Cheese Broccoli And Chicken Soup Recipes

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CHEESY CHICKEN AND BROCCOLI CASSEROLE

Cheesy chicken-broccoli casserole. Eat as-is or serve over mashed potatoes or rice.

Provided by Eric Wood

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 8

Number Of Ingredients 9



Cheesy Chicken and Broccoli Casserole image

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.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 9.1 g, Cholesterol 55.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 9.2 g, Sodium 832.4 mg, Sugar 1.1 g

1 teaspoon unsalted butter, or as needed
2 skinless, boneless chicken breasts, cubed
3 cups finely chopped broccoli
2 (10.5 ounce) cans condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 cup shredded Parmesan cheese, divided
½ cup shredded mozzarella cheese
½ cup sour cream
ground black pepper to taste

CHICKEN AND BROCCOLI CHEESE SOUP RECIPE

This soup went above and beyond my greatest expectations- it was cheesy, hearty, warm, and delicious. You can't go wrong with it!

Provided by Camille Beckstrand

Categories     Soup

Time 55m

Number Of Ingredients 15



Chicken and Broccoli Cheese Soup Recipe image

Steps:

  • In a large saucepan, saute onion and garlic over medium high heat until tender (just a couple of minutes).
  • Add butter and flour, lower heat to medium, and cook until roux is bubbly and starting to brown (it will start to smell amazing!).
  • Pour roux into a large stock pot and add chicken broth, stirring the entire time you add the broth to prevent lumps.
  • Add chicken, broccoli, salt, garlic powder, black pepper, cayenne pepper, and hot sauce to stock pot and cook for about 35-40 minutes (less if using frozen broccoli).
  • Stir in cheese and milk until cheese is fully melted and serve.

Nutrition Facts : Calories 630 kcal, Carbohydrate 27 g, Protein 49 g, Fat 37 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 170 mg, Sodium 2044 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

1 onion (diced)
2 cloves garlic (minced)
½ cup butter
1 cup flour
8 cups chicken broth
2 pounds boneless, skinless chicken breasts (cooked and cut into bite-sized pieces)
2 heads fresh broccoli ((or 2 bags of frozen broccoli))
1½ teaspoons salt
½ teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
a couple shakes of hot sauce (optional)
1 cup milk
4 cups sharp cheddar cheese
½ cup shredded Parmesan cheese

CHEESE AND BROCCOLI CHICKEN SOUP

Talk about comfort food!

Provided by Becky

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 1h10m

Yield 10

Number Of Ingredients 10



Cheese and Broccoli Chicken Soup image

Steps:

  • In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
  • In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
  • Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.

Nutrition Facts : Calories 434.1 calories, Carbohydrate 15.3 g, Cholesterol 128.7 mg, Fat 26.6 g, Fiber 2 g, Protein 33.4 g, SaturatedFat 16.2 g, Sodium 1059.1 mg, Sugar 1.3 g

½ cup butter
1 cup all-purpose flour
11 cups water
3 cubes chicken bouillon
2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
2 heads fresh broccoli, cut into florets
1 ½ teaspoons salt
1 teaspoon ground black pepper
1 cup light cream
3 cups shredded Cheddar cheese

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