Cheesy Chicken Brocolli Simmer Recipes

Steps:

• Heat large nonstick skillet on medium-high heat. Add chicken; cover skillet. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; keep warm.
• Add milk, VELVEETA, broccoli and 2 Tbsp. Parmesan cheese to skillet. Cook, uncovered, on medium heat 4 min. or until VELVEETA is melted and broccoli is heated through, stirring occasionally.
• Return chicken to skillet. Cook and stir 1 min. or until chicken is coated and heated through. Sprinkle with remaining Parmesan cheese.

Steps:

• Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
• Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
• Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
• Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 7 min., turning after 4 min.
• Add broccoli, soup and VELVEETA; mix well. Simmer on medium heat 7 min. or until chicken is cooked through (165ºF).
• Serve over rice.

Steps:

• HEAT large nonstick skillet on medium-high heat. Add chicken; cover skillet. Cook 5 to 7 minute on each side or until chicken is done (165ºF). Remove chicken from skillet; keep warm.
• ADD milk, VELVEETA, broccoli and 2 tablespoons Parmesan cheese to skillet. Cook, uncovered, on medium heat 4 minute or until VELVEETA is melted and broccoli is heated through, stirring occasionally.
• RETURN chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with remaining Parmesan cheese.

Steps:

• Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
• Flip chicken, then add onions and garlic as the second side browns.
• Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
• Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
• After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates.
• Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce.
• Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you're ready to serve.
• Enjoy!

Steps:

• Cook chicken and allow to cool. Dice and set aside or use canned chicken and drain.
• Mix the soup, sour cream and milk in a mixing bowl with the seasonings listed. Put on stovetop on medium-low and add chicken. Stir occasionally until slightly bubbly. Add the cheese and cook until melted, stirring occasionally. Set temperature to simmer until noodles or rice are done.
• Put frozen broccoli in a microwave safe dish and cook, covered until thawed, (usually about 3-5 minutes, depending on microwaves). Drain, if needed, and pour and stir into chicken mixture. (One thing I have done is, I line a glass bowl or dish with about 4 paper towels, and pour the frozen broccoli on the towels. I then cover the dish, and nuke for about 4-6 minutes. When it's done, the broccoli doesn't need draining because the towels absorbed all the liquid from the frozen broccoli).
• Prepare egg noodles or rice as directed on packaging.
• Serve creamy, cheesy mixture over noodles or rice. I imagine you could serve it over stuffing as well, although I have yet to try it that way. Serve with a salad. Enjoy!

Steps:

• Cook orzo according to package directions. Meanwhile, heat broccoli with cheese sauce according to package directions., In a large skillet, heat butter over medium heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink and onion is tender. Drain orzo. Stir orzo and broccoli with cheese sauce into skillet; heat through.