ONE POT BROCCOLI, CHICKEN AND RICE CASSEROLE
Recipe VIDEO above. Made from scratch, this tastes like a risotto but is so much more straight forward to make! A complete meal in one pot.
Provided by Nagi
Categories Mains
Time 30m
Number Of Ingredients 14
Steps:
- Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)
- Turn stove DOWN to medium. Add flour and stir for 1 minute.
- Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
- Add broth, rice, thyme and a just pinch of salt and pepper.
- Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
- Remove lid - there should still be liquid on the surface. Working quickly, add broccoli, push down so it's partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.
- Preheat grill/broiler. Remove lid and stir through half the cheese - don't worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).
- Serve immediately, garnished with parsley if desired.
Nutrition Facts : ServingSize 524 g, Calories 576 kcal, Carbohydrate 47 g, Protein 32 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 120 mg, Sodium 392 mg, Fiber 3 g, Sugar 7 g
DUMP AND BAKE CHICKEN ALFREDO PASTA CASSEROLE
You only need 10 minutes of prep and one dish for this easy Dump-and-Bake Chicken Alfredo Pasta Casserole. You don't even have to boil the pasta!
Provided by Blair Lonergan
Categories Dinner
Time 48m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F (220°C).
- In a large baking dish, stir together uncooked pasta, Alfredo sauce, chicken stock, chicken and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
- Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it's still too hard after 30 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle mozzarella over the top. Bake uncovered for 8-10 more minutes (or until cheese is melted and pasta is tender).
- Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 440 kcal, Carbohydrate 46 g, Protein 17 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 1026 mg, Fiber 2 g, Sugar 3 g
CHICKEN ALFREDO CASSEROLE
A nice play on chicken Alfredo, easy to make and yummy to eat. My entire family enjoys it, even my 1-year-old!
Provided by krissymarie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken into a pot and cover with water. Bring to a boil over high heat; reduce heat and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
- At the same time, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Drain cooked chicken and cut into bite-size pieces.
- Place chicken, noodles, Alfredo sauce, 1/2 mozzarella cheese, milk, onion powder, and garlic powder in a large bowl and mix well. Pour into a 1 1/2-quart casserole dish. Layer remaining mozzarella cheese and Cheddar cheese on top.
- Bake in the preheated oven until melted and bubbly, about 25 minutes.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 32.4 g, Cholesterol 86.2 mg, Fat 24.2 g, Fiber 1.5 g, Protein 30.8 g, SaturatedFat 11.8 g, Sodium 693.4 mg, Sugar 4.1 g
CHICKEN AND BROCCOLI ALFREDO CASSEROLE
Make and share this Chicken and Broccoli Alfredo Casserole recipe from Food.com.
Provided by Aunt Sukki
Categories Chicken
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta per package. Drain & place into large mixing bowl.
- On Medium-High heat, warm up olive oil in skillet. Cut chicken breasts into bite-sized pieces. Cook 8-10 minutes or until chicken is cooked through.
- Cut broccoli into bite sized pieces, place in microwave safe bowl, add 2 tablespoons water, cover with plastic wrap. Microwave 4 minutes, stir & microwave an additional 4 minutes or until it reaches your desired crunchiness.
- Place the chicken, broccoli, alfredo sauce, 1 3/4 cups of cheese & spices into the bowl with the pasta. Mix together.
- Spray a 9" x 13" pan with cooking spray & dump the pasta/chicken mixture inside.
- In a small bow mix the bread crumbs, melted butter & remaining 1/4 cup of cheese. Sprinkle over the top of the casserole.
- Bake for 25-30 minutes or until the cheese is melted & the edges are bubbling.
BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE
This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
- In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
- Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.
Nutrition Facts : Calories 756.1 calories, Carbohydrate 82.7 g, Cholesterol 109.5 mg, Fat 30.8 g, Fiber 3 g, Protein 36 g, SaturatedFat 15.2 g, Sodium 1642.3 mg, Sugar 7.6 g
CHICKEN/RICE/BROCCOLI CASSEROLE IN ALFREDO SAUCE
It's getting cold outside, and the falling leaves are carpeting the grass in multi-hued colors of browns, reds, yellows and oranges... It's Autumn, and time for some hearty soups, stews, and casseroles. I played around with this one in the test kitchen, while I was cooking, so when I started, I wasn't sure what was going...
Provided by Andy Anderson !
Categories Poultry Appetizers
Time 1h15m
Number Of Ingredients 17
Steps:
- 1. Gather your ingredients. At this point, I usually show you all the ingredients; however, since I started this recipe with no clear idea of what I was going to put into it... I didn't have a photo of the ingredients.
- 2. Cook the rice according to package directions, and shave a few minutes off the cooking time.
- 3. Chef's Note: Standard rice calls for twice the water to the uncooked rice. For this recipe of 1.5 cups of rice, use 1/3 less water.
- 4. Cut up the broccoli into bite-sized pieces and reserve.
- 5. Chef's Tip: We will leave the broccoli raw, when adding to the casserole. The results are just the perfect amount of crunch.
- 6. Clean the mushrooms, remove the stems, and then thinly slice.
- 7. Finely dice the onions, and reserve. I forgot to take a photo of this step. My Bad.
- 8. Add two tablespoons of butter to a skillet over medium high heat.
- 9. Add the sliced mushrooms and diced onions, to the pan.
- 10. Sauté the mushrooms and onions until tender, about 4 to 5 minutes.
- 11. Remove from pan, and reserve.
- 12. Remove the chicken from the brine, rinse, and then slice into bite-sized pieces.
- 13. Add two tablespoons of olive oil to the skillet over medium heat, and cook the chicken until most of the pink is gone.
- 14. Remove chicken from the pan, and reserve.
- 15. Wipe the skillet out, and reserve for the Alfredo sauce.
- 16. Chef's Note: You could always do the Alfredo sauce in a nice sauce pan, but why bother... this keeps the kitchen mess down to a minimum.
- 17. Place a rack in the middle position, and preheat the oven to 350f (176c).
- 18. THE ALFREDO SAUCE
- 19. In the skillet add the butter, and melt over medium heat, until the foaming subsides.
- 20. Add the minced garlic, and cook until fragrant, about 2 minutes.
- 21. Chef's Note: Keep the garlic moving, and don't allow to brown or burn.
- 22. Add the cream cheese to the pan, and begin to whisk into the garlic.
- 23. Chef's Tip: If you use low-fat cream cheese, it will taste a bit grainy after making the sauce.
- 24. Stir using a whisk until the mixture is smooth, about 2-3 minutes.
- 25. Chef's Note: It may look a bit curdled at first, but keep whisking, and it will smooth out nicely.
- 26. Add the milk, about a 1/4-cup at a time, and whisk until each addition is fully incorporated.
- 27. Chef's Tip: Many Alfredo sauces call for heavy cream, but resist that temptation. The cream will make this dish way too rich.
- 28. Add the Parmesan cheese; plus the pepper and salt, to taste
- 29. Whisk until fully incorporated.
- 30. Add the rice, broccoli, mushrooms, onions, and chicken to a large bowl.
- 31. Pour the Alfredo sauce over the ingredients, and fold together, until mixed.
- 32. Pour the ingredients into a baking dish.
- 33. Top with the panko breadcrumbs.
- 34. Chef's Note: To kick it up a bit, I added some freshly ground black pepper, and some cayenne to the panko breadcrumbs before adding to the casserole.
- 35. Place into the preheated oven, and bake for 30-40 minutes, or until heated through and bubbly.
- 36. Chef's Note: Mine went the full 40 minutes, and in the last 10 minutes, I turned the oven temp up to 400f (205c), to brown the top a bit.
- 37. Chef's Note: This came out exactly the way that I hoped it would. The dish had just the right amount of seasoning without being too heavy. And it wasn't too wet or too dry.
- 38. Serve with a nice side salad, and some crusty French bread. Enjoy.
- 39. Keep the faith, and keep cooking.
CHICKEN BROCCOLI ALFREDO
A creamy, comforting dinner that goes from stovetop to table in under an hour? Don't mind if we do! Four of our favorite dinnertime ingredients come together in this chicken broccoli Alfredo pasta dish-versatile chicken breast, family-friendly broccoli, always-on-hand pasta and a homemade Alfredo sauce that comes together in a snap.
Provided by Christy Denney
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Cook fettuccine according to package directions adding broccoli last 3 minutes, drain. Set aside.
- Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper.
- Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese.
- Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.
Nutrition Facts : Calories 670, Carbohydrate 5 g, Cholesterol 245 mg, Fat 11, Fiber 0 g, Protein 22 g, SaturatedFat 38 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 4 g, TransFat 2 1/2 g
CHICKEN AND BROCCOLI ALFREDO CASSEROLE RECIPE
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Prepare pasta as directed on package. Remove from heat, drain water, and dump pasta in a large bowl.
- If using fresh broccoli, cut into bite-size pieces and place in a microwaveable-safe bowl. Add 2-3 tablespoons of water and cover the bowl with plastic wrap. Microwave for 3-4 minutes or until it reaches your desired crunchiness. If using frozen broccoli, prepare according to directions on package. Once finished cooking, place broccoli in the bowl with the pasta.
- Dump the chicken, alfredo sauce, 1/2 cup Parmesan cheese and mozzarella cheese into the bowl and mix with the pasta and broccoli. Season with garlic salt, basil, and salt and pepper.
- Spray a 9x13" pan with non-stick cooking spray and dump pasta/chicken mixture inside.
- In a small bowl, mix the bread crumbs, melted butter, and 1/4 cup Parmesan cheese together. Sprinkle over the top of the casserole.
- Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.
CHICKEN ALFREDO AND RICE CASSEROLE
The addition of alfredo sauce and roasted red peppers takes the standard chicken-rice casserole and "kicks it up a notch."
Provided by TasteTester
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- *This recipe uses rice that has been already cooked. I cook mine the day ahead, or just make it before starting this recipe.*.
- Preheat oven to 350 degrees F. In a large bowl, combine pasta sauce and milk. Stir in cooked rice, chicken, peas, sweet peppers, nuts and basil. Transfer to 1 1/2-quart baking dish.
- Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle on top of the casserole. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.
Nutrition Facts : Calories 374.1, Fat 9.4, SaturatedFat 4, Cholesterol 64.4, Sodium 205.1, Carbohydrate 46.1, Fiber 2.4, Sugar 3, Protein 24.2
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