San Francisco Chicken Brocco Roni Recipes

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BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE



Broccoli, Rice, Cheese, and Chicken Casserole image

This is a delicious twist to broccoli, rice, and cheese casserole, and is VERY easy to make. You can also cut this in half. I use the 1 can cream of mushroom soup when I make half. You can also leave out the onion. It just gives it a little added flavor, but is still very good without it.

Provided by Heather

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 45m

Yield 8

Number Of Ingredients 10

2 cups water
2 cups uncooked instant rice
2 (10 ounce) cans chunk chicken, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup butter
1 cup milk
1 (16 ounce) package frozen chopped broccoli
1 small white onion, chopped
1 pound processed cheese food

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.

Nutrition Facts : Calories 756.1 calories, Carbohydrate 82.7 g, Cholesterol 109.5 mg, Fat 30.8 g, Fiber 3 g, Protein 36 g, SaturatedFat 15.2 g, Sodium 1642.3 mg, Sugar 7.6 g

SAN FRANCISCO CHICKEN BROCCO - RONI



San Francisco Chicken Brocco - Roni image

I had quite a bit of Recipe#24476 By Chef#37229 leftover along with some broccoli, and fried boneless chicken breast and decided to just throw them together. This isn't really a recipe though, just an idea of what can be done with leftovers. If you like you can use the boxed stuff, but try it with Recipe#24476 first and see what you think. I want to thank Chef Molly53 and Chef CookGirl for helping with the name. The amounts are just a guess, so add more or less depending on what you have. Submitted to RecipeZaar on June 3rd.2010

Provided by Chef shapeweaver

Categories     Low Cholesterol

Time 11m

Yield 4 serving(s)

Number Of Ingredients 3

2 1/2 cups leftover chicken rice
1 large boneless fried chicken breast, cut into bite sized pieces
1 1/2 cups leftover cooked broccoli, cut into bite sized pieces

Steps:

  • In a large micro-wave safe bowl, combine all ingredients, and cover loosely with plastic wrap.
  • Heat for 3 minutes and remove plastic and stir, replace wrap and and heat for 3 more minutes or until heated through.

Nutrition Facts : Calories 521.6, Fat 4.3, SaturatedFat 1.2, Cholesterol 23.2, Sodium 48, Carbohydrate 100.9, Fiber 3.6, Sugar 0.8, Protein 17

SAN FRANCISCO CHICKEN SALAD



San Francisco Chicken Salad image

Number Of Ingredients 11

6 cups lettuce coarsely shredded iceberg
6 cups spinach torn fresh
1 (6-ounce) package petite peas
1 (8-ounce) can water chestnut sliced, well drained
1/2 pound mushrooms sliced (about 3 cups)
1 avocado small, peeled and cut in 1/2 -inch slices
1/4 cup green onion thinly sliced
2 ounces alfalfa sprouts (about 1 1/2 cups)
2 cups chicken breasts cubed cooked
1/2 pound bacon fried crisp and crumbled
Special Dressing (see below)

Steps:

  • In a large bowl, toss together lettuce and spinach. Cover and refrigerate.Cook snow peas in boiling salted water for 1 minute or until crisp-tender. Immediately plunge into cold water until chilled drain well.On a large platter or six large salad plates, arrange salad greens, snow peas, water chestnuts, mushrooms, avocado, green onions and sprouts. Top with chicken and bacon. Serve dressing separately.

Nutrition Facts : Nutritional Facts Serves

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