Chicken Broccoli Bake Food

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.

BROCCOLI CHICKEN BAKE

Steps:

• Clean the potatoes and cut into bite size pieces. I leave the skin on.
• Cut chicken into bit size pieces and brown in pan with a little olive oil. Spice with Salt and Pepper.
• Layer the potatoes, chicken and broccoli in a large casserole dish.
• In a small bowl mix the condensed soup, mayo and lemon juice.
• Spoon over the meat and broccoli.
• Top with shredded cheese and bake at 350* for 45 minutes or until bubbly and cheese is melted.

CHICKEN, BROCCOLI AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F. Put the flour and broth into a large saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove the saucepan from the heat and whisk in 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add the Cheddar and whisk until melted. Add the broccoli florets and stir to coat.
• Spray a 3-quart flameproof casserole dish with cooking spray. Toss the brown rice and chicken in a large bowl. Pour the broccoli-cheese sauce on top and mix well. Spread the mixture in the casserole dish and top with the Parmesan. Cover with foil and bake until bubbling and hot, about 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes Serve hot.
• Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover in foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

CHICKEN, BROCCOLI, AND CHEDDAR CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

BROCCOLI CHICKEN BAKE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large nonstick saucepan over medium heat, cook onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Remove from the heat. Drain noodles; place in a 2-qt. baking dish coated with cooking spray. Stir in 1 cup sauce. Layer with the chicken, broccoli and remaining sauce., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

BROCCOLI/CHICKEN CASSEROLE

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!

CRISPY CHICKEN BROCCOLI BAKE

Steps:

• Put the cooked chicken in a lasagne tray with the cooked broccoli.
• Mix the soup, mayo, milk and curry powder together and pour over the chicken.
• Top with grated cheese and put in the oven for 30 mins at 180.
• Take it out of the oven and top with the crunched up crisps.

CHEESY CHICKEN AND BROCCOLI BAKE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package.
• Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.
• Bake 40 min. or until chicken is done.

CHICKEN & BROCCOLI PASTA BAKE

Steps:

• Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
• Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
• Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
• Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
• Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
• Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
• Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.