Easy Chicken Broccoli Bread Recipes

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:

• Cook and shred chicken breast. You can boil it in water with a tablespoon of garlic, pepper and salt or cook it in a skillet with garlic and butter. However it gets cooked, I generally season mine during the process. Place shredded chicken in fridge to cool.
• Preheat oven to degree indicated on prepackaged rolls.
• In a large bowl mix all the spices into mayonnaise and chill in fridge.
• Chop bell peppers and broccoli into small pieces.
• Mix cool chicken, bell peppers, broccoli and cheese into the mayo mixture.
• On a cookie sheet, roll out dough. It comes out of the can as a rectangle; do not separate the rolls from each other. I use my fingers to gently push the perforated lines back together.
• Use both cans together to make one large rectangle, a single sheet of dough.
• Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip of uncut dough down the center, with the cut strips forming a fringe down each side. Make sure to keep an even number.
• Spread the chicken mixture along the center strip.
• Fold the short ends of the dough up over the edge of the mound.
• Now bring each strip, and its partner on the other side, up to meet on top of the chicken mixture mound.
• Pinch the ends together and fold down.
• Continue until you have a pretty loaf.
• Brush dough with the egg white and bake in the preheated oven 25-30 minutes.
• Don't undercook or its soggy, its pretty wet bread.

Steps:

• Heat oven to 375°F (190°C).
• In a casserole dish, combine rice, pepper, onion powder, cream of chicken, cheese, broccoli, and chicken stock. Mix until everything is combined.
• Lay chicken on top of the rice mixture. Space evenly.
• Cover with foil and bake for 50 minutes.
• Take off cover and top the chicken with more cheese. Bake uncovered for another 5 minutes or until cheese is melted.
• Enjoy!

Steps:

• Cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking., Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute chicken in oil until lightly browned. Add pepper; saute 3-5 minutes longer or until chicken is no longer pink and pepper is tender., Drain pasta mixture; add to the pan. Reduce heat to low. Stir in wine, then Alfredo sauce; cook and stir until heated through.

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°. Spray a 9x13 inch (22x33 cm) pan with non-stick cooking spray.
• Cook the pasta according to package directions.
• Cut up the broccoli and place in the bottom of the pan. Lay the chicken on top of broccoli. Season the chicken with garlic powder and lemon herb seasoning.
• Mix together the mayonnaise, cream of mushroom soup, Parmesan and lemon juice. Pour the mixture over the chicken and broccoli. Sprinkle with Parmesan.
• Cover with foil and bake for 25 minutes. Then remove foil and cook for another 25 minutes or until cheese is melted and sauce is bubbling.
• Serve over pasta and enjoy.

Steps:

• Combine hot water, chicken bouillon and onion powder.
• Place rice in 13x9x2 pan and add hot water mixture.
• Stir.
• Add carrots in even layer on top of rice.
• Place broccoli florets evenly atop carrot layer.
• Place chicken breasts on top.
• Frozen breast pieces need not be thawed.
• Salt and pepper chicken pieces, if desired.
• Thoroughly mix soup and milk.
• Pour over chicken breasts.
• Cover tightly with aluminum foil and bake at 400F for 45-60 minutes or until chicken breasts are fully cooked.
• Remove foil, add fresh parmesan cheese during last 15 minutes of cooking time and continue baking UNcovered.
• NOTE: If you must substitute canned, grated parmesan cheese, do not add until the last 5 minutes of cooking time.
• Let stand 5 minutes before serving.
• Serves 4.