Chicken Broccoli And Rice Parmesan Recipes
CHICKEN BROCCOLI AND RICE PARMESAN
Here's a weeknight skillet classic-chicken, broccoli and rice-made yummier with condensed cream of chicken soup and a cheesy Parmesan topping.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook chicken and onions in large skillet sprayed with cooking spray on medium heat until chicken is cooked through, stirring occasionally.
- Stir in soup and water; bring to boil. Stir in rice and broccoli. Reduce heat to low; cover. Cook 5 to 10 min. or until broccoli is tender.
- Add 3/4 cup of the cheese; stir. Top with remaining cheese.
Nutrition Facts : Calories 520, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1140 mg, Carbohydrate 50 g, Fiber 5 g, Sugar 4 g, Protein 43 g
INSTANT POT® CHICKEN, BROCCOLI, AND RICE
This savory chicken, broccoli, and rice casserole made in the Instant Pot® brings comforting goodness to the table with relative ease. Top with freshly shaved Parmesan, if desired.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Pat chicken thighs with a paper towel to dry. Sprinkle all sides with Italian seasoning, salt, and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and butter and stir until butter is melted. Add chicken thighs, skin-side down, and saute until skin turns golden brown, about 5 to 6 minutes. Remove chicken to a plate.
- Pour chicken broth, whipping cream, and Chardonnay into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Stir in rice until thoroughly mixed. Nestle chicken thighs on top of rice. Hit cancel and close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 20 minutes. Then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Add broccoli florets to the pot and close and lock the lid. Select Steam function and set timer for 3 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 20.3 g, Cholesterol 114.7 mg, Fat 29.1 g, Fiber 1.5 g, Protein 22.2 g, SaturatedFat 12.3 g, Sodium 1410.9 mg, Sugar 1.6 g
RICE WITH BROCCOLI AND PARMESAN
Make and share this Rice With Broccoli and Parmesan recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Let the oil get heated in a large wide saucepan; add in the onion; cook, stirring over medium heat for 5 minutes or until tender but not browned.
- Stir in the rice until coated.
- Stir in the broth and salt; heat to boiling.
- Cover and cook over medium heat for about 15 minutes or until the water is absorbed and the rice is tender.
- Meanwhile, put the broccoli in a vegetable steamer set over 1 inch of boiling water in a covered skillet or saucepan; steam 6-8 minutes or until tender.
- When the rice is cooked, stir in the ¼ cup cheese and the butter.
- Spoon into a serving bowl and top with the broccoli; sprinkle with a little extra cheese.
Nutrition Facts : Calories 303.4, Fat 11.7, SaturatedFat 5.3, Cholesterol 18.9, Sodium 424.6, Carbohydrate 41.4, Fiber 0.8, Sugar 0.7, Protein 8.8
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