Gently stir in cheese sauce. Add the broccoli and cook until crisp-tender, about 3 minutes. Remove from the oven, add yogurt and green onion, stir. Instructions. These recipes are easy to make, packed with flavor, and even great for meal prepping. Then, in a large pot, bring the stock to a boil. Add the cheddar cheese and stir until fully melted. Lay broccoli on top and do not stir, cover and bake in the oven for 40 minutes. Add the rice and broccoli mixture and the reserved chicken to . Remove from skillet and set aside. Stir in the Greek yogurt and 1 cup of the shredded cheese until smooth. Heat the oil in a large (10- or 12-in) cast-iron skillet over medium heat. 4. Finally, assemble the chicken divan casserole by layering the rice, chicken and broccoli and then . 3 Bake 45 minutes. 1. Layer the broccoli and chicken in the pan as desired. Whisk together until completely combined. Cook, whisking constantly, until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste. Bake in the oven until chicken is fully cooked through, about 55-60 minutes (cooking time depends on size of the pieces), stirring at halftime. casserole dish with healthy fat of choice and set aside. Spread chicken and rice in greased 2-quart baking dish. Stir in the Dijon and milk. Stir in uncooked rice, uncooked chicken, and frozen broccoli. 5. Bake at 350F for 45 minutes. Set aside. Stir in two-thirds of the cheese and remaining black pepper. In a large bowl, mix the soup, Greek yogurt, skim milk, salt and black pepper. Mix up all the ingredients except corn flakes and butter right in the baking dish. In a bowl, mix soup, yogurt and ricotta. Preheat broiler. Stir and serve. Preheat the oven to 350 degrees F. 2. Preheat oven to 375 degrees. Saute the onion and carrots in a big pot. Preheat the oven to 350 degrees. Heat 1 tablespoon olive in a large skillet over medium high heat. Combine cooked rice and broccoli mixture with the cheese sauce and cooked chicken then . Pour mixture into a 9x13 pan and top with 1 cup shredded cheese. Cook the chicken, then slice or break it into bite size pieces. Lightly coat a 12 inch oven proof pan or 99 baking dish with nonstick oil spray and set aside. Steam or blanche the broccoli for 5 minutes then combine with the rice and chicken. Stir. Slowly add milk, whisking to combine. Add a layer of cooked rice and then broccoli florets. Spoon the mixture into the prepared dish and top with the remaining 1/2 cup cheese. Gradually whisk in wine and chicken stock. Preheat the oven to 375 degrees F (190 degrees C). How to make easy Chicken Divan: First prepare 3 cups of cooked rice, one head of streamed broccoli, and about 7 cooked chicken tenders. If desired, broil the casserole for 5 minutes for a crispier topping. Stir to combine. Mix in cheese. Scrape the thin layer of yellow zest from the lemon skin into the same bowl. Increase the heat to medium-high and bring to a boil. Add rice and broccoli. When cool enough to touch, shred the chicken breasts with a fork. Add broccoli, chicken, rice, and water chestnuts to a bowl. Remove lid and reduce heat to low. Sprinkle Parmesan and cheddar cheese on top. 3. Preheat broiler. Portion the casserole into individual serving sizes to make reheating easier. Sprinkle with remaining 3/4 cup cheese. Add some salt, bring to a . Add green onions and mushrooms. Pour into the rice mixture and mix well. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Once mixed completely, stir in the mozzarella and cup of shredded cheddar. Stir the cooked rice and broccoli into the pot with the cheese mixture. Preheat oven to 350 degrees. Remove skillet from heat then add 3/4 of the shredded cheese, sour cream, salt, pepper, and garlic powder, and then stir until smooth. Sprinkle the remaining 1/2 cup of cheese on top. Remove foil. Top with broccoli and mushrooms. Add 1/4 cup of the Parmesan, and shredded cheese and give it a good stir. cream of chicken soup, broccoli, salt, onions, wild rice, yellow onion and 2 more Creamy Broccoli Casserole ( Thanksgiving Special ) Plattershare fried onions, garlic cloves, bread crumbs, olive oil, paprika and 11 more Remove the skillet from the heat. Whisk in flour until lightly browned, about 1 minute. 1. In a bowl, combine the quinoa, milk, yogurt, half of the cheese, and red pepper flakes. Add the broccoli, cover the pot, and cook for 5 minutes. Sprinkle flour over oil and whisk to make a paste. Add rice to chicken and broccoli in the large bowl. Add the plain Greek yogurt (if using), Parmesan cheese and cheddar cheese to the rice in the slow cooker. Place the chicken breast in the baking dish and divide the Greek yogurt mixture on top of each of the chicken breasts. Slowly add milk, whisking to combine. Add the onion, salt and black pepper and cook until softened, about 5 minutes. Stir in two-thirds of the cheese and remaining black pepper. Spray a 9x9-inch baking dish with cooking spray. Preheat oven to 375 degrees F. Grease a 1 1/2 qt. Bake 25 minutes until hot and bubbly. When chicken and rice are done, remove chicken to a cutting board. In a large bowl, whisk together the sour cream, mayonnaise, mustard, Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and Sriracha. To reheat, sprinkle a little bit of water overtop to prevent drying and then microwave for 1-2 minutes. Pour chicken/soup mixture over broccoli. Bring to a slight boil, then turn the heat down to low. Add remaining 1-1/2 cups milk then cook mixture while stirring constantly until thickened, 7-10 minutes. Within the last 5 minutes of cooking time, add broccoli on top and steam until cooked through. Place pan in a preheated oven, 375, and bake for about 45 minutes, or until chicken is cooked through and . In a medium bowl, combine the chicken, potatoes, broccoli, mayonnaise, black pepper, and garlic. (I broiled mine for a couple minutes at the end.) In a small saucepan, add a steamer basket, broccoli and enough water to steam the broccoli {usually about 1/2 cup to 1 cup water depending on the size of your pan}. Pour the curry mixture on top and use a spoon to fill it in around the chicken/broccoli. Add the flour, salt and black pepper to the butter and stir to combine. Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter. 14 teaspoon black pepper. Gently stir in cheese sauce. Add in water, then let the broccoli steam until fork tender. Stir in broccoli, sour cream, chicken, 3/4 cup cheese and rice. Dice chicken. Pour mix over Vegetable mix. Whisk in flour until lightly browned, about 1 minute. For a creamy binder, I made an easy bchamel (a flavorful white sauce made with milk, infused with herbs) using non-fat cow's milk, Cheddar cheese and Greek yogurt. Add rice to chicken and broccoli in the large bowl. This chicken broccoli rice casserole can be stored in the fridge for up to 4 days! Heat a large ovenproof skillet over medium-high heat. Bring to a simmer, cover and cook for 2 minutes. Spread cooked rice evenly on bottom of the pan. I use a 9x13 because we like extra room for our corn flakes {more crunch!} Remove from heat. Spread mixture evenly into prepared baking pan. While the chicken and rice are still hot, mix in the cheese, bacon, and Greek yogurt. Cook broccoli in salted water. Boil the brown rice. Pour the prepared cheese sauce on top and gently toss to coat. Spray a 2 quart casserole dish with cooking spray. Season with about teaspoon salt and teaspoon pepper. 3 Add bell pepper, broccoli and 1 cup of the cheese . Cook mixture, stirring constantly until thickened, 7-10 minutes. Add raw chicken, garlic powder, oregano, salt, pepper and cook for 5 minutes, stirring occasionally. Stir to combine. Pineapple Chicken Casserole MarieHorton51831. In a medium saucepan, bring the water to a boil. Sprinkle with crispy onions. Step 4. Add the broccoli and cook for 1-2 minutes. Bake the casserole until bubbling at the edges, about 10 minutes. Stir to combine. Take the chicken out, add and fry the onion and garlic until they are pale brown. Spray the skillet generously with with cooking spray or add enough oil to coat the bottom. Add cubed chicken. Preheat oven to 350 F. Spray 2-qt. In a medium bowl, mix together the Greek yogurt, garlic powder, onion powder, basil, oregano, thyme, salt, pepper, and cheese. Prep the chicken (cut into 1-inch cubes) and broccoli (chop the florets into bite-sized pieces). Sprinkle flour over the vegetables, stir in the milk, and cook until thickened. Learn how to make baked chicken thighs, shredded chicken, chicken casseroles or find new ways to incorporate chicken into your salads. 6. chicken pieces, cream of chicken soup, butter. Instructions. Greek yogurt chicken ingredients. Spray a 9 x 13-inch baking dish with cooking spray. Bake at 350 for about 10 minutes or until cheese is melted. Bring a large stockpot of salted water to a boil. In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Ingredients: 2 Boneless Skinless Chicken Breast 2 C. Long Grain White Rice, Cooked 1/2 C. Unsweetened Almond Milk 1/2 C. Plain Fat Free Greek Yogurt 1 (10.75 Oz.) Preheat oven to 350F. Drain. Grease a 9 x 13 baking pan with cooking spray. Instructions. Add in the chicken and broccoli. Cook over medium-high heat 10 to 15 minutes, stirring frequently, until most of the liquid is absorbed. Add in onion and saute over medium heat until soft. Place the broccoli in a 9 x 13 inch greased casserole dish. Transfer mixture to the prepared baking pan and cover with foil. Add onion and mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle flour over oil and whisk to make a paste. 2 Add rice and chicken broth; heat to boiling. Preheat oven to 350F. directions Preheat the oven to 350 degrees. Add chopped onion and garlic and saute until soft and fragrant for about 2 minutes. Instructions. Stir in the flour, and cook for 1 minute. Microwave the rice according to package directions and set aside. Spread melted butter in a 9 x 13 baking dish. Bake for 30-40 minutes. In the microwave melt the remaining butter and mix with the remaining breadcrumbs and cheese and use this mixture to top the broccoli mixture. In a large bowl, mix the soup, Greek yogurt, skim milk, salt and black pepper. Remove from the heat and add 1-1/2 cup of cheddar cheese, whisk well until cheese is melted. Heat 1 Tablespoon of olive oil in a large skillet over medium heat. Add remaining 1-1/2 cups milk then cook mixture while stirring constantly until thickened, 7-10 minutes. Preheat oven to 375F. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Freezing this recipe. Preheat oven to 350*F. Place thawed Broccoli Florets on the bottom of a 9x9 casserole dish. Add the broccoli and cook for 3 minutes more. Instructions. Add the yogurt and cheese. Cook until tender. Add in water, then let the broccoli steam until fork tender. Spread the chicken cream sauce evenly over the rice, Cover the sauce with the cooked broccoli and then sprinkle shredded cheese evenly over the broccoli. In a bowl, mix together the cream of chicken soup, mayonnaise, curry powder and cheddar cheese.Grease a 9 x 13" casserole dish with butter or PAM spray. Remove skillet from heat and whisk in Dijon, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Cook 30 minutes on low. Bake at 350 for 25 minutes. Cover and microwave on High until the broccoli is tender, about 3 minutes. In a medium-size baking pan add Broccoli combine with Mushrooms and Onions. Cover and microwave on High for 3 minutes or until crisp-tender. Stir in the cauliflower rice. Add chicken. Lightly spray a 10 x 12, 9 x 13 or 2 1/2 quart baking dish with cooking spray or coconut oil. Microwave the rice according to package directions and set aside. Pour 1 cup of sauce over the broccoli. Add chopped onion and garlic and saute until soft and fragrant for about 2 minutes. Mix together the sour cream/yogurt, chicken stock and seasoning. Mix well and then pour into a baking dish. Add cauliflower rice, salt, and pepper and cook another 10-15 minutes, until rice is tender and all the water is gone. Season to taste and transfer to an oven-proof dish. Reduced Sodium Cream of Chicken Condensed Soup 2 C. Shredded Cheddar Cheese 2 C. Frozen Broccoli, Thawed Salt & Pepper to Taste Directions: Preheat the oven to 350 degrees F. and lightly coat the . Drain well and wipe the skillet dry. Let the chicken and rice simmer for 40-50 minutes, stirring occasionally to avoid burning. Not to mention the broccoli adds a boost of flavor and bright pop of color to boot. Spray a 9x9-inch baking dish with cooking spray. Toss in the chicken and saut until the edges are slightly browned (about 5-7 minutes). Step 5. Use cooking spray to lightly grease the bottom of a 9x13 pan. Pour soup mixture over chicken. Let stand 5 minutes. Cook the chicken: Return the skillet to the stove, then heat up some cooking oil over medium-high heat. Place the butter in a medium saucepan and bring over medium-low heat until the butter is melted. Melt 3 tablespoons butter in a Dutch oven over medium heat. In a separate bowl add yogurt and eggs. 6. Zucchini, tomatoes, scallions, fresh dill and basil are all . 14 teaspoon salt. Cover with a lid, bring water to a boil and steam the broccoli for 2-3 minutes. Cook broccoli in microwave according to directions; set aside. Spray a 9x13-inch baking pan with cooking spray. Mix in the instant rice, cover, and remove from heat. Preheat oven to 350 degrees F (175 degrees C). Pour on sauce. Lightly mist a 9x13 casserole dish with cooking spray and set aside. This casserole makes for a perfect freezer meal! Reduced Sodium Cream of Chicken Condensed Soup 2 C. Shredded Cheddar Cheese 2 C. Frozen Broccoli, Thawed Salt & Pepper to Taste Directions: Preheat the oven to 350 degrees F. and lightly coat the . Pour the cheese sauce over the broccoli; top with the cracker crumbs. Cover with foil. 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. 3. That's huge! Set aside. Pre-heat the oven to 200C/400F. Spread broccoli mixture into the prepared 9x13" baking pan; sprinkle . Pour the sauce into the bowl with all the veggies and then add the egg, 1 cup of the cheddar cheese, and cup of the breadcrumbs and pour it into the prepared baking dish. Prepare the pasta: First, preheat the oven to 375F/190C, spray a 913 baking dish with cooking spray, and then set aside. Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Next, in a large pot or dutch oven on the stove, melt the butter over medium-high heat. Preheat broiler. Bring to the boil. Cut the chicken into bite-size pieces and add to the slow cooker along with the cooked broccoli. Let most of the liquid drain for 30 minutes to thicken the yogurt. curry powder, sour cream, garlic, broccoli florets, butter, egg noodles and 6 more . Remove the pan from the heat and carefully stir in rice, cheese, dry mustard, garlic powder, salt, pepper and the broccoli. 5. Also add about 1-2 tablespoons from the juice of the lemon. Cook your chicken in a pan and cut into cubes. Place the chicken in a large pot with water to cover. milk, frozen mixed vegetables, thawed, swiss cheese, eggs, lipton recipe secrets golden onion soup mix and 2 more. Once combined, stir in the Greek yogurt and 1 cup of the shredded cheese until smooth. Bake for 30-35 minutes, or until cheese just starts to brown. Remove from skillet and set aside. Combine cooked rice and broccoli mixture with the cheese sauce and cooked chicken then . Stir from time to time and turn the chicken pieces over. Sprinkle cheese on top and broil for 3 minutes until cheese is melted and starts to brown. Gammie's Broccoli Chicken Casserole AmandaJohnston6. Preheat oven to 390 degrees F. Add the mushrooms and celery and stir gently. Preheat oven to 325 degrees. Bake. 4. Remove the chicken onto a plate and set aside. Season with salt and pepper, add the chicken pieces, cover and cook slowly for about 1 hour. Prepare broccoli in microwave according to package directions. Add the chicken broth and milk. Next, make the sauce by mixing cream of chicken soup, mayonnaise or Greek yogurt, lemon juice, and curry powder. Or place all contents in a 3-quart casserole dish, cover, and bake for 30 minutes at 350F. Sprinkle with flour. Add the chicken, broccoli, rice and cup of cheese to the soup mixture. Preheat oven to 375F (190C). Add the chicken, broccoli, rice and cup of cheese to the soup mixture. Step 1. add in the rest of the ingredients. Cook for one minute, stirring constantly. Bake for 15-20 minutes. Uncover and drain off the water. Ingredients: 2 Boneless Skinless Chicken Breast 2 C. Long Grain White Rice, Cooked 1/2 C. Unsweetened Almond Milk 1/2 C. Plain Fat Free Greek Yogurt 1 (10.75 Oz.) Season with salt and pepper as desired. When cool enough to touch, shred the chicken breasts with a fork. Remove skillet from heat then add 3/4 of the shredded cheese, sour cream, salt, pepper, and garlic powder, and then stir until smooth. Microwave the riced cauliflower according to package directions. Slow pour over chicken and rice. Stir frequently to prevent sticking on bottom of pot. Top with diced cooked chicken or turkey. Add rice and stock, stir and bring to a boil. Instructions. Once fragrant, ADD the flour a little at a time stirring until it forms a paste. Bring the water to a simmer, add the chicken and cook for 15-20 minutes, or until the chicken is cooked through. casserole dish with cooking spray. Grease a 9x13 casserole dish with healthy fat of choice and set aside. Sprinkle with the rest of the cheddar cheese and breadcrumbs. Place the chicken mixture and its marinade in an 11x8-inch baking dish or larger dish. Add the chicken to the skillet and saut until nearly cooked, about 4 minutes. If you love chicken, look no further than this collection of healthy chicken recipes. When the chicken is cooked (internal temperature reaches 165F), shred with two forks or using a stand mixer. Preheat oven to 350 degrees. Instructions. Pour into a large bowl and add cut broccoli florets. Don't worry if the chicken isn't fully cooked yet - we . Add the chicken into the pan and pour . While the casserole is baking, prepare . REMOVE from heat, and slowly ADD the milk, heavy cream and broth, stirring constantly. Add the rice, garlic powder, chicken broth, teaspoon salt and 1/8 teaspoon pepper to the skillet. Use Greek yogurt, which is thicker than regular yogurt, or put yogurt in a strainer that is lined with paper towels and placed over a bowl. Cook chicken, salt and pepper in oil 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Preheat oven to 350 degrees. Stir together. Cook quinoa according to directions replacing 2 cups of water with the 2 cups chicken broth (so you should be using 2 cups broth 1 cup water). Sprinkle cheese on top. Instructions. In a large mixing bowl, combine all ingredients except shredded cheese. Remove from heat. Heat the milk, cream cheese, garlic salt and Parmesan cheese over low heat, stirring till the mixture is smooth. Step 2. Curry Chicken Casserole Recipe - Food.com top www.food.com. Fold in diced chicken. Stir in quinoa, broccoli, chicken, 1 cup cheese and Greek yogurt; season with garlic powder, salt and pepper, to taste. Remove with a slotted spoon and reserve. In a medium bowl, mix together the greek yogurt, mayonnaise, Parmesan cheese, garlic powder, salt and pepper. Add cream of chicken soup and water to the prepared dish. 2 Mix stock, milk and seasonings in medium bowl with wire whisk until well blended. Chicken. set aside. Bring 2 cups water to boil in a 10-inch cast iron skillet. Add the pasta and cook according to the package instruction (minus 1-2 minutes) until al dente, stirring occasionally. Stir again. Add the chicken meat, dairy sour cream, tomatoes and broccoli florets. Stir in milk, bring to a boil and cook for 3 minutes, or until thick and bubbly. In a large saucepan of 2 cups water, cook quinoa according to package instructions. Lower the oven temperature to 350F. Bake in the preheated oven for 30 minutes. Mix the Greek yogurt, olive oil, minced garlic, oregano, salt and some freshly cracked pepper in a bowl. Remove the chicken breasts and set on a plate to cool.