Chicken And Broccoli Bake Recipes

CHICKEN BROCCOLI CASSEROLE

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.

CHEESY CHICKEN AND BROCCOLI BAKE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (2-quart) glass baking dish with cooking spray. Sprinkle chicken, onion, bell pepper and broccoli in baking dish.
• In medium bowl, mix remaining ingredients except Cheddar cheese until smooth; pour over chicken mixture.
• Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with Cheddar cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

CHEESY CHICKEN BROCCOLI BAKE RECIPE BY TASTY

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!

CONTEST-WINNING BROCCOLI CHICKEN CASSEROLE

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.

CHICKEN BROCCOLI BAKE RECIPE BY TASTY

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.

CHICKEN & BROCOLLI BAKE

Steps:

• Cook the chicken breasts for 20 minutes in a deep sided large casserole at 350F or Gas 4
• While chicken is part cooking mix throughly all the sauce ingredients
• When the chicken has been cooking for 20 minutes arrange the frozen brocolli around the chicken in the casserole.
• Pour the sauce evenly over the chicken breasts and brocolli and sprinkle with the grated cheese.
• Place back into the oven for a further 40 minutes or until golden brown. Enjoy with baby new potatoes and peas and carrotts.

BROCCOLI CHICKEN BAKE

Steps:

• Clean the potatoes and cut into bite size pieces. I leave the skin on.
• Cut chicken into bit size pieces and brown in pan with a little olive oil. Spice with Salt and Pepper.
• Layer the potatoes, chicken and broccoli in a large casserole dish.
• In a small bowl mix the condensed soup, mayo and lemon juice.
• Spoon over the meat and broccoli.
• Top with shredded cheese and bake at 350* for 45 minutes or until bubbly and cheese is melted.

CHICKEN AND BROCCOLI CASSEROLE

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.

EASY ONE DISH CHICKEN BROCCOLI BAKE

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.

CHICKEN & BROCCOLI PASTA BAKE

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.