BAKED CHICKEN AND BROCCOLI CASSEROLE RECIPES
EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE | ALLRECIPES
No-fuss weeknight chicken casserole meal which covers all the bases...budget, taste, and ease.
Provided by B's Kitchen
Categories Rice Casserole
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 446.1 calories, CarbohydrateContent 45.7 g, CholesterolContent 88.4 mg, FatContent 13 g, FiberContent 2.7 g, ProteinContent 34.9 g, SaturatedFatContent 5.7 g, SodiumContent 649.1 mg, SugarContent 1.5 g
CHICKEN AND BROCCOLI TWICE-BAKED SPAGHETTI SQUASH RECIP…
Provided by Katie Lee Biegel
Categories main-dish
Total Time 2 hours 5 minutes
Cook Time 25 minutes
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
- Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
- Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
- Preheat the broiler.
- Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
- Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.
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