Easy One Dish Chicken Broccoli Bake Recipes

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CHEESY CHICKEN BROCCOLI BAKE RECIPE BY TASTY



Cheesy Chicken Broccoli Bake Recipe by Tasty image

Here's what you need: long grain rice, black pepper, onion powder, cream of chicken, shredded cheddar cheese, broccoli, chicken broth, cheddar cheese

Provided by Hitomi Aihara

Categories     Dinner

Yield 3 servings

Number Of Ingredients 8

1 cup long grain rice
¼ teaspoon black pepper
½ teaspoon onion powder
1 can cream of chicken
1 cup shredded cheddar cheese
2 cups broccoli, diced
1 ½ cups chicken broth
cheddar cheese, for topping

Steps:

  • Heat oven to 375°F (190°C).
  • In a casserole dish, combine rice, pepper, onion powder, cream of chicken, cheese, broccoli, and chicken stock. Mix until everything is combined.
  • Lay chicken on top of the rice mixture. Space evenly.
  • Cover with foil and bake for 50 minutes.
  • Take off cover and top the chicken with more cheese. Bake uncovered for another 5 minutes or until cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 875 calories, Carbohydrate 99 grams, Fat 39 grams, Fiber 5 grams, Protein 30 grams, Sugar 7 grams

ONE POT BROCCOLI, CHICKEN AND RICE CASSEROLE



One Pot Broccoli, Chicken and Rice Casserole image

Recipe VIDEO above. Made from scratch, this tastes like a risotto but is so much more straight forward to make! A complete meal in one pot.

Provided by Nagi

Categories     Mains

Time 30m

Number Of Ingredients 14

2 tbsp (30g ) unsalted butter
1 tbsp olive oil
1 onion (, finely chopped)
2 garlic cloves (, minced)
500g (1 lb) chicken thigh (, cut into bite size pieces (Note 1))
2.5 tbsp flour ((or 1 ½ tbsp. cornflour / cornstarch))
2 cups (500 ml) milk ((any, I use low fat))
2 cups (500 ml) chicken broth
1 1/4 cups (225g) long grain white rice (, uncooked (Note 2))
1 tsp dried thyme (or other herb of choice)
Salt and pepper
1 large head of broccoli, broken / cut into small florets (~400 - 500g / 14 oz - 1 lb) ((Note 3))
2 cups (200g) shredded mozzarella or cheddar ((or other cheese of choice) (Note 4))
Finely chopped parsley (, optional garnish)

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.

Nutrition Facts : ServingSize 524 g, Calories 576 kcal, Carbohydrate 47 g, Protein 32 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 120 mg, Sodium 392 mg, Fiber 3 g, Sugar 7 g

EASY CHICKEN AND BROCCOLI CASSEROLE



Easy Chicken and Broccoli Casserole image

This has been a family favorite for over 15 years. It's easy to make and a crowd pleaser. It can also be made the day before and baked when you are ready to enjoy it.

Provided by Stacy P

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 1h

Yield 8

Number Of Ingredients 12

1 cup uncooked white rice
2 cups water
1 head broccoli, cut into florets
3 cups cubed cooked chicken
1 ½ cups shredded Cheddar cheese
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup fat-free plain yogurt
⅓ cup slivered almonds
¼ teaspoon curry powder
½ teaspoon garlic powder
¼ teaspoon black pepper
3 tablespoons lemon juice

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered until just tender, about 4 minutes. Drain in a colander, then immediately rinse with cold water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well, chop into small pieces, and place into a mixing bowl.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Stir the cooked rice, chicken, Cheddar cheese, cream of chicken soup, yogurt, almonds, curry powder, garlic powder, pepper, and lemon juice into the broccoli until evenly mixed. Spoon the mixture into a 9x13 inch baking dish.
  • Bake in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 394.6 calories, Carbohydrate 30.6 g, Cholesterol 68.3 mg, Fat 18 g, Fiber 1.8 g, Protein 26.9 g, SaturatedFat 7 g, Sodium 703.1 mg, Sugar 3.9 g

EASY CHICKEN BROCCOLI CASSEROLE



Easy Chicken Broccoli Casserole image

Most of the chicken broccoli casseroles I've seen here all have mayonaisse. Ick! This recipe uses a mixture of three different soups instead for it's creamy texture. The original recipe calls for cooked chicken breasts and cooked broccoli. I don't have time to cook things before I cook them! So I've always used uncooked chicken and frozen uncooked broccoli. Seems fine to me! :) Cooking time doesn't reflect pre-cooking of the chicken or broccoli... I can't stand cheddar cheese so I substitute mozzarella because that's the only cheese I can eat. I don't like mushrooms either, so I never put them in. Feel free to experiment!

Provided by nranger7

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

3 -4 chicken breasts, cut in pieces
2 (14 ounce) packages frozen broccoli
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of celery soup
1/3 cup milk
1/4 cup dried onion flakes
1 (8 ounce) can mushrooms (drained)
1 (5 ounce) can sliced water chestnuts
1 cup grated cheddar cheese

Steps:

  • Put broccoli in the bottom of a buttered 9x13 inch pan.
  • Put chicken on top of broccoli.
  • In separate bowl, mix remaining ingredients and pour over broccoli and chicken.
  • Bake one hour at 350 degrees.

CHICKEN BROCCOLI CASSEROLE



Chicken Broccoli Casserole image

Fix Trisha Yearwood's cheesy Chicken Broccoli Casserole recipe, from Trisha's Southern Kitchen on Food Network, as a comforting make-ahead meal.

Provided by Trisha Yearwood

Categories     main-dish

Time 2h50m

Yield 10 servings

Number Of Ingredients 10

Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets
2 cups cooked white rice
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups)

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.

CHICKEN BROCCOLI CASSEROLE



Chicken Broccoli Casserole image

Chicken broccoli casserole is an easy dinner recipe for busy weeknights. Tender chicken, broccoli, and pasta come together in a creamy sauce topped with cheese.

Provided by Shauna

Categories     Dinner     Dinner Casserole     Main Course

Time 1h

Number Of Ingredients 13

4 tablespoons salted butter
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoon black pepper
4 teaspoons chicken bouillon
4 cups water
2 cup half 'n' half
4 tablespoons cornstarch (dissolved in 4 tablespoons of water)
24 ounces fresh broccoli florets
16 ounces wide egg noodles (cooked and drained)
4 cups cooked chicken (diced or shredded)
1 cup Colby jack cheese (grated)

Steps:

  • Preheat the oven to 350°F. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.
  • In a large stockpot or Dutch oven, heat butter over medium until melted.
  • Add onion powder, garlic powder, salt, pepper, and bouillon to the butter and saute for 1 to 2 minutes.
  • Whisk in water and the half and half cream.
  • Dissolve 4 tablespoons cornstarch in 4 tablespoons of water to make a slurry, and then whisk this slurry into the filling mixture in the pot.
  • Whisk and cook over medium heat until the mixture comes to a simmer and begins to thicken.
  • Stir in broccoli florets and cook 1 to 2 minutes longer.
  • Spread cooked noodles and diced chicken evenly in the prepared casserole dish.
  • Pour the broccoli/sauce mixture over the top and stir to combine everything evenly.
  • Bake, covered with aluminum foil, for 30 minutes or until broccoli is fork-tender. Remove from the oven.
  • Stir the casserole to redistribute sauce. Sprinkle with cheese. Place foil loosely over the casserole and leave to set for 5 minutes. For a browned cheese, you can return the casserole, uncovered, to the oven for 5 to 10 minutes instead of setting it for 5 minutes.

Nutrition Facts : Calories 306 kcal, Carbohydrate 36 g, Protein 11 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 67 mg, Sodium 348 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

EASY ONE DISH CHICKEN BROCCOLI BAKE



Easy One Dish Chicken Broccoli Bake image

Freshly grated parmesan is the secret ingredient! Quick, easy and only one dish to clean. Perfect for the junior chef! High-altitude tested.

Provided by Elizabeth H.

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

4 medium boneless skinless chicken breast halves (frozen OK)
1/2 cup uncooked white rice, , regular or converted
1 cup hot water
1 chicken bouillon cubes or 1 teaspoon chicken bouillon
2 teaspoons onion powder
3 medium carrots, peeled and diced
2 heads broccoli, washed,florets removed in 2" pieces (stems discarded)
1 can cream of celery soup
1/2 cup milk
1 cup fresh, shredded, grated parmesan cheese (salt)
salt and pepper

Steps:

  • Combine hot water, chicken bouillon and onion powder.
  • Place rice in 13x9x2 pan and add hot water mixture.
  • Stir.
  • Add carrots in even layer on top of rice.
  • Place broccoli florets evenly atop carrot layer.
  • Place chicken breasts on top.
  • Frozen breast pieces need not be thawed.
  • Salt and pepper chicken pieces, if desired.
  • Thoroughly mix soup and milk.
  • Pour over chicken breasts.
  • Cover tightly with aluminum foil and bake at 400F for 45-60 minutes or until chicken breasts are fully cooked.
  • Remove foil, add fresh parmesan cheese during last 15 minutes of cooking time and continue baking UNcovered.
  • NOTE: If you must substitute canned, grated parmesan cheese, do not add until the last 5 minutes of cooking time.
  • Let stand 5 minutes before serving.
  • Serves 4.

BROCCOLI CHICKEN ALFREDO PASTA BAKE



Broccoli Chicken Alfredo Pasta Bake image

This baked Broccoli Chicken Alfredo recipe is the answer to your easy weeknight dinner prayers! It's made with simple and delicious ingredients in just thirty minutes and is sure to satisfy everyone at the dinner table. Make this cheesy chicken and broccoli casserole today!

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 12

3 tablespoons butter
3 tablespoons flour
2 ½ cups half & half
4 ounces cream cheese (softened)
½ cup shredded Parmesan cheese
1 teaspoon garlic powder
1 teaspoon salt (or to taste)
1/4 teaspoon pepper
12 oz rotini pasta (cooked to al dente (4 ounces))
2 cups broccoli florets (steamed)
2 cups cooked chicken breast (cubed)
2 cups shredded mozzarella cheese (8 ounces)

Steps:

  • Preheat the oven to 375 degrees F. Grease a casserole or baking dish.
  • In a medium saucepan set over medium-high heat, melt the butter. Whisk in flour for 1 minute until golden.
  • Gradually whisk in half & half until sauce is smooth and thickened. Stir in cream cheese and Parmesan until melted and incorporated. Stir in garlic powder, salt, and pepper, then remove from heat.
  • Combine pasta, broccoli, chicken, and sauce in a large bowl and stir to combine. Transfer mixture to prepared baking dish. Sprinkle with mozzarella.
  • Bake for 15 minutes, then broil for 2-3 minutes on high until the cheese is bubbly and browned. Serve warm.

Nutrition Facts : Calories 707 kcal, Carbohydrate 54 g, Protein 39 g, Fat 37 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 150 mg, Sodium 949 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving

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