Time 1h25m Yield 10 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli. Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down. Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.
Time 2h50m Yield 10 servings Number Of Ingredients 10 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.
Time 50m Yield 8 Number Of Ingredients 9 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.
Time 1h10m Yield 6 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes. Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag. Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder. Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil. Bake in the preheated oven until bubbling, 20 to 30 minutes.
Time 1h5m Yield 6 Number Of Ingredients 14 Steps:
Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray. In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl. Add rice to bowl. Stir to combine. Stir in chicken. In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes. Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly. Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.
Yield 3 servings Number Of Ingredients 8 Steps:
Heat oven to 375°F (190°C). In a casserole dish, combine rice, pepper, onion powder, cream of chicken, cheese, broccoli, and chicken stock. Mix until everything is combined. Lay chicken on top of the rice mixture. Space evenly. Cover with foil and bake for 50 minutes. Take off cover and top the chicken with more cheese. Bake uncovered for another 5 minutes or until cheese is melted. Enjoy!
Time 35m Yield 4-6 servings. Number Of Ingredients 6 Steps:
In a greased 2-qt. baking dish, layer chicken and broccoli. Combine the soup, sour cream and lemon juice; spread over broccoli. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and cheese is melted.
Time 1h Yield 6 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork. Transfer rice to a casserole dish and mix with chicken and broccoli. Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top. Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.
Time 50m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Cook Chicken in skillet with butter until done all the way through. Chop Velveeta and put in microwave safe dish. Melt in microwave, stirring occasionally. Set aside one cup of Velveeta. Cut heads off of broccoli and discard stems. Boil 3 cups of water, and cook broccoli until tender. Cook rice and add to Velveeta. Stir together until rice is cheesy. Put cheesy rice in a 9"X13" casserole dish. Top rice with cooked chicken breasts, arranging in a row. Top chicken and rice with broccoli. Top chicken and broccoli with remaining Velveeta. Sprinkle shredded cheese on casserole. Bake at 350° for 20 minutes.
Time 55m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350°; you’ll need a 13 x 9 pan for this recipe. In the 13 x 9 pan, spread out the broccoli; then layer the chicken atop the broccoli. Combine the sour cream, mayonnaise, soup, lime juice, garlic and salt & pepper. Spread this mixture over the broccoli/chicken; top with the cheddar cheese. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake 15 minutes, more or less, until hot and bubbly. TIP: you may serve this with hot rice or pasta if you want a starch with your meal.
Time 50m Yield 4 serving(s) Number Of Ingredients 9 Steps:
cook chicken, broccoli and noodles, rise noodles to remove excess startch. preheat oven to 350. prepare your cheese sauce by combining the last 4 ingredients also adding cheese, as much as you want. mix together chicken noodles and broccoli. put the mix into a casserole dish. cover the mix with the cheese sauce and top with cracker crumbs and cheddar cheese. bake 10-15 mins or until cheese is melted.
Time 1h15m Yield 1 casserole, 6-8 serving(s) Number Of Ingredients 12 Steps:
Chop onions, green peppers, and celery into small pieces. Fry chopped vegetables in half of the vegetable oil. Cube chicken. Flour and salt the chicken cubes and brown in remaining oil–add more if needed. Add mushroom soup and milk and stir until mixed. Butter a large baking dish Add chicken mixture, cooked rice, broccoli, and remaining vegetables. Stir, cover, and cook 45min in 350 degree oven. Uncover, top with Cheese Whiz, return to over for 5 to 10 minutes–until cheese is completely melted.
