SKILLET CHICKEN/BROCCOLI//RICE CASSAROLE
Make and share this Skillet Chicken/Broccoli//Rice Cassarole recipe from Food.com.
Provided by Lori Mama
Categories Chicken Breast
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Pre heat oven to 425 degrees.
- In a 12" oven going non stick skillet, heat the oil/butter over medium high heat.
- Add the green onions and saute about 3 minutes.
- Add rice, broccoli, chicken, tomatoes, dill.
- Stir.
- In bowl combine the stock with the sour cream.
- Combine with ingredients in skillet.
- Crumble cheese over top and combine.
- Bring to a simmer.
- Season with salt and pepper.
- Cover the skillet with lid or foil.
- Bake for 25-30 minutes or until liquid has been absorbed.
- Remove (careful, handle is hot) and distribute the Parmesan cheese over the top and return skillet to oven to melt the cheese.
Nutrition Facts : Calories 1041.8, Fat 43.1, SaturatedFat 17, Cholesterol 152.2, Sodium 949, Carbohydrate 104.3, Fiber 7.4, Sugar 11.5, Protein 58.6
EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE
No-fuss weeknight chicken casserole meal which covers all the bases...budget, taste, and ease.
Provided by B's Kitchen
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 446.1 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 13 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 5.7 g, Sodium 649.1 mg, Sugar 1.5 g
BROCCOLI CHICKEN SKILLET
You're only 25 minutes away from a comforting, cheesy veggie-and-chicken dish that the whole family will love! And since it's all in one skillet, cleanup is a breeze. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the chicken, broccoli, carrots and onion in oil for 5-6 minutes or until chicken is no longer pink., Stir in the soup, stuffing mix, milk, raisins and pepper. Cook, uncovered, over medium heat for 8-10 minutes or until heated through. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before reheating. Preheat oven to 350°. Cover casserole with foil; bake 20-30 minutes or until heated through and a thermometer inserted in center reads 165°. Sprinkle with cheese.
Nutrition Facts : Calories 522 calories, Fat 21g fat (9g saturated fat), Cholesterol 128mg cholesterol, Sodium 1005mg sodium, Carbohydrate 34g carbohydrate (14g sugars, Fiber 3g fiber), Protein 47g protein.
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CHICKEN BROCCOLI RICE CASSEROLE RECIPE WITHOUT SOUP
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- Place a rack in center of oven and preheat oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.
- Bring the chicken stock to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook 5 minutes. Remove the pot from heat and let sit, covered, for an additional 5 minutes. Most of the rice liquid should be absorbed.
- Meanwhile, heat the olive oil in a Dutch oven or other large deep pot over medium-high. Add the chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sauté until cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate. Being careful not to burn yourself, wipe the pot clean with a paper towel.
- Reduce the heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup milk. Pour the mixture into the pot, then add the remaining 1 1/2 cups milk. Cook, stirring constantly until thickened, 7 to 10 minutes. Remove from the heat and whisk in the Dijon, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Stir in the Greek yogurt and 1 cup of the shredded cheese until smooth.
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- Heat the olive oil in a large skillet. Add chopped onion and cubed chicken. Cook on medium heat for a few minutes until the chicken starts to brown a bit. Season with salt and pepper to taste. Stir in garlic and cook for another 30 seconds until garlic gets aromatic.
- Add the rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed add more until rice is fully cooked. Bring to a boil, then reduce heat, cover, and cook over medium heat until the rice is fully cooked, stirring occasionally, should take about 15 minutes or so. Taste for seasoning and adjust as necessary.
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