Skinny Chicken Broccoli Casserole Recipe 425

CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
• Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
• Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
• Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.

SKINNY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a medium-sized casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Mix mayonnaise, garlic, onion, salt, and pepper together in a medium-sized bowl. Add 1 1/4 cup Parmesan cheese; mix well. Mix in cooked pasta and chicken, making sure everything is evenly coated.
• Transfer mixture to the prepared casserole dish. Sprinkle with remaining 1/4 cup Parmesan cheese and panko bread crumbs. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove from the oven, uncover, and replace in the oven. Bake until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let stand for 1 to 2 minutes before dishing out.

SKINNY CHICKEN BROCCOLI CASSEROLE RECIPE - (4.2/5)

Steps:

• Instructions 1. You need to cook your chicken and cut it into bite sized(ish) pieces - this is how I do it. Some people boil or bake, but for this recipe I cut mine up (with scissors!) and brown in a skillet. It's just faster, and with an 18-month old screaming for dinner, speed is key. Any method will work though. Do what it is best for you. 2. Cut chicken into bite-sized pieces. Yes, I use scissors (these are chicken specific scissors to avoid contamination). I use scissors to cut virtually everything. Even pizza. I can thank my mom for that. 3. Place pieces of chicken in your skillet and cook until there is no more pink in the centers. This is clearly over one pound of chicken. Boneless/Skinless breasts always seem to come in two poundish sized packages so I cook the entire amount and freeze half so I can skip this step next time 4. In a small baking dish combine 2 tablespoons of light mayo 5. One can of reduced fat cream of mushroom soup. (There is no possible way to get a picture of this that doesn't look like a blob coming out of a can, I'll spare ya) 6. a bag of frozen broccoli 7. a 1/2 cup shredded cheese 8. one pound of cooked bite-sized chicken 9. Mix everything together and level. Be careful mixing, your dish will be pretty full. But I'd rather be careful mixing than dirty another a dish I'll have to clean! 10. Now, this next step is optional - but I did it once and it stuck. If you have any sort of crackers crumble about 1/4 cup over the top of the mixture to add some crunch. In this case, I had reduced fat cheese-its on hand. 11. bake at 350°F for 20-25 minutes Calories: 310

CHICKEN BROCCOLI CASSEROLE

Steps:

• In a small saucepan, cook broccoli in water until crisp-tender; drain. Place in a greased 11x7-in. baking dish; set aside. , Combine the chicken, soup, mayonnaise, cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through.