Chicken Artichoke And Broccoli Casserole Recipes

HEALTHY SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Grease a 1 1/2 qt. casserole dish with healthy fat of choice and set aside.
• In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Give it a quick stir to combine. Add 1 1/2 cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts just until combined. Pour mixture into the greased casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole.
• Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown.
• Let the casserole sit for 10 minutes before serving.

CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS

Steps:

• Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
• In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
• Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
• Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.

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.

ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
• Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
• Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ARTICHOKE CHICKEN PASTA

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

BROCCOLI ARTICHOKE CASSEROLE

Steps:

• Arrange broccoli and artichokes in a greased shallow 2-1/2 qt. baking dish; set aside. , In a saucepan, combine the mayonnaise, butter, cheese, lemon juice and celery salt; cook and stir over low heat until butter is melted and sauce is heated through (do not boil). Pour over broccoli and artichokes. Sprinkle with almonds and pimientos if desired., Bake, uncovered, at 350° for 30-40 minutes or until broccoli is crisp-tender.

BROCCOLI AND ARTICHOKE CASSEROLE

Steps:

• Grease 1 1/2 casserole dish.
• Place artichoke hearts in bottom, quartered and drained.
• Combine butter, cream cheese and lemon juice.
• Add broccoli that's been cooked and drained.
• Pour mixture over artichokes.
• Top with crumbs.
• Bake uncovered 25 minutes 350 degree oven.
• For zip add garlic powder, worcestershire, salt, tabasco.

CHICKEN, ARTICHOKE, AND BROCCOLI CASSEROLE

Steps:

• Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
• In a skillet over medium heat, melt 1 tablespoon butter.
• Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
• Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
• Add remaining butter to skillet and let melt over medium heat.
• Add in flour and blend.
• Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
• Add in cheese and stir until smooth.
• Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
• Pour sauce over the top.
• Cover and bake at 350° for 40 minutes or until bubbly.
• Stir and top with parmesan cheese.
• Bake uncovered for 5-10 minutes or until cheese melts.

SPINACH AND ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees and spray a 9x13 pan with nonstick cooking spray.
• In a mixing bow, blend together the cream cheese, sour cream, heavy cream, mayonnaise, salt and pepper. Stir in garlic, parmesan, 3/4 cup mozzarella, artichoke hearts, spinach, and chicken.
• Spread the mixture evenly in the baking pan, top with remaining 1 cup of mozzarella cheese, and bake 20-25 minutes until heated through and the cheese on top begins to turn a golden brown.

CHICKEN, ARTICHOKE, AND BROCCOLI CASSEROLE

Steps:

• 1. Steam broccoli until crisp-tender; drain under cold water and set aside.
• 2. In a skillet over medium heat, melt 1 tablespoon butter.
• 3. Add in the mushrooms and stir/saute for 5 minutes and stir/saute for 5 minutes or until slightly tender.
• 4. Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
• 5. Add remaining butter to skillet and let melt over medium heat.
• 6. Add in flour and blend.
• 7. Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
• 8. Add in grated cheddar cheese and stir until smooth.
• 9. Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat the layers.
• 10. Pour sauce over the top.
• 11. Cover and bake at 350 degrees for 40 minutes or until bubbly.
• 12. Stir and top with Parmesan cheese.
• 13. Bake uncovered for 5-10 minutes or until cheese melts.