ONE POT BROCCOLI, CHICKEN AND RICE CASSEROLE
Recipe VIDEO above. Made from scratch, this tastes like a risotto but is so much more straight forward to make! A complete meal in one pot.
Provided by Nagi
Categories Mains
Time 30m
Number Of Ingredients 14
Steps:
- Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)
- Turn stove DOWN to medium. Add flour and stir for 1 minute.
- Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
- Add broth, rice, thyme and a just pinch of salt and pepper.
- Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
- Remove lid - there should still be liquid on the surface. Working quickly, add broccoli, push down so it's partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.
- Preheat grill/broiler. Remove lid and stir through half the cheese - don't worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).
- Serve immediately, garnished with parsley if desired.
Nutrition Facts : ServingSize 524 g, Calories 576 kcal, Carbohydrate 47 g, Protein 32 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 120 mg, Sodium 392 mg, Fiber 3 g, Sugar 7 g
PARMESAN CHICKEN AND BROCCOLI
Bake this easy casserole recipe the same day. Or make it ahead and freeze it up to one month. To bake the frozen version, thaw it overnight (or 8 hours) in the fridge, then bake it following the Make-Ahead Tip.
Provided by BHG Test Kitchen
Time 1h30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside.
- In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper.
- Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months.
- To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350°F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.
Nutrition Facts : Calories 320 kcal, Carbohydrate 34 g, Cholesterol 53 mg, Protein 25 g, SaturatedFat 3 g, Sodium 668 mg, Sugar 2 g, Fat 10 g, UnsaturatedFat 5 g
HEALTHY AIR FRYER PARMESAN CHICKEN WITH BROCCOLI
This chicken gets incredibly crunchy, thanks to a light coating of panko and Parmesan and a quick cook in the air fryer! Serve it with charred broccoli and a tangy yogurt sauce for a healthy and complete meal you can throw together any day of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Stir together the panko, Parmesan, 2 teaspoons of the olive oil, the oregano, pinch of salt and a couple grinds of pepper in a shallow bowl or small baking dish until thoroughly combined. Pat the chicken dry between a couple paper towels, then sprinkle lightly with salt and pepper. Brush both sides of the chicken with 1 1/2 tablespoons of the Dijon, then press into the panko-Parmesan mixture, making sure both sides are evenly coated.
- Toss the broccoli, remaining 2 teaspoons of the olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until evenly coated.
- Preheat a 3.5-quart air fryer to 375 degrees F. Add the chicken to the air-fryer basket and cook until it's starting to brown and crisp on the top, about 6 minutes. Flip the chicken over with tongs and position in the center of the basket, then scatter the broccoli around the perimeter. Continue air-frying until the chicken is crisp all over and an instant-read thermometer inserted in the middle registers 160 degrees F, and the broccoli is tender and charred, about 8 minutes more.
- Meanwhile, stir together the yogurt, lemon zest and juice, remaining 1/4 teaspoon Dijon, a pinch of salt and several grinds of pepper in a small bowl. Serve alongside the chicken and broccoli for dipping.
RICE WITH BROCCOLI AND PARMESAN
Make and share this Rice With Broccoli and Parmesan recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Let the oil get heated in a large wide saucepan; add in the onion; cook, stirring over medium heat for 5 minutes or until tender but not browned.
- Stir in the rice until coated.
- Stir in the broth and salt; heat to boiling.
- Cover and cook over medium heat for about 15 minutes or until the water is absorbed and the rice is tender.
- Meanwhile, put the broccoli in a vegetable steamer set over 1 inch of boiling water in a covered skillet or saucepan; steam 6-8 minutes or until tender.
- When the rice is cooked, stir in the ¼ cup cheese and the butter.
- Spoon into a serving bowl and top with the broccoli; sprinkle with a little extra cheese.
Nutrition Facts : Calories 303.4, Fat 11.7, SaturatedFat 5.3, Cholesterol 18.9, Sodium 424.6, Carbohydrate 41.4, Fiber 0.8, Sugar 0.7, Protein 8.8
PARMESAN CHICKEN AND BROCCOLI
Make and share this Parmesan Chicken and Broccoli recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare rice according to package directions; remove from heat and stir in half of the green onions; set aside and keep warm.
- In a large fry-pan, heat the oil; saute chicken strips, Italian seasoning, garlic, salt, and pepper until chicken is cooked and no longer pink.
- Remove chicken from pan and reserve drippings.
- Saute remaining onion in drippings until tender; add more oil if necessary.
- Stir in cornstarch; add milk.
- Cook and stir over medium heat until thickened and bubbly.
- Reduce heat; add cream cheese; stir until smooth.
- Remove sauce from heat; return chicken strips to pan; add broccoli, Parmesan cheese, and ham.
- Stir and cook until heated through and cheese is melted.
- On individual serving plates, spoon rice mixture onto plate and then top with chicken-broccoli mixture.
BAKED CHICKEN WITH BROCCOLI & RICE
This is another recipe I make quite often. Especially when I am busy. I can throw this in the oven and do a hundred other things while it bakes. Delicious, too.
Provided by bert2421
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove skin from chicken if desired.
- In an 8-cup (2L) oblong baking dish, combine soup, water and rice.
- Arrange chicken on rice mixture; sprinkle with pepper and paprika.
- Bake at 375 without cover for 50-60 minutes or until chicken is no longer pink and rice is tender.
- Garnish with parsley if desired.
EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE
No-fuss weeknight chicken casserole meal which covers all the bases...budget, taste, and ease.
Provided by B's Kitchen
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 446.1 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 13 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 5.7 g, Sodium 649.1 mg, Sugar 1.5 g
CHICKEN BROCCOLI AND RICE PARMESAN
Here's a weeknight skillet classic-chicken, broccoli and rice-made yummier with condensed cream of chicken soup and a cheesy Parmesan topping.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook chicken and onions in large skillet sprayed with cooking spray on medium heat until chicken is cooked through, stirring occasionally.
- Stir in soup and water; bring to boil. Stir in rice and broccoli. Reduce heat to low; cover. Cook 5 to 10 min. or until broccoli is tender.
- Add 3/4 cup of the cheese; stir. Top with remaining cheese.
Nutrition Facts : Calories 520, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1140 mg, Carbohydrate 50 g, Fiber 5 g, Sugar 4 g, Protein 43 g
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