Chicken And Broccoli With Noodles Recipes

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CHICKEN AND BROCCOLI NOODLE CASSEROLE



Chicken and Broccoli Noodle Casserole image

Chicken and Broccoli Noodle Casserole is sure to be a family crowd pleasure for weeknight dinner, even those with picky palates.

Provided by Gina

Categories     Dinner

Time 50m

Number Of Ingredients 14

6 oz egg noodles (or no-yolk)
2 tsp oil
4 cloves garlic (sliced thin)
12 oz fresh broccoli florets (chopped)
1 tbsp butter
1 medium shallot (minced)
3 tbsp all purpose flour
1-3/4 cups chicken broth
1 cup 1% milk
12 oz cooked shredded chicken breast
4 oz shredded reduced fat sharp cheddar (Sargento)
cooking spray
3 tbsp shredded parmesan cheese
2 tbsp seasoned breadcrumbs (I used whole wheat)

Steps:

  • Cook noodles in salted water until al dente, or slightly under-cooked by 2 minutes. Set aside.
  • Meanwhile heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute.
  • Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
  • Preheat the oven to 375°F. Lightly spray a 9 x 12 casserole dish with cooking spray.
  • In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes.
  • Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes).
  • Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.
  • Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.
  • Pour into a casserole dish and top with Parmesan cheese and breadcrumbs.
  • Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn). Divide in 6 equal portions.

Nutrition Facts : ServingSize 1 -6th, Calories 313 kcal, Carbohydrate 31 g, Protein 27 g, Fat 10 g, Sodium 256.5 mg, Fiber 4.5 g, Sugar 2.5 g

CHICKEN, BROCCOLI AND NOODLES SUPREME



Chicken, Broccoli and Noodles Supreme image

This makes a comforting one-dish meal that my family loves. I love using rotisserie chicken for this.

Provided by CookingONTheSide

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

3 cups cooked chicken, chopped
3 cups uncooked medium egg noodles
2 cups fresh broccoli or 2 cups frozen broccoli florets
1 (10 3/4 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1/3 cup parmesan cheese, grated
1/8 teaspoon ground black pepper

Steps:

  • Cook the noodles according to package directions.
  • Add the broccoli for the last 5 minutes of cooking time.
  • Drain the noodle mixture well and return to saucepan.
  • Stir the chicken, soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.

SZECHUAN NOODLES WITH CHICKEN AND BROCCOLI



Szechuan Noodles with Chicken and Broccoli image

Provided by Ina Garten

Yield 8 to 10 servings

Number Of Ingredients 20

3 whole (6 split) chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1 bunch broccoli, cut into florets and stems discarded
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon Asian hot chili oil
2 tablespoons dark toasted sesame oil
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
4 scallions, sliced diagonally (white and green parts)
1 yellow bell pepper, julienned
1 red bell pepper, julienned

Steps:

  • Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
  • Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
  • Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
  • Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.

CHICKEN AND BROCCOLI WITH NOODLES



Chicken and Broccoli With Noodles image

This recipe is from Barbara Cousins' Cooking Without Made Easy. This collection of recipes is free from gluten, sugar, yeast and dairy, and yet we are eating such wonderful, tasty food! I am using so many recipes from this book, and just had to post the few that have become favourites so quickly. I've posted this recipe, without changes, but we make it both with and without the chilli and peppers (one family member doesn't eat peppers), without the fish sauce, kaffir lime leaves, or coriander. I find 100g of rice noodles is plenty for us. We also split it in thirds, not just in half. It fills a big skillet/pan! The author says "In this recipe, the chicken, vegetables and noodles sit in a soup-like sauce that is absolutely delicious. Use a spoon to eat it or mop up the juices with crusty bread, if acceptable. There are countless variations on this recipe - try other vegetables, add some prawns with the chicken or use duck or beef." I add a bit of rice flour to thicken it. Enjoy! Make it your own.

Provided by Aimee88

Categories     Lactose Free

Time 55m

Yield 2 , 2 serving(s)

Number Of Ingredients 17

2 chicken breasts
1 bunch spring onion
2 inches fresh ginger
2 garlic cloves
1/2-1 red chili pepper
1 tablespoon olive oil
285 ml coconut milk
425 ml chicken stock
1 tablespoon lemon juice
1 tablespoon tamari (optional) or 1 tablespoon fish sauce (optional)
4 kaffir lime leaves
1/2 red pepper
1 small courgette
225 g broccoli
250 g buckwheat noodles or 250 g rice noodles
salt and pepper
1 tablespoon chopped fresh coriander

Steps:

  • Cut the chicken breasts into bite-sized pieces and the spring onions into 1" lengths. Finely slice half the ginger and grate the rest. Press the garlic cloves and finely dice the chilli. Sweat all these ingredients in the olive oil until the chicken changes colour. (NOTE: Sweating is cooking over low heat, not sauting, browning or frying. It can take up to 20 minutes.).
  • Add the coconut milk, stock, lemon juice, tamari or fish sauce and the kaffir lime leaves.
  • Cut the red pepper and courgette (zucchini) into slices and break the broccoli into florets. Add these to the pan with the noodles. Bring to the boil and simmer for approximately 10 minutes or until the chicken, vegetables and noodles are cooked. Remove the kaffir lime leaves and season to taste with salt and pepper. Serve in large bowls, garnished iwth the coriander.

Nutrition Facts : Calories 739.6, Fat 54.4, SaturatedFat 32.9, Cholesterol 99.3, Sodium 463.4, Carbohydrate 25.3, Fiber 4.4, Sugar 8.9, Protein 43.2

CHICKEN AND BROCCOLI STIR-FRY



Chicken and Broccoli Stir-Fry image

Don't bother calling for takeout tonight! You can quickly cook this easy chicken and broccoli stir fry instead. The high heat of the stir fry process means the dish cooks quickly, so you can have a better-than-takeout meal on the table in less than half an hour.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 28m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby-cut carrot, cut lengthwise in half
1 cup Progresso™ chicken broth (from 32-ounce carton)
3 tablespoons soy sauce
2 teaspoons sugar
2 cups broccoli flowerets
1 cup sliced fresh mushrooms (3 ounces)
1/2 cup diced red bell pepper
2 teaspoons cornstarch
4 cups hot cooked Chinese plain noodles

Steps:

  • Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
  • Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
  • Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  • Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1180 mg, Sugar 7 g, TransFat 0 g

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