Chicken Broccoli And Stuffing Casserole Recipe 415 Recipes

CONTEST-WINNING BROCCOLI CHICKEN CASSEROLE

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.

BROCCOLI CHICKEN CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
• In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

CHICKEN, BROCCOLI, AND STUFFING CASSEROLE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. Place chicken breasts in a 9 x 13 inch baking dish and bake approximately 35 minutes. Drain fluids from baking pan and cube the chicken into 1 inch squares. Set aside. Combine soup, broccoli and stuffing mix and water in a bowl and stir until mixed thoroughly. Place cubed chicken into the bottom of the 9 x 13 baking dish, smooth stuffing mixture over the chicken, and cover with shredded cheddar. Bake approximately 30 minutes. Let cool for 10 minutes, then serve.

STUFFING-TOPPED CHICKEN AND BROCCOLI

Steps:

• Prepare stuffing mix according to package directions; set aside. In a large bowl, combine the soup, water and sour cream until blended. Stir in the chicken, rice and broccoli. , Transfer to a greased 3-qt. baking dish. Top with stuffing. Cover and bake at 350° for 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly.

THE ULTIMATE CHICKEN CASSEROLE

Steps:

• Heat oven to 350°. Heat oil in 12-inch skillet over medium-high heat. Cook chicken in oil 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center. Layer broccoli spears, water chestnuts and chicken in ungreased rectangular baking dish, 13x9x2 inches.
• Mix soup, mayonnaise, lemon juice, milk and curry powder; pour over chicken and broccoli. Sprinkle with cheese, bread crumbs, onions and almonds.
• Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until broccoli is tender.

CHICKEN BROCCOLI AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Boil chicken until cooked and cut into small pieces.
• In the meantime, steam or cook broccoli until tender/crisp.
• Mix together soup, mayonnaise and lemon juice in a small bowl, and set aside.
• In an 8x8 inch baking dish, layer the chicken, broccoli and soup mixture.
• Splash the white wine over the soup for taste.
• Add the shredded cheese, and then sprinkle the stuffing mix over the top.
• Bake for 25- 30 minutes.
• Serve over rice.

CHICKEN, BROCCOLI, AND STUFFING CASSEROLE

Steps:

• Bake Chicken Breast in a 9x13 baking dish at 350* for approximately 35 minutes. Drain fluids from baking pan, cube the chicken into 1 inch squares.
• Next Combine the soup, Broccoli and Stuffing mix with a cup of water in a bowl until mixed thoroughly.
• Place cubed chicken into the bottom of the 9x13, smooth stuffing mixture over the chicken, and cover with the shredded cheddar.
• Bake at 350* for approximately 30 minutes.
• Let cool for 10 minutes, dip and enjoy!

CHICKEN BROCCOLI STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F (180°C).
• Grease a 9x13-inch baking dish; set aside.
• In a large bowl, whisk together condensed soups and milk. Stir in cooked chicken and thawed baby broccoli florets.
• Transfer chicken mixture to the prepared baking dish.
• In a separate bowl, prepare stuffing according to package directions.
• Spread prepared stuffing evenly on top of the chicken mixture.
• Cover the dish with foil. Bake, covered, at 350°F for about 20 minutes. Remove the foil and bake for an additional 10 minutes, or until heated through and lightly browned on top. If you like your stuffing really moist, leave the dish covered for the entire baking time.

CHICKEN-RICE CASSEROLE

Steps:

• Heat oven to 350°.
• Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
• Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.

CHICKEN, STUFFING, AND BROCCOLI CASSEROLE

Steps:

• Cook chicken breasts in enough water to cover plus poultry seasoning until chicken is very tender and comes away from bones (about 1 and 1/2 hours).
• When done,take chicken off bones, discard bones and skin.
• Save the broth.
• Mix together cooked chicken, broccoli, croutettes, and cream of celery soup.
• (Chicken will shred) Add chicken broth to mixture until well moistened (About 2 cups).
• Mix in cheddar cheese.
• Bake in 350* oven for 45 minutes until very hot.

BROCCOLI AND STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
• In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
• Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.