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- Meat and poultry
- Cuts of chicken
- Chicken breast
Made this up as I went along and all my family devoured it, it was delicious and full of flavour. The picture is pre-cooking.
4 people made this
- 2 large chicken breast
- 1 pack broccoli florets
- 3 to 4 sliced potatoes
- 1/2 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 medium mushrooms, chopped
- 1/2 pint milk
- 1/2 pint water
- 1 teaspoon cornflour
- 1 sachet chicken cup a soup
- 1 handful grated cheese
- salt and pepper
- five spice powder
- additional grated cheese, for topping
MethodPrep:10min ›Cook:55min ›Ready in:1hr5min
- Preheat the oven to 200 C / Gas 6.
- Par-boil the chicken, broccoli and potatoes; drain and transfer chicken and broccoli to an ovenproof dish; set potatoes aside.
- Heat a drizzle of oil in a saucepan over medium heat. Add onion, garlic and mushrooms and fry till soft.
- Add milk, water, cornflour and chicken cup a soup; increase heat but don't boil. Add cheese keep stirring till thickened, then add seasoning to taste.
- Pour sauce over ingredients in dish.
- Top with the sliced potatoes and additional grated cheese.
- Bake in oven for 40 minutes, till veg is tender.
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Easy Chicken Broccoli Bake
This Easy Chicken Broccoli Bake is a comfort food casserole at it&rsquos best. It&rsquos a great way to use up leftover chicken and calls for fresh broccoli bringing a pretty green twist to an old fashioned favorite.
It&rsquos not often I make a casserole. But sometimes a casserole is exactly what you need.
Casseroles are also the greatest things you can ever bring to a friend in need. The neighbor that just had a baby, the friend who&rsquos having surgery, the other friend whose baby needs a liver + a kidney and also whose husband is battling Stage 4 colon cancer&hellip yeah.
So some of you probably remember back in 2013 when I made this Kick Ass Chicken Lasagna as part of a potluck fundraising effort for my friend Ashley at Center Cut Cook. When I, along with some of my favorite food blogger friends, learned that Ashley&rsquos husband of then 10 years, her high school sweetheart that hadn&rsquot even hit 30 yet, was diagnosed with Stage 4 Colon Cancer, our hearts were just breaking.
When I found out she&rsquod just learned they were expecting their first baby my heart crumpled into 1000 pieces.
But Ashley, positive thinking little trooper that she is soldiered on, took care of her husband, and even made us some chicken sandwiches.
Miles, her sweet little boy arrived in August 2014. They had to schedule his birth around her husband&rsquos chemo schedule.
Then in October 2014 Ashley & Ryan&rsquos whole world got turned upside down again when Miles had a seizure. And after too much time in the hospital and way too many tests, these two new parents who already have a much fuller plate than most, learned that their little miracle boy needed both a kidney transplant and a liver transplant.
You guys. I just can&rsquot even.
The Wagner Family (#TeamRyan) how cute are they?!
Time has passed, they have spent way too much time in and out of hospitals, Ryan is still receiving chemotherapy, and Miles is getting really close to his kidney and liver transplants.
And so we, the food blogging community, in an effort to do the thing we know how to do best, made a bunch of food to virtually fill up the Wagner family&rsquos fridge.
Casseroles and comfort foods and all the kinds of things you would bring to your neighbors, your friends, your people that need to NOT think about cooking dinner.
It&rsquos hard when you want to help and you are so far away. We wish we could show up for the Wagner family in so many ways &mdash help to walk the dogs, bring reading material to waiting rooms, drop off much-needed cups of coffee, and run all the endless errands (if you guys knew how much time Ashley was spending in the car driving, commuting to hospitals here recently&hellip whoa.)
There is a way we can help though a super simple way to let the Wagner family know how much we care. Through the food, through the writing, and through this little fundraising effort to help cover the insurmountable medical costs incurred by cancer treatments and organ transplants.
If every person that came here to read about an Easy Chicken Broccoli Bake left just $1 we could put a HUGE dent in expenses and take that stress off our friend&rsquos back.
If you&rsquod like to help you can take just a second to donate below.
You guys. I would L.O.V.E. to see us hit that goal. And I swear just $1 from each of you lovelies would totally do it.
Other ways you can help include following Team Ryan on Facebook and surfing around Center Cut Cook for Ashley&rsquos crazy awesome recipes. Remember Chocolate Lasagna? Yeah she did that.
Or you can make this Easy Chicken Broccoli Bake and share.
You can also surf the other recipes meant to fill the Wagner family&rsquos fridge. If you need some super awesome comfort food this is totally your one-stop-shop.
- 1 (16-oz.) package penne pasta
- 4 cups 1-in. fresh broccoli florets (from 24 oz. whole broccoli)
- 1 tablespoon olive oil
- 2 pounds skinless boneless chicken breasts, cut into 1-in. cubes
- 1/2 teaspoon black pepper
- 2 teaspoons kosher salt, divided
- 1 (8-oz.) pkg. cream cheese
- 1 1/2 cups heavy cream
- 1/3 cup chopped pepperoncini salad peppers
- 1/2 teaspoon garlic powder
- 8 ounces pre-shredded mozzarella cheese (about 2 cups), divided
Preheat oven to 375°F with oven rack 6 to 8 inches from heat. Cook pasta in a large stockpot or Dutch oven according to package directions, adding broccoli for the last 2 minutes of cook time. Transfer pasta and broccoli to a colander, and drain well.
Add oil to the same stockpot, and heat over medium-high. Sprinkle chicken with pepper and 1 1/2 teaspoons of the salt. Cook chicken in hot oil, turning occasionally, until chicken is lightly browned and cooked through, about 5 to 6 minutes. Reduce heat to medium, and add cream cheese, heavy cream, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until cream cheese is melted and sauce begins to bubble, 3 to 4 minutes. Remove from heat. Stir in pepperoncini peppers, garlic powder, and 1 cup of the mozzarella until combined. Return pasta and broccoli to pot, and stir to coat.
Transfer pasta mixture to a 13- x 9-inch broiler-proof baking dish, and top with remaining 1 cup mozzarella. Bake in preheated oven until heated through, about 10 minutes. Increase temperature to broil, and broil until cheese on top is golden brown, about 3 minutes.
Like This Recipe?
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Nutritional Data Information:
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Easy Chicken and Broccoli Bake
You want a quick and easy dinner? This is one of the top picks just for that. Only requires a few ingredients with a short prep time! And it packs delicious flavor!
- 4 pieces Chicken Breast
- 1 bunch Broccoli
- 2 cans (10 Oz. Size) Cream Of Mushroom Soup
- 1 package Ritz Crackers, 1 Sleeve From A 12 Ounce Box
- 1 Tablespoon Butter
Preheat oven to 350 Degrees F.
To ensure the chicken gets cooked thoroughly, I pan sear the chicken for about 3 minutes in a skillet over medium high heat. You can then either cut it into bite-sized pieces or leave them whole. Cut up broccoli into bite-sized pieces (you can also use frozen broccoli).
In large casserole dish, pour both cans of cream of mushroom soup. Add in chicken and broccoli.
Next crush up Ritz crackers while in the package. Be careful to not pop open the package or you will have a Ritz cracker floor! Pour the Ritz into a bowl and add the butter. Put in microwave for about 45 seconds. Stir the crackers so they are coated with the butter and top the casserole evenly with the cracker mixture. This will act as a tasty, crunchy topping!
Cook for 25 – 30 minutes. I usually lightly cover the casserole with tinfoil until the last ten minutes.
How to Make It
Place the broccoli into a 3-quart shallow baking dish. Top with the chicken. Stir the soup, milk and black pepper in a medium bowl. Pour the soup mixture over the broccoli and chicken.
Bake at 400°F. for 30 minutes or until the chicken is cooked through. Serve the chicken, broccoli and sauce with the rice.
- Time-Saving: Substitute 1 bag (16 ounces) frozen broccoli cuts, thawed and drained for the fresh broccoli.
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
30 Minute Chicken & Broccoli Tortellini Alfredo Bake
How I imagine the average food bloggers’ dinner routine goes: She opens the kitchen windows to let the sunshine and smells from her garden soak into her house. She inhales deeply and smiles as she reaches for the vegetables she’s grown herself, then slowly, precisely chops them as woodland creatures poke their little heads through the window to watch. Though many women are overwhelmed by the hungry questioning of their families and the nagging voice of approaching deadlines, she hears only the tranquil sounds of nature and the rhythm of her knife against the chopping block. Just a woman and her seemingly-endless supply of ingredients, working in harmony.
How my dinner routine goes: Yeah… almost comically the opposite of that.
And you know what? That’s okay. Because the whole “charmed life” thing probably isn’t what you’ve got going on, either. But that doesn’t mean that you have to settle for less when you’re feeding yourself and your family. Even if your typical weeknight involves a whole lot of chaos, you can still make a delicious dinner using fresh, vibrant ingredients. And get this– you can do it in just 30 minutes.
This 30 Minute Chicken & Broccoli Tortellini Alfredo Bake is one of those recipes that your family is going to beg you to make over and over again. They don’t have to know how easy it is to make, by the way. Go on and bask in all of that praise and all of those “thank you”s. You deserve it.
The backbone of this recipe is plenty of fresh, delicate pasta. I love Buitoni’s Three Cheese Tortellini, because it’s easy to find, tender and airy, and of course, filled with three luscious cheeses. And we’re not talking about just any cheeses here. No, we’re talking about international gold-medal winning cheeses. I kid you not.
This tortellini tastes exactly like what you’d imagine getting from your nonna. You know, if you had one of those, and if she happened to be an renowned chef with a state-of-the-art test kitchen. That’s right, this ain’t amateur hour, friends.
Now, like I said, Buitoni is all about fresh pasta using fresh ingredients, so I decided to throw some fresh broccoli in with the tortellini as it boiled, right at the end. I’m not typically a gigantic fan of broccoli but I have to say that it was the perfect compliment for those tortellini, and of course for the juicy chunks of chicken that I mixed in, too. Chicken that — by the way– I cooked as the tortellini boiled. Because it’s chopped up into bite-sized pieces, it doesn’t take long to cook through at all!
I told you this was a quick and easy recipe. You know I’d never lie to you.
After much deliberation, I also opted to skip the jarred stuff and create my own Alfredo sauce from scratch for this recipe. You might be nervous to try to make Alfredo on your own, but it only requires three simple ingredients: heavy cream, butter, and parmesan cheese. You don’t have to be a top chef contestant to nail this one, I promise.
However, if you want to have your sauce already ready to go, feel free to substitute in Buitoni’s Alfredo Sauce or Light Italian Sauce and save yourself a couple of minutes. Take it from someone who has– dead seriously– devoured four containers worth of Buitoni sauces in the past 2 weeks: their sauces are as good as store-bought sauce can get. Special shout out to the pesto, which I managed to incorporate into my lunches for thirteen days in a row.
By the way, if you decide to mix a little pesto into this sauce, I bet it would be fantastic. Go on, get creative with it.
Okay I’m getting a bit side-tracked here, sorry.
Anyway, after you whip together the Alfredo sauce (which takes less than 5 minutes), melt in some mozzarella cheese for good measure and then pour it all over your baking dish full of chicken, broccoli, and tortellini. Toss it all up, top the soon-to-be pasta bake with more mozzarella, and then send it off to the oven to get gooey and golden and bubbly on top.
If you think this 30 Minute Chicken & Broccoli Tortellini Alfredo Bake looks good, just wait until you taste it. You won’t be able to believe that it took less than an hour of time, and that you were able to make it on a hectic weeknight schedule. Seriously, let’s recap for a second: velvety tortellini + creamy, homemade Alfredo sauce + juicy chunks of chicken + tender broccoli florets + toasty, golden melted cheese, all in 30 minutes. That’s crazy. I almost don’t believe that this Tortellini Alfredo Bake even exists… and I ate it. This is the big foot of cheesy dinners, you guys.
Except it’s right here, and it’s easily (and non-controversially) photographable.
It’s so photographable, in fact, that you should definitely snap a picture of your 30 Minute Chicken & Broccoli Tortellini Alfredo Bake and share it on Instagram with the tag #hostthetoast. That way everyone will be able to see it on the You Made It page (and on your friends’ Instagram feeds, of course).
And then you can take a few pictures with your family as well, since you’ll have some extra time leftover from your quick and easy dinner to spend with them. Or you can just binge-watch your favorite TV show. Whichever works for you– I’m not judging! 😉
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Easy Baked Chicken and Broccoli Divan
Great recipe. I've made this many times, it's a favorite of my grand-daughter's and now she's making it too.
One of 'Go to's' for and easy dinner. Love it, will only use Campbell's however the others are garbage. Great if you want to serve with rice, side salad, or pasta, or we like vegetables so we add more on the side. The recipe itself is easy to follow, I like cheese so I add extra and also extra bread crumbs. Campbell's has some pretty decent recipes!
Danielle J. | September 6, 2018
Review by Connie
delish- I add more milk and serve over pasta! 3 cups fusilli works great
Connie J. | September 1, 2016
Rating by Sylvie
This rating was left without a review.
Sylvie B. | November 4, 2015
I love this recipe. ❤️ I make this at least once a month. My husband loves it. I add a dash of Worcestershire and some dry mustard. I serve it over brown rice. Sooo good!
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THERMOMIX ® RECIPE
Grate cheese in TMX 5sec / speed 8 remove and save for later.
Place onion and garlic in bowl and chop 3sec / speed 7
Add oil and saute 5min / 120deg / speed 1
Add cauliflower, coconut milk and veg stock paste to bowl.
Place broccoli and carrot in bottom varoma tray and chicken in top varoma tray.
Steam for 25min / Varoma / speed 1
Make sure chicken is cooked and set aside with vegies.
Add curry powder and garlic powder to cauliflower and blend 1 min /speed 5 gradually increasing to 9
Place chicken, broccoli and carrots into baking dish. Add peas and pour over the cauliflower sauce, stir and top with grated cheese.
Bake in oven for 15-20 min until cheese is golden. Use griller to help brown cheese if necessary.
Enjoy and remember to come back and rate the recipe.
Accessories you need
I transfer into 2 oven dishes and bake one and freeze the other for an easy dinner later on.
This can easily be converted to a paleo recipe by omitting the peas and cheese and simply sprinkling paprika over the top before baking for a little colour.
Recipe works for TM31 as well.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Diabetic Chicken, Broccoli, and Rice Bake Recipe
Preheat oven to 350ଏ. Coat an 8″ x 8″ pan with cooking spray. Layer broccoli in bottom of pan. Top evenly with rice and then chicken. In a large bowl, whisk together soup, mayonnaise, milk, curry powder, dill, and lemon juice mix well. Pour evenly over chicken. Sprinkle top of casserole with bread crumbs and paprika. Spray cooking spray over bread crumbs (to help them crisp during baking). Bake uncovered for 25&ndash30 minutes, or until bubbly.
This recipe freezes well. It can be doubled to make a
9″ x 13″ casserole.
Calories: 244 calories, Carbohydrates: 20 g, Protein: 23 g, Fat: 8 g, Saturated Fat: 2 g, Sodium: 382 mg, Fiber: 2 g
Exchanges per serving: 1 starch, 1 vegetable, 2 1/2 lean meat. Carbohydrate choices: 1 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.