Broccoli Chicken Cheese Strata Recipes

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CHEESY CHICKEN AND BROCCOLI CASSEROLE



Cheesy Chicken and Broccoli Casserole image

Cheesy chicken-broccoli casserole. Eat as-is or serve over mashed potatoes or rice.

Provided by Eric Wood

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 8

Number Of Ingredients 9

1 teaspoon unsalted butter, or as needed
2 skinless, boneless chicken breasts, cubed
3 cups finely chopped broccoli
2 (10.5 ounce) cans condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 cup shredded Parmesan cheese, divided
½ cup shredded mozzarella cheese
½ cup sour cream
ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
  • Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
  • Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
  • Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
  • Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 9.1 g, Cholesterol 55.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 9.2 g, Sodium 832.4 mg, Sugar 1.1 g

CHICKEN CHEESE STRATA



Chicken Cheese Strata image

The spices in this simple strata with chicken, broccoli and cheese offer an extra special taste. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
4 tablespoons butter, divided
3 cups frozen broccoli florets, thawed
1/2 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
6 cups cubed French bread
2 large eggs
3/4 cup 2% milk
2/3 cup condensed cream of onion soup, undiluted
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 400°. In a 10-in. ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm., In same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese., Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 570 calories, Fat 16g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 1282mg sodium, Carbohydrate 77g carbohydrate (6g sugars, Fiber 4g fiber), Protein 30g protein.

BROCCOLI AND CHEDDAR STRATA



Broccoli and Cheddar Strata image

Reinvent leftover hot dog buns by turning them into this cheesy broccoli strata.

Provided by Food Network Kitchen

Time 9h20m

Yield 4-6

Number Of Ingredients 8

1 tablespoon unsalted butter, at room temperature, plus more, for the baking dish
3 cups half-and-half
1/4 cup grated Parmesan
10 large eggs
Kosher salt and freshly ground black pepper
3 cups bite-sized broccoli florets
12 ounces hot dog buns, cut into 1-inch cubes, preferably stale (about 6 cups)
2 cups shredded sharp Cheddar

Steps:

  • Butter a 9-by-13-inch baking dish.
  • Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
  • Bring a medium pot of salted water to a boil. Add the broccoli florets and simmer until crisp-tender, 3 to 4 minutes; drain.
  • Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the broccoli. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
  • On the day of baking, preheat the oven to 325 degrees F.
  • Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

BROCCOLI STRATA



Broccoli Strata image

Serve brunch in a new way - egg bake strata made using broccoli florets, cheese and a tasty sourdough base.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 5h20m

Yield 6

Number Of Ingredients 9

1 medium onion, chopped
1 cup julienne-cut (2x1/8x1/8-inch) carrots
2 cups frozen 100% broccoli florets, thawed
6 slices day-old sourdough, French or English muffin bread
4 oz. (1 cup) shredded Italian cheese blend
1 1/2 cups fat-free half-and-half or milk
1 cup refrigerated or frozen fat-free egg product, thawed, or 4 eggs
1 teaspoon garlic-pepper blend
2 tablespoons shredded fresh Parmesan cheese

Steps:

  • Spray 8-inch square (2-quart) glass baking dish and large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat until hot. Add onion and carrots; cook and stir 3 to 4 minutes. Add broccoli; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
  • Cut bread into large cubes; place in sprayed baking dish. Spoon broccoli mixture over bread. Sprinkle Italian cheese blend evenly over top.
  • In medium bowl, combine half-and-half, egg product and garlic-pepper blend; beat until smooth. Pour over broccoli mixture. Sprinkle with Parmesan cheese. Cover; refrigerate at least 4 hours or overnight.
  • Heat oven to 350°F. Uncover strata; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting into squares.

Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 6 g

BROCCOLI, MUSHROOM, AND CHEESE BREAKFAST STRATA



Broccoli, Mushroom, and Cheese Breakfast Strata image

Provided by Ellie Krieger

Categories     main-dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 16

4 teaspoons olive oil
1 large onion, diced (about 2 cups)
3 garlic cloves, minced
3 cups (8 ounces) sliced mushrooms
Nonstick cooking spray
1 whole wheat baguette, crusts removed, cubed (about 5 cups)
8 eggs and 8 egg whites
2 cups low-fat milk
1 tablespoon Dijon mustard
10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
1-ounce (1/3 cup) grated Parmesan
4-ounce (1 cup) part-skim mozzarella cheese
1/2 cup thinly sliced sun-dried tomatoes, reconstituted
1 tablespoon minced fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Steps:

  • Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely. Spray an oval baking dish with cooking spray. Arrange the bread cubes in the dish. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours. Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.

BROCCOLI CHEESE STRATA



Broccoli Cheese Strata image

This strata recipe is an excellent easy-to-prepare brunch or lunch for two. I enjoy it so much, I often make it for myself and reheat the extra portion in the microwave. -Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 2 servings.

Number Of Ingredients 11

1 cup coarsely chopped fresh broccoli
2 green onions, sliced
1 tablespoon water
2 slices white bread, cubed
1/2 cup shredded cheddar cheese
4 eggs
1/2 cup 2% milk
1/2 teaspoon Dijon mustard
1/8 teaspoon dill weed
Dash ground nutmeg
Dash pepper

Steps:

  • In a small microwave-safe dish, microwave broccoli and onions in water on high for 1 minute; drain and set aside. Place bread in a shallow 3-cup baking dish coated with cooking spray. Add broccoli mixture and cheese. , In a small bowl, combine the eggs, milk, mustard, dill, nutmeg and pepper; pour over cheese. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 336 calories, Fat 18g fat (8g saturated fat), Cholesterol 448mg cholesterol, Sodium 563mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

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