Cheesy Broccoli Chicken And Potato Bake Recipes

CHICKEN AND POTATO BAKE

Steps:

• Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
• Peel and chop the potatoes into cubes, add the olive oil, one teaspoon of paprika, one teaspoon of garlic granules, a pinch of salt and pepper, and toss well to coat.
• Arrange the potatoes onto an oven-proof dish, and bake for 20 minutes.
• Cut the chicken breasts into chunks, add add the remaining olive oil, salt, pepper, paprika and garlic granules.
• Add the chicken pieces to the potatoes together with the butter cut into small cubes, and bake for a further 35-40 minutes or until the chicken is cooked through and the potatoes are tender.
• Mix the potatoes and chicken now and then to make sure they bake evenly.
• Top with grated cheese, and bake for 5 more minutes so that the cheese can melt.
• Remove from the oven and garnish with fresh parsley.

CHEESY CHICKEN & BROCCOLI BAKE

Steps:

• Preheat oven to 400 degrees F. Prepare stuffing mix as directed on package; set aside.
• Mix chicken, broccoli, VELVEETA and soup in 13x9-inch glass baking dish; top with the stuffing.
• BAKE 30 min. or until chicken is cooked through.

CHEESY CHICKEN AND BROCCOLI CASSEROLE

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.

CHEESY BROCCOLI, CHICKEN & POTATO CASSEROLE

Steps:

• Heat oven to 400ºF.
• Combine all ingredients except cracker crumbs in 13x9-inch baking dish sprayed with cooking spray.
• Bake 55 min. or until chicken is done and casserole is heated through.
• Top with cracker crumbs.

CHEESY CHICKEN AND POTATO BAKE

Steps:

• Combine the milk and cheese soup, whisk until smooth. Reserve 1 cup of the cheese soup and set aside.
• Preheat oven to 350 degrees, and grease a 13X9 inch baking dish.
• Spoon 1/4 of the cheese soup mixture and spread across the bottom.
• Add a single layer of potatoes and season with salt,pepper,garlic powder, and onion powder.
• Spoon another 1/4 of the soup mixture over the potatoes. Repeat this two more times so that you have 3 layers of potatoes with soup on top. Season as you go!
• Cover tightly with foil, bake for 40 minutes.
• After 30 minutes, remove dish, uncover and top with the cooked chicken.
• Pour the reserved soup on top of the chicken.
• Cover and cook for an additional 15 minutes.
• Remove from oven and sprinkle shredded cheese and bacon on the top.
• Return to the oven, uncovered and bake for 5 minutes, or until the cheese is melted.

POTATO-TOPPED CHEESY BROCCOLI-CHICKEN CASSEROLE

Steps:

• Heat oven to 400°F. Spray 2 1/2-quart oval baking dish with cooking spray; set aside. Cook frozen broccoli as directed on bag for microwave directions.
• In 2-quart saucepan, heat water and butter to rapid boiling; remove from heat. Stir in 1/2 cup of the milk and the potatoes (from Chicken Helper box) until well blended. Let stand about 1 minute or until liquid is absorbed; whip vigorously with fork. Add half of the seasoned crumbs (from Chicken Helper box) and remaining 3/4 cup milk. Mix well, using electric mixer, if necessary.
• In large bowl, mix cooked broccoli mixture with cheeses, stirring to melt cheese. Add chicken and rest of seasoned crumbs; mix until combined. Pour into baking dish; top with mashed potato mixture, spreading evenly over top of casserole. Sprinkle with parsley.
• Bake uncovered 20 to 25 minutes or until casserole is bubbling and potatoes have started to brown. Let stand 10 to 15 minutes before serving.

CHEESY BROCCOLI CHICKEN AND POTATO BAKE

Steps:

• Boil, drain, peel, dice potatoes. Set aside.
• Boil, drain, dice chicken breasts. Set aside.
• In a medium sauce pan, melt butter, add flour, once this starts to brown, slowly add milk stirring constantly until its slightly pasty.
• Remove from heat, add cheese, stir until cheese melts inches
• In a large baking pan, layer potatoes, broccoli, chicken, cheese mix.
• Continue to layer.
• Bake at 350, for 40 minutes or until cheese begin to brown.

CHICKEN BROCCOLI CASSEROLE

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.