Kims Chicken Broccoli Casserole Food

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook pasta al dente according to package directions adding the broccoli into the cooking water during the last 2 minutes. Drain well.
• Meanwhile, combine all sauce ingredients in a small bowl.
• Stir together broccoli and pasta, sauce, and chicken. Place in a greased 2 qt casserole dish.
• Combine topping ingredients and sprinkle over casserole.
• Bake 35 minutes or until bubbly and cheese lightly browned.

CHICKEN BROCCOLI CASSEROLE (CHICKEN DIVAN)

Steps:

• Preheat oven to 350˚F. Lightly grease a 9x13 baking dish with cooking spray; set aside.
• Heat olive oil in a large 12-inch skillet set over medium-high heat. Add mushrooms to the hot oil and cook for 2 minutes.
• Stir in broccoli and garlic; season with salt, pepper, basil, and oregano, and continue to cook for 3 more minutes, or until just beginning to soften.
• Shred or chop cooked chicken and arrange in baking dish.
• Remove mushroom and broccoli mixture from pan and layer over the chicken. Set aside.
• Set skillet back over medium-high heat. In a small mixing bowl combine 1 tablespoon chicken broth with 2 teaspoons cornstarch; whisk until pasty. Add 1 cup chicken broth to the hot skillet; to the skillet, whisk in the cornstarch paste, heavy cream, thyme, salt, pepper, half of shredded mozzarella, and parmesan cheese.
• Remove from heat and pour sauce over chicken mixture inside the baking dish; using a spoon, stir and mix until thoroughly combined. Sprinkle top with remaining mozzarella cheese.
• Cover baking dish with foil and bake for 15 minutes. Remove foil and continue to bake for 9 to 10 more minutes, or until cheese is melted and light golden brown on top.
• Remove from oven and let stand 5 minutes. Garnish with red pepper flakes, grated parmesan cheese, and parsley. Serve.

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.

CHICKEN BROCCOLI CASSEROLE

Steps:

• Cut chicken into bite-size pieces and place in a 9-by-13-inch pan or large casserole dish. Layer broccoli on top.
• In a saucepan, combine soup, milk, cheese and margarine; heat until thick. Pour sauce over broccoli.
• Sprinkle with French fried onions and bake at 350 degrees for 50 minutes or until broccoli is tender and dish is hot.

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.

KIM'S CHICKEN BROCCOLI CASSEROLE

Steps:

• Mix all ingredients together in a big baking dish.
• Bake at 375 degees for 3 1/2 to 4 hours.