Light Chicken And Broccoli Bake Recipes

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 400°. In a large bowl, whisk together first five ingredients. Stir in broccoli, chicken, onion and 1/4 cup cheese. Transfer to a greased 9-in. pie plate. Sprinkle with remaining cheese., Bake until golden brown and a knife inserted near the center comes out clean, 15-20 minutes. Let stand 10 minutes before serving.

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer broccoli, 1/2 cup of the cheese, the chicken and onion in pie plate.
• In medium bowl, stir Bisquick mix, milk, salt, peper and eggs with wire whisk or fork until blended. Pour into pie plate.
• Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 3 to 4 minutes longer or just until cheese is melted. Cool 5 minutes.

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:

• In a greased 13x9-in. baking dish, evenly spread rice from rice packages. In a bowl, combine the water, soup, mustard and contents of sauce packets from the rice; pour half over rice. Layer with chicken and broccoli. Pour remaining sauce over top. , Bake, uncovered, at 375° for 30-40 minutes or until chicken juices run clear and rice is tender. Sprinkle with cheese. Bake 10 minutes longer or until cheese is melted.