Scratch Chicken Rice And Broccoli Casserole Recipes
CHICKEN, BROCCOLI AND RICE CASSEROLE
Make and share this Chicken, Broccoli and Rice Casserole recipe from Food.com.
Provided by Therese Crosby
Categories One Dish Meal
Time 56m
Yield 8 serving(s)
Number Of Ingredients 13
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.
ONE POT BROCCOLI, CHICKEN AND RICE CASSEROLE
Recipe VIDEO above. Made from scratch, this tastes like a risotto but is so much more straight forward to make! A complete meal in one pot.
Provided by Nagi
Categories Mains
Time 30m
Number Of Ingredients 14
Steps:
- Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)
- Turn stove DOWN to medium. Add flour and stir for 1 minute.
- Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
- Add broth, rice, thyme and a just pinch of salt and pepper.
- Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
- Remove lid - there should still be liquid on the surface. Working quickly, add broccoli, push down so it's partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.
- Preheat grill/broiler. Remove lid and stir through half the cheese - don't worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).
- Serve immediately, garnished with parsley if desired.
Nutrition Facts : ServingSize 524 g, Calories 576 kcal, Carbohydrate 47 g, Protein 32 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 120 mg, Sodium 392 mg, Fiber 3 g, Sugar 7 g
EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE
No-fuss weeknight chicken casserole meal which covers all the bases...budget, taste, and ease.
Provided by B's Kitchen
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 446.1 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 13 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 5.7 g, Sodium 649.1 mg, Sugar 1.5 g
SCRATCH CHICKEN, RICE, AND BROCCOLI CASSEROLE
Boiled chicken, real cheese, fresh broccoli, carrots celery, onion...I have been working on this recipe for years. My husband had his Gull Bladder taken out a few years back and I forced him into a healthy eating style. Tips: Chicken may be boiled the day before and broth may stored seperate from chicken in refrigerator. The work is definently worth the enjoyment of casserole.
Provided by shinynickel
Categories One Dish Meal
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Submerge whole, cleaned chicken in water about halfway. Add sea salt and pepper and bring to a boil. Cover and simmer about an hour or until chicken is done.
- Remove chicken from pot and onto a large cutting board saving broth. Let cool until you can handle with clean hands. When cooled, seperate and chop or tear chicken into desired size pieces.
- Cool chicken broth until a thin film covers the top. Spoon off film and add uncooked rice. Boil rice in broth for about 5-8 minutes. Rice will not be done. Do not drain broth.
- Preheat oven to 350 degrees.
- Set all prepared veggies and parsley into large casserole dish. Add cooked chicken and distribute butter over top. You may add more butter taste, or you may not use it all.
- Cover in desired amount of salt and pepper. Stir in hot broth and rice until mixture becomes colorful.
- Evenly distribute cheese over top. Cover and bake about an hour. Uncover and bake another 15-20 minutes . Let cool 10-15 minute Enjoy!
Nutrition Facts : Calories 953.3, Fat 55.7, SaturatedFat 22.6, Cholesterol 220.2, Sodium 494.6, Carbohydrate 59.1, Fiber 4.9, Sugar 3, Protein 51.4
CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE
I made this chicken and broccoli casserole for my wife and two young boys and they just loved it. It was very flavorful and creamy.
Provided by BAIN77
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450.2 calories, Carbohydrate 36.1 g, Cholesterol 94.6 mg, Fat 18.5 g, Fiber 2.6 g, Protein 33.3 g, SaturatedFat 9.8 g, Sodium 929.5 mg, Sugar 5.5 g
CHICKEN, BROCCOLI AND RICE CASSEROLE
Have weeknight what-to-make woes? No more! This ultra-easy casserole can be made with ingredients that are easily available-and often right in your refrigerator. Chicken breasts provide tender, juicy protein while onions and broccoli make flavorful and familiar veggie additions that are right in the comfort zone for eaters of all ages. Using a base of uncooked rice makes it even easier to kick-start dinner without any extra steps. Chicken and rice casserole is a family favorite for a number of reasons-ease of preparation, ease of cleanup and guaranteed clean plates among them-and this variation on the classic is sure to be a regular in your dinner rotation in no time.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Arrange chicken evenly over rice. Top chicken with broccoli and onions.
- In small bowl, mix broth and chicken seasoning. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes.
- Stir cheese and whipping cream into chicken mixture in casserole. Replace foil; bake 20 to 25 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with parsley.
Nutrition Facts : Calories 340, Carbohydrate 25 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
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