Easy Cheesy Chicken Broccoli Bake Recipe Recipe For Stuffed

CHEESY CHICKEN BROCCOLI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x12-inch baking dish.
• Pour the condensed soups into a bowl and mix well. Place the chicken breast meat, broccoli, and carrots into the baking dish, mix well, and pour the soup mixture over. Sprinkle with basil, thyme, oregano, and paprika, and spread the Cheddar cheese and bread crumbs evenly over the top.
• Bake in the preheated oven for 45 minutes, until the casserole is bubbling and the cheese and crumbs are lightly browned.

BROCCOLI AND CHEESE STUFFED CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• Combine the salt, pepper, onion powder, garlic powder, and paprika in a small dish. Drizzle the olive oil over the chicken breasts. Rub the seasoning mixture on the chicken and coat entirely.
• Combine the filling ingredients in a bowl. Set aside.
• Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
• Stuff each chicken breast with the filling.
• Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once heated, sear the stuffed chicken breasts on each side, but don't cook through. You may need to do this in two batches depending on the size of your chicken breasts. Place all 4 breasts in the skillet and transfer the skillet to the oven.
• Bake for 25-35 minutes until the chicken breasts are cooked through.

CHEESY BROCCOLI-STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat an 8-inch square casserole dish with cooking spray.
• Combine broccoli, Cheddar cheese, rice, and onion in a medium bowl. Add salt and garlic granules; mix well.
• Cut a deep pocket into each chicken breast with a sharp knife. Stuff each breast with broccoli-cheese mixture, place in the prepared casserole, and sprinkle with poultry rub. Cover casserole with aluminum foil.
• Place in the preheated oven and bake for 25 minutes. Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BROCCOLI CHEESE STUFFED CHICKEN

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.

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!

BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS

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.

CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
• Transfer rice to a casserole dish and mix with chicken and broccoli.
• Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
• Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.

CHICKEN, BROCCOLI, AND STUFFING CASSEROLE

Steps:

• Bake Chicken Breast in a 9x13 baking dish at 350* for approximately 35 minutes. Drain fluids from baking pan, cube the chicken into 1 inch squares.
• Next Combine the soup, Broccoli and Stuffing mix with a cup of water in a bowl until mixed thoroughly.
• Place cubed chicken into the bottom of the 9x13, smooth stuffing mixture over the chicken, and cover with the shredded cheddar.
• Bake at 350* for approximately 30 minutes.
• Let cool for 10 minutes, dip and enjoy!