Chicken Broccoli Bake Recipes

CHICKEN BROCCOLI BAKE

Steps:

• In a greased 13x9-in. baking dish, evenly spread rice from rice packages. In a bowl, combine the water, soup, mustard and contents of sauce packets from the rice; pour half over rice. Layer with chicken and broccoli. Pour remaining sauce over top. , Bake, uncovered, at 375° for 30-40 minutes or until chicken juices run clear and rice is tender. Sprinkle with cheese. Bake 10 minutes longer or until cheese is melted.

CHICKEN BROCCOLI CASSEROLE

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.

BAKED CHICKEN & BROCCOLI RECIPE

Steps:

• Preheat oven to 400 degrees
• Rub the chicken all over with 2 tablespoons of the melted butter (or olive oil if you prefer)
• Sprinkle half the measurements of the spices all over the chicken breasts
• Place the chicken breasts side by side in the middle of a small baking dish
• In a small bowl, add the broccoli florets. Pour the remaining 2 tablespoons of melted butter (or olive oil) into the bowl as well
• Add the other half of the spices. Mix until the broccoli is coated well. Set broccoli aside for now
• Bake the chicken in the oven for 15 minutes, then (without removing the pan completely from oven) open oven doors and pour the broccoli mixture into the baking dish surrounding the chicken
• Return to bake for another 20 minutes
• Remove from oven and let chicken rest about 5-10 minutes before slicing

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.

CHICKEN BROCCOLI CASSEROLE

Steps:

• In a small saucepan, cook broccoli in water until crisp-tender; drain. Place in a greased 11x7-in. baking dish; set aside. , Combine the chicken, soup, mayonnaise, cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

CHEESY CHICKEN AND BROCCOLI CASSEROLE

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.

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.

BROCCOLI CHICKEN BAKE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large nonstick saucepan over medium heat, cook onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Remove from the heat. Drain noodles; place in a 2-qt. baking dish coated with cooking spray. Stir in 1 cup sauce. Layer with the chicken, broccoli and remaining sauce., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

CHICKEN & BROCCOLI PASTA BAKE

Steps:

• Heat the oven to 190C/ fan170C/ gas 5. Bring a large pan of salted water to the boil. Throw in 350g pasta shells or quills, stir well and return to the boil.
• Cook for 6 minutes, then add 200g broccoli, cut into very small florets and stems thinly sliced, and cook for 5-6 minutes more until the pasta is just cooked. Drain well, then return to the pan.
• Heat 2 tbsp olive oil in a wide pan, add 350g thinly sliced boneless, skinless chicken breasts and fry until lightly browned.
• Tip in 175g quartered chestnut mushrooms and stir fry for 1 minute, then stir in 4 tbsp sundried tomato paste, 80g soft cheese with garlic and herbs and a 284ml carton single cream.
• Gently simmer, stirring, until the cheese has melted to thicken the sauce. Season with salt and pepper.
• Pour the sauce over the pasta, stirring gently until coated, then tip into a shallow ovenproof dish (about 1.7 litre capacity) and level the top.
• Mix a bunch of finely sliced spring onions, 85g grated mature cheddar, 1 finely chopped garlic clove and 50g flaked almonds for the topping and sprinkle over the pasta. Bake for 20 minutes until golden.

CHICKEN BROCCOLI BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°. Spray a 9x13 inch (22x33 cm) pan with non-stick cooking spray.
• Cook the pasta according to package directions.
• Cut up the broccoli and place in the bottom of the pan. Lay the chicken on top of broccoli. Season the chicken with garlic powder and lemon herb seasoning.
• Mix together the mayonnaise, cream of mushroom soup, Parmesan and lemon juice. Pour the mixture over the chicken and broccoli. Sprinkle with Parmesan.
• Cover with foil and bake for 25 minutes. Then remove foil and cook for another 25 minutes or until cheese is melted and sauce is bubbling.
• Serve over pasta and enjoy.

CHEESY CHICKEN BROCCOLI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease a 9x12-inch baking dish.
• Pour the condensed soups into a bowl and mix well. Place the chicken breast meat, broccoli, and carrots into the baking dish, mix well, and pour the soup mixture over. Sprinkle with basil, thyme, oregano, and paprika, and spread the Cheddar cheese and bread crumbs evenly over the top.
• Bake in the preheated oven for 45 minutes, until the casserole is bubbling and the cheese and crumbs are lightly browned.

CHICKEN & BROCOLLI BAKE

Steps:

• Cook the chicken breasts for 20 minutes in a deep sided large casserole at 350F or Gas 4
• While chicken is part cooking mix throughly all the sauce ingredients
• When the chicken has been cooking for 20 minutes arrange the frozen brocolli around the chicken in the casserole.
• Pour the sauce evenly over the chicken breasts and brocolli and sprinkle with the grated cheese.
• Place back into the oven for a further 40 minutes or until golden brown. Enjoy with baby new potatoes and peas and carrotts.

BEST CHEEZ-IT BROCCOLI CASSEROLE

Steps:

• Cook broccoli 5 minutes; drain well.
• Combine next 6 ingredients to make sauce.
• Combine sauce with broccoli.
• Pour into an 8x8-inch casserole dish.
• Sprinkle top with cracker crumbs.
• Bake in a 400°F oven for 30 minutes.
• Don't substitute salad dressing for the mayonnaise, it will make the casserole runny.