CHICKEN BROCCOLI HOT DISH RECIPES

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.

Steps:

• Cook noodles in salted water until al dente, or slightly under-cooked by 2 minutes. Set aside.
• Meanwhile heat oil in a large skillet. Add garlic and cook on medium heat until golden, about 1 minute.
• Add the broccoli and a little salt, sauté and cover the broccoli for about 3 minutes on medium heat until the broccoli begins to soften. Set aside.
• Preheat the oven to 375°F. Lightly spray a 9 x 12 casserole dish with cooking spray.
• In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes.
• Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat. Slowly whisk in the chicken broth until well combined over medium heat; whisk well for 30 seconds, then add the milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 6-7 minutes).
• Remove from heat and add reduced fat sharp cheddar and 1 tablespoon of the parmesan cheese; mix well until the cheese melts.
• Add the shredded chicken, noodles and broccoli to the sauce and mix well until evenly coated.
• Pour into a casserole dish and top with Parmesan cheese and breadcrumbs.
• Spray a little more cooking spray on top and bake for about 20 - 25 minutes. Place the casserole under the broiler a few minutes to get the crumbs crisp and golden (careful not to burn). Divide in 6 equal portions.