Easy Cheesy Chicken Broccoli Casserole Recipe Recipe Cards

CHEESY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

CHEESY BROCCOLI AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.
• Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.
• Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.

CHICKEN BROCCOLI CHEESE CASSEROLE

Steps:

• Preheat oven to 375˚F.
• Lay the chicken breasts flat in a large baking dish. Sprinkle the garlic powder, salt and pepper over the chicken breasts to season them, then spread the broccoli florets on top.
• Pour the broccoli cheese soup over the broccoli and chicken so that it is evenly covered and then top with the shredded cheddar cheese.
• Bake for 45-55 minutes or until the chicken is cooked through (165˚F internal temperature.)
• Garnish with parsley and serve over rice, mashed potatoes or your with your favorite side!

CHICKEN BROCCOLI BAKE

Steps:

• Heat the oven to 375, grease a 9 x 9 casserole dish(I use an avocado spray) and set aside.
• Start by prepping your broccoli. Put a large saucepan with about 2 inches of water over medium-high heat. Once the water is at a rolling boil, add in the broccoli florets. Let them steam for about 2 minutes or until they are fork tender. Drain the water, return the broccoli to the sauce pan and set aside.
• In a large mixing bowl combine the softened cream cheese with the mayo and then stir in the seasonings. Add the cheddar, then the cooked and chopped chicken. Finally, stir in the steamed broccoli and blend it all together.
• Pour the chicken and broccoli mixture into the prepared casserole dish and sprinkle with the last 1/4 cup of grated cheese.
• Place in the oven and bake for 15 minutes. Next, set the oven to broil and broil for 2-3 minutes or until the cheese is bubbling and browning in spots.
• Serve warm.
• Leftovers keep covered in the fridge for up to three days.

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
• In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.