CONTEST-WINNING BROCCOLI CHICKEN CASSEROLE
This delicious chicken and broccoli casserole recipe is a twist on chicken divan that came from an old boss. It's quick, satisfying comfort food. -Jennifer Schlachter, Big Rock, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 315 calories, Fat 13g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 1025mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
PENNE WITH CHICKEN & BROCCOLI CASSEROLE
I got this recipe from my brother-in-law and it has been one of the most requested recipes at family gatherings and pot lucks. Everyone just loves it and it's so easy to make.
Provided by Patti C
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spray or grease a 13 x 9 pan. In a bowl, mix the pasta, chicken, broccoli, Alfredo sauce & one bag of the cheese. Gently stir until blended. Dump into baking pan. Sprinkle the remaining bag of cheese over the top. Bake at 350 degrees for about 10 minutes or until cheese melts.
Nutrition Facts : Calories 466.8, Fat 16.4, SaturatedFat 9.1, Cholesterol 64.5, Sodium 623.9, Carbohydrate 54.9, Fiber 8.2, Sugar 1.3, Protein 26.9
PANTRY CHICKEN CASSEROLE
Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include RO*TEL® and a can of mild green chile peppers, it's not spicy, but if you like the heat, choose hot RO*TEL® and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
- Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
- Bake in the preheated oven until heated through, about 20 minutes. Serve warm.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 42 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 3 g, Protein 29.7 g, SaturatedFat 11.8 g, Sodium 948.9 mg, Sugar 7.5 g
CHICKEN, BROCCOLI, AND TOMATO PASTA
This is an easy, budget-friendly Italian dish that I found in the paper. Since I usually have most of these ingredients on hand, I hope to try it soon. Until then, I'm putting it here for safe keeping.
Provided by Denise in da Kitchen
Categories Chicken
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Boil pasta in 6 quarts of water for 8 to 10 minutes. (The pasta will be slightly undercooked). Drain, and set aside. Do NOT rinse.
- Heat the oil on medium high in a pot large enough to hold the 1 pound of cooked pasta, then add the chicken pieces. Cook for 2 minutes, turning the chicken to brown evenly on all sides.
- Add the diced onion, and cook for 2 more minutes. Stir in the chopped garlic, basil and oregano and cook for 1 minute. Season with salt and sugar, then pour in the red wine. Bring to a simmer, and reduce the liquid by half.
- Toss in the diced tomatoes, and return to a simmer. Cook for an additional 5-7 minutes, or until the chicken is thoroughly cooked. Add the chopped broccoli, and continue cooking for 2 minutes.
- Mix in the pasta, and cook until the pasta reaches your preferred doness. Finish by mixing in the parmeasan cheese and taste for salt.
Nutrition Facts : Calories 554.7, Fat 12.6, SaturatedFat 4.3, Cholesterol 136.4, Sodium 1772.4, Carbohydrate 70.5, Fiber 5.9, Sugar 9.1, Protein 33.2
CHICKEN CASSEROLE WITH PASTA, TOMATO AND BROCCOLI
This recipe looks and sounds fantastic! You have to check out the picture on the www.crisco.com website.
Provided by senseicheryl
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- HEAT oven to 350°F Coat 13 x 9 x 2-inch baking dish with no-stick cooking spray.
- HEAT oil in large skillet over medium-high heat. Add onion and garlic. Cook and stir until tender. Add chicken. Cook and stir just until chicken is no longer pink in center. Stir in tomatoes, tomato sauce, ketchup, basil, oregano and salt. Bring to a boil. Reduce heat to low. Simmer 5 minutes, stirring occasionally.
- COMBINE broccoli, macaroni, chicken mixture and 1/4 cup cheese in large bowl. Stir well. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese.
- BAKE 20 minutes. Do not overbake. Remove dish to cooling rack. Serve warm.
Nutrition Facts : Calories 218.7, Fat 4.3, SaturatedFat 1.6, Cholesterol 38.4, Sodium 454, Carbohydrate 25.4, Fiber 3.7, Sugar 7.3, Protein 20.5
CHICKEN, BROCCOLI, AND COTTAGE CHEESE CASSEROLE
This chicken and broccoli casserole is really rich and filling. I get requests for it all the time at family gatherings. One dish, not a lot of fuss, and good eats.
Provided by lilshortcake1
Categories Chicken and Broccoli Casserole
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine broccoli and 1/2 cup water in a saucepan over medium heat. Cover and cook until tender, about 10 minutes. Drain.
- Transfer broccoli to a 9x13-inch casserole dish. Add chicken, condensed soup, cottage cheese, Cheddar cheese, salad dressing, and lemon juice and mix until well combined.
- Mix crushed crackers and melted butter together; sprinkle over the casserole.
- Bake in the preheated oven for about 30 minutes.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 11.1 g, Cholesterol 101.2 mg, Fat 27.2 g, Fiber 1.7 g, Protein 28.6 g, SaturatedFat 13.1 g, Sodium 1033.5 mg, Sugar 2.6 g
CHICKEN AND BROCCOLI CASSEROLE
Delicious chicken and broccoli casserole without canned soup!
Provided by Toni Zundel Boyer
Categories Chicken and Broccoli Casserole
Time 1h10m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 22.8 g, Cholesterol 84.6 mg, Fat 21.6 g, Fiber 2 g, Protein 20.5 g, SaturatedFat 13.3 g, Sodium 578 mg, Sugar 3.7 g
CREAMY PASTA WITH CHICKEN AND BROCCOLI
A delicious combination of chicken, broccoli, mushrooms and tomatoes in a creamy white sauce, lightly flavoured with cheese and spices. Tossed with whole wheat pasta, it makes a hearty, satisfying meal. Add some extra milk to baby's portion to help keep texture moist enough to mash and swallow easily.
Provided by Rachel Morris
Categories Healthy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Dice raw chicken into bite-size pieces, small enough for baby to manage.
- Clean cutting board thoroughly, dice mushrooms, broccoli and tomato to same size chunks.
- In large saucepan, cook chicken with mushrooms and spices over medium heat, until chicken is thoroughly cooked.
- Add broccoli and tomatoes, cover and reduce heat to low until broccoli is tender.
- Add chicken broth, allow to simmer while you mix milk, flour, parmesan and grated cheese in small bowl.
- Add mixture to saucepan, stir continuously until grated cheese has melted and blended well into sauce.
- Add cooked and drained pasta, toss and serve.
- For adults, extra salt or pepper may be added. For babies, portions may be mashed or eaten as is, depending on your child's capabilities or preferences.
CHICKEN SPAGHETTI CASSEROLE WITH BROCCOLI
I combined parts of 2 different recipes to come up with this all-in-one chicken spaghetti casserole. Great for using leftover chicken.
Provided by JENNIFERK2
Categories Main Dish Recipes Pasta Spaghetti Recipes Chicken
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with water and add garlic salt; bring to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a large bowl.
- While the pasta is cooking, melt butter in a skillet over medium heat. Add onion and saute until lightly browned, 5 to 7 minutes. Add to the pasta.
- Add condensed soup, broccoli, Cheddar cheese, cooked chicken, milk, salt, and pepper to the pasta-onion mixture; mix to combine and transfer to a 9x13-inch baking dish.
- Bake in the preheated oven for 20 minutes. Sprinkle onions on top and bake another 5 minutes.
Nutrition Facts : Calories 366.9 calories, Carbohydrate 28.6 g, Cholesterol 54.5 mg, Fat 19.1 g, Fiber 1.9 g, Protein 19.5 g, SaturatedFat 8.6 g, Sodium 942.5 mg, Sugar 3.1 g
CHICKEN & BROCCOLI PASTA BAKE
This dish can be assembled ready for baking a good few hours ahead - and it's all cooked in one pan
Provided by Good Food team
Categories Lunch, Pasta, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
- Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
- Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
- Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
- Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
- Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
- Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.
Nutrition Facts : Calories 665 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 71 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 0.42 milligram of sodium
CREAMY BAKED TOMATO-CHICKEN CASSEROLE
A creamy tomato-chicken casserole.
Provided by Becky Webster
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Mist a 2 1/2-quart baking dish with cooking spray.
- Place chicken in a large bowl. Season with lemon-pepper, onion powder, garlic powder, salt, and pepper.
- Heat butter in a skillet over medium-high heat; add chicken and pan-fry, stirring as needed, until browned and no longer pink in the centers, about 10 minutes.
- While chicken cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Transfer chicken to a clean mixing bowl with drained pasta. Add tomatoes, both cans of condensed soup, peas, cauliflower and broccoli, basil, parsley, and oregano. Mix until combined. Transfer to the prepared baking dish.
- Bake in the preheated oven until bubbly and browned, about 42 minutes.
Nutrition Facts : Calories 487.2 calories, Carbohydrate 45.5 g, Cholesterol 85.8 mg, Fat 18.2 g, Fiber 3.9 g, Protein 33.9 g, SaturatedFat 6.8 g, Sodium 1601 mg, Sugar 6.9 g
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