Chicken Broccoli And Potato Casserole Recipe 425 Food

POTATO AND BROCCOLI CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease an 11 x 7" baking pan with cooking spray.
• Dry the thawed broccoli between paper towels to dry well.
• In a bowl, combine broccoli, Ricotta cheese, shredded carrot, green onions, marjoram and black pepper; stir well, set aside.
• Place one-third of the potato slices in the bottom of the prepared baking dish.
• Spread with half of the brocolli mixture, sprinkle with half of the grated Mozza cheese.
• Repeat layers.
• Top with remaining potato slices, and sprinkle with Parmesan cheese.
• Cover, and bake for 30 minutes, uncover, and bake an additional 55 minutes, or until potato is tender, and top is golden.
• Let stand 10 minutes before serving.
• Note: if desired additional Mozza cheese may be sprinkled on top the last 20 minutes of baking time.

CHEESY BROCCOLI, CHICKEN & POTATO CASSEROLE

Steps:

• Heat oven to 400ºF.
• Combine all ingredients except cracker crumbs in 13x9-inch baking dish sprayed with cooking spray.
• Bake 55 min. or until chicken is done and casserole is heated through.
• Top with cracker crumbs.

CHEESY BROCCOLI CHICKEN AND POTATO BAKE

Steps:

• Boil, drain, peel, dice potatoes. Set aside.
• Boil, drain, dice chicken breasts. Set aside.
• In a medium sauce pan, melt butter, add flour, once this starts to brown, slowly add milk stirring constantly until its slightly pasty.
• Remove from heat, add cheese, stir until cheese melts inches
• In a large baking pan, layer potatoes, broccoli, chicken, cheese mix.
• Continue to layer.
• Bake at 350, for 40 minutes or until cheese begin to brown.

VEGETARIAN "CHICKEN", POTATO, AND BROCCOLI CASSEROLE

Steps:

• grease casserole dish, preheat oven to 350f.
• layer all ingredients in dish, sorta mix with a fork as much as possible, cover with foil.
• bake for 45 min-1.5 hours depending on how thin you cut potatoes. mix gently halfway through and see how cooked potatoes are. if desired take foil off for last 10 min to brown on top.
• serve with salad and a crisp white wine.

ROASTED CHICKEN BREASTS WITH POTATOES AND BROCCOLI

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
• Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
• In the meantime, toss potatoes with the rest of the spice mix.
• Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
• Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
• While the chicken and potatoes are roasting, salt the broccoli florets lightly.
• Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.

CHICKEN & BROCCOLI POTATO-TOPPED PIE

Steps:

• For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
• Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
• Heat oven to 180C/160C fan/gas 4. Cook the potatoes in boiling water for 10 mins, then drain and cool a little before slicing thickly.
• Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.