Chicken Broccoli And Mushroom Casserole Food
BROCCOLI CHICKEN CASSEROLE I
A creamy chicken and broccoli bake.
Provided by Tracy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
- In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
Nutrition Facts : Calories 426.8 calories, Carbohydrate 23.1 g, Cholesterol 99.4 mg, Fat 19 g, Fiber 3.5 g, Protein 40.2 g, SaturatedFat 7.9 g, Sodium 1031 mg, Sugar 4.7 g
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.
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 AND BROCCOLI CASSEROLE
This is a great way to use leftover roast chicken and make everything new!
Provided by Maureen Shaw
Categories Main
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven 200C/400F
- Chop cooked chicken into bite sized pieces
- Cook chopped broccoli in boiling water for 5-6 minutes, drain.
- Slice mushrooms and saute over medium heat until lightly brown
- Place broccoli in the bottom of a casserole dish.
- Sprinkle the mushrooms over the broccoli.
- Sprinkle half the cheese over the mushrooms.
- Layer the chicken over the broccoli and mushrooms.
- Dot the cream cheese over the chicken.
- Mix the milk and cream of mushroom soup together and pour over the broccoli, mushrooms and chicken.
- Sprinkle the other half of the cheese and the bread crumbs over the casserole and dot with the butter.
- Bake for 15-20 minutes until golden brown.
CHICKEN, BROCCOLI AND MUSHROOM CASSEROLE
An easy and comforting dinner that cooks in one dish!
Provided by Amy
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat your oven to 375 degrees F. Spray a 2-quart baking dish with cooking spray.
- In a large bowl, stir together chicken, soups and beaten eggs until combined. Add broccoli, cheese, mushrooms, onion, salt and pepper. Stir again to combine.
- Transfer to prepared baking dish and spread evenly with the back of a large spoon.
- Bake (uncovered) for 30 minutes. Remove from oven and sprinkle crushed crackers evenly over casserole.
- Return to oven and bake for an additional 10 minutes, or until the top is golden brown.
Nutrition Facts : Calories 524 calories, Sugar 5 g, Sodium 1313.2 mg, Fat 29.6 g, SaturatedFat 11.4 g, TransFat 0.5 g, Carbohydrate 24.3 g, Fiber 8.1 g, Protein 41.6 g, Cholesterol 173.9 mg
CHICKEN, MUSHROOM, BROCCOLI, AND RICE CASSEROLE
Every once in a while a good casserole on Sundays is just what you need. My family loved this Chicken, Mushroom, Broccoli, and Rice Casserole - a home-cooked meal that is a little of everything.
Provided by Christy Denney
Categories Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Prepare rice per instructions.
- Steam broccoli until fork tender.
- In a heated pan add 1/2 tablespoon oil and cook mushrooms until golden brown. Season with salt and pepper and remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft.
- In a large bowl, combine all ingredients and mix well.
- Put into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving.
CREAMY BROCCOLI AND MUSHROOM CHICKEN
Make Creamy Broccoli and Mushroom Chicken for a quick and delicious meal your family will love!
Provided by Melanie Dueck
Categories Main Dish
Time 25m
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides and cook 3-4 minutes per side until cooked through and to 165 degrees F. Remove from pan.
- Melt the butter in the skillet over medium heat and add the broccoli and mushrooms. Stir-fry until the broccoli is almost tender. Add the garlic and cook another 30 seconds.
- Pour in the cream and bring to a simmer while stirring. Continue to stir and cook until slightly thickened. Mix in the Parmesan cheese, season with salt and pepper to taste, add the chicken back in and coat in the sauce and veggies. Serve over rice or past.
Nutrition Facts : Calories 403 kcal, Carbohydrate 7 g, Protein 43 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 150 mg, Sodium 403 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BROCCOLI/CHICKEN CASSEROLE
Make and share this Broccoli/Chicken Casserole recipe from Food.com.
Provided by MustangMom
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Lay chicken breasts in casserole dish.
- Place broccoli florets around the chicken breasts (around edge of dish).
- Sprinkle with salt, pepper and garlic powder.
- Mix soup and sour cream together.
- Pour over chicken and broccoli.
- Sprinkle shredded cheddar cheese over casserole.
- Sprinkle Parmesan cheese on top.
- Sprinkle Ritz cracker crumbs or bread crumbs on top.
- Bake at 350 for 45 minutes or until chicken is done.
- (I cover for the first 25 minutes or so.) Serve with rice.
- Enjoy!
Nutrition Facts : Calories 429.2, Fat 29.7, SaturatedFat 11.8, Cholesterol 123.9, Sodium 671, Carbohydrate 6.8, Sugar 3.2, Protein 32.7
CHEESY CHICKEN BROCCOLI CASSEROLE
With plenty of tender chicken and broccoli, this cheese-topped dish is a real family-pleaser. In fact, my clan would eat it any day of the week.-Rachel Bywater, Holland, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a greased 2-qt. baking dish, layer chicken and broccoli. Combine the soup, sour cream and lemon juice; spread over broccoli. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and cheese is melted.
Nutrition Facts :
BROCCOLI AND CHICKEN CASSEROLE
One of my favourite casseroles! This is a dish that was often cooked in our house growing up. It's delicious on it's own or served over rice or pasta. It's hearty enough to be served as a main course. This recipe fills a 9X13 pan.
Provided by WillCookForSmiles
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook and season chicken with salt and pepper. Boil, bake, steam, or fry. I prefer baking but because of time I often fry with a little olive oil. Chop and set aside.
- Cook broccoli. Steam or boil - no need to season. Leave in spears or large florets.
- Saute onion and garlic just until slightly soft. 3-5 minutes.
- Mix can of cream of chicken soup with water.
- Layer in 13X9 pan. Chopped chicken on the bottom, followed by broccoli, onion/garlic, mushrooms, soup mixture, salt and pepper, and cheddar cheese on top. Additionally you can add toasted breadcrumbs on top of the cheese if you wish.
- Bake at 350 degrees for 30 minutes.
CHICKEN, MUSHROOM & BROCCOLI SKILLET
One of our favourite chicken recipes, this dish features mushrooms and broccoli to help complete this divine chicken skillet.
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together soup, broth, tarragon, and thyme.Set aside.
- In a large non-stick skillet, heat butter over medium-high.Add mushrooms and onion, sauté 3-5 minutes or until starting to brown.Add chicken, broccoli and garlic, sauté 3-5 minutes or until no pink remains on chicken.
- Stir through sauce.Bring to simmer and cook 4-6 minutes, stirring often, or until chicken is cooked through.
Nutrition Facts :
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Cuisine AmericanTotal Time 45 minsCategory Main CourseCalories 456 per serving
- Heat oven to 350°. Arrange cooked chicken in ungreased baking dish or glass casserole. (Use the long size, not the square, about 7 1/2" by 11 1/2").
- Layer broccoli over chicken. Sprinkle 1/2 the cheese over. Stir together milk and soup and pour over all. Sprinkle the rest of the cheese on top. Top with a thin of the breadcrumbs that have been mixed with the softened butter.
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4.9/5 (72)Calories 417 per servingCategory Main Course
- Make the Vegan Alfredo Sauce and set aside. This can also be made the day before and stored in the fridge.
- Heat the olive oil in a large sauté pan over medium heat. Add the sliced mushrooms and diced onion and stir for 3 minutes. Add the broccoli florets (make sure they're in bite-sized pieces and not too large) and stir for another 3 minutes or until the broccoli is crisp-tender and bright green.
- Place the shredded chicken in a 9x13-inch casserole dish, covering the bottom. Add the sautéed mushrooms, onions and broccoli in a flat layer on top.
CURTIS STONE’S CHICKEN AND BROCCOLI CASSEROLE | RECIPE ...
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- ” Basically all you’re doing is cooking food, like broccoli, in boiling salted water for just a few minutes, or until its color brightens, then plunging it into ice water to stop the cooking
- It’s necessary in this recipe to form the delicious creamy sauce- if the broccoli is not blanched first, the sauce will curdle- so don’t skip it
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5/5 (37)Total Time 35 minsCategory MainCalories 277 per serving
- Preheat oven to 350º F. Spray 2-qt. casserole dish with cooking spray. Cook broccoli in microwave according to directions; set aside.
- Heat olive oil over medium-high heat, add onion and mushrooms and cook until mushrooms are starting to get tender. Add cubed chicken. Cook until chicken is cooked through. Drain pan, if needed.
- Sprinkle flour over chicken & mushroom mixture and stir constantly, cooking for one minute. Stir in milk. Bring to a boil and cook for 3 minutes, or until thick and bubbly.
- Stir in cooked broccoli, and heat through about 1 minute. Add yogurt, mayo, salt and pepper, stirring lightly to combine.
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From myrecipes.com
3.5/5 (96)Calories 276 per serving
- Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.
- Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.
- Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.
KETO CHICKEN MUSHROOM BROCCOLI BAKE RECIPE
From ketosummit.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory DinnerCalories 543 per serving
- Preheat oven to 350 F (175 C). Grease a large baking dish with the ghee and set aside. (Place any excess ghee in the bottom of the baking dish.)
- In a large nonstick skillet over medium-high heat, add the bacon and sauté until crispy, about 5 minutes. Remove the bacon from the skillet with a slotted spoon and set aside.
- In the same skillet, melt the coconut oil with the bacon grease over medium-high heat. Add the chicken to the skillet and sauté until cooked through about 10 minutes. Season with salt, to taste. Remove from the heat and let cool slightly.
- In a food processor, blend the broccoli, onion, and coconut milk to form a rough puree. Season with salt and pepper, to taste.
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5/5 (1)Total Time 1 hr 30 minsCategory Home
- Clean whole chicken and place in large pot of water with bay leaf, chopped onion, pepper and a dash of salt (don't use too much salt for the mushroom soup has plenty). Bring to a boil and boil on low for about 30 to 45 minutes.
- Meanwhile, steam broccoli for about 5 minutes and cool with cold water to keep the broccoli from cooking more. Wash mushrooms (slice into fat pieces if whole). Drain chicken *but save about a cup of chicken broth*- when chicken cools, debone and cut into bite size pieces.
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- Bake at 375 degrees F in oven uncovered until bubbly hot and top is golden brown, about 30 to 45 minutes. Let cool for about 15 minutes. Enjoy!
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- Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. However, about 1 minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined. Drain both the pasta and broccoli, and set aside.
- Meanwhile, heat the butter (or oil) in a large sauté pan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.
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- Preheat the oven to 350°. In a food processor, pulse the mushrooms until coarsely chopped. In a large saucepan, melt the stick of butter. Add the onion and celery and cook over moderately high heat, stirring, until softened, about 6 minutes. Add the mushrooms and cook, stirring, until their liquid evaporates and they begin to brown, about 6 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Add the chicken stock and cook, scraping up any bits stuck to the pan, until the mixture is very thick, about 3 minutes. Remove from the heat and stir in the milk. Season with salt and pepper. Transfer to a large bowl to let cool, then stir in the mayonnaise.
- Arrange the broccoli florets and stems in a large steamer basket and steam until barely crisp-tender, about 3 minutes. Add the broccoli to the mushroom mixture and season with salt and pepper.
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