CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE
This lighter, fresher version of the classic chicken casserole is sure to become a family favorite.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
- In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
- Add rice to bowl. Stir to combine. Stir in chicken.
- In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
- Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
- Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.
Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 5 g, TransFat 0 g
CAMPBELL'S® EASY BROCCOLI AND CHICKEN SKILLET
Enjoy this classic chicken dish any night of the week. This easy chicken and broccoli casserole is quick to fix and a true people pleaser.
Provided by Campbell's Canada
Categories Trusted Brands: Recipes and Tips
Time 22m
Yield 4
Number Of Ingredients 7
Steps:
- In a 10-inch (25 cm) skillet, melt butter over medium-high heat; cook broccoli and chicken, stirring, 3 minutes. Combine soup with milk; pour over broccoli and chicken. Bring to a simmer.
- Cook 5 to 7 minutes or until heated through. Sprinkle cheese over chicken mixture. Remove from heat, cover and let stand 2 minutes or until cheese is melted. Sprinkle with bread crumbs if desired.
CHICKEN AND RICE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
- Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
- Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.
CHICKEN, BROCCOLI, & PASTA SKILLET CASSEROLE
Provided by Chelsea @ Gal on a Mission
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large skillet, place the chicken breasts and cook on medium heat for about 4-5 minutes on each side until done. Dice into small chunks and place back into the skillet.
- In a large pot, boil the pasta under tender and drain. Place into the skillet with the chicken.
- In the same pot, boil the broccoli until it is no longer frozen. Place into the skillet with the chicken and pasta.
- Stir in the homemade cream of chicken condensed soup and mix everything together. Add salt and pepper, to taste.
- Add the shredded cheese on top and broil high under the cheese has melted.
BROCCOLI-RICE CASSEROLE
Makes about 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Fill a medium saucepan with water, and bring to a boil. Add broccoli, and cook until crisp-tender, about 3 minutes. Drain.
- In a large bowl, combine broccoli, cooked rice, 1 cup Cheddar, sour cream, mayonnaise, mustard, salt, onion powder, garlic powder, and pepper. Spoon mixture into a 10-inch cast-iron skillet. Loosely cover with foil.
- Bake until bubbly, 25 to 30 minutes. Sprinkle with bread crumbs, Parmesan, and remaining 1 cup Cheddar. Bake, uncovered, until cheese is melted, about 8 minutes more.
CHICKEN BROCCOLI RICE CASSEROLE
This Chicken Broccoli Rice Casserole has it all - it's creamy, cheesy, hearty, comforting casserole perfection the whole family will love! It's made with juicy, tender chicken, tender crisp broccoli and textural rice enveloped in a luscious, creamy, cheese sauce all topped with golden crispy panko. This chicken broccoli and rice casserole is perfect for all those busy nights because you can prep it entirely ahead of time and just pop it in the oven at dinner OR freeze for later! You can make the recipe as written or customize it with all sort of add-ins such as mushrooms, bell peppers, zucchini, etc.
Provided by Jen
Categories Main Dish
Time 55m
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
- While the chicken is still on the cutting board, dab it with paper towels and season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon paprika; set aside.
- Melt 1 tablespoon butter in 2 tablespoons olive oil in a large skillet. Add onions, carrots and bell peppers and sauté for 5 minutes. Add chicken and cook just until the outsides are opaque.
- Layer broccoli on top of chicken/vegetables. Add 1/2 cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender but not limp, about 3 minutes (cook longer if you like softer broccoli). Transfer vegetables (and any excess liquid) to a large bowl.
- To the same skillet (don't wipe out), melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Whisk in flour then cook, while stirring, for 1 minute. Turn heat to low then gradually whisk in remaining 2 cups chicken broth and 1 cup of milk. Whisk cornstarch with remaining 1 cup milk and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings. Season with an additional 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Bring the sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1/2 cup cheddar until melted followed by Parmesan cheese until melted. Whisk in sour cream until blended.
- Add veggies/chicken to the sauce if your pan is large enough, otherwise pour sauce over the veggies/chicken in the bowl and stir to combine. Fold in rice. Transfer to the prepared baking dish and spread into an even layer. Top with remaining 1 cup cheddar cheese.
- Panko topping: Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over cheese.
- Cover casserole with foil and bake at 350 degrees for 30 minutes or until hot and bubbly and cheese is melted.
ONE SKILLET RICE, BROCCOLI & CHICKEN DINNER
I got this recipe from Kraft - I add more broccoli than the recipe calls for - It is so yummy and so easy for a quick weeknight meal!
Provided by AidansMom
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook 1 pound of meat in 1 tbsp of hot oil in a large skillet or 10 minutes or until cooked through, stirring frequently.
- Add the cream of chicken soup, water, and instant rice; stir and bring to a boil.
- Stir in the broccoli.
- Reduce heat to low; cover.
- Cook 5 minutes or until heated through.
- Stir before serving.
Nutrition Facts : Calories 380.9, Fat 6.3, SaturatedFat 1.7, Cholesterol 71.9, Sodium 586.6, Carbohydrate 46.1, Fiber 1.5, Sugar 0.8, Protein 32.4
STOVETOP CHICKEN BROCCOLI AND RICE CASSEROLE
Chicken Broccoli Rice Casserole made completely in one skillet on your stovetop! Make this yummy chicken casserole in less than 45 minutes.
Provided by Lee Funke
Categories Main Meal
Time 40m
Number Of Ingredients 12
Steps:
- Cut the chicken breast into 1-inch chunks and toss the chicken with 1.5 tablespoons of all purpose chicken seasoning. Be sure the chicken is covered in chicken seasoning. Set aside.
- Heat a large skillet (that has a cover) over medium/high heat. Add olive oil.
- When the olive oil is fragrant add the onion to the skillet and saute for 2-3 minutes.
- Add the garlic to the onion and saute for another minute.
- Next, put the coated chicken pieces to the skillet pan and brown the chicken for 2 minutes on each side.
- Move the chicken pieces to one side of the skillet and add the rice to the cleared side of the skillet. Toast the rice in the skillet for 3 minutes.
- Toss the toasted rice with the chicken breast, onion, and garlic and then add the broth, salt, and remaining 1 tablespoon of chicken seasoning to the skillet and mix.
- Bring the broth to a boil, stir, and turn heat to low. Cover the skillet and let the rice mixture simmer for 10 minutes.
- Uncover the skillet and add the broccoli florets. Fold the broccoli into the mixture and cover.
- Cook everything together for an additional 10 minutes.
- Finally, remove the cover one last time and sprinkle the cheese over the top of the rice, chicken, and broccoli.
- Cover and let the cheese melt for 1-2 minutes.
Nutrition Facts : Calories 521 kcal, Sugar 3 g, Fat 15 g, Carbohydrate 44 g, Fiber 3 g, Protein 45 g, ServingSize 1 serving
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