CHICKEN BROCCOLI POTATO CASSEROLE RECIPE RECIPES

BROCCOLI CHICKEN CASSEROLE I RECIPE | ALLRECIPES

Broccoli Chicken Casserole I Recipe | Allrecipes image

A creamy chicken and broccoli bake.

Provided by Tracy

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 skinless, boneless chicken breast halves
1 pound broccoli florets, cooked
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon mayonnaise
1 cup shredded Cheddar cheese
1 cup dry stuffing mix

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.

Nutrition Facts : Calories 426.8 calories, CarbohydrateContent 23.1 g, CholesterolContent 99.4 mg, FatContent 19 g, FiberContent 3.5 g, ProteinContent 40.2 g, SaturatedFatContent 7.9 g, SodiumContent 1031 mg, SugarContent 4.7 g

CHICKEN BROCCOLI CASSEROLE RECIPE | TRISHA YEARWOOD | FOOD ...

Chicken Broccoli Casserole Recipe | Trisha Yearwood | Food ... 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

Total Time 2 hours 50 minutes

Cook Time 35 minutes

Yield 10 servings

Number Of Ingredients 10

Ingredients

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.

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