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
BROCCOLI AND CHEESE STUFFED CHICKEN
Broccoli and Cheese Stuffed Chicken Breast is filled with a delicious broccoli cheese mixture, seared in a skillet and then baked to perfection. Super easy and super scrumptious!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Combine the salt, pepper, onion powder, garlic powder, and paprika in a small dish. Drizzle the olive oil over the chicken breasts. Rub the seasoning mixture on the chicken and coat entirely.
- Combine the filling ingredients in a bowl. Set aside.
- Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the filling.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once heated, sear the stuffed chicken breasts on each side, but don't cook through. You may need to do this in two batches depending on the size of your chicken breasts. Place all 4 breasts in the skillet and transfer the skillet to the oven.
- Bake for 25-35 minutes until the chicken breasts are cooked through.
Nutrition Facts : Calories 603 kcal, Carbohydrate 6 g, Protein 55 g, Fat 39 g, SaturatedFat 14 g, Cholesterol 206 mg, Sodium 1156 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BROCCOLI CHEESE STUFFED CHICKEN
This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
- Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
- Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
- Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
- Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
- Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 6.5 g, Cholesterol 75.8 mg, Fat 12.4 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 4.8 g, Sodium 444.4 mg, Sugar 1.6 g
BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS
I've taken the classic flavors of broccoli Cheddar soup and transformed them into a filling for baked chicken breasts. But feel free to grab whatever cheese, herbs and spices you've got and use those instead. This recipe would also work great with cauliflower and/or any type of cheese that has a decent melt factor. Firmer cheeses like Parmesan and Gruyère would be welcome additions, but I'd steer clear of anything that's extra-soft (think Brie or mascarpone) because we want the filling to stay intact.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
- Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
- Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, cream cheese, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
- Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket horizontally into each chicken breast without cutting all the way through to the other side.
- Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
- Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
- Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 2 to 3 minutes.
- Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165 degrees F, 10 to 15 minutes.
- Remove the chicken breasts from the oven and serve.
CHEESY BROCCOLI-STUFFED CHICKEN BREASTS
I don't like eating soup seating the summer months, so I created this stuffed chicken breast to satisfy a craving for broccoli and cheese soup.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
- Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
- Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
- Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 231.8 calories, Carbohydrate 6.6 g, Cholesterol 84.4 mg, Fat 9.2 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 4.8 g, Sodium 569.1 mg, Sugar 0.8 g
CHICKEN BREASTS WITH BROCCOLI & CHEESE
Sometimes I just like it simple, & this is another one of those chicken breast recipes I've had around for 25 years & enjoy [both making & eating]! This dish is great over rice, pasta or stuffing!
Provided by Sydney Mike
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a skillet, over medium heat, melt the butter, then add the chicken breasts & cook 10 minutes, browning the meat on both sides.
- Spoon off any fat.
- In a medium bowl, combine the soup, water & pepper & pour this soup mixture into the skillet with the breasts.
- Heat to boiling, then add the broccoli & reduce the heat to low.
- Cover & simmer, stirring occasionally, for 10 minutes or until chicken is fork-tender & the broccoli is done.
CHICKEN BREASTS STUFFED WITH BROCCOLI, SPINACH AND CHEESE
I invented this to use up a small broccoli floret. All of the ingredients were already in my fridge and pantry - a delicious dinner without having to run to the store. I've never stuffed a chicken breast before, so if there is a better method than what I've described below, please let me know! The bread crumbs and cream that I added to the filling really helped keep the chicken moist during cooking by steaming it with flavor from the inside. Swiss or gruyere cheese would be delicious substitutions as well as cheddar - whatever you've got in the fridge. The lemon/herb sauce isn't necesssary but it does add a nice touch when plating and it's also an excellent flavor complement.
Provided by M.Dot
Categories Poultry
Time 55m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 400°F Coat a glass baking dish with non-stick cooking spray.
- Combine stuffing ingredients in a medium bowl and mix well.
- Cut a slit lengthwise through the thickest part of each chicken breast to create a pocket for the stuffing.
- Spoon about 2 tablespoons of the stuffing mixture into the pocket in each chicken breast. Press the filling inside the pocket securely with your fingers.
- Pinch the pocket closed, securing with toothpicks. Then, bring the thin fillet of the breast up over the pocket and secure into place with toothpicks.
- Heat olive oil in a skillet over medium high heat.
- Beat the egg and milk together until frothy. Season with salt and pepper to taste.
- Dip the stuffed chicken breast into the egg mixture, coating each side thoroughly. Coat the breast in the bread crumbs and place in the hot oil.
- Cook for about 2 minutes on each side, until golden brown. Transfer to the prepared baking dish.
- Bake for 30 minutes, or until juices run clear when pierced.
- Meanwhile, whisk milk and cream together in a small saucepan over medium high heat. Bring to boil, stirring constantly.
- Whisk in flour, dill and lemon extract, and season with salt and pepper to taste.
- Cook until thickened, stirring constantly, 1-2 minutes.
- Plate each chicken breast, spooning the cream sauce over top (about 2 tablespoons per breast). Garnish with fresh parsley.
Nutrition Facts : Calories 584.6, Fat 41.5, SaturatedFat 16.3, Cholesterol 188, Sodium 293.2, Carbohydrate 14, Fiber 1.4, Sugar 1.1, Protein 37.8
CAMPBELL'S BROCCOLI CHEESE CHICKEN
Make and share this Campbell's Broccoli Cheese Chicken recipe from Food.com.
Provided by Mary Pribyl
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken in a 2-qt shallow baking dish.
- Mix soup and milk and pour over the chicken.
- Bake at 400 degrees for 20-25 minutes or until the chicken is done . Serve over noodles. If you want to make it fancy, garnish with freshly chopped parsley :).
Nutrition Facts : Calories 474.5, Fat 19.9, SaturatedFat 6, Cholesterol 130.6, Sodium 629.1, Carbohydrate 33.9, Fiber 2.6, Sugar 2.3, Protein 37.9
CROCK POT BROCCOLI CHEESE CHICKEN
Chicken breasts in a golden cheese and broccoli sauce. Serve this over noodles or rice, accompany with a veggie and warm bread to complete the meal. This recipe is courtesy of the Fix it and Forget it crock pot cookbook.
Provided by TheDancingCook
Categories Chicken Breast
Time 7h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken in the crock pot.
- Mix together the remaining ingredients and pour over the chicken.
- Cook on High for 1 hour; reduce to Low and cook for another 5-6 hours.
- Serve over noodles or rice.
Nutrition Facts : Calories 352.6, Fat 15.6, SaturatedFat 5.9, Cholesterol 98.7, Sodium 1494.3, Carbohydrate 19.2, Fiber 3.1, Sugar 4, Protein 32.5
EASY BROCCOLI CHEESE CHICKEN
Make and share this Easy Broccoli Cheese Chicken recipe from Food.com.
Provided by Karen R.
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat cook chicken in butter until browned on both sides. Stir in remaining ingredients and heat until bubbly. Reduce heat and simmer covered, stirring occasionally, until broccoli is tender (about 20-25 minutes).
Nutrition Facts : Calories 311.6, Fat 13.3, SaturatedFat 5, Cholesterol 111.1, Sodium 897, Carbohydrate 11, Fiber 1.9, Sugar 2.1, Protein 36.1
BROCCOLI AND CHEESE STUFFED CHICKEN BREAST
Make and share this Broccoli and Cheese Stuffed Chicken Breast recipe from Food.com.
Provided by canarygirl
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Make cheese sauce: Melt butter in a small sauce pan, and then add flour and stir well.
- Add milk gradually, whisking constantly to avoid lumps.
- Add salt, pepper and garlic powder, and stir constantly until thickened.
- Add 1/2 cup cheddar and the cream cheese, and stir to melt.
- Add 1/4 cup of the broccoli pieces, and stir to combine.
- Make chicken: Open butterflied chicken pieces.
- Sprinkle with salt, pepper and garlic powder.
- Place a bit of steamed broccoli and a bit of cheese in each.
- Fold over, and seal with toothpicks.
- Heat about 1-2 tablespoons olive oil over medium heat, and brown chicken on all sides, until cooked thoroughly.
- Place chicken in a small casserole dish, and pour cheese sauce over.
- This may either be browned in the oven, or served as is.
Nutrition Facts : Calories 321.7, Fat 21.5, SaturatedFat 12.8, Cholesterol 99.2, Sodium 359.1, Carbohydrate 8.7, Fiber 1, Sugar 1, Protein 23.4
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