CHEESY CHICKEN RICE WITH BROCCOLI AND BACON
If you like broccoli & cheese soup, you will LOVE this Cheesy Chicken Rice with Broccoli and Bacon! It's like chicken and rice casserole made in a skillet.
Provided by Kevin and Amanda
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Add the diced bacon to a very large skillet or dutch oven and turn heat to medium high. Cook the bacon until crisp, stirring occasionally, about 10 minutes. Meanwhile, dice the chicken into bite-sized pieces. Season generously on both sides with salt and pepper.
- When the bacon is crisp, use a slotted spoon to remove to a plate. If needed to grease the bottom of the pan, add butter and olive oil to the skillet. Add the chicken in a single layer and cook for five minutes, flipping once halfway through. Remove the chicken to the plate with the bacon.
Nutrition Facts : Calories 498 calories, Sugar 14.7 g, Sodium 1739.7 mg, Fat 29.4 g, SaturatedFat 8.7 g, TransFat 0.1 g, Carbohydrate 32.7 g, Fiber 4.8 g, Protein 27.8 g, Cholesterol 84.8 mg
CHEESY, CHICKEN, BACON, BROCCOLI AND RICE
Provided by Becky slightly adapted from Kevin and Amanda
Number Of Ingredients 17
Steps:
- Add the diced bacon to a very large skillet or Dutch oven and turn heat to medium high. Cook the bacon until crisp, stirring occasionally, about 10 minutes. Season the diced chicken generously on both sides with salt and pepper. When the bacon is crisp, use a slotted spoon to remove to a plate. Remove the bacon grease. Add butter and olive oil to the skillet. Add the chicken in a single layer and cook for five minutes, flipping once halfway through. Remove the chicken to the plate with the bacon.
- Add the rice, water, and salt to a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 14 minutes. When done, remove from heat.
- Meanwhile, add the onion and broccoli to the skillet where you cooked the bacon and chicken. Cook over medium-high heat, stirring occasionally until broccoli is tender and onions are brown and caramelized, about 8-10 minutes. Add in minced garlic and cook, stirring constantly until just fragrant, about 30 seconds. Top with tomatoes, rice, chicken and bacon and stir to combine. Reduce heat to low to keep warm.
- Melt the butter in a small saucepan and whisk in the flour until just combined. Add in the chicken broth and stir well. Increase heat to high and cook until thickened and bubbly. Remove from heat and add in cheese and salt and pepper. Stir until cheese is melted, then pour in the skillet with the chicken and rice. Stir to combine and serve.
BACON FRIED BROCCOLI RICE
Frozen broccoli rice is a great alternative for regular rice. Fried in bacon grease for taste and topped with crispy bacon bits for crunch makes this a great side dish.
Provided by Yoly
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a paper towel-lined plate, and leave 2 tablespoons bacon grease in the skillet. Crumble bacon when cool enough to touch.
- Add onions to the skillet and cook over medium-high heat until soft and translucent, 3 to 4 minutes. Add broccoli rice and fry until tender, stirring frequently, about 5 minutes. Mix in beaten eggs and stir until well combined. Cook until eggs are completely scrambled into broccoli rice mixture. Turn off heat and stir in soy sauce.
- Add crumbled bacon just before serving and stir to incorporate. Top with green onions.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 5.5 g, Cholesterol 149.4 mg, Fat 7.5 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 1008.6 mg, Sugar 2.5 g
CHICKEN BACON BROCCOLI ALFREDO RECIPE BY TASTY
Here's what you need: canola oil, boneless, skinless chicken breasts, salt, pepper, garlic, broccoli floret, milk, shredded parmesan cheese, fresh parsley, bacon, spaghetti
Provided by Tasty
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oil in a pot over medium-high heat.
- Cook the chicken with the salt and pepper.
- Add the garlic and broccoli, cooking for 1-2 minutes.
- Add the milk, parmesan, parsley, and bacon, bringing to a boil.
- Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles.
- Enjoy!
BACON AND BROCCOLI RICE BOWL
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the rice in a medium saucepan with 2 1/2 cups water. Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes. Reduce the heat to low and cook 12 more minutes. Remove from the heat and let stand, covered, until ready to serve. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon of the bacon drippings from the pan and increase the heat to medium high. Add the broccoli and cook, stirring occasionally, until charred in spots. Add 3/4 cup water and simmer until the broccoli is crisp-tender and only a few tablespoons of water remain, about 3 minutes. Stir in the soy sauce and 1/2 teaspoon sesame oil. Divide the rice and broccoli among bowls and drizzle with the pan juices. Heat the remaining 1 teaspoon sesame oil in the skillet over medium-high heat. Crack the eggs into the skillet, season with salt and fry as desired. Place an egg in each bowl and top with the bacon, cilantro, scallions and pickled jalapenos.
ONE-POT CHEESY BACON RANCH PASTA WITH CHICKEN AND BROCCOLI
My family would eat this every week. It's a great go-to easy one-pot meal that is complete and satisfying. And cleanup is a breeze!
Provided by NicoleMcmom
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Macaroni Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
- Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
- Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
- Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.
Nutrition Facts : Calories 570.4 calories, Carbohydrate 60.4 g, Cholesterol 83.2 mg, Fat 20.6 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 11.2 g, Sodium 680.2 mg, Sugar 5 g
More about "chicken bacon broccoli rice recipes"
CHEDDAR, CHICKEN, BROCCOLI & RICE | DON'T GO BACON MY HEART
From dontgobaconmyheart.co.uk
5/5 (5)Calories 670 per servingCategory Dinner, Main Course
- Bacon: Add bacon to a large casserole dish over medium heat and fry until nicely crisp with the fat rendered. Remove with slotted spoon (leaving fat behind) and place in a dish to the side.
- Chicken: Coat chicken pieces in 1/2 tsp onion powder, garlic powder, salt and black pepper. Turn heat to medium-high and place the chicken in the leftover bacon fat (add a drizzle more oil if needed). Leave to fry until golden, then flip and fry until golden on the other side. The main goal here is to brown the chicken, you want it mostly cooked through but it'll continue cooking when the rice is added.
- Rice: Turn heat back down to medium and stir in rice. Pour in chicken stock and milk/cream and add in dijon mustard and chives. Give it all a good stir (scraping off any flavour from the bottom of the pan). Leave on a simmer, stirring occasionally until the rice is cooked and the sauce has thickened. Around 15-20mins. (see next step for broccoli).
- Broccoli: I like my broccoli with a bite to it, so I usually add in around 5-10mins into simmering. But if you're florets are particularly large or you like your broccoli completely cooked through add it in with the liquids and simmer right through.
CHICKEN BACON RANCH CASSEROLE – WELLPLATED.COM
From wellplated.com
4.9/5 (12)Calories 385 per servingCategory Main Course
- Place a rack in center of oven and preheat oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.
- Bring the chicken broth to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook 5 minutes. Remove the pot from heat and let sit, covered, for an additional 5 minutes. Most of the cooking liquid should be absorbed and the broccoli should be crisp-tender but still be a little too crunchy to eat.
- Meanwhile, heat a Dutch oven or other large deep pot over medium-low. Add the bacon and let cook until it is crisp and the fat has rendered, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside. Leave the drippings in the pan.
- Increase the heat to medium high. Add the chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dill weed, and 1/4 teaspoon black pepper. Sauté until the chicken is cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate. Being careful not to burn yourself, wipe the pot clean with a paper towel.
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