CHILI RELLENOS CASSEROLE RECIPE RECIPES

Name: Broccoli-Cauliflower Chicken Casserole
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings.
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces; 1 small head cauliflower, chopped (about 4 cups); 1 bunch broccoli, chopped (about 4 cups); 1/2 pound medium fresh mushrooms, chopped; 1 large onion, chopped; 2 medium carrots, finely chopped; 1 cup reduced-sodium chicken broth; 4 ounces cream cheese, softened; 2 tablespoons olive oil; 2 teaspoons dried sage leaves; 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup shredded cheddar cheese; Hot cooked brown rice

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE RECIPE: HOW TO MAK…

Broccoli-Cauliflower Chicken Casserole Recipe: How to Mak… image

A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. —Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 small head cauliflower, chopped (about 4 cups)
1 bunch broccoli, chopped (about 4 cups)
1/2 pound medium fresh mushrooms, chopped
1 large onion, chopped
2 medium carrots, finely chopped
1 cup reduced-sodium chicken broth
4 ounces cream cheese, softened
2 tablespoons olive oil
2 teaspoons dried sage leaves
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
Hot cooked brown rice

Steps:

In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

Nutrition Facts : Calories 314 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 611mg sodium, CarbohydrateContent 12g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 31g protein.

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE RECIPE: HOW TO MAK…

Broccoli-Cauliflower Chicken Casserole Recipe: How to Mak… image

A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. —Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 small head cauliflower, chopped (about 4 cups)
1 bunch broccoli, chopped (about 4 cups)
1/2 pound medium fresh mushrooms, chopped
1 large onion, chopped
2 medium carrots, finely chopped
1 cup reduced-sodium chicken broth
4 ounces cream cheese, softened
2 tablespoons olive oil
2 teaspoons dried sage leaves
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
Hot cooked brown rice

Steps:

In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

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Soup, Stew & Chili Recipes See All Soup, Stew & Chili Recipes ... This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company. By CLARISSA2. Save Pin Print Share. ... This is an execellent recipe for Chili Rellenos Casserole…
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The chile relleno (Spanish pronunciation: [tʃile reʎeno], literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla.In 1858 it was described as a "green chile pepper …
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