Crispy Chicken Broccoli Rice Casserole Recipes

ONE POT BROCCOLI, CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)
• Turn stove DOWN to medium. Add flour and stir for 1 minute.
• Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
• Add broth, rice, thyme and a just pinch of salt and pepper.
• Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
• Remove lid - there should still be liquid on the surface. Working quickly, add broccoli, push down so it's partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.
• Preheat grill/broiler. Remove lid and stir through half the cheese - don't worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).
• Serve immediately, garnished with parsley if desired.

CHICKEN, BROCCOLI, AND 'RICE' CASSEROLE

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes. Transfer cauliflower to a food processor; process using the shredding blade. Transfer cauliflower to the bottom of a 9x13-inch baking pan.
• Preheat the oven to 350 degrees F (175 degrees C).
• Refill steamer with water and return to a boil. Add broccoli, cover, and steam until tender, about 5 minutes. Arrange broccoli on top of the shredded cauliflower. Cover with cooked chicken.
• Combine Alfredo sauce, 1 cup Cheddar cheese, onion soup mix, and garlic in a saucepan over medium heat. Cook and stir until hot and melted, about 2 minutes. Spread sauce over the chicken. Top with remaining Cheddar cheese.
• Bake in the preheated oven until bubbly on top, 30 to 40 minutes.

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
• In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

BREEZE CHICKEN, BROCCOLI, AND RICE CASSEROLE

Steps:

• Bring butter, 3/4 cup Almond Breeze almondmilk, broth, rice, and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes.
• Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes.
• Stir in remaining Almond Breeze almondmilk, then gently stir in cheese. Cook over low heat just until cheese is melted, being careful not to overcook. Season with pepper.

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

CRISPY CHICKEN & RICE CASSEROLE

Steps:

• Cook rice according to package directions.
• Stir together cooked rice and next 10 ingredients in a bowl.
• Spoon into a lightly greased 13- x 9-inch baking dish.
• Sprinkle evenly with cereal.
• Bake at 350?
• for 30 minutes (I bake it longer) or until golden and bubbly.
• Garnish, if desired.
• Note: Freeze casserole up to 1 month, if desired.
• Thaw casserole in refrigerator overnight.
• Bake, covered with aluminum foil, at 350?
• for 45 minutes.
• Remove foil, and bake 15 minutes more or until thoroughly heated.

CRISPY CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Cook vegetables- chop into small bite size pieces and then set aside.
• Clean and rinse chicken breasts; chop into small pieces and cook in a heated frying pan with the EVOO, salt and pepper, garlic and onion.
• In a blender, combine 1/2 of the bag of shredded cheese, mushroom soup once blended combine in a large mixing bowl with the veggies and the chicken once it is nearly cooked (if its not all the way done that's okay because you will be cooking it in the oven for 30 minutes and you don't want the chickent to be too tough)
• Add cooked rice last to your 9x11 pan- again if the rice is a bit under done it will be okay because you have to bake this once it is mixed together for about 30 minutes at 350 degrees- you don't want it to get mushy.
• In another small bowl combine hot melted butter and croutons until the croutons are basically reduced to buttery bread crumbs- I had to use a hard spoon to mash them down in order to get them to the right consistency. Add the remaining cheese to the buttery crushed croutons.
• Once you put the complete mixture in the 9x11 pan sprinkle the crouton cheese mix on top of the casserole and bake at 350 for about 30 minutes.
• Top should be golden brown and crispy.