SPICY CHICKEN BROCCOLI CASSEROLE WITH FRESH ARUGULA
This is my slightly healthier and much spicier version of this yummy comfort food. I threw it together with the veggies I had on hand and it turned out delicious, so fiance asked me to save it in our rotation. We like everything pretty insanely spicy, so if you don't, just omit the habanero and serrano peppers.
Provided by tolunda
Categories Side Dishes
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Spray a skillet with cooking spray and place over medium heat; cook chicken in the hot skillet until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Set chicken aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Place broccoli in the prepared casserole dish.
- Melt 3 tablespoons butter in a saucepan over medium heat; stir flour into the melted butter until combined and thickened, 3 to 5 minutes. Slowly pour in chicken stock and milk, stirring constantly; continue cooking and stirring until sauce is thickened, 5 to 10 more minutes.
- Stir onion, red bell pepper, serrano chile pepper, habanero pepper, and carrot into the sauce; simmer until vegetables are slightly softened, 5 to 10 minutes.
- Cut the cooled chicken into cubes and sprinkle over broccoli. Pour sauce over chicken and broccoli.
- Heat 1 teaspoon butter in a skillet over medium heat; cook and stir mushrooms until tender, 5 to 10 minutes. Spoon over sauce layer in the casserole dish. Sprinkle bread crumbs and Parmesan cheese over mushroom layer.
- Bake in the preheated oven until cooked through and bubbling, about 30 minutes. Turn on the oven's broiler; broil casserole until topping is browned, 2 to 4 minutes.
- Spoon casserole into 4 bowls and sprinkle 1/4 cup arugula atop each serving.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 20.8 g, Cholesterol 104.1 mg, Fat 16.9 g, Fiber 3.6 g, Protein 34.1 g, SaturatedFat 9.2 g, Sodium 466.3 mg, Sugar 5.6 g
CHICKEN CUTLETS WITH SPICY ARUGULA
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put a chicken cutlet between 2 pieces of plastic wrap and, using a rolling pin or the flat side of a meat mallet, pound it out about 1/4 inch thick. Season all over with some salt and pepper. Repeat with the remaining 3 cutlets.
- Whisk the eggs in a large shallow bowl. Spread the panko in another large shallow bowl and stir in the grated Parmesan, Italian seasoning and basil. Have a large tray ready nearby. Dip a cutlet in the egg to coat all over, letting the excess drip off, and then press both sides into the panko, coating well. Set aside on the tray and repeat with the remaining 3 cutlets. Refrigerate the cutlets for 20 minutes.
- Set a large skillet over medium-high heat, add some canola oil and heat until hot (you can check by dropping in a little bit of the panko mixture; it should sizzle). Add 2 chicken cutlets and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other sides are golden brown and the chicken is cooked through, about 2 more minutes. Transfer each cutlet to a dinner plate.
- Carefully pour out and discard any remaining oil and crumbs in the skillet. Heat some more canola oil and cook the 2 remaining chicken cutlets. Top each cutlet with some Spicy Arugula and Parmesan shavings. Put a lemon wedge on each plate and serve.
- Put the lemon juice, shallots, Dijon mustard and some salt and pepper in a small bowl. Slowly whisk in the olive oil. Taste and adjust the seasoning as needed.
- Put the arugula in another bowl. Drizzle some of the dressing around the sides of the bowl. Toss to lightly coat the arugula; taste and season with additional salt and pepper if needed.
SPICY CHICKEN BROCCOLI CASSEROLE WITH FRESH ARUGULA
This is my slightly healthier and much spicier version of this yummy comfort food. I threw it together with the veggies I had on hand and it turned out delicious, so fiance asked me to save it in our rotation. We like everything pretty insanely spicy, so if you don't, just omit the habanero and serrano peppers.
Provided by tolunda
Categories Side Dishes
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Spray a skillet with cooking spray and place over medium heat; cook chicken in the hot skillet until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Set chicken aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Place broccoli in the prepared casserole dish.
- Melt 3 tablespoons butter in a saucepan over medium heat; stir flour into the melted butter until combined and thickened, 3 to 5 minutes. Slowly pour in chicken stock and milk, stirring constantly; continue cooking and stirring until sauce is thickened, 5 to 10 more minutes.
- Stir onion, red bell pepper, serrano chile pepper, habanero pepper, and carrot into the sauce; simmer until vegetables are slightly softened, 5 to 10 minutes.
- Cut the cooled chicken into cubes and sprinkle over broccoli. Pour sauce over chicken and broccoli.
- Heat 1 teaspoon butter in a skillet over medium heat; cook and stir mushrooms until tender, 5 to 10 minutes. Spoon over sauce layer in the casserole dish. Sprinkle bread crumbs and Parmesan cheese over mushroom layer.
- Bake in the preheated oven until cooked through and bubbling, about 30 minutes. Turn on the oven's broiler; broil casserole until topping is browned, 2 to 4 minutes.
- Spoon casserole into 4 bowls and sprinkle 1/4 cup arugula atop each serving.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 20.8 g, Cholesterol 104.1 mg, Fat 16.9 g, Fiber 3.6 g, Protein 34.1 g, SaturatedFat 9.2 g, Sodium 466.3 mg, Sugar 5.6 g
SPICY CHICKEN BROCCOLI CASSEROLE WITH FRESH ARUGULA
This is my slightly healthier and much spicier version of this yummy comfort food. I threw it together with the veggies I had on hand and it turned out delicious, so fiance asked me to save it in our rotation. We like everything pretty insanely spicy, so if you don't, just omit the habanero and serrano peppers.
Provided by tolunda
Categories Side Dishes
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Spray a skillet with cooking spray and place over medium heat; cook chicken in the hot skillet until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Set chicken aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Place broccoli in the prepared casserole dish.
- Melt 3 tablespoons butter in a saucepan over medium heat; stir flour into the melted butter until combined and thickened, 3 to 5 minutes. Slowly pour in chicken stock and milk, stirring constantly; continue cooking and stirring until sauce is thickened, 5 to 10 more minutes.
- Stir onion, red bell pepper, serrano chile pepper, habanero pepper, and carrot into the sauce; simmer until vegetables are slightly softened, 5 to 10 minutes.
- Cut the cooled chicken into cubes and sprinkle over broccoli. Pour sauce over chicken and broccoli.
- Heat 1 teaspoon butter in a skillet over medium heat; cook and stir mushrooms until tender, 5 to 10 minutes. Spoon over sauce layer in the casserole dish. Sprinkle bread crumbs and Parmesan cheese over mushroom layer.
- Bake in the preheated oven until cooked through and bubbling, about 30 minutes. Turn on the oven's broiler; broil casserole until topping is browned, 2 to 4 minutes.
- Spoon casserole into 4 bowls and sprinkle 1/4 cup arugula atop each serving.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 20.8 g, Cholesterol 104.1 mg, Fat 16.9 g, Fiber 3.6 g, Protein 34.1 g, SaturatedFat 9.2 g, Sodium 466.3 mg, Sugar 5.6 g
SPICY CHICKEN BROCCOLI CASSEROLE WITH FRESH ARUGULA
This is my slightly healthier and much spicier version of this yummy comfort food. I threw it together with the veggies I had on hand and it turned out delicious, so fiance asked me to save it in our rotation. We like everything pretty insanely spicy, so if you don't, just omit the habanero and serrano peppers.
Provided by tolunda
Categories Side Dishes
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Spray a skillet with cooking spray and place over medium heat; cook chicken in the hot skillet until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Set chicken aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Place broccoli in the prepared casserole dish.
- Melt 3 tablespoons butter in a saucepan over medium heat; stir flour into the melted butter until combined and thickened, 3 to 5 minutes. Slowly pour in chicken stock and milk, stirring constantly; continue cooking and stirring until sauce is thickened, 5 to 10 more minutes.
- Stir onion, red bell pepper, serrano chile pepper, habanero pepper, and carrot into the sauce; simmer until vegetables are slightly softened, 5 to 10 minutes.
- Cut the cooled chicken into cubes and sprinkle over broccoli. Pour sauce over chicken and broccoli.
- Heat 1 teaspoon butter in a skillet over medium heat; cook and stir mushrooms until tender, 5 to 10 minutes. Spoon over sauce layer in the casserole dish. Sprinkle bread crumbs and Parmesan cheese over mushroom layer.
- Bake in the preheated oven until cooked through and bubbling, about 30 minutes. Turn on the oven's broiler; broil casserole until topping is browned, 2 to 4 minutes.
- Spoon casserole into 4 bowls and sprinkle 1/4 cup arugula atop each serving.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 20.8 g, Cholesterol 104.1 mg, Fat 16.9 g, Fiber 3.6 g, Protein 34.1 g, SaturatedFat 9.2 g, Sodium 466.3 mg, Sugar 5.6 g
SPICY CHICKEN BROCCOLI CASSEROLE WITH FRESH ARUGULA
This is my slightly healthier and much spicier version of this yummy comfort food. I threw it together with the veggies I had on hand and it turned out delicious, so fiance asked me to save it in our rotation. We like everything pretty insanely spicy, so if you don't, just omit the habanero and serrano peppers.
Provided by tolunda
Categories Side Dishes
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Spray a skillet with cooking spray and place over medium heat; cook chicken in the hot skillet until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Set chicken aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Place broccoli in the prepared casserole dish.
- Melt 3 tablespoons butter in a saucepan over medium heat; stir flour into the melted butter until combined and thickened, 3 to 5 minutes. Slowly pour in chicken stock and milk, stirring constantly; continue cooking and stirring until sauce is thickened, 5 to 10 more minutes.
- Stir onion, red bell pepper, serrano chile pepper, habanero pepper, and carrot into the sauce; simmer until vegetables are slightly softened, 5 to 10 minutes.
- Cut the cooled chicken into cubes and sprinkle over broccoli. Pour sauce over chicken and broccoli.
- Heat 1 teaspoon butter in a skillet over medium heat; cook and stir mushrooms until tender, 5 to 10 minutes. Spoon over sauce layer in the casserole dish. Sprinkle bread crumbs and Parmesan cheese over mushroom layer.
- Bake in the preheated oven until cooked through and bubbling, about 30 minutes. Turn on the oven's broiler; broil casserole until topping is browned, 2 to 4 minutes.
- Spoon casserole into 4 bowls and sprinkle 1/4 cup arugula atop each serving.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 20.8 g, Cholesterol 104.1 mg, Fat 16.9 g, Fiber 3.6 g, Protein 34.1 g, SaturatedFat 9.2 g, Sodium 466.3 mg, Sugar 5.6 g
CONTEST-WINNING BROCCOLI CHICKEN CASSEROLE
This delicious chicken and broccoli casserole recipe is a twist on chicken divan that came from an old boss. It's quick, satisfying comfort food. -Jennifer Schlachter, Big Rock, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Prepare stuffing mix according to package directions, using only 1-1/2 cups water., In large bowl, combine chicken, broccoli and soup; transfer to a greased 11x7-in. baking dish. Top with stuffing; sprinkle with cheese. Bake, covered, 20 minutes. Uncover; bake until heated through, 10-15 minutes longer. Freeze option: Transfer individual portions of cooled casserole to freezer containers; freeze. To use, partially thaw in refrigerator overnight. Transfer to a microwave-safe dish and microwave, covered, on high until a thermometer inserted in center reads 165°, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 315 calories, Fat 13g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 1025mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
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