RICED BROCCOLI RECIPE RECIPES

Name: Easy Chicken and Broccoli Casserole
Total time: 35 min
Yield: 6
Ingredients: 3 cups cooked chicken shredded; 1 pound broccoli cooked; 1 can cream of chicken soup 10.5 oz. per can; 3/4 cup cheddar cheese shredded, for casserole; 1 teaspoon garlic powder; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 3/4 cup shredded cheddar cheese for topping

EASY CHICKEN AND BROCCOLI CASSEROLE RECIPE - YUMMLY

Easy Chicken and Broccoli Casserole Recipe - Yummly image

This is an easy, cheesy casserole that gets you in and out of the kitchen in 5 minutes.

Provided by Yummly

Categories Main Dishes

Total Time 35 minutes

Yield 6

Number Of Ingredients 8

Ingredients

3 cups cooked chicken shredded
1 pound broccoli cooked
1 can cream of chicken soup 10.5 oz. per can
3/4 cup cheddar cheese shredded, for casserole
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
3/4 cup shredded cheddar cheese for topping

Steps:

Preheat the oven to 350°F.
Place the shredded chicken, broccoli, cream of chicken soup, cheddar cheese, garlic powder, salt, and pepper in large mixing bowl and mix well to combine. Transfer the mixture to a 9x13-inch baking dish and spread it into an even layer.
Spread the shredded cheese evenly over the casserole.
Bake the casserole on middle rack of oven until the cheese is melted and bubbly, 25-30 minutes.
Check to see that casserole is done. Remove from oven or add time as needed.
Allow the casserole to cool for 5-10 minutes before serving.

Nutrition Facts : Calories 280 calories, CarbohydrateContent 8 grams, CholesterolContent 85 milligrams, FatContent 16 grams, FiberContent 2 grams, ProteinContent 27 grams, SaturatedFatContent 7 grams, SodiumContent 520 milligrams, SugarContent 1 grams

BROCCOLI CHEESE AND POTATO SOUP RECIPE - SKINNYTASTE

Broccoli Cheese and Potato Soup Recipe - Skinnytaste image

This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.

Provided by Gina

Categories Lunch Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 14

Ingredients

1 small onion (chopped)
1 medium carrot (chopped)
1 celery stalk (chopped)
2 cloves garlic (minced)
1 tbsp butter
2 tbsp flour (AP, whole wheat or gluten-free flour)
2 1/2 cups less sodium chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes (peeled and diced small)
1/4 tsp kosher salt and fresh pepper
4 cups about 2 heads broccoli florets, chopped into small pieces
1-1/2 cups reduced fat shredded sharp cheddar
2 slices 2% American cheese
1 tbsp Parmesan cheese

Steps:

Chop onion, carrot, celery, garlic in a chopper or mini food processor.
In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
Add flour, salt and pepper to the pot and stir until smooth.
Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
Add cheddar and American cheese, stir well and remove from heat.
Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 239 kcal, CarbohydrateContent 25.5 g, ProteinContent 16 g, FatContent 9.5 g, SaturatedFatContent 5 g, CholesterolContent 30 mg, SodiumContent 603 mg, FiberContent 3.5 g

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