Cheesy Pancetta And Broccoli Biscuit Bake Recipes

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.

CHICKEN, BROCCOLI AND BISCUIT CASSEROLE

Steps:

• Combine all ingredients except biscuits and topping in an 1 ½ quart casserole.
• Mix well.
• Bake at 375 for 20-25 minutes or until hot and bubbly.
• Cut biscuits into halves and arrange in casserole.
• Mix sour cream, egg, celery seed and salt to make topping; sprinkle over casserole.
• Return to oven and contine baking 25-30 minutes or until golden brown.

AWESOME BROCCOLI-CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
• Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.
• Bake for 45 minutes to 1 hour.

CHEESY CHICKEN AND BROCCOLI BAKE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (2-quart) glass baking dish with cooking spray. Sprinkle chicken, onion, bell pepper and broccoli in baking dish.
• In medium bowl, mix remaining ingredients except Cheddar cheese until smooth; pour over chicken mixture.
• Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with Cheddar cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

BROCCOLI BISCUIT SQUARES

Steps:

• In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine biscuit mix, 1/2 cup cheddar cheese, Parmesan cheese and water until a soft dough forms. , Press dough onto the bottom and 1/2 in. up the sides of a greased 13x9-in. baking dish. Stir remaining cheddar cheese into the beef mixture; spread over dough. Sprinkle with broccoli. , In a large bowl, beat eggs, milk, salt and pepper. Pour over meat mixture. Bake, uncovered, at 400° for 25 minutes or until a knife inserted in the center comes out clean.

CHEESY PANCETTA AND BROCCOLI BISCUIT BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook pancetta over medium-high heat 7 to 9 minutes, stirring frequently, until crispy. Remove pancetta with slotted spoon to small bowl. Discard all but 1 tablespoon drippings; return skillet to heat, and reduce to medium. Add onion and garlic. Cook 3 to 4 minutes, stirring occasionally, until tender. Add onion mixture to pancetta; set aside.
• Separate dough into 8 biscuits; cut each into six pieces. Place evenly in baking dish. In large bowl, beat eggs and half-and-half with whisk until blended. Beat in thyme, salt and pepper. Stir in broccoli, 1 cup of the Parmesan cheese and the pancetta mixture. Pour over biscuits in baking dish; stir to distribute mixture and coat pieces with egg mixture.
• Bake 35 to 40 minutes or until deep golden brown and center is set. Top with mozzarella cheese and remaining 1/2 cup Parmesan cheese. Bake 3 to 5 minutes longer or until cheese is melted. Cover loosely with foil if top is getting too brown. Let stand 15 minutes before serving. Cut into 4 rows by 3 rows.