CHICKEN BROCCOLI ALFREDO PENNE
This Chicken Alfredo Casserole with a healthier homemade Alfredo sauce makes the perfect weeknight meal - easy to make and everyone loves it!
Provided by Bake.Eat.Repeat.
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Cook the penne according to the package directions in a large pot of boiling water. Drain.
- Meanwhile, in a medium saucepan, over medium heat, melt the butter.
- Add the garlic and cook, stirring, for about 30 seconds, until fragrant.
- Whisk in the flour, and cook, whisking constantly, until it is lightly browned, about 1 minute.
- Slowly whisk in the milk, stirring until it is incorporated and smooth.
- Add the thyme, oregano, salt, pepper, and 1/2 cup of the parmesan cheese, and whisk continuously for 3-4 minutes, or until the sauce has thickened slightly.
- Reduce the heat to a low simmer until the pasta is ready.
- Toss together the cooked penne, chicken, broccoli, and Alfredo sauce, and transfer everything to a 9x13 inch baking dish.
- Sprinkle the mozzarella cheese, and the remaining 1/2 cup parmesan cheese on top of the pasta.
- Bake for 20-25 minutes, or until the cheese is melted and bubbling.
Nutrition Facts : Calories 430 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 34 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1/8 recipe, Sodium 580 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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.
ULTRA LAZY CREAMY CHICKEN AND BROCCOLI PASTA BAKE
Recipe video above. One for all those busy nights - a complete HEALTHY meal all made in one baking dish. 5 minutes prep, pop it in the oven, then out comes perfectly cooked chicken and broccoli pasta bake smothered in a creamy sauce. Serves 4 - 5.
Provided by Nagi
Categories Mains
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/390F (standard) or 180C/350F (fan forced / convection).
- Sprinkle chicken with salt (be generous), pepper and thyme, toss to coat.
- Spread pasta in a baking dish. Sprinkle over flour.
- Pour over milk and broth, add garlic and butter. Stir.
- Spread chicken over the top, then broccoli.
- Cover with foil, bake for 15 minutes (or 20 minutes if milk & broth were cold).
- Remove foil, STIR WELL. Add most of the cheese, then STIR WELL again. Top with remaining cheese.
- Return to oven. Bake for 15 - 20 minutes until top is golden and sauce is thickened (See note 4 for troubleshooting).
- Stand for a few minutes then serve immediately!
Nutrition Facts : ServingSize 363 g, Calories 348 kcal
PENNE WITH CHICKEN & BROCCOLI CASSEROLE
I got this recipe from my brother-in-law and it has been one of the most requested recipes at family gatherings and pot lucks. Everyone just loves it and it's so easy to make.
Provided by Patti C
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spray or grease a 13 x 9 pan. In a bowl, mix the pasta, chicken, broccoli, Alfredo sauce & one bag of the cheese. Gently stir until blended. Dump into baking pan. Sprinkle the remaining bag of cheese over the top. Bake at 350 degrees for about 10 minutes or until cheese melts.
Nutrition Facts : Calories 466.8, Fat 16.4, SaturatedFat 9.1, Cholesterol 64.5, Sodium 623.9, Carbohydrate 54.9, Fiber 8.2, Sugar 1.3, Protein 26.9
CRACK CHICKEN & BROCCOLI CASSEROLE
This crack chicken broccoli casserole is so good, you'll want to make it all the time.
Provided by Laura
Categories Main Course
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cook and shred the chicken. At the same time, cook and drain the pasta.
- Add the Ranch seasoning, softened cream cheese, half the shredded cheese and bacon crumbles to an oven-safe casserole dish. Sti to combine thoroughly.
- Add the shredded chicken, broccoli and mushrooms. Stir to combine. Top with remaining cheddar cheese.
- Bake for 25 minutes. Top with green onions.
Nutrition Facts : Calories 455 kcal, Carbohydrate 17 g, Protein 25 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 125 mg, Sodium 538 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN BROCCOLI CASSEROLE
Chicken Broccoli Casserole with Alfredo Sauce is creamy, rich, and delicious! This easy weeknight meal is simple to make using leftovers.
Provided by Jen
Categories Main Course
Number Of Ingredients 8
Steps:
- Grease 9x13" casserole dish or equivalent. Set aside.
- Preheat oven to 400.
- In a large bowl, whisk together alfredo sauce and milk until blended.
- Add drained pasta, chicken, and broccoli to the bowl. Gently stir until distributed.
- Transfer contents to the prepared casserole dish.
- In another bowl combine melted butter and crushed crackers and stir until combined.
- Top casserole with cracker mixture.
- Bake for 20-25 minutes, until the topping, is golden brown.
Nutrition Facts : Calories 575 kcal, Carbohydrate 32 g, Protein 12 g, Fat 44 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 132 mg, Sodium 1833 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
FAMILY NIGHT CHICKEN AND BROCCOLI PASTA BAKE
The coziest chicken and broccoli pasta bake made with REAL ingredients, simple steps, and hardly any time in the kitchen!
Provided by Katya
Categories Main
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Cook pasta in salted water one minute shy of al dente according to package instructions. Last 2 minutes of cooking, stir in broccoli florets. Drain and set aside.
- In a bowl, toss chicken with paprika, garlic powder, onion powder, and salt and pepper. Heat olive oil in a large sauté pan over medium-high heat and cook chicken for few minutes until no longer pink on the outside.
- Add chicken broth and let it come to a simmer. Once simmering, add cream cheese and stir until melted. It's okay to have small speckles of cream cheese. It will incorporate when baked. Stir in 3/4 cup mozzarella until melted. The sauce will slightly thicken.
- Turn off heat and gently fold in cooked pasta and broccoli. Transfer to a baking dish, cover with foil, and bake in a preheated 375 degree F oven for 15 minutes.
- Top with the remaining mozzarella cheese and Parmesan cheese. Bake, uncovered, for about 3 minutes or until cheese is melted. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 531 calories, Sugar 2.9 g, Sodium 685.6 mg, Fat 18.3 g, SaturatedFat 6.2 g, TransFat 0 g, Carbohydrate 22.9 g, Fiber 2.7 g, Protein 66.5 g, Cholesterol 192.3 mg
CHICKEN BROCCOLI CASSEROLE
Chicken Broccoli Casserole is super easy, super cheesy and there's no canned condensed soup need either!
Provided by Holly Nilsson
Categories Chicken Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cook pasta al dente according to package directions adding the broccoli into the cooking water during the last 2 minutes. Drain well.
- Meanwhile, combine all sauce ingredients in a small bowl.
- Stir together broccoli and pasta, sauce, and chicken. Place in a greased 2 qt casserole dish.
- Combine topping ingredients and sprinkle over casserole.
- Bake 35 minutes or until bubbly and cheese lightly browned.
Nutrition Facts : Calories 535 kcal, Carbohydrate 41 g, Protein 20 g, Fat 32 g, SaturatedFat 17 g, Cholesterol 111 mg, Sodium 963 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BAKED PENNE WITH CHICKEN, BROCCOLI, AND MUSHROOMS
Make and share this Baked Penne With Chicken, Broccoli, and Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Topping: process the bread and butter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses; set aside.
- Filling: adjust an oven rack to the middle position; preheat oven to 400°.
- Bring 4 quarts of water to a boil in a Dutch oven over high heat.
- Stir in 1 T salt and the broccoli; cook until bright green, about 1 minute.
- Remove the broccoli using a slotted spoon or wire spider and spread it out on a baking sheet to cool.
- Return the water to a boil; add in the pasta and cook, stirring occasionally, until al dente.
- Drain the pasta and toss with 1 T olive oil; leave it in the colander and set aside.
- Wipe the pot dry; add in the remaining 2 T oil and return to medium heat until shimmering.
- Add in the cremini and 3/4 t salt; cook until the mushrooms have released their juices and are brown around the edges, about 10 minutes.
- Add in the onion and cook until softened and beginning to brown, about 8 minutes.
- Stir in the garlic and thyme; cook until fragrant, about 30 seconds.
- Add in the flour and cook, stirring constantly, until golden, about 1 minute.
- Slowly whisk in the wine and the dried porcini with their reserved liquid; cook until the liquid is almost evaporated, about 1 minute.
- Slowly whisk in the broth and cream; bring to a simmer, whisking often.
- Add in the chicken and cook, stirring occasionally, until no longer pink, about 4 minutes.
- Off the heat, stir in the Asiago and pepper.
- Add in the cooked pasta and broccoli to the sauce; stir to combine.
- Transfer to a 13 x 9 inch baking dish and sprinkle with the bread crumb topping.
- Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes.
- Serve immediately.
Nutrition Facts : Calories 638.9, Fat 23.6, SaturatedFat 10.3, Cholesterol 102.9, Sodium 248, Carbohydrate 72.4, Fiber 10.2, Sugar 10.4, Protein 38.1
CHICKEN & BROCCOLI PASTA BAKE RECIPE
Chicken and Broccoli Pasta Bake is a simple and delicious weeknight dinner that the whole family will love.
Provided by Becky Hardin
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 375℉. Spray 9x13 pan with non-stick cooking spray.
- Cook the penne pasta in a large pot of boiling water for 9 minutes. Add broccoli to the pot and increase the heat to return to a boil. Cook for one more minute. Drain noodles and broccoli in a colander and run under cold water to stop the cooking process. Nothing is worse than mushy broccoli!
- Heat the oil in a large skillet, and add the chicken,onion, salt and pepper. Cook for 5 minutes on medium heat and then add the mushrooms and garlic and cook for 4 more minutes. Remove from heat and stir in the alfredo sauce and chicken broth. Add the penne pasta, broccoli, ½ cup mozzarella cheese and stir gently. Pour into prepared pan.
- Sprinkle with remaining 1 cup mozzarella cheese and parmesan cheese.
- Cook, uncovered, for 20-25 minutes.
- Serve warm and enjoy!
Nutrition Facts : Calories 592 kcal, Carbohydrate 54 g, Protein 29 g, Fat 28 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 131 mg, Sodium 1185 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CHICKEN-AND-BROCCOLI PASTA BAKE
Steps:
- Preheat oven to 375°F with oven rack 6 to 8 inches from heat. Cook pasta in a large stockpot or Dutch oven according to package directions, adding broccoli for the last 2 minutes of cook time. Transfer pasta and broccoli to a colander, and drain well.
- Add oil to the same stockpot, and heat over medium-high. Sprinkle chicken with pepper and 1 1/2 teaspoons of the salt. Cook chicken in hot oil, turning occasionally, until chicken is lightly browned and cooked through, about 5 to 6 minutes. Reduce heat to medium, and add cream cheese, heavy cream, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until cream cheese is melted and sauce begins to bubble, 3 to 4 minutes. Remove from heat. Stir in pepperoncini peppers, garlic powder, and 1 cup of the mozzarella until combined. Return pasta and broccoli to pot, and stir to coat.
- Transfer pasta mixture to a 13- x 9-inch broiler-proof baking dish, and top with remaining 1 cup mozzarella. Bake in preheated oven until heated through, about 10 minutes. Increase temperature to broil, and broil until cheese on top is golden brown, about 3 minutes.
HEALTHY CHICKEN BROCCOLI CASSEROLE
This Healthy Chicken Broccoli Casserole recipe is creamy, cheesy, and wonderfully hearty - yet under 250 calories per serving! This chicken broccoli pasta bake omits canned soup, heavy cream and/or butter, using your choice of pasta, and lighter dairy options, for a wholesome, healthy mid-week family casserole!
Provided by Olena Osipov
Categories Casserole
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F and spray 9 x 13 baking dish with cooking spray. Set aside.
- In a large pot, add stock and bring to a boil. Add pasta and cook for 5-6 minutes or al dente, stirring occasionally. Do not drain.
- In a small bowl, whisk together milk and cornstarch and add to the pot with pasta along with garlic powder, oregano, basil, salt, red pepper flakes and black pepper. Cook for a few minutes until thickened, stirring once or twice.
- Turn off heat and add cooked chicken and broccoli. Stir, transfer to previously prepared baking dish and bake covered for 15 minutes.
- Sprinkle with cheese, turn off the oven and "bake" until cheese is melted.
- Serve hot.
Nutrition Facts : Calories 237 kcal, Sugar 3 g, Sodium 305 mg, Fat 9 g, SaturatedFat 5 g, Carbohydrate 22 g, Fiber 2 g, Protein 18 g, Cholesterol 45 mg, ServingSize 1 serving
CHICKEN PENNE CASSEROLE
This is my family's favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won't disappoint! -Carmen Vanosch, Vernon, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer., In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes. , Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers. , Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.
Nutrition Facts : Calories 579 calories, Fat 28g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 1357mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 47g protein.
CHICKEN BROCCOLI CASSEROLE
Chicken broccoli casserole is an easy dinner recipe for busy weeknights. Tender chicken, broccoli, and pasta come together in a creamy sauce topped with cheese.
Provided by Shauna
Categories Dinner Dinner Casserole Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.
- In a large stockpot or Dutch oven, heat butter over medium until melted.
- Add onion powder, garlic powder, salt, pepper, and bouillon to the butter and saute for 1 to 2 minutes.
- Whisk in water and the half and half cream.
- Dissolve 4 tablespoons cornstarch in 4 tablespoons of water to make a slurry, and then whisk this slurry into the filling mixture in the pot.
- Whisk and cook over medium heat until the mixture comes to a simmer and begins to thicken.
- Stir in broccoli florets and cook 1 to 2 minutes longer.
- Spread cooked noodles and diced chicken evenly in the prepared casserole dish.
- Pour the broccoli/sauce mixture over the top and stir to combine everything evenly.
- Bake, covered with aluminum foil, for 30 minutes or until broccoli is fork-tender. Remove from the oven.
- Stir the casserole to redistribute sauce. Sprinkle with cheese. Place foil loosely over the casserole and leave to set for 5 minutes. For a browned cheese, you can return the casserole, uncovered, to the oven for 5 to 10 minutes instead of setting it for 5 minutes.
Nutrition Facts : Calories 306 kcal, Carbohydrate 36 g, Protein 11 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 67 mg, Sodium 348 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
BROCCOLI CHICKEN CASSEROLE
This Broccoli Chicken Casserole is so easy and extremely helpful for those busy weeknights! Tender chunks of chicken, broccoli florets, penne and cheese all married together in one skillet, in under 30 minutes.
Provided by Joanna Cismaru
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the onion, cubed chicken breasts, salt, and pepper. Cook for 5-7 minutes, or until the onion becomes translucent and the chicken browns slightly.
- Add Ingredients: Add the garlic and cook for another 30 seconds, or until aromatic. Stir in the condensed soup, chicken broth, and pasta. Stir well to combine. Let the mixture come to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes, until the pasta is almost completely cooked.
- Finish: Stir in the broccoli and 1 cup of the cheddar cheese, then sprinkle the remaining cheese over the top of the casserole. Cover and cook for another 2-3 minutes.
- Garnish and Serve: Garnish with fresh parsley and serve.
Nutrition Facts : ServingSize 1 serving, Calories 808 kcal, Carbohydrate 63 g, Protein 58 g, Fat 36 g, SaturatedFat 18 g, Cholesterol 152 mg, Sodium 1458 mg, Fiber 6 g, Sugar 6 g
EASY CHICKEN AND BROCCOLI CASSEROLE RECIPE
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 375 F. Lightly butter a 1 1/2- to 2-quart baking dish or casserole.
- In a large bowl, mix together the cream of mushroom soup , milk, chicken, butter, nutmeg, pepper, and broccoli.
- Turn the mixture out into the prepared baking dish and sprinkle Parmesan cheese over the top.
- Bake for about 25 minutes, or until hot and bubbly. Serve.
Nutrition Facts : Calories 373 kcal, Carbohydrate 16 g, Cholesterol 94 mg, Fiber 3 g, Protein 26 g, SaturatedFat 9 g, Sodium 824 mg, Sugar 7 g, Fat 23 g, ServingSize 4 Servings, UnsaturatedFat 0 g
CHICKEN, BROCCOLI, & PENNE CASSEROLE
Always a favorite for our family and great when company is coming. The chicken remains moist and the broccoli perfectly tender-crisp and everyone loves the cheesy sauce. Using a bechamel sauce instead of cream keeps it light. 48
Categories Chicken Pasta Main Dish Casseroles Broccoli Cooking for a Crowd
Time 1h30m
Yield 8
Number Of Ingredients 28
Steps:
- In a food processor, pulse the bread, 2 cloves of minced garlic, ½ cup of Asiago cheese and melted butter until coarsely ground. Set aside. Preheat the oven to 400℉ (200℃). Bring 4 quarts water to the boil in large pot. Add 1 tablespoon salt and the pasta to boiling water and cook until nearly tender but still slightly firm. Drain in colander and rinse under cold water until cool. Melt the remaining butter in empty pot over medium heat. Cook onion until softened, about 5 minutes. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Slowly whisk in wine and cook until liquid is almost evaporated, about 1 minute. Slowly whisk in milk and broth and bring to boil. Add chicken and simmer until no longer pink, about 5 minutes. Off heat, stir in remaining cheese until melted. Steam the broccoli until bright green and nearly tender, 2 to 4 minutes. Stir cooked broccoli and drained pasta into the pot and season with salt and pepper. Transfer to 13x9 inch baking dish . Sprinkle with bread crumb mixture and bake until sauce is bubbling around edges and topping is golden brown, 20 to 25 minutes. Cool 5 minutes. Serve. The casserole can be assembled, without the bread crumbs, 24 hours in advance. Bring to room temperature before adding bread crumbs and baking.
Nutrition Facts :
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- 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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- Start by blanching your broccoli. Bring a large pot of salted water to a boil and prepare a bowl of ice water. (You’re going to use the ice water to shock the broccoli and stop the cooking process). When the water is boiling, add the broccoli florets and cook for one minute until bright green. Use a slotted spoon to transfer the broccoli to the bowl of ice water.
- Return the water in the pot to a boil and add the penne. (Yes, you’re using the same water for the broccoli and penne. Conservation and convenience! Whoop.) Cook until just al dente (usually 7-8 minutes), strain and return it to the pot. Please don’t overcook the pasta, people, or it won’t hold it’s shape after you bake it.
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4.7/5 (7)Total Time 1 hrCategory Dinner, Dinner RecipeCalories 471 per serving
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- Bring pasta to a boil and cook for 12-15 minutes or until pasta is done. Drain and pour back into pot. While the pasta is cooking, add the chicken to a skillet with a little olive oil.
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- Using the saute mode, heat the electric pressure cooker until “hot.” Add the olive oil and chicken breast, cooking until browned on both sides, about 3 minutes each. The chicken will not be cooked through.
- Remove the chicken and keep warm. Deglaze the bottom of the liner with chicken broth by pouring the broth into the liner and scraping the bottom with a flat- edged wooden spoon. Cancel the saute mode.
- Return the chicken to the pressure cooker. Top with penne, pressing the pasta down into the liquid. Do not stir.
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