Broccoli Chicken Bake Recipes

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.

Steps:

• Preheat oven to 400.
• In large bowl, stir together barley and broth. Cover with vented plastic wrap, microwave on high 20-25 minutes or until most of the liquid is absorbed, stirring once.
• Meanwhile, in large skillet, heat 1 Tbsp olive oil on med-high. Add chicken; sprinkle with 1/4 tsp each salt and pepper. Cook 4 minutes or until golden, stirring once. With slotted spoon, transfer chicken to bowl.
• To skillet, add carrot, onion, and thyme. Cook 3 minutes, stirring.
• Add garlic to skillet, cook 30 seconds, stirring, then add mushrooms and water, scraping up browned bits. Cook 2 minutes; remove from heat.
• Stir in chicken and barley; transfer to shallow 3 qt baking dish.
• Toss broccoli with 1/8 tsp salt and remaining oil; arrange on top of barley mixture.
• Bake 20-25 minutes or until broccoli is tender.

Steps:

• Clean the potatoes and cut into bite size pieces. I leave the skin on.
• Cut chicken into bit size pieces and brown in pan with a little olive oil. Spice with Salt and Pepper.
• Layer the potatoes, chicken and broccoli in a large casserole dish.
• In a small bowl mix the condensed soup, mayo and lemon juice.
• Spoon over the meat and broccoli.
• Top with shredded cheese and bake at 350* for 45 minutes or until bubbly and cheese is melted.

Steps:

• Cook noodles according to package directions. Meanwhile, in a large nonstick saucepan over medium heat, cook onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Remove from the heat. Drain noodles; place in a 2-qt. baking dish coated with cooking spray. Stir in 1 cup sauce. Layer with the chicken, broccoli and remaining sauce., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

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.

Steps:

• Preheat oven to 350°. Prepare stuffing mix according to package directions, using only 1-1/2 cups water., In large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake until heated through, 10-15 minutes longer. Freeze option: Transfer individual portions of cooled casserole to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave, covered, on high until a thermometer inserted in center reads 165°, stirring occasionally and adding a little broth if necessary.

Steps:

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

Steps:

• Put the cooked chicken in a lasagne tray with the cooked broccoli.
• Mix the soup, mayo, milk and curry powder together and pour over the chicken.
• Top with grated cheese and put in the oven for 30 mins at 180.
• Take it out of the oven and top with the crunched up crisps.

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package.
• Combine remaining ingredients; spoon into 13x9-inch baking dish sprayed with cooking spray. Top with stuffing.
• Bake 40 min. or until chicken is done.

Steps:

• Preheat oven to 400°. In a large bowl, whisk together first five ingredients. Stir in broccoli, chicken, onion and 1/4 cup cheese. Transfer to a greased 9-in. pie plate. Sprinkle with remaining cheese., Bake until golden brown and a knife inserted near the center comes out clean, 15-20 minutes. Let stand 10 minutes before serving.

Steps:

• Combine hot water, chicken bouillon and onion powder.
• Place rice in 13x9x2 pan and add hot water mixture.
• Stir.
• Add carrots in even layer on top of rice.
• Place broccoli florets evenly atop carrot layer.
• Place chicken breasts on top.
• Frozen breast pieces need not be thawed.
• Salt and pepper chicken pieces, if desired.
• Thoroughly mix soup and milk.
• Pour over chicken breasts.
• Cover tightly with aluminum foil and bake at 400F for 45-60 minutes or until chicken breasts are fully cooked.
• Remove foil, add fresh parmesan cheese during last 15 minutes of cooking time and continue baking UNcovered.
• NOTE: If you must substitute canned, grated parmesan cheese, do not add until the last 5 minutes of cooking time.
• Let stand 5 minutes before serving.
• Serves 4.

Steps:

• Heat oven to 375°F (190°C).
• In a casserole dish, combine rice, pepper, onion powder, cream of chicken, cheese, broccoli, and chicken stock. Mix until everything is combined.
• Lay chicken on top of the rice mixture. Space evenly.
• Cover with foil and bake for 50 minutes.
• Take off cover and top the chicken with more cheese. Bake uncovered for another 5 minutes or until cheese is melted.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
• In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Steps:

• Preheat the oven to 350°. Spray a 9x13 inch (22x33 cm) pan with non-stick cooking spray.
• Cook the pasta according to package directions.
• Cut up the broccoli and place in the bottom of the pan. Lay the chicken on top of broccoli. Season the chicken with garlic powder and lemon herb seasoning.
• Mix together the mayonnaise, cream of mushroom soup, Parmesan and lemon juice. Pour the mixture over the chicken and broccoli. Sprinkle with Parmesan.
• Cover with foil and bake for 25 minutes. Then remove foil and cook for another 25 minutes or until cheese is melted and sauce is bubbling.
• Serve over pasta and enjoy.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt 1 stick butter in a large frying pan over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.
• Add flour and stir quickly until it is mixed like Play-Doh®. Quickly add broth, milk, and chicken bouillon; whisk until smooth. Remove from the heat and transfer to a large bowl. Add sour cream and both cheeses; stir until well mixed.
• Place shredded chicken across the bottom of a 9x13-inch casserole dish. Layer cooked broccoli over the chicken and season with salt and pepper. Pour the cheese mixture over top.
• Bake, uncovered, in the preheated oven until hot, about 25 minutes.
• Meanwhile, place crushed cornflakes in a zip-top bag. Add melted butter and seal the bag. Massage with your hands until butter coats all the cornflakes.
• Remove casserole from the oven and distribute cornflake mixture evenly over the top. Bake for 5 more minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x12-inch baking dish.
• Pour the condensed soups into a bowl and mix well. Place the chicken breast meat, broccoli, and carrots into the baking dish, mix well, and pour the soup mixture over. Sprinkle with basil, thyme, oregano, and paprika, and spread the Cheddar cheese and bread crumbs evenly over the top.
• Bake in the preheated oven for 45 minutes, until the casserole is bubbling and the cheese and crumbs are lightly browned.

Steps:

• In a greased 13x9-in. baking dish, evenly spread rice from rice packages. In a bowl, combine the water, soup, mustard and contents of sauce packets from the rice; pour half over rice. Layer with chicken and broccoli. Pour remaining sauce over top. , Bake, uncovered, at 375° for 30-40 minutes or until chicken juices run clear and rice is tender. Sprinkle with cheese. Bake 10 minutes longer or until cheese is melted.

Steps:

• Cook noodles in boiling, salted water until almost tender, drain.
• Mix soup and milk, add to noodles and season to taste with salt and pepper.
• In a 2 qt casserole, arrange 1/3 of the noodles, top with all of the broccoli.
• Top with 1/3 of the noodles, then with all of the chicken.
• Cover with remaining noodles.
• Mix butter with bread crumbs and sprinkle over the top.
• Bake uncovered at 350° until brown and bubbly, about 30 minutes.