CHEESY CHICKEN AND BROCCOLI CASSEROLE
Cheesy chicken-broccoli casserole. Eat as-is or serve over mashed potatoes or rice.
Provided by Eric Wood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
- Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
- Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
- Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 9.1 g, Cholesterol 55.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 9.2 g, Sodium 832.4 mg, Sugar 1.1 g
BROCCOLI, PEPPERONI AND THREE CHEESE CALZONES
These Italian breads remind me of a folded-over pizza. They are filled with such yummy ingredients!
Provided by MARBALET
Categories Main Dish Recipes Savory Pie Recipes
Yield 6
Number Of Ingredients 18
Steps:
- In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
- In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
- Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
- Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
- Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
- In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
- Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
- Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.
Nutrition Facts : Calories 731.5 calories, Carbohydrate 73.3 g, Cholesterol 88.7 mg, Fat 36.2 g, Fiber 4.6 g, Protein 27.6 g, SaturatedFat 11.5 g, Sodium 1660.2 mg, Sugar 2.8 g
BROCCOLI CHEESE STUFFED CHICKEN
This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
- Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
- Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
- Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
- Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
- Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 6.5 g, Cholesterol 75.8 mg, Fat 12.4 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 4.8 g, Sodium 444.4 mg, Sugar 1.6 g
CHICKEN AND BROCCOLI CALZONES
Crisp bread dough stuffed with cheese, chicken, and broccoli
Provided by Lindsay Moe
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450ºF. Coat two baking sheets with cooking spray or olive oil.
- Pat the broccoli dry, then combine it with the chicken, mozzarella, and pesto in a large bowl. Season with salt and pepper to taste.
- On a lightly floured surface, roll out half of the dough into a 12 inch round. Mound half of the filling onto one half of the round, leaving a 1 inch border along the edges. Brush the edges with water. Fold the other half of the round over the filling and press or pinch the edges to seal. Repeat with the remaining dough and filling.
- Transfer the calzones to the prepared baking sheet. Using a sharp knife, cut 5 slits diagonally across the top of each calzone. Brush oil over the top and sprinkle with coarse kosher salt. Bake until golden, about 15 minutes.
- Meanwhile, heat marinara sauce in a medium saucepan over medium-low heat until hot, stirring occasionally. Serve alongside calzones.
Nutrition Facts : Calories 444 kcal, Carbohydrate 43 g, Protein 28 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 65 mg, Sodium 850 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
EASY CHICKEN CALZONES
We folded Pillsbury classic pie crust over ricotta cheese, cooked chicken, Italian blend cheese and seasonings to make our hearty Easy Chicken Calzones. They're ready in just 1 hour.
Provided by Sarah Caron
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 5
Steps:
- Place baking stone in oven. Heat oven to 425°F. Let stone heat in oven 30 minutes.
- On pizza peel sprinkled with cornmeal, unroll dough. Spread ricotta cheese evenly over dough to about 1/2 inch from edge. Sprinkle with herbs de Provence. Sprinkle chicken over half of dough; top chicken with cheese blend.
- Fold dough in half over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.
- Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving.
Nutrition Facts : ServingSize 1 Serving
CHICKEN BROCCOLI CALZONES
"Smoked mozarella cheese and golden raisins add to the excellent flavor of the broccoli and chicken in these easy-to-fix calzones," says field Editor Iola Egle from Bella Vista, Arkansas.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 calzones.
Number Of Ingredients 12
Steps:
- Cook broccoli according to package directions; drain. Sprinkle with sage; set aside. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the broccoli, chicken, cheese, basil and raisins; set aside., On a lightly floured surface, divide dough into four pieces. Roll each piece into a 10-in. circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the chicken mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. , With a sharp knife, make two slashes on each calzone. Beat egg and water; brush over calzones. Bake at 400° for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 709 calories, Fat 26g fat (9g saturated fat), Cholesterol 157mg cholesterol, Sodium 932mg sodium, Carbohydrate 75g carbohydrate (15g sugars, Fiber 7g fiber), Protein 49g protein.
CHICKEN AND BROCCOLI CALZONES
Calzones are a terrific lunch idea for the grab-and-go types. If you have more time in the kitchen then consider these options: when cooking for one, try freezing the remaining three calzones for other meals and baking them from frozen. For family meals, get kids involved rolling out the dough or picking vegetables for the filling to help teach them about healthy choices.
Provided by Developed for CFC by Amanda Garbutt
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the broccoli, tomato sauce, olive oil, shredded chicken, cheese and fresh basil.
- On a lightly floured surface, divide dough into four pieces. Roll each piece into a 10-inch circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the chicken mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling.
- With a sharp knife, make a small slash on each calzone; this will let any steam escape. Beat egg and water; brush over calzones. Bake at 400°F (200°C) for 18-22 minutes or until golden brown.
Nutrition Facts :
BROCCOLI CALZONES
These turnovers make a great weeknight dinner. Just pop them straight from the freezer into the oven, and serve with your favorite tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
- Preheat oven to 400 degrees. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
- Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
- Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.
- Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.
BROCCOLI AND CHEESE CALZONES
Make and share this Broccoli and Cheese Calzones recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 25m
Yield 2 calzones, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425. In a med bowl, mix the broccoli, green onions, ricotta, gorgonzola, parmesan and fontina. Season to taste with salt and pepper.
- Sprinkle a large baking sheet with flour. Unfold the dough and gently stretch and/or roll the dough to an 11-inch square; cut the dough in half diagonally, forming 2 triangles. Place half of the filling in the center of each traingle. Fold one side of each triangle over the filling, forming 2 triangle calzones. Press the edges of the dough to seal. Cut 3 slits in the top of each to allow steam to escape.
- Bake the calzones for about 15 minutes, until golden brown. Serve hot with marinara poured on top or on the side to dip.
Nutrition Facts : Calories 684.5, Fat 37.5, SaturatedFat 20.7, Cholesterol 102.8, Sodium 2237.3, Carbohydrate 49.2, Fiber 11.5, Sugar 26.2, Protein 39.7
BROCCOLI POTATO CALZONE
A fat-free low-fat if cheese added favorite veggie combo which serves four generously as entree or six as a vegetable side.
Provided by J P Cormier
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Load ingredients for pizza dough into ABM per your manufacturer's instructions.
- Set on dough cycle.
- Remove when dough has completed second kneading.
- While dough is being processed, make calzone filling: Place peeled and diced potatoes in saucepan with desired amount of Kosher salt and steam just until tender (can be pierced easily with a fork).
- As soon as potatoes are tender, drain thoroughly and return to saucepan to "dry out" for a couple of minutes.
- Then, while still HOT, add lemon juice, basil, oregano, and garlic.
- While potatoes are steaming, place broccoli pieces in a wide saucepan.
- Sprinkle with Kosher salt to taste.
- Use a measuring cup to drizzle HOT water over top of broccoli, just enough to cover the bottom of the pan.
- Cover TIGHTLY.
- When water begins to boil, immediately turn off heat, without raising lid, and broccoli will finish cooking.
- Allow broccoli to steam for about 10 minutes.
- When bread machine completes second kneading, remove dough and divide into 2 pieces, one slightly larger than the other.
- Roll the larger piece to fit the shape of your pizza peel/pan.
- Preheat oven to 450 deg F.
- Lightly spray the peel/pan with the cooking spray and place the lower crust on it.
- Gently add the broccoli to the potato/herb mixture, taking care not to "mush" broccoli.
- Spread vegetables over rolled crust on peel/pan, leaving about 1"-2" around the outer edge to fold over for seal.
- Sprinkle cheese over veggies (if using).
- Roll the smaller piece of dough into the same shape and place over potato/broccoli filling.
- Bring outer edges of lower crust up and fold over top crust to form a seal on the top, all the way around.
- Bake in preheated 450 deg oven, preferably on a pizza stone, for 15 minutes , or until lightly browned.
- Allow to cool about 5 minutes before serving.
- Serve warmed pasta sauce as a topping or side, if desired.
Nutrition Facts : Calories 442.3, Fat 4.2, SaturatedFat 1.7, Cholesterol 6.9, Sodium 565.1, Carbohydrate 83.2, Fiber 10.4, Sugar 5.1, Protein 22.3
BROCCOLI AND FOUR CHEESE CALZONES
Calzones are a fun variation for pizza lovers! Try substituting frozen chopped spinach for the broccoli. All-purpose flour will work if you do not have bread flour handy!
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 3h
Yield 6
Number Of Ingredients 14
Steps:
- Place the water, olive oil, salt, oregano, bread flour, and yeast in the bread machine pan in the order recommend by the manufacturer. Select the dough cycle.
- Meanwhile, to make the filling, squeeze out excess liquid from broccoli. In a large skillet saute the broccoli and garlic powder with the olive oil. Stir in the grated provolone cheese, grated Parmesan cheese, grated mozzarella cheese, and ricotta cheese.
- Once bread cycle has finished, remove dough from machine and roll into 8 inch circles. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side. Crimp the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise in a draft-free area for 30 minutes.
- Brush tops lightly with olive oil. Bake in a preheated 500 degree F (260 degrees C) oven for 20 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 3.8 g, Cholesterol 19.5 mg, Fat 17.8 g, Fiber 1.8 g, Protein 9.7 g, SaturatedFat 5.6 g, Sodium 529 mg, Sugar 0.9 g
BROCCOLI AND CHEESE CALZONE
I have not tried this recipe. I got this recipe from Food Network Quick Fix Meals with Robin Miller.
Provided by internetnut
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.
- Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.
- Preheat oven to 400 degrees F.
- Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 332.2, Fat 18.9, SaturatedFat 11.8, Cholesterol 73.4, Sodium 551.1, Carbohydrate 11.6, Sugar 1, Protein 29.9
CHICKEN, CHEESE, AND BROCCOLI CALZONE
Make and share this Chicken, Cheese, and Broccoli Calzone recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Position oven rack in middle position; preheat to 450°.
- Pat broccoli dry and toss with mozzarella, chicken, and pesto; season to taste with salt and pepper.
- On a floured counter, roll out dough to 12-inch round, about ¼ inch thick.
- Mound filling over half of dough, leaving a 1-inch border around edge.
- Brush edges of dough with water.
- Fold other half of dough over filling and press edges to seal.
- Grease baking sheet with 1 tablespoon oil; slide wide spatula under calzone and tranfer to baking sheet.
- Use sharp knife or kitchen shears to cut 5 slits diagonally across top.
- Brush remaining oil over top and sprinkle with coarse salt.
- Bake 15-20 minutes, until golden.
- Cool briefly, cut into slices and serve.
CHICKEN BROCCOLI CALZONES RECIPE - (4/5)
Provided by flour_arrangements
Number Of Ingredients 12
Steps:
- 1. Cook broccoli according to package directions; drain. Sprinkle with sage; set aside. In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the broccoli, chicken, cheese, basil and raisins; set aside. 2. On a lightly floured surface, divide dough into four pieces. Roll each piece into a 10-in. circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the chicken mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. 3. With a sharp knife, make two slashes on each calzone. Beat egg and water; brush over calzones. Bake at 400° for 18-22 minutes or until golden brown.
BROCCOLI AND CHEESE CALZONE
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.
- Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.
- Preheat oven to 400 degrees F.
- Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.
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