Creamychipotlechickenwithbroccoli Recipes

Steps:

• Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Steps:

• In a large skillet, saute chicken and onion in butter until meat is no longer pink. , Meanwhile, in a large bowl, combine the soup, mayonnaise, sour cream, wine or broth, garlic powder, salt and pepper. Add to the chicken mixture. , Stir in the ham, broccoli and bacon; cover and cook until heated through. Serve with pasta; sprinkle with cheese if desired.

Steps:

• Heat half of the oil in a large pot. Add in the chicken, season with half of the seasoned salt and pepper, and cook.
• Once the chicken is nicely browned and cooked through, remove it from the pan. Set aside.
• Add in remaining oil, onion, and broccoli. Cover for 2 minutes. Season with remaining seasoned salt and pepper. Cook and stir until the onions begin to become translucent.
• Pour in milk and bring to a boil. Stir periodically so the bottom does not burn.
• Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness (approximately 10 minutes at medium heat).
• Add in Parmesan and mozzarella. Stir until cheese is melted.
• Stir in chicken until well incorporated.
• Enjoy!

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Whisk the eggs, mustard, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and toss. Let sit 10 minutes.
• Toss the broccoli, tomatoes, olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper oven rack until the broccoli is tender and browned and the tomatoes burst, about 25 minutes.
• Meanwhile, whisk the panko, cornstarch and 1/2 teaspoon salt in a shallow bowl. Remove the chicken from the marinade, letting the excess drip off, and dip in the panko mixture to coat completely.
• Heat about 1/4 inch of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown, about 4 minutes per side. Transfer the skillet to the bottom oven rack; bake until the chicken is cooked through, about 2 minutes. Serve with the vegetables and rice. Photograph by Antonis Achilleos

Steps:

• Melt butter and add chicken, cook till done.
• Remove chicken from pan.
• add broth, broccoli, red pepper, garlic& pepper.
• Cook till tender, add chicken.
• Cook additional 2-3 minutes.
• Add cooked bowties and cook another 1-2 minutes.
• Stir in cream cheese till melted.
• Serve.

Steps:

• Heat oven to 350°F.
• Combine all ingredients except corn flakes and butter; spoon into 1-1/2-qt. casserole sprayed with cooking spray.
• Top with combined remaining ingredients.
• Bake 35 to 40 min. or until heated through.

Steps:

• Preheat oven to 350°; you'll need a 13 x 9 pan for this recipe.
• In the 13 x 9 pan, spread out the broccoli; then layer the chicken atop the broccoli.
• Combine the sour cream, mayonnaise, soup, lime juice, garlic and salt & pepper.
• Spread this mixture over the broccoli/chicken; top with the cheddar cheese.
• Cover with aluminum foil and bake in the preheated oven for 30 minutes.
• Remove the foil and bake 15 minutes, more or less, until hot and bubbly.
• TIP: you may serve this with hot rice or pasta if you want a starch with your meal.

Steps:

• Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.
• Add broccoli, soup and water; stir. Bring to boil.
• Stir in rice. Top with cheese; cover. Cook on low heat 5 min.

Steps:

• Heat dressing in large skillet on medium heat. Add chicken; cook and stir 8 minutes or until chicken is cooked through.
• Stir in broccoli and VELVEETA. Reduce heat to low; cook until VELVEETA is melted, stirring occasionally.
• Add hot fettuccine; toss until well coated.

Steps:

• Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
• Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
• Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
• Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
• While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
• Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
• Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
• Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

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.

Steps:

• HEAT oil in skillet.
• Add chicken and cook until browned.
• ADD soup, water, cheese, garlic and broccoli.
• Heat to a boil.
• Cover and cook over low heat 5 minute or until done.
• Serve with pasta.

Steps:

• Cook noodles according to package directions, and drain; keep warm.
• Cut some of the stems off broccoli and discard. In a large bowl, combine noodles, and broccoli.
• Add margarine and cheese and stir until cheese melts.
• Stir in chicken soup, cream, mustard, salt, pepper, and chicken, and spoon into buttered 2 1/2 quart baking dish.
• Bake covered at 325 degrees for 25 minutes.
• Remove from oven and sprinkle slivered almonds and cook at 325 degrees for an additional 15 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
• Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
• Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
• Preheat oven broiler to High. Lightly grease 9x13 inch baking dish.
• Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
• Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

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.