Chicken Broccoli And Rice Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
• In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

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:

• Bring butter, 3/4 cup Almond Breeze almondmilk, broth, rice, and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes.
• Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes.
• Stir in remaining Almond Breeze almondmilk, then gently stir in cheese. Cook over low heat just until cheese is melted, being careful not to overcook. Season with pepper.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Arrange chicken evenly over rice. Top chicken with broccoli and onions.
• In small bowl, mix broth and chicken seasoning. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes.
• Stir cheese and whipping cream into chicken mixture in casserole. Replace foil; bake 20 to 25 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with parsley.

Steps:

• Melt butter over high heat, add chopped mushrooms.
• Cook and stir for about 2 minutes.
• Add onion and chicken pieces.
• Reduce heat to medium high and cook until chicken is just cooked through.
• Stir in garlic and cook for about a minute longer.
• Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
• Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
• Spoon mixture together and spoon into casserole dish sprayed with cooking oil.
• Spread shredded cheese over top and bake for 20 minutes at 350 degrees.
• NOTE: Instant rice makes this a quick and easy recipe.
• Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
• If you prefer other rice then make it ahead of time.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

Steps:

• Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
• In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
• Add rice to bowl. Stir to combine. Stir in chicken.
• In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
• Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
• Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
• Transfer rice to a casserole dish and mix with chicken and broccoli.
• Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
• Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.