chicken broccoli casserole

An easy and comforting dinner that cooks in one dish!

Chicken, Broccoli and Mushroom Casserole

chicken

(10.5 chicken soup

(10.5 ounce) cream of mushroom soup

eggs,

broccoli

sharp cheddar cheese, shredded

(6 ounce drained weight) jar sliced mushrooms, drained

onion

salt

black pepper

sleeve round buttery crackers (such

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.

Made it w the rotini the other night and family loved it!Even picky 12 Y/o enjoyed it who's hard to please.. Took a chance and  Cooked the box of  rotini as directed, leaving it a bit al dente, then combined w rest of ingredients and baked for 1/2 an hour..came out creamy , cheesy, n yummy ! Was plenty leftover so flash froze and freezer packed for another night. Printed recipe to be made again in future

This recipe is absolutely delicious, I added Penne pasta to it for some added flare, and it was amazing. I cooked the Penne pasta al dente so that way it did not overcook in the oven. I would definitely cook this recipe again.

Easy Chicken and Broccoli Casserole baked in a cast iron skillet. This simple and delicious keto dinner comes together in 25 minutes or less. Rich and hearty and only 6g total carbs.

Keto Chicken Broccoli Casserole

butter, divided

garlic,

heavy whipping cream

mozzarella, divided

parmesan cheese

Salt and pepper

chicken (about 1 1/4 lbs)

Set a 10-inch ovenproof skillet over medium heat and add 2 tablespoons of the butter. Once melted, add the broccoli and sauté until bright green and just tender, about 4 minutes. Remove the broccoli to a bowl.

Melt the remaining butter in the pan and add the garlic, cooking until fragrant, about 1 minute. Add the cream and bring to a simmer, then cook until reduced by about half, 3 to 5 minutes.

Stir in 1/2 cup of the mozzarella and all of the Parmesan until melted. Season with salt and pepper to taste. Stir in the broccoli and the chicken and top with the remaining 1 cup of mozzarella cheese.&nbsp;

Preheat the broiler. Set the pan about 6 inches from the heat and broil until the cheese is beginning to brown, 2 to 5 minutes (depends on how intense your broiler is!).

This Dump-and-Bake Chicken Broccoli Casserole with noodles and stuffing is an entire dinner that cooks in one dish!

Dump-and-Bake Chicken Broccoli Casserole

chicken breast

elbow macaroni

cheddar cheese

(10.5 ounce) can condensed cream of chicken soup (NOT diluted)

(10.5 ounce) can condensed cream of celery soup (NOT diluted)

chicken broth

garlic powder

Salt and pepper,

butter, melted

Preheat oven to 400 degrees F. Spray a 3-quart baking dish with cooking spray and set aside.

In a large bowl, combine uncooked chicken, frozen broccoli, uncooked macaroni and cheese.

In a separate bowl, whisk together soups, broth and garlic powder. Pour wet ingredients into the chicken mixture and stir to combine. Season with salt and pepper, to taste.

Transfer to the prepared baking dish.

In a small bowl, toss dry stuffing mix with melted butter. Sprinkle over top of the casserole.

Cover and bake for 30 minutes. Remove cover and continue baking for 10-15 more minutes, or until pasta is tender, chicken is cooked through, and topping is browned. Let stand for 5 minutes before serving.

This chicken broccoli casserole is a one pot meal with sauteed chicken, rice, broccoli florets and cheese, finished off with a crunchy topping. A comfort food classic that&#039;s quick to make and always gets rave reviews!

Chicken Broccoli Casserole

butter (divided use)

onion (finely diced)

garlic (minced)

pepper

Italian seasoning

long grain white rice (uncooked)

can cream of chicken soup

broccoli florets

cheddar cheese (divided use)

parmesan cheese (grated)

mozzarella cheese

buttery crackers (such as Ritz, coarsely crushed)

parsley (chopped)

Preheat the oven to 400 degrees F.

Melt 1 tablespoon of butter in a large oven safe pan over medium heat.

Add the chicken and cook for 4-5 minutes, stirring occasionally, until chicken is browned.

Add the onion and cook for another 3-4 minutes or until softened.

Stir in the garlic and cook for 30 seconds.

Add the salt, pepper and Italian seasoning.

Next, add the rice, cream of chicken soup and chicken broth. Bring the mixture to a simmer.

Cover the pan and cook for 12 minutes. Uncover the pan and stir in the broccoli. Cover the pan. Bring the mixture back to a simmer and cook for another 3-5 minutes or until rice is tender.

Uncover the pan and stir in half the cheddar cheese, and all of the parmesan and mozzarella cheeses.

Melt the remaining 2 tablespoons of butter. Add the crackers to the bowl and stir to combine.

Sprinkle the remaining cheddar cheese over the top, then add the crackers over the cheese.

Place in the oven and bake uncovered for 10 minutes or until cheese is melted and crackers are golden brown.

Sprinkle with parsley, then serve.

https://content.jwplatform.com/videos/DvZ3GNDd.mp4

This chicken broccoli casserole is a one pot meal with sauteed chicken, rice, broccoli florets and cheese, finished off with a crunchy topping. A comfort food classic that's quick to make and always gets rave reviews!

This easy Homemade Chicken Broccoli Rice Casserole is filled with juicy chunks of chicken breast, broccoli, and tender rice all smothered in a luscious homemade cream sauce. Topped with cheese and crushed buttery crackers, enjoy this comforting Chicken Broccoli Casserole for an easy crowd-pleasing dinner.

Chicken Broccoli Rice Casserole without Soup

chicken breasts

olive oil

tsp salt

tsp black pepper

white rice

water or chicken broth

butter

onion (finely chopped)

(plus

tbsp all-purpose flour

milk (I used 2%)

tbsp dijon mustard

tbsp cream cheese

cheddar cheese (shredded)

butter crackers ((such as Ritz) crushed)

Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. Set aside.

Transfer chicken to a large mixing bowl and add the olive oil, Italian seasoning, salt, and pepper. Rub the olive oil and seasoning all over the chicken breasts.

Transfer the chicken to your prepared baking sheet. Cook chicken for approximately 20-22 minutes, or until internal temperature reads 160-165 degrees F with a digital thermometer. Time will vary depending on the thickness of your chicken breast.

Remove your cooked chicken from the oven and allow to rest for 5 minutes before chopping into bite-size cubes. Set aside.

For the Chicken

Wash your rice. Before cooking any rice, you always want to wash the rice. Place the rice in a fine-mesh strainer or in a bowl and wash with clean water several times.

Add the rice to a medium saucepot. Add a pinch of salt and fill with water so that the rice is covered by approximately 2 inches of water. Bring to a boil.

Once the water comes to a boil, reduce heat to low and cover. 

Check the progress of the rice every 5 minutes. If you can squish it between your fingers, it’s done. Drain any remaining liquid from the rice and rinse with cold water. Drain again. Transfer back to the pot and set aside.

For the Rice

Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes. Avoid over cooking. Drain broccoli and transfer to an ice water bath to stop cooking. Set aside.

For the Broccoli

Preheat oven to 350 degrees F. and spray a large baking dish with non-stick cooking spray. Set aside.

Add 2 tablespoons of butter to a large skillet (with high sides) over medium heat. Add the onion and cook, stirring often, until soft and translucent (approximately 6 minutes). Add the garlic, salt, and black pepper and cook for an additional, stirring continuously.

Add the remaining two tablespoons of butter to your onions and sprinkle with flour. Mix well to combine. Gradually add the milk, whisking continuously to prevent clumping. Continue to whisk your onion and milk mixture until thickened and bubbly. Remove from heat and add the dijon mustard, cream cheese, and 1 cup shredded cheddar cheese. Stir until melted.

Transfer the chicken, rice, and broccoli to the pan and mix well to combine. Season with additional salt and pepper, to taste, and transfer to your prepared baking dish. Top with the remaining shredded cheddar cheese and crushed butter crackers.

Bake for 30-35 minutes, or until hot and bubbly and cheese is lightly browned. Allow to cool for 5 minutes before serving.

For the Homemade Sauce

A must-make Whole30 casserole recipe that creamy, cheesy and flavorful - without any cream or cheese! Shredded chicken is mixed with sautéed mushrooms and broccoli, then topped with my Vegan Alfredo Sauce for an easy and healthy weeknight dinner. Watch the video above to see how quickly it comes together!

Whole30 Chicken Broccoli Casserole (paleo)

Chicken

broccoli (florets removed)

mushrooms (sliced)

recipe Vegan Alfredo Sauce

salt and pepper (to taste)

rosemary (for garnish)

Make the Vegan Alfredo Sauce and set aside. This can also be made the day before and stored in the fridge.

Preheat the oven to 400 degrees fahrenheit.

Heat the olive oil in a large sauté pan over medium heat. Add the sliced mushrooms and diced onion and stir for 3 minutes. Add the broccoli florets (make sure they're in bite-sized pieces and not too large) and stir for another 3 minutes or until the broccoli is crisp-tender and bright green.

Place the shredded chicken in a 9x13-inch casserole dish, covering the bottom. Add the sautéed mushrooms, onions and broccoli in a flat layer on top.

Stir the chicken broth into the Vegan Alfredo sauce, then pour on top of the broccoli in the casserole dish. Use a spatula if needed to make sure everything is well coated.

Cook the casserole for 20-25 minutes. The sauce should be bubbling and slightly reduced and thickened. Garnish with fresh rosemary if desired and serve immediately.

https://content.jwplatform.com/videos/MvwZMRTM.mp4

Whole30 casserole that's made with chicken, broccoli and a dairy-free vegan alfredo sauce.

Whole30 Chicken Broccoli Casserole

An easy, low-carb version of classic Chicken Divan, with tender white meat chicken, savory broccoli and mushrooms, and an herbed mozzarella sauce.

CHICKEN BROCCOLI CASSEROLE (CHICKEN DIVAN)

baby portobello mushrooms

garlic, (minced)

Salt and freshly ground pepper, (to taste)

basil

oregano

cornstarch

thyme

mozzarella cheese, (divided)

red pepper flakes, (for garnish, optional)

cheese, (for garnish, optional)

Chopped fresh parsley, (for garnish, optional)

Preheat oven to 350˚F.  Lightly grease a 9x13 baking dish with cooking spray; set aside.

Heat olive oil in a large 12-inch skillet set over medium-high heat.  Add mushrooms to the hot oil and cook for 2 minutes.

Stir in broccoli and garlic; season with salt, pepper, basil, and oregano, and continue to cook for 3 more minutes, or until just beginning to soften.

Shred or chop cooked chicken and arrange in baking dish.

Remove mushroom and broccoli mixture from pan and layer over the chicken. Set aside.

Set skillet back over medium-high heat.  In a small mixing bowl combine 1 tablespoon chicken broth with 2 teaspoons cornstarch; whisk until pasty.  Add 1 cup chicken broth to the hot skillet; to the skillet, whisk in the cornstarch paste, heavy cream, thyme, salt, pepper, half of shredded mozzarella, and parmesan cheese.

Remove from heat and pour sauce over chicken mixture inside the baking dish; using a spoon, stir and mix until thoroughly combined.  Sprinkle top with remaining mozzarella cheese.

Cover baking dish with foil and bake for 15 minutes.  Remove foil and continue to bake for 9 to 10 more minutes, or until cheese is melted and light golden brown on top.

Remove from oven and let stand 5 minutes.  Garnish with red pepper flakes, grated parmesan cheese, and parsley.  Serve.

This Healthy Chicken Broccoli Casserole is a delicious comforting classic. It's so easy to make, packed with protein, loaded with broccoli and full of vibrant herby aromatics. It has a special real food secret ingredient too and bakes up beautifully in less than an hour.

Healthy Chicken Broccoli Casserole

chicken breast,

grass-fed butter, ghee or avocado oil

yellow onion, diced

garlic cloves, minced

carrots,

Nancy's Organic Whole Milk Yogurt

Nancy's Organic Cultured Sour Cream {my favorite sour cream!}

cheddar cheese,

onion flakes

dill

Celtic sea salt (<-- salt)

lemon

Grease a 9x13 casserole dish with healthy fat...

Grease a 9x13 casserole dish with healthy fat of choice and set aside.

In a small saucepan, add a steamer basket,...

In a small saucepan, add a steamer basket, broccoli and enough water to steam the broccoli {usually about 1/2 cup to 1 cup water depending on the size of your pan}. Cover with a lid, bring water to a boil and steam the broccoli for 2-3 minutes. Remove from heat and carefully remove the steamer basket with broccoli. Set aside.

While the broccoli is steaming, add healthy fat...

While the broccoli is steaming, add healthy fat of choice to a saucepan and turn the stovetop to medium-high heat. Add the onion, garlic and carrots, stirring occasionally for about 5-7 minutes. Remove from heat.

In a large mixing bowl, add cooked chicken,...

In a large mixing bowl, add cooked chicken, steamed broccoli, onion-carrot mixture, yogurt, sour cream, 1 1/2 cups shredded cheese, onion flakes, dill, sea salt, thyme, garlic powder, lemon juice, lemon zest, and optional cooked rice. Stir until fully combined and evenly distributed. Pour mixture into greased casserole dish. Sprinkle remaining 1/2 cup shredded cheese over the top of the casserole. Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown. Let sit for 5 minutes before serving.

A delicious, easy, healthy and comforting casserole made with chicken, broccoli and rice.

Dump-and-Bake Chicken Broccoli Rice Casserole

(10.5 oz) can condensed cream of chicken soup (NOT diluted)

water

(12.6 oz) bag frozen baby broccoli florets (or cuts)

cheddar cheese*

Preheat oven to 375F (190C). Spray a 9 x 13-inch baking dish with cooking spray.

Add cream of chicken soup and water to the prepared dish. Whisk together until completely combined.

Stir in uncooked rice, uncooked chicken, and frozen broccoli. Season with about ½ teaspoon salt and ¼ teaspoon pepper. Stir again.

Cover tightly with foil and bake for 1 hour, or until the liquid is absorbed, the rice is tender, and the chicken is cooked through. If desired, sprinkle the top of the casserole with grated cheese and return to the oven for a few more minutes, just until the cheese is melted.

Chicken and Broccoli Bubble-Up Casserole is an easy family dinner with chicken, cheese, and broccoli in a creamy base!

Chicken and Broccoli Bubble Up Casserole

Cooking spray

chicken (diced)

cream of chicken soup

sour cream

Salt and black pepper (to taste)

Cheddar cheese (shredded)

broccoli (thawed)

refrigerated biscuits (8 biscuits (recommend: Pillsbury Grands Southern Homestyle Biscuits))

Preheat the oven to 375 degrees F and prepare a 9x13-inch baking dish or casserole dish with cooking spray.

In a small bowl combine cream of chicken soup, sour cream, garlic powder, salt, and pepper. Mix well.

Cut each biscuit into 6 equal pieces.

In a large bowl combine chicken, 1 cup cheddar cheese, frozen broccoli, and the biscuit pieces, along with the soup mixture from step 2 above. Stir well to combine.

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