Skinnytaste Chicken Broccoli Bake Food

SKILLET CHICKEN AND BROCCOLI VEGGIE TOT PIE

Steps:

• Preheat oven to 425°F.
• Heat a large oven safe or cast iron skillet over medium heat, melt butter. Add onion, celery, carrots and parsley cooking until onions are translucent. Add minced garlic, cooking for an additional minute. Sprinkle the flour over the vegetables and stir. Pour in the broth and stir mixing 1 minute.
• Add the chicken, broccoli, 3/4 teaspoon salt, pepper, thyme and cook medium heat, bring to a boil then cook until the broccoli is tender-crisp, 2 to 3 minutes. Top with Green Giant Veggie Tots and place in the preheated oven 16 minutes, until veggie tots are crisp and hot.

CHICKEN AND BROCCOLI NOODLE CASSEROLE

Steps:

• Cook noodles in salted water until al dente, or slightly under-cooked by 2 minutes. Set aside.
• Meanwhile heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute.
• Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
• Preheat the oven to 375°F. Lightly spray a 9 x 12 casserole dish with cooking spray.
• In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes.
• Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes).
• Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.
• Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.
• Pour into a casserole dish and top with Parmesan cheese and breadcrumbs.
• Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn). Divide in 6 equal portions.

CHICKEN DIVAN, LIGHTENED UP

Steps:

• Bring a large pot of generously salted water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
• Preheat oven to 350F.
• Spray a 9 x 13 inch baking dish with olive oil spray.
• Season the chicken with 1/2 teaspoon salt and black pepper, to taste.
• Pound the thicker end of the chicken breast to make it even on both sides. Heat a grill pan over medium-low heat, spray with oil and cook the chicken until browned, and just about cooked through, about 5 minutes on each side.
• Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
• Heat a medium skillet over medium heat. Add the butter and oil until melted and then add garlic and shallots.
• Sprinkle the flour and whisk until smooth. Stir in broth, 1/2 teaspoon salt, milk and sherry and bring to a boil. Remove from heat and stir in half of the Swiss cheese.
• Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli and mix to coat.
• Arrange the chicken on top and cover with remaining sauce.
• Sprinkle the remaining Swiss cheese, grated Parmesan and top with breadcrumbs.
• Spritz a little oil on top. Bake 30 minutes, until hot and golden.

CHICKEN & BROCOLLI BAKE

Steps:

• Cook the chicken breasts for 20 minutes in a deep sided large casserole at 350F or Gas 4
• While chicken is part cooking mix throughly all the sauce ingredients
• When the chicken has been cooking for 20 minutes arrange the frozen brocolli around the chicken in the casserole.
• Pour the sauce evenly over the chicken breasts and brocolli and sprinkle with the grated cheese.
• Place back into the oven for a further 40 minutes or until golden brown. Enjoy with baby new potatoes and peas and carrotts.

CHICKEN AND BROCCOLI PASTA FOR TWO

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is done. Stir in tomatoes and 1/4 cup mozzarella; cook 1 to 2 min. or until heated through, stirring occasionally.
• Drain spaghetti; place on serving plate. Top with chicken mixture, remaining mozzarella and Parmesan.

BROCCOLI-STUFFED CHICKEN

Steps:

• Set oven to 350 degrees.
• Grease a baking pan or med size baking dish.
• Flatten chicken to 1/4-in thickness.
• Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken.
• Combine broccoli and cheese; place half in the center of each chicken breast; fold long sides over filling; fold ends up and secure with a toothpick.
• Place seam side down, in a baking pan; add broth.
• Cover pan loosely with foil.
• Bake at 350 degrees for 30 minutes.
• Remove foil; baste the chicken with pan juices.
• Bake, uncovered, 10 minutes longer, or until meat juices run clear.
• Remove toothpicks before serving.
• Thicken pan juices for gravy if desired.