Crunchy Chicken Cheddar Broccoli Bake Recipes

CHICKEN, BROCCOLI, AND CHEDDAR CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

CRISPY CHEDDAR CHICKEN

Steps:

• Cut each chicken breast into 3 large chunks.
• In a small food processor grind up the ritz crackers.
• Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
• Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
• Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
• Sprinkle the dried parsley over the chicken.
• Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
• Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

CHEDDAR BROCCOLI AND CHICKEN CASSEROLE FROM COUNTRY CROCK®

Steps:

• Preheat oven to 425 degrees. Melt 2 tablespoons Country Crock® Spread in large nonstick skillet and saute broccoli and red bell pepper until crisp tender. Whisk milk and flour in large bowl. Add chicken, cooked vegetables, 2 cups cheese, and onion powder; toss to mix. Pour into 8-inch baking dish.
• Combine panko crumbs, remaining 1 tablespoon Spread and remaining 1/4 cup cheese in small cup. Sprinkle over top of casserole.
• Bake 30 to 35 minutes or until crumbs are golden and mixture is bubbly around edges.

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.

CRUNCHY CHICKEN-CHEESE BAKE

Steps:

• In 3 quart oblong baking dish, place chicken, top with cheese.
• Stir soup and spread over cheese; top with tomato.
• Combine margarine and stuffing, sprinkle over tomato.
• Bake at 375°F for 25 minutes or until chicken is done and sauce is bubbly and stuffing is browned.
• Serve over rice.