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.
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 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 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 50m Yield 6 servings, 1 cup each Number Of Ingredients 9 Steps:
Heat oven to 350°F. Combine all ingredients except corn flakes and butter; spoon into 1-1/2-qt. casserole sprayed with cooking spray. Top with combined remaining ingredients. Bake 35 to 40 min. or until heated through.
Time 45m Number Of Ingredients 7 Steps:
Cook the chicken, then slice or break it into bite size pieces. Cook broccoli in salted water. Place the broccoli in a 9 x 13 inch greased casserole dish. Heat the milk, cream cheese, garlic salt and Parmesan cheese over low heat, stirring till the mixture is smooth. Pour 1 cup of sauce over the broccoli. Add the chicken into the pan and pour rest of sauce over it. Sprinkle the top with 1/4 cup Parmesan cheese and Ritz cracker crumbs. Bake at 350 degrees for 25 to 30 minutes.
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.
Time 35m Yield 6 servings. Number Of Ingredients 8 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.
Time 45m Yield 6 servings. Number Of Ingredients 5 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.
Time 1h10m Yield 12 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Melt 1 stick butter in a large frying pan over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add flour and stir quickly until it is mixed like Play-Doh®. Quickly add broth, milk, and chicken bouillon; whisk until smooth. Remove from the heat and transfer to a large bowl. Add sour cream and both cheeses; stir until well mixed. Place shredded chicken across the bottom of a 9x13-inch casserole dish. Layer cooked broccoli over the chicken and season with salt and pepper. Pour the cheese mixture over top. Bake, uncovered, in the preheated oven until hot, about 25 minutes. Meanwhile, place crushed cornflakes in a zip-top bag. Add melted butter and seal the bag. Massage with your hands until butter coats all the cornflakes. Remove casserole from the oven and distribute cornflake mixture evenly over the top. Bake for 5 more minutes.
