minutes, until golden brown and heated through.
• Serve over rice.

BROCCOLI ARTICHOKE CASSEROLE

Steps:

• Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside. , In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired., Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender.

ARTICHOKE AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

CHICKEN ARTICHOKE CASSEROLE

Steps:

• In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside. , In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. , Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.

CHICKEN ARTICHOKE BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine soup and mayonnaise. Stir in chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper., Spoon into a greased 2-1/2-qt. baking dish. Sprinkle with stuffing cubes. Bake, uncovered, 55-65 minutes or until edges are bubbly and rice is tender.

BROCCOLI AND ARTICHOKE CASSEROLE

Steps:

• Grease 1 1/2 casserole dish.
• Place artichoke hearts in bottom, quartered and drained.
• Combine butter, cream cheese and lemon juice.
• Add broccoli that's been cooked and drained.
• Pour mixture over artichokes.
• Top with crumbs.
• Bake uncovered 25 minutes 350 degree oven.
• For zip add garlic powder, worcestershire, salt, tabasco.

LIGHT CHICKEN AND BROCCOLI BAKE

Steps:

• Preheat oven to 400°. In a large bowl, whisk together first five ingredients. Stir in broccoli, chicken, onion and 1/4 cup cheese. Transfer to a greased 9-in. pie plate. Sprinkle with remaining cheese., Bake until golden brown and a knife inserted near the center comes out clean, 15-20 minutes. Let stand 10 minutes before serving.

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.