Crumb Topped Chicken Broccoli Casserole Food

CHICKEN BROCCOLI CASSEROLE

Steps:

• Heat oven to 400ºF.
• Mix cream cheese spread, 2 Tbsp. milk and garlic powder in large bowl until blended. Add chicken, broccoli, shredded cheese and remaining milk; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 25 min. Meanwhile, mix cracker crumbs and butter.
• Stir chicken mixture; top with crumbs. Bake, uncovered, 10 min. or until chicken mixture is heated through and crumb topping is golden brown.

CRUMB-TOPPED CHICKEN & BROCCOLI CASSEROLE

Steps:

• Heat oven to 400ºF.
• Mix cream cheese spread and milk in medium bowl until blended. Add chicken, broccoli and cheddar; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 25 min. or until heated through. Meanwhile, combine cracker crumbs and butter.
• Sprinkle crumb mixture over casserole; bake, uncovered, 10 min. or until lightly browned.

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.

CRACKER CRUMB TOPPED CHICKEN AND NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 casserole dish.
• While the crakers are still enclosed in the plastic sleeve, pound them with a rolling pin to crush them into crumbs. Pour in bowl and mix in melted butter. Set aside.
• Mix chicken, soups, water, mayonnaise, lemon juice, onion, noodles and sour cream in a bowl.
• Spoon half of the crumb mixture on the bottom of baking dish and spread evenly. Top with all of the chicken mixture. Spread the rest of the crumbs over the top of the casserole.
• Bake for 30 to 35 minutes until bubbling.

CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Combine chicken and broccoli in shallow 2-qt casserole dish.
• Mix milk and soup together. Pour and stir in casserole dish.
• Mix breadcrumbs with melted margarine to make crumb topping.
• Sprinkle casserole with cheese then crumb topping. Bake at 425°F' for 20 minutes or until bubbly hot.
• Preparation time includes cooking chicken and broccoli.

CRUMB-TOPPED BROCCOLI BAKE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese sauce until smooth. Remove from heat. , Cook broccoli according to package directions; drain and place in a bowl. Add the cheese sauce mixture, eggs, 1/4 cup cracker crumbs, salt and pepper. , Transfer to a greased 1-1/2-qt. baking dish; sprinkle with remaining cracker crumbs. Place dish in a larger baking pan. Fill pan with hot water to a depth of 1 in. Bake, uncovered, at 350° for 50 minutes or until a thermometer reads 160°.

CHICKEN & BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350°F. Spray 13x9 baking pan. Layer the chicken and broccoli.
• Mix the Miracle Whip and soup together in a small bowl. Pour over chicken and broccoli and using a knife cut through layers.
• Combine crumbs with margarine until well coated. Cover the casserole with crumb mixture.
• Cover with foil.
• Bake 45 minutes. Uncover and bake additional 15 minutes or until browned and bubbly.

BROCCOLI CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix flour, bread crumbs, Parmigiano-Reggiano cheese, and five-spice powder together in a bowl. Cut in 1 1/2 tablespoons butter using your fingers until mixture resembles pebbles. Cover and refrigerate until needed.
• Cut the stem off the broccoli and use a spiralizer to cut into ribbons. Cut the head into florets.
• Melt 3 tablespoons butter in a large saucepan over medium heat. Add onion and garlic; saute until translucent, about 4 minutes. Add cornstarch, pepper, and nutmeg; mix well until roux begins to brown, 3 to 4 minutes. Add milk, stirring continuously, and continue to cook until sauce begins to thicken, 3 to 4 minutes more. Mix in 1/4 cup Cheddar cheese. Stir in broccoli until thickened, 2 to 3 minutes. Pour mixture into a baking dish.
• Top mixture with remaining Cheddar cheese. Sprinkle crumble mixture evenly over the top. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the crumble has browned and sauce is bubbling, about 20 minutes.

BROCCOLI CASSEROLE

Steps:

• Cook broccoli until tender, drain.
• In saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts.
• Add cooked broccoli and stir.
• Put in baking dish.
• Melt margarine in pan and add seasoned bread crumbs.
• Stir until moist with margarine and put on top of broccoli.
• Bake at 350 F until bubbly, about 25-30 minutes.