Best 7 Broccoli Chicken Muffins Recipes

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Broccoli chicken muffins are a delicious and nutritious meal that can be enjoyed for breakfast, lunch, or dinner. They are a great way to get your daily dose of protein and vegetables, and they can be customized to your liking by adding different spices and ingredients. With just a few simple ingredients and a few minutes of preparation time, you can have a batch of delicious broccoli chicken muffins that the whole family will love.

Here are our top 7 tried and tested recipes!

BROCCOLI-CHICKEN CUPS



Broccoli-Chicken Cups image

I first sampled these when my cousin made them for a bridal shower. All the ladies raved over the fantastic flavor of their individual "casseroles." -Shirley Gerber, Roanoke, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 12 servings.

Number Of Ingredients 6

2 tubes (10 ounces each) refrigerated biscuits
2 cups shredded cheddar cheese, divided
1-1/3 cups Rice Krispies
1 cup cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 cups frozen chopped broccoli, cooked and drained

Steps:

  • Place biscuits in greased muffin cups, pressing dough onto the bottom and up the sides. Add 1 tablespoon cheese and cereal to each cup., In a large bowl, combine the chicken, soup and broccoli; spoon into each muffin cup. Bake at 375° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese.

Nutrition Facts : Calories 205 calories, Fat 11g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 560mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

BROCCOLI MUFFINS



Broccoli Muffins image

Because my family loves muffins, I'm always on the lookout for new variations. When I tried these nutritional muffins the first time, they were really a hit and became a favorite addition to our big family meals.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

1-3/4 cups all-purpose flour
1 cup quick-cooking oats
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
1/3 cup vegetable oil
1 large egg, room temperature, lightly beaten
1 cup chopped fresh broccoli, blanched
1/2 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine flour, oats, sugar, baking powder and salt. In a small bowl, mix milk, oil and egg; stir into dry ingredients just until moistened. Fold in broccoli and cheese. , Spoon into greased or paper-lined muffin cups. Bake at 400° for 18-20 minutes or until top springs back when lightly touched.

Nutrition Facts : Calories 181 calories, Fat 8g fat, Cholesterol 1mg cholesterol, Sodium 129mg sodium, Carbohydrate 23g carbohydrate, Fiber 1g fiber), Protein 5g protein.

BROCCOLI CHICKEN DIVAN



Broccoli Chicken Divan image

A quick and easy chicken and broccoli dish that all will love!

Provided by TERRY C

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 40m

Yield 6

Number Of Ingredients 7

1 pound chopped fresh broccoli
1 ½ cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
⅓ cup milk
½ cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
  • Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
  • Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 12.2 g, Cholesterol 44.3 mg, Fat 8.5 g, Fiber 2.5 g, Protein 15.5 g, SaturatedFat 4.2 g, Sodium 440.2 mg, Sugar 3.3 g

MUFFIN-TIN CHICKEN ALFREDO BISCUIT BOMBS



Muffin-Tin Chicken Alfredo Biscuit Bombs image

These biscuit bombs are stuffed with a cheesy chicken Alfredo and broccoli mixture and coated in bread crumbs and Parmesan for a delicious, dippable dinner or appetizer.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 55m

Yield 16

Number Of Ingredients 10

1 cup chopped cooked chicken
1 cup Cascadian Farm™ organic frozen broccoli florets (from 10-oz bag), thawed and cut into small pieces
1 jar (15 oz) Alfredo pasta sauce
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
4 oz block mozzarella cheese, cut into 16 cubes
2 tablespoons butter
1/2 cup Progresso™ original panko crispy bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
Chopped parsley, if desired

Steps:

  • Heat oven to 375°F. Generously spray 16 regular-size muffin cups with cooking spray.
  • In medium bowl, mix chicken, broccoli and 1/2 cup of the Alfredo sauce. Separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each biscuit into 3 1/2-inch round.
  • Place a heaping tablespoon of the chicken mixture and 1 mozzarella cube in center of each dough round. Gently stretch dough up and around chicken mixture and cheese, bringing to top, and pinching firmly to seal. (Biscuits will be full.)
  • In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in bread crumbs, Parmesan cheese and garlic powder; mix well. Roll each biscuit in mixture, lightly pressing mixture into dough, and place pinched side down in muffin cup. With sharp knife, poke top of each biscuit two times to vent. Bake 19 to 24 minutes or until golden brown and biscuits are no longer doughy in center.
  • In small microwavable bowl, add remaining pasta sauce. Cover; microwave on High 60 to 90 seconds, stirring halfway through, until heated through. Serve warm biscuits with warm sauce for dipping. Garnish with parsley.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Servings, Sodium 420 mg, Sugar 3 g, TransFat 0 g

IMPOSSIBLY EASY MINI CHICKEN AND BROCCOLI PIES



Impossibly Easy Mini Chicken and Broccoli Pies image

Serve this savory pie loaded with chicken and broccoli - a tasty dinner for your family made using Original Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 cup frozen chopped broccoli, thawed and drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1/2 cup milk
2 eggs

Steps:

  • Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add broccoli, salt and pepper, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
  • In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken-broccoli mixture. Spoon 1 tablespoon baking mixture onto chicken-broccoli mixture in each muffin cup.
  • Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Nutrition Facts : Calories 280, Carbohydrate 11 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Mini Pies), Sodium 510 mg, Sugar 3 g, TransFat 1/2 g

BROCCOLI QUICHE MUFFINS



Broccoli Quiche Muffins image

These are a tasty breakfast on the go. I make a batch to freeze and then they're ready to go in my lunch bag. Everywhere I work people ask for the recipe. They're also good without the ham

Provided by MBMommy

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1 cup chopped broccoli floret
1 medium onion, chopped
1/2 cup diced cooked ham
1/2 cup grated parmesan cheese
6 eggs
1/2 cup vegetable oil
1 1/4 cups flour
1 tablespoon baking powder
1 teaspoon oregano
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon thyme

Steps:

  • Combine the broccoli, onion, ham, and cheese; set aside.
  • In a mixing bowl, beat eggs until frothy. Add oil; mix well.
  • Combine dry ingredients; add to the egg mixture just until moistened. Fold in the broccoli mixture.
  • Fill greased muffin cups (NO paper liners!) two-thirds full. Bake at 375F for 20 minutes. Cool for 10 minutes; remove to a wire rack.
  • These freeze very well.

BROCCOLI-CHICKEN MUFFINS



Broccoli-Chicken Muffins image

I first had these at a luncheon I attended. I got the recipe and have made them many times for my family. Great for a light lunch, usually serve with soup.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h22m

Yield 12 muffins

Number Of Ingredients 10

2 cups baking mix (Bisquick or Pioneer Baking Mix)
1/3 cup grated parmesan cheese
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 large egg, beaten
1 cup buttermilk
2 tablespoons vegetable oil
1 cup chopped cooked broccoli
1 cup chopped cooked chicken

Steps:

  • Combine first 5 ingredients in a large bowl; make a well in the center of mixture.
  • Combine egg, buttermilk, and oil; add to dry ingredients, stirring just until moistened.
  • Stir in broccoli and chicken.
  • Spoon into greased muffin pan, filling to top.
  • Bake at 425 degrees for 20-22 minutes.
  • Remove from pan immediately.

Tips:

  • For a healthier muffin, use whole wheat flour instead of all-purpose flour.
  • Add a cup of shredded cheese to the muffin batter for extra flavor.
  • If you don't have broccoli on hand, you can substitute other vegetables, such as cauliflower, zucchini, or bell pepper.
  • Feel free to experiment with different spices and herbs to create your own unique flavor combinations.
  • Serve the muffins warm with your favorite dipping sauce, such as ranch dressing or honey mustard.

Conclusion:

Broccoli chicken muffins are a delicious and easy-to-make snack or meal. They're perfect for on-the-go breakfasts, lunches, or dinners. With a few simple ingredients and a little bit of time, you can create a batch of these muffins that the whole family will love. So next time you're looking for a healthy and satisfying snack, give broccoli chicken muffins a try. You won't be disappointed!

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