Broccolicheddarcheesewithchickencasserole Recipes

Steps:

• Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
• Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
• Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.

Steps:

• Preheat the oven to 400 degrees F. Put the flour and broth into a large saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove the saucepan from the heat and whisk in 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add the Cheddar and whisk until melted. Add the broccoli florets and stir to coat.
• Spray a 3-quart flameproof casserole dish with cooking spray. Toss the brown rice and chicken in a large bowl. Pour the broccoli-cheese sauce on top and mix well. Spread the mixture in the casserole dish and top with the Parmesan. Cover with foil and bake until bubbling and hot, about 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes Serve hot.
• Make-Ahead Tip: Freeze the baked casserole for up to 2 weeks. Cover in foil and reheat at 350 degrees F until hot, 35 to 45 minutes.

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 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:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish or gratin dish.
• Melt 2 tablespoons butter in a medium saucepan over medium-high heat. Add the onions and 1 teaspoon salt and cook, stirring frequently, until the onions are translucent, about 4 minutes. Stir in the flour and stir to coat the onions. Cook for 2 minutes. Remove from the heat and whisk in the hot milk. Return to the heat and bring to a simmer. Stir in the cheese by the handful. Add salt to taste. Add the broccoli to the cheese sauce and pour into the prepared dish.
• Melt the remaining 2 tablespoons butter in a small skillet and stir in the cracker crumbs. Cover the broccoli casserole with the buttered cracker crumbs. Bake until bubbly and lightly browned, about 20 minutes.

Steps:

• Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish., Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.
• Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.
• Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.

Steps:

• Fill a large bowl with ice water to create an ice bath.
• Bring a large pot of lightly salted water to a boil. Add broccoli and cook, uncovered, until bright green and tender, about 3 minutes. Drain in a colander and immediately immerse in the ice bath for several minutes to stop the cooking process. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish with vegetable oil.
• Combine broccoli, cottage cheese, eggs, Cheddar cheese, butter, flour, salt, and pepper in a large bowl. Spread into the prepared casserole dish.
• Bake in the preheated oven, uncovered, until a knife inserted into the center comes out clean, 60 to 90 minutes.

Steps:

• Preheat oven to to 350 degrees.
• In a 13 x 9 x 3 inch baking dish, arrange broccoli spears in 2 rows with stalks facing toward the center.
• Spoon chicken on top of the stalks, and top chicken with cheese.
• Set aside.
• In a heavy saucepan, combine milk, lemon juice, curry powder, pepper, and cream of mushroom soup.
• In a small bowl, combine flour and water until combined.
• Add to soup mixture.
• Bring to a boil over medium heat, stirring constantly with a whisk.
• Cook until thickened, stirring constantly.
• Pour over chicken.
• In a small bowl, combine Melba toast crumbs and butter.
• Sprinkle over soup mixture.
• Cover and bake at 350 degrees for 2o minutes.
• Uncover and bake an additional 15 minutes.
• Let stand 10 minutes.

Steps:

• Place thawed broccoli in 2 qt casserole dish.
• Top with cooked diced chicken.
• Mix soup and mayo together.
• Spread on top of chicken.
• Top with cheddar cheese.
• Sprinkle with fried onions/bread crumbs.
• Bake at 350 for about 30 minute.

Steps:

• Boil and debone chicken.
• Boil broccoli and drain.
• Mix mayo,sour cream,and chicken stock.
• Arrange shredded chicken on bottom of casserole dish, then broccoli.
• Pour mayo mixture over the chicken and the broccoli.
• Layer cheddar cheese and then onions and bacon.
• Bake in a 350 degree oven for 25 minutes. Allow to cool for five minutes and then serve.

Steps:

• Arrange broccoli in single layer in lightly greased 2-quart oblong baking dish; top with chicken and VELVEETA.
• Melt butter; toss with cracker crumbs. Sprinkle evenly over casserole.
• Bake at 350°F for 25 to 30 minutes or until hot and bubbly. Serve warm.

Steps:

• Preheat oven to 425 degrees. Melt 2 tablespoons Country Crock® Spread in large nonstick skillet and saute broccoli and red bell pepper until crisp tender. Whisk milk and flour in large bowl. Add chicken, cooked vegetables, 2 cups cheese, and onion powder; toss to mix. Pour into 8-inch baking dish.
• Combine panko crumbs, remaining 1 tablespoon Spread and remaining 1/4 cup cheese in small cup. Sprinkle over top of casserole.
• Bake 30 to 35 minutes or until crumbs are golden and mixture is bubbly around edges.

Steps:

• Line a 9x13 dish with broccoli.
• Place chunks of raw chicken breast on top.
• In sauce pan place mayo, cream cheese, cream, lemon juice, garlic, pepper and bouillon cubes.
• Cook over low heat and stir until cream cheese melts and bouillon cubes dissolve and are incorporated.
• Pour sauce over chicken.
• Top with cheddar cheese, and bake for one hour at 350°F.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

Steps:

• Cut up chicken into small pieces and cook throughly.
• You may want to spice up the chicken with the spices of your choice (pepper, chicken seasonings, etc.) In a bowl, mix the cream of celery, cream of mushroom and mayo together.
• Empty the bag of broccoli into a rectangular casserole dish.
• Spread the cooked chicken evenly over the broccoli.
• Spread the cream of celery, mushroom and mayo mixture over the chicken.
• Sprinkle shredded cheddar cheese evenly over the entire casserole.
• Cook at 350 for 30-35 minutes.
• Sprinkle the French onion toppings over the cheese and cook for another 5 mins.

Steps:

• In a greased 2-qt. baking dish, layer chicken and broccoli. Combine the soup, sour cream and lemon juice; spread over broccoli. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and cheese is melted.