Easy Chicken Broccoli And Rice Casserole Recipe 45

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.

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.

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
• Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

EASY CHICKEN, BROCCOLI AND RICE CASSEROLE RECIPE - (4/5)

Steps:

• 1. Preheat the oven to 350° F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside. 2. Fill a large stockpot with water and bring to a boil over high heat. Once boiling, add the broccoli and blanch for 1 to 2 minutes until it is bright green. Remove the broccoli with a slotted spoon and set aside. 3. Add the chicken to the water and bring back up to a boil. Cook the chicken for 15 to 20 minutes or until the chicken is cooked through. Remove the chicken breasts and set on a plate to cool. When cool enough to touch, shred the chicken breasts with a fork. 4. Microwave the rice according to package directions and set aside. 5. In a large bowl, mix the soup, Greek yogurt, skim milk, salt and black pepper. 6. Add the chicken, broccoli, rice and ½ cup of cheese to the soup mixture. Use a large spoon to stir and combine ingredients, making sure the soup mixture evenly covers all of the ingredients. 7. Transfer the chicken and rice mixture to the prepared baking dish. Top with the remaining ½ cup of shredded cheese and the bread crumbs. 8. Bake uncovered for 20 minutes until the cheese is melted and the casserole is heated through.

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Preheat oven to 375°F.
• In a dutch oven or large ovensafe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.
• Stir in cream cheese and herbs. Cook until creamy. Add chicken broth, rice and broccoli.
• Bring to a boil, turn off heat and cover. Let sit undisturbed for 5 minutes.
• Once the rice has rested and is tender, stir in chicken, sour cream, and cheeses.
• Top casserole with cheese and breadcrumbs (if using).
• Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.

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.

CRISPY CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Cook vegetables- chop into small bite size pieces and then set aside.
• Clean and rinse chicken breasts; chop into small pieces and cook in a heated frying pan with the EVOO, salt and pepper, garlic and onion.
• In a blender, combine 1/2 of the bag of shredded cheese, mushroom soup once blended combine in a large mixing bowl with the veggies and the chicken once it is nearly cooked (if its not all the way done that's okay because you will be cooking it in the oven for 30 minutes and you don't want the chickent to be too tough)
• Add cooked rice last to your 9x11 pan- again if the rice is a bit under done it will be okay because you have to bake this once it is mixed together for about 30 minutes at 350 degrees- you don't want it to get mushy.
• In another small bowl combine hot melted butter and croutons until the croutons are basically reduced to buttery bread crumbs- I had to use a hard spoon to mash them down in order to get them to the right consistency. Add the remaining cheese to the buttery crushed croutons.
• Once you put the complete mixture in the 9x11 pan sprinkle the crouton cheese mix on top of the casserole and bake at 350 for about 30 minutes.
• Top should be golden brown and crispy.