Chicken Broccoli Casserole

This is from Cooking Light but I make it with whatever version I have light or full fat. I serve it over rice with a side salad... it's sooo good!

For crisper broccoli, remove it from the boiling water after three minutes.

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 3  quarts water
• 1  (12-ounce) package broccoli florets
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1  (12-ounce) can evaporated fat-free milk
• 1/4  cup  all-purpose flour (about 1 ounce)
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Dash of nutmeg
• 1  cup  fat-free mayonnaise
• 1/2  cup  fat-free sour cream
• 1/4  cup  dry sherry
• 1  teaspoon  Worcestershire sauce
• 1  (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• 1  cup  (4 ounces) grated fresh Parmesan cheese, divided
• Cooking spray

Preparation

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

[from cb0527 ]

Broccoli Casserole

Broccoli Casserole

You'll need 2 pkgs frozen chopped broccoli, 1/2 cup grated sharp cheese, 1/2 cup mayo, salt & pepper, 1 can mushroom soup, 1 egg well beaten, 1 tablespoon chopped onion (I use more), 1/2 cup crushed Ritz crackers, bacon bits

Directions:

Cook broccoli until done then drain.  Combine all ingredients (except crackers & bacon bits) then combine w/ broccoli.  Put in greased dish and bake 20 mins at 400 degrees.  Add crumbs and bacon bits on top and brown.

[from CB]

Stir Fry

Tonight is one of my "go-to" meals. It is kind of a hodge-podgey stirfry. I always thow tons of veggies in this. You could use any veggies you want. I will list the ones I typically use. I make a lot to have leftovers for lunches for DH and I. My family loves this and eats a lot of it! Use a big skillet if you plan on making this much. Or spilt in two skillets.




Ingredients:

2 packages of Polish Kielbasa sliced into coins.(There are several kinds, I use a lean one made with turkey)

Any kind of veggie you want to add. I normally add:

Chopped green/red/yellow peppers

Broccoli florets

Chopped celery

Sliced mushrooms

Sliced carrots

Cherry tomatoes halved

Brown rice



Directions: Add kielbasa first to begin browning. Then start chopping and adding veggies. I add carrots and broccoli first as they take the longest. I cook my veggies till pretty soft as Emma still only has 6 teeth but that is up to you. Then I add celery, peppers and tomatoes. Mushrooms come last. Season with Italian seasoning. Cook until veggies are the way you want them. Serve over bed of rice and top with parmesan cheese.

[from Molly]

Plowman Salad

We make salad a whole lot. We tend to put in it whatever is in season, but here is what we strive for:


Green leaf lettuce

Spinach

Cheese cut into small cubes

Tomatoes

Broccoli

Carrots, sliced

cucumber

mushrooms



Mix together and eat with your favorite dressing.



You could also add grilled chicken, onions, boiled eggs...whatever sounds good to you.

[from Valerie]

Katrina’s Broccoli Salad

1 head broccoli, cut into florets
( I often use 1/2 cauliflower & 1/2 broccoli)

½ pound bacon, fried and crumbled

½ cup onion, diced

3/4 cup Mayo

2 tbs Vinegar

1 tbs sugar




*Optional: raisins, craisins, sunflower seeds, slivered almonds
*Mix sauce ingredients together and toss with veggies until coated.
*Stir in bacon and chill completely.

[from Doodiebug30]

Roasted Veggies

I love to roast everything! Broccoli, asparagus, carrots and potatoes are all really good if you just drizzle olive oil, swish them around so it gets spread out, and throw some kosher/sea salt and pepper on them.

Recently I found a recipe for roasted broccoli and potatoes where you use the olive oil and Montreal Steak seasoning instead of salt and pepper. It is DELICIOUS! I usually roast at 425, for the asparagus I leave them in for about 12 minutes, broccoli for about 25 minutes, maybe 30 and carrots for about 20 minutes. Everything comes out with such a deep flavor and it's nice and crispy on the outside!

[from Jaime]

Curried Chicken Casserole

Curried Chicken Casserole



3 cups cooked white rice
2 pkg. frozen chopped broccoli (10 oz. each), thawed

2 large chicken breasts, cut up & cooked

2 cans Soup (1 cream of mush. & 1 cream of Chicken)

¾ cup mayo

¾ cup milk

1 tbs lemon juice

2-3 tsp curry powder (2 makes it spicy but not hot)




*Heat oven to 350. Coat a 12 x 8 baking dish with cooking spray.
*Layer the cooked rice, about ¾ of the broccoli and the chicken in pan. (Season the chicken while cooking)
*In a large bowl, mix the soups, milk, mayo, lemon juice and curry powder together. Spread the sauce evenly over the top; sprinkle remaining broccoli over the top.
*Bake 30 minutes covered with foil. Uncover and bake another 15.

[from Doodiebug30]

Chicken, Broccoli with Rice

Chicken, Broccoli with Rice



4 skinless, boneless chicken breasts
1 can Cream of chicken soup
1 ½ cups water

¼ tsp paprika

¼ tsp black pepper

1 ½ cups instant rice

2 cups broccoli florets (fresh or thawed)



*Cook chicken until well browned. Remove from skillet. Slice into thin strips.
*Stir soup, water & spices into skillet. Heat to a boil.
*Stir in rice and broccoli. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika dn pepper. Cover and cook 5 minutes, or rice is tender and chicken is cooked through.

[from doodiebug30]

Upside Down Deep-DishPizza

Upside Down Deep-DishPizza

• 1 lb ground beef
• 1/2 cup chopped onion
• seasonings (garlic powder, italian seasoning, etc...
• 1 jar spaghettie sauce
• 2 cups mozzarellla cheese
• 1 pkg broccoli, thawed
• 1 refrigerated pizza crust
• **optional: olives, mushrooms...

*brown you meat and onion. Add seasonings. Drain off any fat.

*Add jar of sauce and bring to simmer. I add mushrooms at this point.

*Nuke broccoli for a few minutes to thaw and warm.
*Spray a casserole dish with nonstick spray. Spread broccoli across dish. Pour meat and sauce over evenly. Cover with cheese. Spread, pizza dough across dish; covering it from side to side, but not overlapping the dish.

*Bake at 375 for 20 minutes. Brush with egg white if you want the crust shiny and golden. Let stand for 10 minutes before serving.

[from doodiebug30]

CHICKEN & BROCCOLI CALZONES

• 10 oz. Frozen, chopped broccoli
• ½ tsp rubbed sage
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbs olive oil
• 2 cups shredded cooked chicken breast
• ½ pound smoked mozzarella, shredded
• 1/3 cup fresh basil
• 1/3 cup golden raisins
• 1 loaf frozen bread dough, thawed
• 1 egg
• 1 tbs water

 

*Cook broccoli and drain. Sprinkle with sage; set aside. In a large saucepan, sauté onion and garlic in oil until tender. Remove from heat. Stir in the broccoli, chicken, cheese, basil and raisins; set aside.

 

*On a lightly floured surface, divide dough into 4 pieces. Roll each pc. into a 10 inch circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling.

 

*With a sharp knife, make 2 slashes on each calzone. Beat egg and water; brush over calzones. Bake at 400 for 18 - 22 minutes.

[from doodiebug30]

 

Chicken & Pasta in Peanut Sauce

• 8 oz thin spaghetti
• 1 bunch broccolini, cut in 2 inch lengths
• 1 med. Red bell pepper, cut in strips
• 1 lb. boneless, skinless chicken breast, cut in strips
• 1 tbs. olive oil
• salt & pepper
• ½ cup bottled Peanut Sauce
• crushed red pepper -optional

*In Dutch oven, cook pasta according to directions, adding broccolini and peppers during the last 2 minutes of cooking. Drain. Return to pan and set aside.

*Meanwhile, brown the chicken strips in the olive oil. Add to pasta & veggies, along with salt & pepper to taste. Add peanut sauce. Heat through. Sprinkle with red pepper/cayenne, if needed.



Serves 4



**I used 1 large bunch of broccoli instead



Kind of ethnic.... Yummy tho!



[from doodiebug30]