CREAMY CHICKEN AND BROCCOLI CASSEROLE
This casserole is a hit with my whole family. Even my children enjoy eating their broccoli with this homemade meal.
Provided by Jill P
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 54m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
- Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
- Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
- Preheat oven broiler to High. Lightly grease 9x13 inch baking dish.
- Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
- Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.
Nutrition Facts : Calories 780.5 calories, Carbohydrate 65.6 g, Cholesterol 124.7 mg, Fat 38.3 g, Fiber 3.4 g, Protein 42.1 g, SaturatedFat 19.5 g, Sodium 405 mg, Sugar 5 g
SPICY CHICKEN BROCCOLI CASSEROLE WITH FRESH ARUGULA
This is my slightly healthier and much spicier version of this yummy comfort food. I threw it together with the veggies I had on hand and it turned out delicious, so fiance asked me to save it in our rotation. We like everything pretty insanely spicy, so if you don't, just omit the habanero and serrano peppers.
Provided by tolunda
Categories Side Dishes
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Spray a skillet with cooking spray and place over medium heat; cook chicken in the hot skillet until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Set chicken aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Place broccoli in the prepared casserole dish.
- Melt 3 tablespoons butter in a saucepan over medium heat; stir flour into the melted butter until combined and thickened, 3 to 5 minutes. Slowly pour in chicken stock and milk, stirring constantly; continue cooking and stirring until sauce is thickened, 5 to 10 more minutes.
- Stir onion, red bell pepper, serrano chile pepper, habanero pepper, and carrot into the sauce; simmer until vegetables are slightly softened, 5 to 10 minutes.
- Cut the cooled chicken into cubes and sprinkle over broccoli. Pour sauce over chicken and broccoli.
- Heat 1 teaspoon butter in a skillet over medium heat; cook and stir mushrooms until tender, 5 to 10 minutes. Spoon over sauce layer in the casserole dish. Sprinkle bread crumbs and Parmesan cheese over mushroom layer.
- Bake in the preheated oven until cooked through and bubbling, about 30 minutes. Turn on the oven's broiler; broil casserole until topping is browned, 2 to 4 minutes.
- Spoon casserole into 4 bowls and sprinkle 1/4 cup arugula atop each serving.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 20.8 g, Cholesterol 104.1 mg, Fat 16.9 g, Fiber 3.6 g, Protein 34.1 g, SaturatedFat 9.2 g, Sodium 466.3 mg, Sugar 5.6 g
SPICY CHICKEN BROCCOLI CASSEROLE WITH FRESH ARUGULA
This is my slightly healthier and much spicier version of this yummy comfort food. I threw it together with the veggies I had on hand and it turned out delicious, so fiance asked me to save it in our rotation. We like everything pretty insanely spicy, so if you don't, just omit the habanero and serrano peppers.
Provided by tolunda
Categories Side Dishes
Time 1h20m
Yield 4
Number Of Ingredients 17
Steps:
- Spray a skillet with cooking spray and place over medium heat; cook chicken in the hot skillet until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Set chicken aside.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Place broccoli in the prepared casserole dish.
- Melt 3 tablespoons butter in a saucepan over medium heat; stir flour into the melted butter until combined and thickened, 3 to 5 minutes. Slowly pour in chicken stock and milk, stirring constantly; continue cooking and stirring until sauce is thickened, 5 to 10 more minutes.
- Stir onion, red bell pepper, serrano chile pepper, habanero pepper, and carrot into the sauce; simmer until vegetables are slightly softened, 5 to 10 minutes.
- Cut the cooled chicken into cubes and sprinkle over broccoli. Pour sauce over chicken and broccoli.
- Heat 1 teaspoon butter in a skillet over medium heat; cook and stir mushrooms until tender, 5 to 10 minutes. Spoon over sauce layer in the casserole dish. Sprinkle bread crumbs and Parmesan cheese over mushroom layer.
- Bake in the preheated oven until cooked through and bubbling, about 30 minutes. Turn on the oven's broiler; broil casserole until topping is browned, 2 to 4 minutes.
- Spoon casserole into 4 bowls and sprinkle 1/4 cup arugula atop each serving.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 20.8 g, Cholesterol 104.1 mg, Fat 16.9 g, Fiber 3.6 g, Protein 34.1 g, SaturatedFat 9.2 g, Sodium 466.3 mg, Sugar 5.6 g
BROCCOLI CHICKEN CASSEROLE I
A creamy chicken and broccoli bake.
Provided by Tracy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 426.8 calories, Carbohydrate 23.1 g, Cholesterol 99.4 mg, Fat 19 g, Fiber 3.5 g, Protein 40.2 g, SaturatedFat 7.9 g, Sodium 1031 mg, Sugar 4.7 g
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