Broccoli Spinach And Chicken Casserole Recipes

Steps:

• Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
• Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

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.

Steps:

• Preheat oven to 375°F.
• Season chicken to taste with salt and pepper. Cook chicken in 2 T. olive oil over medium high heat until almost done. Remove from pan. Thaw spinach and drain and press out excess water.
• Using same pan add last of olive oil, onions and garlic. Cook until onions are translucent. Add flour and cook for 1-2 minute.
• Add the chicken broth, cream and milk to onions. Whisk well for 30 seconds. Bring to boil stirring frequently. Reduce heat to medium/low and simmer sauce until slightly thickened.
• Add broccoli, spinach, 1 cup cheese and sauce in large bowl. Stir until well mixed and pour into 9x13-inch glass baking dish.
• Cover with foil and bake until edges are bubbly and middle is hot. Remove foil and sprinkle remaining cheese on top. Return to oven until cheese is melted.

Steps:

• Preheat oven to 325 degrees F.
• Mix all the ingredients together except the butter and the crackers, and pour into a casserole pan.
• Crush the crackers, either in the unopened roll, or in a plastic bag.
• Melt the butter in a frying pan, and saute crackers until all the butter has been absorbed.
• Sprinkle the crackers on top of the broccoli mixture and bake for 45 minutes.