Chicken Mushroom Broccoli Casserole Food

CHICKEN, BROCCOLI AND MUSHROOM CASSEROLE

Steps:

• Preheat your oven to 375 degrees F. Spray a 2-quart baking dish with cooking spray.
• In a large bowl, stir together chicken, soups and beaten eggs until combined. Add broccoli, cheese, mushrooms, onion, salt and pepper. Stir again to combine.
• Transfer to prepared baking dish and spread evenly with the back of a large spoon.
• Bake (uncovered) for 30 minutes. Remove from oven and sprinkle crushed crackers evenly over casserole.
• Return to oven and bake for an additional 10 minutes, or until the top is golden brown.

CHICKEN MUSHROOM BROCCOLI CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Mix flour with 1 T of the ranch dressing mix in a plastic bag.
• Shake chicken pieces in mixture.
• Melt butter and fry chicken pieces for a few minutes until brown.
• Mix remaining ranch dressing, mushroom soup, sour cream, ricotta cheese, broccoli, mushrooms and soy milk in a bowl.
• Put chicken into a large casserole dish (approximately 12"x15" or larger).
• Pour the mixed ingredients over the chicken.
• Bake for 35 minutes or until chicken is cooked through.

CURRIED CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Butter a 2 to 3 quart baking dish.
• Steam the broccoli in a large microwave-safe bowl with a splash of water, covered, until crisp-tender, 2-4 minutes. Alternatively, steam it in a saucepan with water over medium-high heat. Drain and set aside.
• Fill a large high-sided skillet with about 1 inch water and bring to a boil. Add the chicken and cool until just opaque, about 5 minutes. Drain the chicken and pat dry with paper towels.
• Stir together the mushroom soup, mayonnaise, lemon juice and curry powder in a large bowl.
• Arrange the broccoli on the bottom of the prepared baking dish, then top with the chicken and then the mushroom mixture. Sprinkle the top with the Cheddar and breadcrumbs.
• Dot the top with the butter. Bake until bubbly and golden brown, about 30 minutes.

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 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!

CHICKEN BROCCOLI CASSEROLE

Steps:

• In a small saucepan, cook broccoli in water until crisp-tender; drain. Place in a greased 11x7-in. baking dish; set aside. , Combine the chicken, soup, mayonnaise, cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

CHICKEN, MUSHROOM, AND BROCCOLI CURRY CASSEROLE

Steps:

• 1. Cut chicken breasts into 1-inch pieces. Heat olive oil in a large skillet and add chicken. Sprinkle chicken with poultry seasoning (I use Paul Prudhomme's Poultry Magic, but you can substitute your favorite seasoning). Saute until chicken is cooked through. Place chicken in a strainer to drain, then spread the cooked seasoned chicken evenly in a 9x13 inch casserole dish or baking pan and set aside.
• 2. Rinse mushrooms thoroughly with cold water and set aside. Melt butter in a large skillet and add the mushrooms (you can use the same skillet you used for the chicken). Saute until mushrooms are tender and have released a good amount of liquid. Drain well and layer sauteed mushrooms on top of the chicken. NOTE: If mushrooms are undercooked, they will release too much liquid into your casserole, which will result in a runny mess.
• 3. Layer frozen broccoli florets on top of the sauteed mushrooms. NOTE: You can cook and drain the broccoli prior to adding it to the casserole, but precooking is not necessary.
• 4. In a small mixing bowl, stir together cream of chicken soup, mayonnaise, and curry powder. Spread mixture evenly over the broccoli.
• 5. Layer shredded cheddar cheese evenly over the top of the casserole.
• 6. Pour seasoned stuffing mix into a bowl and stir in melted butter to coat the mix. If mix is too dry, add more melted butter, but be careful not to add too much. Sprinkle stuffing mix over the cheese to top the casserole.
• 7. Place casserole on the center rack of a preheated 350 degree oven and bake uncovered for 20-25 minutes, or until cheese is melted and stuffing mix is golden brown.

BROCCOLI CHICKEN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
• In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.