Crispy 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.

EASY CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

CRISPY CHICKEN WITH BROCCOLI

Steps:

• Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.
• In a small bowl (or glass jar with lid) combine the soy sauce, mirin, oyster sauce, Worcestershire, sugar, and sesame oil; whisk (or shake jar) to combine.
• In another small bowl (or jar) combine the chicken stock with 2 teaspoons of the cornstarch, set aside.
• Heat a large skillet, or wok, over high heat and add 2 tablespoons of the canola oil until shimmering.
• Add broccoli and stir fry until the florets start to brown, about 5 minutes; transfer to a bowl.
• Heat 2 more tablespoons oil and cook onion, on medium high heat, until they begin to brown and soften, about 5 minutes; add to broccoli.
• Heat the remaining 2 tablespoons of oil.
• Meanwhile, toss the meat with the remaining 1 teaspoon of cornstarch.
• Stir fry the garlic and ginger in the pan for 30 seconds; add in the chicken and stir fry until no longer pink, about 2 minutes.
• Return the broccoli and onion to the pan, add the soy sauce mixture and stir fry until the chicken is cooked through and the sauce is hot.
• Stir in the cornstarch mixture until the sauce thickens; taste for salt and add only if needed (I didn't).

CREAMY CHICKEN BROCCOLI BAKE

Steps:

• Mix all ingredients.
• Spoon into 12x8 inch baking dish.
• Bake at 375 for 30 minutes or until chicken is cooked through.

CHEESY CHICKEN BAKE WITH BROCCOLI AND RICE

Steps:

• In baking 13x9 dish arrange chicken breasts so they are not overlapping.
• mix both cans of soup together with only 1/2 can of water and pour over chicken.
• Bake at 350 degrees for 25 minutes stir sauce spoon over chicken and return to oven for another 20 minutes --
• In a 2qt sauce pan bring 2-1/2 cups water and broccoli florettes to a rapid boil, remove from heat stir in two cups of instant rice cover tightly for 3 minutes.
• Serve chicken over rice and broccoli.

CHEESY CHICKEN & BROCCOLI BAKE

Steps:

• Preheat oven to 450 degrees.
• In a 9 x 13-inch casserole dish or cake pan, spread out broccoli and top with cubed chicken.
• Combine soup and milk and pour over chicken.
• Sprinkle with shredded cheese.
• Combine bread crumbs and butter. Sprinkle over cheese.
• Bake for 15 minutes.

CRISPY CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Cook vegetables- chop into small bite size pieces and then set aside.
• Clean and rinse chicken breasts; chop into small pieces and cook in a heated frying pan with the EVOO, salt and pepper, garlic and onion.
• In a blender, combine 1/2 of the bag of shredded cheese, mushroom soup once blended combine in a large mixing bowl with the veggies and the chicken once it is nearly cooked (if its not all the way done that's okay because you will be cooking it in the oven for 30 minutes and you don't want the chickent to be too tough)
• Add cooked rice last to your 9x11 pan- again if the rice is a bit under done it will be okay because you have to bake this once it is mixed together for about 30 minutes at 350 degrees- you don't want it to get mushy.
• In another small bowl combine hot melted butter and croutons until the croutons are basically reduced to buttery bread crumbs- I had to use a hard spoon to mash them down in order to get them to the right consistency. Add the remaining cheese to the buttery crushed croutons.
• Once you put the complete mixture in the 9x11 pan sprinkle the crouton cheese mix on top of the casserole and bake at 350 for about 30 minutes.
• Top should be golden brown and crispy.

CAMPBELL'S 15-MINUTE CHICKEN, BROCCOLI & RICE DINNER

Steps:

• HEAT oil in skillet.
• Add chicken and cook until browned.
• Remove chicken.
• ADD soup, water, paprika and pepper; stir.
• Heat to a boil.
• STIR in rice and broccoli.
• Top with chicken.
• Season chicken with additional paprika and pepper.
• Cover and cook over low heat 5 minute.
• or until done.