Creamy Chicken Broccoli Stuffed Potato Recipes

CHICKEN AND BROCCOLI POTATO SKILLET

Chicken and Broccoli Potato Skillet image

This easy one-pot meal combines chicken, broccoli and Betty Crocker™ scalloped potatoes for a quick weeknight meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 cup diced onions
1 1/2 teaspoons lemon-pepper seasoning
1 box (4.7 oz) Betty Crocker™ scalloped potatoes
2 cups water
2 cups broccoli flowerets
4 oz (half of 8-oz package) cream cheese, cubed and softened
1/2 cup shredded Parmesan cheese

Steps:

Heat 12-inch nonstick skillet over medium heat. Melt butter in skillet; add chicken, onions and seasoning. Cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.
Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 10 minutes, stirring occasionally. Stir in broccoli; cook 4 to 6 minutes or until potatoes are tender and sauce is thickened.
Remove from heat; stir in cream cheese, and continue stirring until cheese is melted. Top with Parmesan cheese; serve immediately.

Nutrition Facts : Calories 470, Carbohydrate 36 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 4 g, TransFat 1/2 g

BROCCOLI STUFFED BAKED POTATOES

Broccoli Stuffed Baked Potatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 9

Ingredients

2 large russet potatoes, washed and baked until tender
2 tablespoons butter
1 cup steamed broccoli, coarsely
1 scallion, finely chopped
1/2 cup sour cream
Paprika
1 cup shredded cheddar cheese
Salt
pepper

Steps:

Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika

BROCCOLI-STUFFED POTATOES

Broccoli-Stuffed Potatoes image

This is one of my favorite light suppers...an easy spur-of-the-moment meal that satisfies even the heartiest appetites.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4-6 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese
3 cups chopped fresh broccoli, cooked
1 cup chopped fully cooked ham
4 to 6 baking potatoes, baked

Steps:

In a small saucepan, melt butter. Add flour and stir to make a smooth paste. Stir in milk and cook over low heat until thickened. Add mustard, salt and pepper. Stir in cheese and cook until melted. Fold in broccoli and ham. Serve over hot baked potatoes.

Nutrition Facts : Calories 344 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 536mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 5g fiber), Protein 14g protein.

CREAMY BROCCOLI-STUFFED CHICKEN BREASTS

Creamy Broccoli-Stuffed Chicken Breasts image

Say hello to these Creamy Broccoli-Stuffed Chicken Breasts! Bonus: These Creamy Broccoli-Stuffed Chicken Breasts can fit into your smart eating plan.

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 8

Ingredients

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 cup fat-free milk
1 tsp. paprika
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 400ºF.
Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness. Add broccoli to stuffing; mix lightly. Spread onto chicken to within 1/2 inch of edges; roll up starting at one short end of each.
Place, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Top with paprika and cheese.
Bake 30 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 300, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

BROCCOLI CHEESE STUFFED CHICKEN

Broccoli Cheese Stuffed Chicken image

This cheesy broccoli chicken is the perfect comfort food on a cold day. By buying thin-sliced chicken cutlets, you save yourself the work of slicing them yourself, however feel free to cut regular-sized chicken breasts if you prefer. Slice in half horizontally, then pound thin to about a 1/4-inch thickness. Feel free to change up the flavor of The Laughing Cow® cheese for variety.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 3

Number Of Ingredients 9

Ingredients

3 thin chicken breast cutlets
salt and ground black pepper to taste
3 wedges spreadable garlic and herb cheese (such as The Laughing Cow®), softened
1 cup frozen broccoli florets, thawed and finely chopped
¼ cup shredded sharp Cheddar cheese
8 toothpicks, or as needed
1 ½ tablespoons all-purpose flour
½ teaspoon paprika
1 tablespoon olive oil

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Pound chicken cutlets to 1/4-inch thickness between two pieces of plastic wrap. Sprinkle both sides of cutlets with salt and pepper. Set aside.
Mash cheese wedges with a fork in a small bowl and stir to a creamy consistency. Add broccoli and shredded Cheddar cheese and stir to combine.
Spread broccoli filling evenly over the middle of each cutlet. Start from one end, roll cutlets up and secure edges with toothpicks.
Combine flour and paprika in a shallow bowl. Dredge chicken rolls in the mixture.
Heat olive oil in a oven-safe skillet over medium-high heat. Place chicken rolls into skillet and cook until browned, 2 to 3 minutes. Turn over and brown the other side for an additional 2 to 3 minutes.
Place skillet into the preheated oven and bake until chicken is no longer pink in the center and juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks and serve.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 6.5 g, Cholesterol 75.8 mg, Fat 12.4 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 4.8 g, Sodium 444.4 mg, Sugar 1.6 g

PARMESAN AND BROCCOLI STUFFED POTATOES

Parmesan and Broccoli Stuffed Potatoes image

This recipe uses roasted garlic Parmesan sauce and fresh steamed broccoli to make a delicious filling for stuffed potatoes.

Provided by Janice Unfried

Categories Side Dish Potato Side Dish Recipes

Time 55m

Yield 4

Number Of Ingredients 4

Ingredients

4 large baking potatoes
1 small head broccoli, cut into florets
salt and pepper to taste
3 tablespoons roasted garlic and parmesan cheese sauce (such as Ragu®)

Steps:

Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Preheat oven to 350 degrees F (175 degrees C).
Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 67.4 g, Cholesterol 4.7 mg, Fat 2.7 g, Fiber 8.2 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 134.3 mg, Sugar 4.8 g

STUFFED CHICKEN WITH ROASTED BROCCOLI AND SWEET POTATOES

Stuffed Chicken with Roasted Broccoli and Sweet Potatoes image

One-pan roasting means fast cleanup, and saving broccoli speeds up dinner tomorrow -- you can use it for Vegetable Frittata with Roasted Potatoes and Garlic.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 1h10m

Number Of Ingredients 11

Ingredients

2 hamburger buns, cut into 1-inch pieces
3 teaspoons extra-virgin olive oil
1/2 medium red onion, diced small
2 celery stalks, diced small
2 garlic cloves, thinly sliced
Coarse salt and ground pepper
1 large egg, lightly beaten
1 bunch broccoli (1 pound), cut into florets
1 sweet potato, cut into 1-inch wedges
1 lemon, quartered
1 whole chicken (3 1/2 to 4 pounds), patted dry

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, arrange bun pieces in a single layer. Bake until dry and light golden, about 5 minutes; transfer to a medium bowl and let cool. Meanwhile, in a medium skillet, heat 1 teaspoon oil over medium. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Season with salt and pepper and transfer to bowl with bread. Add egg and 2 tablespoons water and toss to combine.
On rimmed baking sheet, season chicken inside and out with salt and pepper. Loosely fill cavity with stuffing and tie legs together with kitchen twine. Roast chicken 25 minutes. In a large bowl, toss broccoli and sweet potatoes with 2 teaspoons oil; season with salt and pepper.
Remove sheet from oven and place vegetables and lemon around chicken. Roast 30 minutes, turning vegetables halfway through, until chicken is golden brown and juices run clear when chicken is pierced between breast and thigh (an instant-read thermometer inserted in the thickest part of a thigh, avoiding bone, should read 165 degrees). Let chicken rest 10 minutes; scoop out stuffing and carve bird. Refrigerate 1 cup broccoli for another use. Serve chicken with stuffing, lemon, and remaining vegetables.

Nutrition Facts : Calories 657 g, Fat 34 g, Fiber 5 g, Protein 62 g, SaturatedFat 9 g

BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS

Broccoli-Cheddar Stuffed Chicken Breasts image

I've taken the classic flavors of broccoli Cheddar soup and transformed them into a filling for baked chicken breasts. But feel free to grab whatever cheese, herbs and spices you've got and use those instead. This recipe would also work great with cauliflower and/or any type of cheese that has a decent melt factor. Firmer cheeses like Parmesan and Gruyère would be welcome additions, but I'd steer clear of anything that's extra-soft (think Brie or mascarpone) because we want the filling to stay intact.

Provided by Kelly Senyei

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 cups broccoli florets (see Cook's Note)
1 1/2 cups shredded Cheddar cheese
2 ounces cream cheese, at room temperature
1 tablespoon chopped fresh chives or other fresh herbs
Kosher salt and freshly ground black pepper
4 large boneless, skinless chicken breasts (see Cook's Note)
Garlic powder, ground cumin or other spices
4 tablespoons olive oil

Steps:

Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, cream cheese, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket horizontally into each chicken breast without cutting all the way through to the other side.
Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 2 to 3 minutes.
Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165 degrees F, 10 to 15 minutes.
Remove the chicken breasts from the oven and serve.