Swiss Chicken Broccoli Casserole Recipes

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MAKE-AHEAD SWISS, CHICKEN & BROCCOLI CASSEROLE



Make-Ahead Swiss, Chicken & Broccoli Casserole image

Get ready for dinner ahead of time with our Make-Ahead Swiss, Chicken & Broccoli Casserole! The whole family will love eating this make-ahead casserole.

Provided by My Food and Family

Categories     Home

Time P1DT55m

Yield 4 servings

Number Of Ingredients 9

4 small boneless skinless chicken breasts (1 lb.)
4 slices OSCAR MAYER Deli Fresh Smoked Ham
4 KRAFT Extra Thin Swiss Cheese Slices
3 cups small broccoli florets
1 cup HEINZ HomeStyle Classic Chicken Gravy
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 Tbsp. GREY POUPON Dijon Mustard
12 round buttery crackers, crushed (about 1/2 cup)
1 cup instant brown rice, uncooked

Steps:

  • Line 9-inch square baking dish with foil, with ends of foil extending over sides; spray with cooking spray. Place chicken in prepared dish. Fold ham slices in half; place over chicken. Top with cheese and broccoli.
  • Whisk gravy, sour cream and mustard until blended; pour over broccoli. Cover with foil; freeze until firm. Use foil handles to remove casserole from dish; place (with foil) in freezer-weight resealable plastic bag. Seal bag. Freeze up to 2 months.
  • Remove casserole from freezer 24 hours before serving; place casserole (with foil) in 9-inch square pan. Refrigerate until ready to bake.
  • Heat oven to 400°F. Bake casserole 20 min. Uncover casserole; sprinkle with cracker crumbs. Bake 15 to 20 min. until chicken is done (165°F). Meanwhile, prepare rice as directed on package, omitting salt.
  • Serve chicken casserole with the rice.

Nutrition Facts : Calories 420, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g

CHICKEN BROCCOLI CASSEROLE



Chicken Broccoli Casserole image

Fix Trisha Yearwood's cheesy Chicken Broccoli Casserole recipe, from Trisha's Southern Kitchen on Food Network, as a comforting make-ahead meal.

Provided by Trisha Yearwood

Categories     main-dish

Time 2h50m

Yield 10 servings

Number Of Ingredients 10

Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets
2 cups cooked white rice
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups)

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.

CHICKEN AND SWISS STUFFING BAKE



Chicken and Swiss Stuffing Bake image

I love to cook but just don't have much time. This casserole is both comforting and fast, which makes it my favorite kind of recipe. I serve it with a green salad. -Jena Coffey, Sunset Hills, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 7

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup 2% milk
1 package (6 ounces) stuffing mix
2 cups cubed cooked chicken breast
2 cups fresh broccoli florets, cooked
2 celery ribs, finely chopped
1-1/2 cups shredded Swiss cheese, divided

Steps:

  • In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 247 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 658mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein.

CHICKEN & SWISS CASSEROLE



Chicken & Swiss Casserole image

It's nice to have an alternative to the traditional baked ham on Easter. This comforting casserole is always a crowd pleaser. Using rotisserie chicken from the deli makes prep simple. -Christina Petri, Alexandria, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 17

5-1/2 cups uncooked egg noodles (about 1/2 pound)
3 tablespoons olive oil
3 shallots, chopped
3 small garlic cloves, minced
1/3 cup all-purpose flour
2 cups chicken broth
3/4 cup 2% milk
1-1/2 teaspoons dried thyme
3/4 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
5 cups cubed rotisserie chicken
1-1/2 cups frozen peas
2 cups shredded Swiss cheese
3/4 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350°. Cook noodles according to package directions; drain. In a large skillet, heat oil over medium heat. Add shallots and garlic; cook and stir 45 seconds. Stir in flour; cook and stir 1 minute. Add broth, milk, thyme, lemon zest, salt, nutmeg and pepper. Stir in chicken and peas; heat through. Stir in noodles and cheese., Transfer to a greased 13x9-in. baking dish. In a small bowl, mix bread crumbs and butter; sprinkle over top. Bake 8-10 minutes or until top is browned.

Nutrition Facts : Calories 551 calories, Fat 25g fat (10g saturated fat), Cholesterol 136mg cholesterol, Sodium 661mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 41g protein.

SWISS CHICKEN CASSEROLE I



Swiss Chicken Casserole I image

A tasty spin on the usual chicken and stuffing casserole. Great served with rice or egg noodles.

Provided by M. Burton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 6

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup milk
1 (8 ounce) package dry bread stuffing mix
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix. Pour melted butter over top, and cover with foil.
  • Bake 50 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 34.1 g, Cholesterol 140.4 mg, Fat 29.1 g, Fiber 1.2 g, Protein 40.7 g, SaturatedFat 16.4 g, Sodium 1170.8 mg, Sugar 4.2 g

SWISS CHICKEN & BROCCOLI CASSEROLE



Swiss Chicken & Broccoli Casserole image

My brother is a bachelor and even though he cooks for just one, he makes awesome full course meals. He got this recipe from a friend and I had to have it! I have taken this to potluck dinners and have been asked for the recipe. Simple comfort food.

Provided by mums the word

Categories     Penne

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

6 tablespoons butter
3 -4 boneless skinless chicken breasts
1 tablespoon onion, minced
1 teaspoon lemon juice
1 cup sliced mushrooms
3 tablespoons flour
2 cups milk
1/2 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup swiss cheese, shredded
2 cups broccoli, blanched 2 minutes
4 cups egg noodles or 4 cups penne pasta

Steps:

  • Cook pasta according to package.Drain well and butter lightly to prevent sticking. Set aside.
  • Cut chicken into bite size pieces.
  • In large frying pan, heat 6 tbsp butter. Add onions and chicken pieces. Cook just until turning white, turn and cook other side.
  • Sprinkle with lemon juice. Add mushrooms and cook over medium heat for about six minutes, turning once. Remove chicken and mushrooms and keep warm.
  • To the juices left in the frying pan, add flour. Cook and stir about 2 minutes.
  • Using whisk, stir in milk and bring to a boil. Lower heat and simmer to thicken.
  • Add spices and half of the cheese. Simmer gently for 5 minutes.
  • Using the same pot that you cooked your noodles in, add the cream sauce and gently stir to coat noodles. Add broccoli, chicken and mushrooms. Fold into the noodles gently.
  • Transfer to a greased 2L baking pan and top with remainder of Swiss cheese.
  • Bake covered at 350F 35-40 minutes.

Nutrition Facts : Calories 415, Fat 22.4, SaturatedFat 13, Cholesterol 117.5, Sodium 454.1, Carbohydrate 28.5, Fiber 1.9, Sugar 1.6, Protein 25.4

LAUREN'S SWISS CHICKEN & BROCCOLI CASSEROLE



Lauren's Swiss Chicken & Broccoli Casserole image

Smooth and creamy with a hint of sweetness from the onions and broccoli. SUPER good! This is my own tweaked version of Recipe 290602 by chef "Mums the Word".

Provided by laurenpie

Categories     One Dish Meal

Time 1h

Yield 8 10 oz servings, 8 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, cubed
2 large onions, diced
6 tablespoons butter
1 teaspoon salt
2 -3 tablespoons lemon juice
8 ounces fresh mushrooms, sliced
3 tablespoons flour
2 cups heavy cream
1/2 teaspoon salt
8 ounces swiss cheese, separated
2 cups fresh broccoli florets
2 cups dry pasta noodles

Steps:

  • Preheat oven to 350 degrees. Grease a large casserole dish. Slice mushrooms, separate broccoli, dice onions and cube the raw chicken. Boil the pasta (start next step while it's cooking), drain and set aside.
  • Saute chicken and onions in butter with salt until chicken is white, stirring constantly. Sprinkle with lemon juice, add mushrooms and and cook an additional 3 minutes at reduced heat. Transfer chicken and onions to casserole dish, reserving any juices in the frying pan.
  • Add flour to the juices in the frying pan, cook and stir for 2 minutes. Add cream and salt, bring to a boil, whisking constantly. Reduce heat and simmer to thicken, still whisking. Add 75% of the Swiss cheese, continue to simmer and stir until cheese melts.
  • Pour cream sauce over chicken in the casserole dish. Add noodles and broccoli, gently stir to combine. Top with remaining Swiss cheese.
  • Bake covered at 350 degrees for 35 minutes or until bubbly throughout.

Nutrition Facts : Calories 588.6, Fat 40.9, SaturatedFat 24.7, Cholesterol 168.3, Sodium 666.3, Carbohydrate 31.9, Fiber 3.9, Sugar 2.7, Protein 25.6

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