Time 56m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Melt butter over high heat, add chopped mushrooms. Cook and stir for about 2 minutes. Add onion and chicken pieces. Reduce heat to medium high and cook until chicken is just cooked through. Stir in garlic and cook for about a minute longer. Add undiluted chicken soup and velveeta cheese, stir until cheese is melted. Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper. Spoon mixture together and spoon into casserole dish sprayed with cooking oil. Spread shredded cheese over top and bake for 20 minutes at 350 degrees. NOTE: Instant rice makes this a quick and easy recipe. Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking. If you prefer other rice then make it ahead of time.
Time 1h Number Of Ingredients 16 Steps:
Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (we’ll use chicken broth) and cooking time. I use white long grain rice and the cooking time/liquid amount below works perfectly. Preheat the oven to 350 degrees. Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper. Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken. Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 7 minutes. Add the broccoli and replace the cover. Cook for 8 more minutes. Refrain from stirring. Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release. Add the cooked chicken, soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese. Cover and bake for 15 minutes.
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 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.
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.
Time 50m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Drain 2 cans of chicken breast meat (You can substitute home boiled chicken or rotisserie- just chop it small). Boil broccoli till tender; drain. Boil rice. (You can substitute a packet of broccoli cheese rice mix such as Lipton’s. Depending on amount of rice you want, might want to make two packets). Melt margarine in large frying pan. Saute onions till glassy. Add both soups and stir well. Add cheese and mix till melted. Remove from heat. Lightly grease a 13 x 9 glass dish. Spread rice evenly over bottom of dish. Spread broccoli over rice layer. Pour 1/3 of cheese sauce over the broccoli and rice and spread evenly. Spread chicken on top of cheese sauce and top with remaining sauce. If desired, sprinkle more shredded cheese on top. Bake at 350 for 30 minutes.
Time 1h20m Yield 8 Number Of Ingredients 9 Steps:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Arrange chicken evenly over rice. Top chicken with broccoli and onions. In small bowl, mix broth and chicken seasoning. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes. Stir cheese and whipping cream into chicken mixture in casserole. Replace foil; bake 20 to 25 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with parsley.
Time 40m Yield 4 Number Of Ingredients 11 Steps:
Bring butter, 3/4 cup Almond Breeze almondmilk, broth, rice, and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes. Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes. Stir in remaining Almond Breeze almondmilk, then gently stir in cheese. Cook over low heat just until cheese is melted, being careful not to overcook. Season with pepper.
Time 1h30m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350. Start the broccoli and rice:. Cook broccoli and rice as per the package instructions. When broccoli is done, drain, let cool and dice. Mix chicken, broccoli, and rice in a greased 9 x 13 pan. For the sauce:. Heat half and half in microwave til bubbles appear around sides of bowl, but it does not boil. Set aside. Melt butter in small saucepan. Add flour and stir crazily til incorporated but not browned. Add half and half. Bring mixture to a boil, whisking continuously. Reduce heat, and gradually add cheese, whisking to incorporate, til melted. Add cream of mushroom soup gradually, whisking til incorporated. Pour sauce over the dry ingredients and combine well. Season to taste with salt. Cover casserole with foil and bake for 45 minutes. Uncover and let bake 15 minutes. Garnish with paprika.
Time 45m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray. Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil. Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.
Time 55m Number Of Ingredients 16 Steps:
Preheat oven to 375°F. In a dutch oven or large ovensafe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant. Stir in cream cheese and herbs. Cook until creamy. Add chicken broth, rice and broccoli. Bring to a boil, turn off heat and cover. Let sit undisturbed for 5 minutes. Once the rice has rested and is tender, stir in chicken, sour cream, and cheeses. Top casserole with cheese and breadcrumbs (if using). Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.
Time 1h Yield 8-10 serving(s) Number Of Ingredients 13 Steps:
Cook vegetables- chop into small bite size pieces and then set aside. Clean and rinse chicken breasts; chop into small pieces and cook in a heated frying pan with the EVOO, salt and pepper, garlic and onion. In a blender, combine 1/2 of the bag of shredded cheese, mushroom soup once blended combine in a large mixing bowl with the veggies and the chicken once it is nearly cooked (if its not all the way done that’s okay because you will be cooking it in the oven for 30 minutes and you don’t want the chickent to be too tough) Add cooked rice last to your 9x11 pan- again if the rice is a bit under done it will be okay because you have to bake this once it is mixed together for about 30 minutes at 350 degrees- you don’t want it to get mushy. In another small bowl combine hot melted butter and croutons until the croutons are basically reduced to buttery bread crumbs- I had to use a hard spoon to mash them down in order to get them to the right consistency. Add the remaining cheese to the buttery crushed croutons. Once you put the complete mixture in the 9x11 pan sprinkle the crouton cheese mix on top of the casserole and bake at 350 for about 30 minutes. Top should be golden brown and crispy.
More about “chicken broccoli and rice casserole recipes”
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.
