Chicken Broccoli Casserole Recipes Easy

Steps:

• Put broccoli in the bottom of a buttered 9x13 inch pan.
• Put chicken on top of broccoli.
• In separate bowl, mix remaining ingredients and pour over broccoli and chicken.
• Bake one hour at 350 degrees.

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 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:

• In a small saucepan, cook broccoli in water until crisp-tender; drain. Place in a greased 11x7-in. baking dish; set aside. , Combine the chicken, soup, mayonnaise, cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Preheat the oven to 350 degrees F. Butter a 2 to 3 quart baking dish.
• Steam the broccoli in a large microwave-safe bowl with a splash of water, covered, until crisp-tender, 2-4 minutes. Alternatively, steam it in a saucepan with water over medium-high heat. Drain and set aside.
• Fill a large high-sided skillet with about 1 inch water and bring to a boil. Add the chicken and cool until just opaque, about 5 minutes. Drain the chicken and pat dry with paper towels.
• Stir together the mushroom soup, mayonnaise, lemon juice and curry powder in a large bowl.
• Arrange the broccoli on the bottom of the prepared baking dish, then top with the chicken and then the mushroom mixture. Sprinkle the top with the Cheddar and breadcrumbs.
• Dot the top with the butter. Bake until bubbly and golden brown, about 30 minutes.

Steps:

• Place Chicken in an ungreased 9x13x3" casserole dish in a single layer.
• Spoon on Cream of Mushroom soup and spread evenly.
• Arrange onion slices on top of soup.
• Add Broccoli and spread out evenly.
• Add Cheese and spread out evenly.
• Sprinkle Stovetop Stuffing mix on top of cheese.
• Drizzle with melted Margarine.
• Bake in preheated 350 degree oven for 1 hour.
• Allow to cool for 10 minutes and serve.
• ENJOY !

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:

• 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 oven to 400°.
• Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 3-5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to bowl with broccoli.
• Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. If the sauce is too thick, add milk to thin it out until it has reached the desired consistency. Add mayonnaise mixture to broccoli mixture; stir gently until combined. Season with salt and pepper.
• Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 30-40 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

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 and boil water.
• In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well.
• Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes.
• Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.

Steps:

• Cook noodles according to package directions; drain and place in a large bowl. Add the chicken, broccoli and onion. In a small bowl, combine the soup, milk, cheese, basil, salt and pepper. Pour over chicken mixture and stir until combined. , Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 35-40 minutes or until bubbly. Sprinkle with paprika if desired.

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.
• Combine soup, mayo and broth in a large sauce pan, heat until warm.
• Add cheese, stir until melted.
• Add chicken, rice and broccoli, stir until well blended (if it seems like it needs more liquid add chicken broth or mayo a little at a time). Sometimes I just layer the ingredients: rice, chicken, brocolli, sauce, french fried onions, sprinkle with cheese. Same results.
• Top with a thin layer of french fried onions and a sprinkle of shredded cheese.
• Bake @ 350 until bubbly, about 20-25 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:

• 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:

• Heat oven to 400ºF.
• Mix cream cheese spread, 2 Tbsp. milk and garlic powder in large bowl until blended. Add chicken, broccoli, shredded cheese and remaining milk; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
• Bake 25 min. Meanwhile, mix cracker crumbs and butter.
• Stir chicken mixture; top with crumbs. Bake, uncovered, 10 min. or until chicken mixture is heated through and crumb topping is golden brown.