Chicken Broccoli Velvet Recipes

VELVEETA® CREAMY CHICKEN BROCCOLI SKILLET

Steps:

• Heat dressing in large skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
• Add water, broccoli and VELVEETA; bring to boil, stirring frequently.
• Stir in rice; cover. Remove from heat. Let stand 5 min.

VELVEETA CHEESY CHICKEN & BROCCOLI MACARONI

Steps:

• Saute' onion and garlic in Pam or butter till wilted.
• Add chicken, cook and stir on medium high heat for about 2 minutes or until no longer pink.
• Stir in broth.
• Bring to boil.
• Stir in macaroni, reduce heat to medium low.
• Cover and simmer for about 10 minutes or until macaroni is tender.
• Add VELVETTA cheese and broccoli: stir until Velvetta is melted.
• Macaroni is likely to stick.
• It is recommended that during cooking time, stir and unstick pasta.
• If liquid is absorbed and macaroni is not tender, add a lil more water, stir, cover and cook for a few more minutes.
• Corn makes a good side for this dish.

VELVEETA CHICKEN & BROCCOLI SKILLET

Steps:

• Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min. or until done. Add water, Seasoning Mix and Pasta. Bring to boil. Reduce heat to medium-low; cover.
• Simmer 8 min., stirring frequently. Add Broccoli; simmer, covered, 2 to 4 min. or until pasta is tender and most of the water is absorbed. Remove from heat.
• Stir in VELVEETA Cheese Sauce. Top with cracker crumbs.

CHICKEN, BROCCOLI AND RICE CASSEROLE

Steps:

• Melt butter over high heat, add chopped mushrooms.
• Cook and stir for about 2 minutes.
• Add onion and chicken pieces.
• Reduce heat to medium high and cook until chicken is just cooked through.
• Stir in garlic and cook for about a minute longer.
• Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
• Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
• Spoon mixture together and spoon into casserole dish sprayed with cooking oil.
• Spread shredded cheese over top and bake for 20 minutes at 350 degrees.
• NOTE: Instant rice makes this a quick and easy recipe.
• Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
• If you prefer other rice then make it ahead of time.

CHICKEN BROCCOLI SPAGHETTI

Steps:

• Place chicken in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until no longer pink. Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside., In a Dutch oven, bring 1 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese; cook and stir until cheese is melted. Stir in the chicken, broccoli, pepper and spaghetti., Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 30-40 minutes or until lightly browned and edges are bubbly., To bake frozen casserole: Completely thaw in the refrigerator. Cover and bake at 350° for 45-50 minutes or until heated through.

VELVETING CHICKEN BREAST, CHINESE RESTAURANT-STYLE

Steps:

• Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
• Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
• Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
• Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no longer pink and juices run clear.