CHICKEN, BROCCOLI AND CHEESE CASSEROLE
This casserole is super satisfying and creamy and uses a great trick to cut out extra butter and oil: Instead of making the traditional roux with butter, the cream sauce is thickened with a little flour.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 9
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, CHICKPEA & LEMON CASSEROLE
A low fat main meal that's both delicious and nutritious, and it freezes well
Provided by CJ Jackson
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.
- Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.
Nutrition Facts : Calories 310 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium
CHEESY CHICKPEA BROCCOLI RICE CASSEROLE
This Cheesy Chickpea Broccoli Rice Casserole is an easy one-pan dinner that the whole family will love. Feed a crowd with this casserole or freeze the leftovers! Vegan and can be made gluten-free.
Provided by Emilie
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF.
- Heat Minute® Ready to Serve Brown Rice according to package directions.
- Steam broccoli in microwave according to package directions.
- In a small saucepan over high heat, add cashews, carrots, and enough water to cover them. Bring to a boil; cook for 10 minutes until cashews and carrots are tender. Drain.
- In a blender or food processor, add cashews and carrots, non-dairy milk, nutritional yeast, miso, garlic, onion powder, turmeric, cayenne, salt, and pepper.
- In a 9×13 baking dish, add rice, steamed broccoli, and chickpeas; stir to combine. Pour on the cheese sauce; stir to thoroughly mix into ingredients. Top with bread crumbs.
- Bake for 45 minutes. Let cool for 10 minutes before serving.
Nutrition Facts : ServingSize 1 piece, Calories 360.7, Sugar 5.6, Sodium 270.1, Fat 11.0, SaturatedFat 1.7, UnsaturatedFat 7.4, Carbohydrate 53.0, Fiber 11.3, Protein 16.8
CHICKPEA AND BROCCOLI SKILLET
Steps:
- Finely mince 3 cloves of garlic, finely dice 1/2 of an onion, drain & rinse two 15 ounce cans of cooked chickpeas and reserve 3 cups of frozen broccoli
- Heat a large fry pan with a medium heat and pour in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onions & minced garlic and mix with the olive oil, after 3 minutes and the onions are nice and translucent, add in 1 tsp cumin powder & 1/2 tbsp sweet smoked Spanish paprika and mix it all together, then add in the frozen broccoli, 1/2 cup vegetable broth and season with sea salt & black pepper, give it a gentle mix so everything is well mixed, evenly divide 12 cherry tomatoes around the ingredients and place a lid on the pan
- After 5 minutes remove the lid from the pan, add in the rinsed chickpeas and season again with sea salt & black pepper, mix together until well combined, simmer for 4 minutes or until the broth has reduced in half, remove from the heat and serve directly from the pan, enjoy!
CHICKPEA NOODLE CASSEROLE
Steps:
- Cook the pasta. While the pasta cooks prep the vegetables and combine the melted butter and panko in a small bowl. Once the pasta is cooked drain it and set aside. Return the pan to the stove and heat the olive oil over medium-high heat.
- Add the onion, celery, mushrooms and garlic to the skillet and season with salt and pepper. Sauté the vegetables for 4-5 minutes or until they've softened. Preheat the oven to 350° F.
- Sprinkle the flour over the vegetables and stir together until you can no longer see it. Slowly pour in the milk stirring the entire time. Heat an another 2-3 minutes or until the sauce starts to thicken.
- Stir in the cheese then add in the chickpeas, green peas and cooked pasta. Remove from the heat and add in the Greek yogurt. Stir everything together until combined and taste for seasoning. Add additional salt and pepper as needed.
- Top the casserole with the panko and bake for 20 minutes or until the casserole is bubbly and the panko is golden brown.
Nutrition Facts : Calories 476 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 11 grams fat, Fiber 8 grams fiber, Protein 22 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 149 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHICKPEA BROCCOLI CASSEROLE
From "Vegan with a Vengance". A basic casserole that can be modified with spices, vegan cheese, etc., to make it more flavorful...
Provided by ceilmary
Categories Beans
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.
Nutrition Facts : Calories 637, Fat 15.5, SaturatedFat 2.1, Sodium 1786.6, Carbohydrate 105.5, Fiber 21.7, Sugar 7.6, Protein 23.9
BROCCOLI CAULIFLOWER CHICKPEA BOWL
Broccoli Cauliflower Chickpea Bowl with a rich and creamy Tahini Lemon Sauce! This simple roasted vegetable and chickpea bowl is gluten-free, vegan, and low calorie. A super easy and satisfying meal guaranteed to keep you full for hours. Great for lunch, dinner, or snacking! Store chickpeas, vegetables, and dressing separately to retain freshness up to a week.
Provided by Megan Olson
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 5
Number Of Ingredients 9
Steps:
- Place cashews in a bowl and top with water; soak until softened, 3 to 4 hours.
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray.
- Spread broccoli and cauliflower onto 1 baking sheet and season with garlic powder, salt, and pepper. Spread chickpeas onto the other baking sheet and season with salt and pepper.
- Roast in the preheated oven until broccoli, cauliflower, and chickpeas are softened and cooked through, about 30 minutes.
- Drain cashews. Combine cashews, lemon juice, tahini, and 1/2 teaspoon salt in a blender or food processor; blend until dressing is smooth.
- Transfer broccoli, cauliflower, and chickpeas to serving bowl. Drizzle dressing over vegetables and chickpeas.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 27.4 g, Fat 8.9 g, Fiber 7 g, Protein 9 g, SaturatedFat 1.6 g, Sodium 569.5 mg, Sugar 4 g
CHICKPEA CASSEROLE
Make and share this Chickpea Casserole recipe from Food.com.
Provided by Saffie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. saute in olive oil onions, garlic and mushroom on medium-high heat.
- 2. while sauteing, chop chickpeas in foodprocessor.
- 3. when onions, mushrooms and garlic are soft, add chickpeas to them.
- 4. mix in tehina.
- 5 pour into baking dish.
- 6. take bread and grind in food processor, add in a few drops of olive oil and some garlic powder.
- 7. pour bread crumbs over top of chickpeas.
- 8. bake at 180 C for 25 minutes.
Nutrition Facts : Calories 344.3, Fat 10, SaturatedFat 1.4, Sodium 594.2, Carbohydrate 54.1, Fiber 10.3, Sugar 3.7, Protein 12.3
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