Chicken Mushroom Broccoli Casserole Recipes

BROCCOLI & MUSHROOM CASSEROLE

Steps:

• Preheat oven to 350 degrees and spray casserole dish with cooking spray.
• Steam broccoli until crisp-tender, then place in prepared casserole dish when finished.
• While broccoli is steaming. Spray skillet with cooking spray. Over medium-high heat add onion and saute until translucent.
• Add garlic and saute for additional 30 seconds.
• Add the next 9 ingredients (through fat-free mayonnaise) and cook until warm and bubbly. Remove from heat and stir in egg beaters. Pour mixture over broccoli.
• Bake for 15 minutes, then add French-fried onions and bake an additional 10 minutes.

BROCCOLI CHICKEN CASSEROLE I

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.

CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat oven 200C/400F
• Chop cooked chicken into bite sized pieces
• Cook chopped broccoli in boiling water for 5-6 minutes, drain.
• Slice mushrooms and saute over medium heat until lightly brown
• Place broccoli in the bottom of a casserole dish.
• Sprinkle the mushrooms over the broccoli.
• Sprinkle half the cheese over the mushrooms.
• Layer the chicken over the broccoli and mushrooms.
• Dot the cream cheese over the chicken.
• Mix the milk and cream of mushroom soup together and pour over the broccoli, mushrooms and chicken.
• Sprinkle the other half of the cheese and the bread crumbs over the casserole and dot with the butter.
• Bake for 15-20 minutes until golden brown.

CHEESY MUSHROOM AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 425 degrees F.
• Butter casserole dish. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter. Add mushrooms, onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock. Add broccoli, 1 cup of the cheese and rice. Season with salt and pepper, to taste. Pour into buttered dish and top with remaining shredded Cheddar. Bake until cheese is melted and golden, about 20 minutes.

CREAMY BROCCOLI AND MUSHROOM CHICKEN

Steps:

• Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper on both sides and cook 3-4 minutes per side until cooked through and to 165 degrees F. Remove from pan.
• Melt the butter in the skillet over medium heat and add the broccoli and mushrooms. Stir-fry until the broccoli is almost tender. Add the garlic and cook another 30 seconds.
• Pour in the cream and bring to a simmer while stirring. Continue to stir and cook until slightly thickened. Mix in the Parmesan cheese, season with salt and pepper to taste, add the chicken back in and coat in the sauce and veggies. Serve over rice or past.

CHICKEN, MUSHROOM, BROCCOLI, AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Prepare rice per instructions.
• Steam broccoli until fork tender.
• In a heated pan add 1/2 tablespoon oil and cook mushrooms until golden brown. Season with salt and pepper and remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft.
• In a large bowl, combine all ingredients and mix well.
• Put into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving.

CHICKEN, BROCCOLI AND MUSHROOM CASSEROLE

Steps:

• Preheat your oven to 375 degrees F. Spray a 2-quart baking dish with cooking spray.
• In a large bowl, stir together chicken, soups and beaten eggs until combined. Add broccoli, cheese, mushrooms, onion, salt and pepper. Stir again to combine.
• Transfer to prepared baking dish and spread evenly with the back of a large spoon.
• Bake (uncovered) for 30 minutes. Remove from oven and sprinkle crushed crackers evenly over casserole.
• Return to oven and bake for an additional 10 minutes, or until the top is golden brown.

CHICKEN MUSHROOM BROCCOLI CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Mix flour with 1 T of the ranch dressing mix in a plastic bag.
• Shake chicken pieces in mixture.
• Melt butter and fry chicken pieces for a few minutes until brown.
• Mix remaining ranch dressing, mushroom soup, sour cream, ricotta cheese, broccoli, mushrooms and soy milk in a bowl.
• Put chicken into a large casserole dish (approximately 12"x15" or larger).
• Pour the mixed ingredients over the chicken.
• Bake for 35 minutes or until chicken is cooked through.

CHICKEN, MUSHROOM & BROCCOLI SKILLET

Steps:

• In a medium bowl, whisk together soup, broth, tarragon, and thyme.Set aside.
• In a large non-stick skillet, heat butter over medium-high.Add mushrooms and onion, sauté 3-5 minutes or until starting to brown.Add chicken, broccoli and garlic, sauté 3-5 minutes or until no pink remains on chicken.
• Stir through sauce.Bring to simmer and cook 4-6 minutes, stirring often, or until chicken is cooked through.

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.