Broccoli, a green vegetable has a mild yet distinctive flavor with a slightly bitter finish. It's a popular vegetable known for its great nutritional value due to its dense vitamin C, K, and A contents. While broccoli can be a nutritious addition to many meals, its taste alone may not be appealing enough for some, especially the young ones. Cooking cheesy broccoli might be one of the many alternatives to prepare this healthy vegetable in a more palatable way. With cheese, you can mask the slightly bitter taste of the broccoli and add a creamy, savory flavor that blends well with the broccoli's natural sweetness. Moreover, cheese can improve the visual appeal of the dish, especially when melted and slightly browned. A cheesy broccoli dish can be a versatile option that can be served as a main course, a side dish, or even an appetizer.
Check out the recipes below so you can choose the best recipe for yourself!
CHEESY CHICKEN AND BROCCOLI CASSEROLE
Cheesy chicken-broccoli casserole. Eat as-is or serve over mashed potatoes or rice.
Provided by Eric Wood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
- Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
- Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
- Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
- Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 9.1 g, Cholesterol 55.8 mg, Fat 17.4 g, Fiber 0.9 g, Protein 18.3 g, SaturatedFat 9.2 g, Sodium 832.4 mg, Sugar 1.1 g
CHEESY CHEDDAR BROCCOLI CASSEROLE
People who don't even usually like broccoli casserole beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. -Elaine Hubbard, Pocono Lake, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to a greased 2-qt. baking dish., Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.
Nutrition Facts : Calories 359 calories, Fat 26g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 641mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.
CHEESY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY
Here's what you need: olive oil, chicken breasts, salt, pepper, yellow onion, garlic, chicken broth, water, pasta shells, broccoli, cayenne powder, nutmeg, milk, shredded cheddar cheese
Provided by Tasty
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
- Flip chicken, then add onions and garlic as the second side browns.
- Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
- Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
- After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates.
- Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce.
- Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you're ready to serve.
- Enjoy!
Nutrition Facts : Calories 1318 calories, Carbohydrate 133 grams, Fat 60 grams, Fiber 9 grams, Protein 57 grams, Sugar 14 grams
CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE
This lighter, fresher version of the classic chicken casserole is sure to become a family favorite.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
- In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
- Add rice to bowl. Stir to combine. Stir in chicken.
- In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
- Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
- Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.
Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 5 g, TransFat 0 g
CHEESY BROCCOLI CAULIFLOWER CASSEROLE
After I found this broccoli cauliflower casserole in an old church cookbook, I adjusted it to make it lower in calories and fat. The creamy cheese sauce makes it a tasty way to get children to eat their vegetables. -Nancy Whitford, Edwards, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted., Place vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle with ham. Pour sauce over ham. Place bread crumbs in a small bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole. , Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.
Nutrition Facts : Calories 227 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 707mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
CHEESY BROCCOLI RICE BAKE
Got lots of cooking coming up this week? Get ahead in the kitchen with an oven full of flavor. Our no-stress, fuss-free Cheesy Broccoli Rice Bake is a great side dish to any meal you make and can easily be made ahead of time.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package.
- Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted.
- Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprinkle over rice mixture.
- Bake uncovered 30 to 35 minutes or until light brown on top and bubbly around edges.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 1 g
CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE
Delicious and filling! Cheesy mixture can also be made into a soup.
Provided by heatherbreeze
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
- Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.
- Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
- Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
- Bake in the preheated oven until bubbling, 20 to 30 minutes.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 20.1 g, Cholesterol 69.4 mg, Fat 18 g, Fiber 3.2 g, Protein 20.2 g, SaturatedFat 10.2 g, Sodium 641 mg, Sugar 4.4 g
CHEESY GARLIC BROCCOLI RECIPE BY TASTY
Here's what you need: broccoli, shredded cheddar cheese, garlic, salt, pepper
Provided by Camille Bergerson
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375ºF (190ºC).
- Spread out broccoli in a medium rectangular casserole dish.
- Stir the garlic and cheddar cheese together in a separate bowl.
- Sprinkle the cheese evenly over broccoli and add salt and pepper to taste.
- Bake for 25 minutes.
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 9 grams, Fat 6 grams, Fiber 4 grams, Protein 7 grams, Sugar 1 gram
SLOW-COOKER CHEESY BROCCOLI SOUP
Steps:
- In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper., Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.
Nutrition Facts : Calories 675 calories, Fat 49g fat (30g saturated fat), Cholesterol 165mg cholesterol, Sodium 1964mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 39g protein.
CHEESY CHICKEN BROCCOLI CASSEROLE
With plenty of tender chicken and broccoli, this cheese-topped dish is a real family-pleaser. In fact, my clan would eat it any day of the week.-Rachel Bywater, Holland, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a greased 2-qt. baking dish, layer chicken and broccoli. Combine the soup, sour cream and lemon juice; spread over broccoli. Sprinkle with cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and cheese is melted.
Nutrition Facts :
ONE-POT CHEESY BACON RANCH PASTA WITH CHICKEN AND BROCCOLI
My family would eat this every week. It's a great go-to easy one-pot meal that is complete and satisfying. And cleanup is a breeze!
Provided by NicoleMcmom
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Macaroni Recipes
Yield 6
Number Of Ingredients 13
Steps:
- Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
- Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
- Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
- Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.
Nutrition Facts : Calories 570.4 calories, Carbohydrate 60.4 g, Cholesterol 83.2 mg, Fat 20.6 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 11.2 g, Sodium 680.2 mg, Sugar 5 g
VELVEETA® CHEESY BROCCOLI SOUP
Pinch yourself. You're not dreaming. This thick, creamy broccoli Cheddar soup that's ready in less than 30 minutes is the real deal.
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips VELVEETA Cheese
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
- Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
- Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.
Nutrition Facts : Calories 279 calories, Carbohydrate 15.2 g, Cholesterol 63.1 mg, Fat 18.3 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 11.8 g, Sodium 920.1 mg, Sugar 10.2 g
CHEESY BROCCOLI AND CAULIFLOWER
Make and share this Cheesy Broccoli and Cauliflower recipe from Food.com.
Provided by sydsmama
Categories Cheese
Time 23m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cut broccoli and cauliflower into florets, discarding outer leaves and stems.
- You should have about 8 cups broccoli florets and 4 cups cauliflower.
- In a large pot, bring 8 cups of lightly salted water to a boil.
- Add cauliflower; cook 2 minutes.
- Add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. Drain.
- While vegetables are cooking, make Cheese Sauce:.
- In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
- Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
- Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
- Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
- To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
- Do Ahead: Cook vegetables, rinse under cold water to stop cooking. Drain and refrigerate. Prepare sauce; let cool, then cover and refrigerate up to a day ahead.
- To serve, uncover; remove from refrigerator and let stand 30 minutes.
- Reheat separately in microwave oven (adding more milk to sauce as needed).
CHEESY BROCCOLI AND CHICKEN CASSEROLE
Delicious, filling, gluten free, keto friendly, and super easy!
Provided by Robyn Stone
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h25m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.
- Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.
- Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 6 g, Cholesterol 68.6 mg, Fat 31.8 g, Fiber 1.7 g, Protein 13.4 g, SaturatedFat 11.3 g, Sodium 519.8 mg, Sugar 1.6 g
CHEESY BROCCOLI & CAULIFLOWER SOUP
This is a nice "chunky" veggie soup instead of pureed. Adjusted from a TOH Holiday magazine recipe submitted by J. Russell
Provided by HokiesMom
Categories Chowders
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
- Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
- While vegetables are simmering, in a small saucepan, melt butter.
- Stir the flour into the butter until smooth.
- Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
- Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
- Drain vegetables and place back into their saucepan.
- Add cheese sauce to the vegetables and heat through.
CHEESY BROCCOLI SOUP
That's why she often serves Cheesy Broccoli Soup. "This creamy and flavorful soup goes together in a flash because it uses frozen chopped broccoli and process American cheese," she explains. Plus, it's easy to warm up if Bob works late. "He likes it so much that when he grocery shops, he always makes sure the ingredients for this soup are on the list," she reports.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. , In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.
Nutrition Facts :
CHEESY BROCCOLI CASSEROLE
In this casserole, a homemade cheese sauce that's good enough to toss with pasta replaces the canned creamed soup. When you mix in broccoli florets and cooked rice, then top the whole thing with crushed crackers and more Cheddar, you get a gooey holiday side with a crisp top. Use white or orange Cheddar or a mix of the 2, aiming for a range of 4 to 5 cups, based on how rich and cheesy you'd like it. And while this does contain a lot of broccoli, you'll probably want to serve a salad on the side.
Provided by Sarah Jampel
Categories dinner, weekday, casseroles, main course, side dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 350 degrees and butter a deep 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 to 3 minutes, until bright green. Drain immediately and set aside.
- In a large heavy-bottomed pot, melt the butter with 1 teaspoon red-pepper flakes over medium heat. When melted, add the scallions, 1 teaspoon salt and the black pepper, and cook until scallions have softened, 3 to 4 minutes. Add the flour and stir to combine. Stir constantly for 1 to 2 minutes, until the flour streaks are slightly golden in color, then add the milk in a slow stream, stirring continuously.
- Continue to stir the milk until the mixture is thick and creamy, 6 to 8 minutes. Remove from heat and add 4 cups of the cheese, stirring vigorously to melt it down into a smooth sauce. Taste and season with salt.
- Add the cooked rice and parboiled broccoli to the pot and stir until evenly coated with sauce.
- Transfer the mixture to the prepared dish and sprinkle with remaining 1 cup grated cheese, Ritz crackers and remaining 1/2 teaspoon red-pepper flakes.
- Bake for 25 to 30 minutes, until bubbling. For more color, cook under the broiler for 2 to 3 minutes, watching carefully. Serve warm.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 13 grams, Carbohydrate 46 grams, Fat 40 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 23 grams, Sodium 1010 milligrams, Sugar 10 grams, TransFat 1 gram
CHEESY CAULIFLOWER AND BROCCOLI GRATIN
This cheesy cauliflower and broccoli gratin will leave you begging for more.
Provided by RP
Categories Side Dish Vegetables Cauliflower
Time 41m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring salted water to a boil in a saucepan. Cook cauliflower until easily pierced with a fork, about 5 minutes. Transfer cauliflower to a baking dish with slotted spoon. Cook broccoli until easily pierced with a fork, about 2 minutes. Transfer broccoli to baking dish with slotted spoon.
- Melt butter in a saucepan over medium heat. Add flour and whisk until beginning to brown, about 2 minutes. Whisk in milk and bring to a boil. Simmer, whisking constantly, until sauce is smooth and thickened, about 2 minutes more. Remove from heat; gradually whisk in 4 ounces Cheddar cheese. Stir in parsley, garlic, mustard, red pepper flakes, and nutmeg. Season with salt and pepper.
- Pour sauce over cauliflower and broccoli; toss to coat. Combine tortilla chips and remaining Cheddar cheese in a small bowl; sprinkle over cauliflower and broccoli.
- Bake in preheated oven for 10 minutes. Increase heat to broil; bake until bubbly and brown, about 5 minutes more.
Nutrition Facts : Calories 217 calories, Carbohydrate 16.5 g, Cholesterol 36 mg, Fat 12.6 g, Fiber 4 g, Protein 11.6 g, SaturatedFat 7.6 g, Sodium 318.3 mg, Sugar 5.9 g
CHEESY CHICKEN AND BROCCOLI BRAID RECIPE BY TASTY
Here's what you need: chicken, broccoli, red bell pepper, shredded cheddar cheese, green onion, Campbell's® Cream of Chicken Soup, crescent rolls, large egg, fresh rosemary
Provided by Campbell's
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the chicken, broccoli, bell peppers, cheddar cheese, green onions, and Campbell's® Cream of Chicken Soup. Mix well.
- Place a baking sheet-size sheet of parchment paper on a large cutting board. Unroll the crescent roll dough and arrange next to one another so the long sides are touching. Press the seams together to make one large sheet of dough.
- Spoon the chicken cheese filling in a horizontal mound across the center of the crescent roll dough, leaving 4-5 inches of space above and below the filling.
- Starting from the bottom left of the dough sheet, slice a strip of dough diagonally at a 45-degree angle from the filling to the edge. Repeat every 2 inches along the bottom. Repeat with the top dough, cutting in the opposite direction from the bottom.
- Starting from the left side, fold the first dough strip on the bottom over the filling, then fold over the first dough strip on the top, crossing over the bottom strip. Repeat with the remaining strips to create a braid effect. Pinch the dough together on the left and right sides to seal in the filling.
- Use the parchment to carefully transfer the braid onto a baking sheet.
- In a small bowl, whisk together the egg and rosemary. Brush the egg wash evenly over the braid.
- Bake for 25-30 minutes, or until the braid is cooked through and deep golden brown.
- Remove from the oven and let rest for 10 minutes before slicing with a serrated knife and serving.
- Enjoy!
Nutrition Facts : Calories 408 calories, Carbohydrate 18 grams, Fat 21 grams, Fiber 2 grams, Protein 35 grams, Sugar 3 grams
CHEESY BROCCOLI, CHICKEN AND RICE CASSEROLE
Provided by Virginia Willis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 350 degrees F. Combine the panko and half of the cheese. Set aside.
- Heat the stock, milk, bay leaf and thyme in a medium saucepan over medium-low heat until steaming. Keep warm while you prepare the vegetables. (You can skip infusing the liquid with the herbs if you like, but it does need to be warmed so it doesn't make lumpy gravy when you add it to the flour.)
- Heat the butter in a large ovenproof and flame-proof casserole or skillet over medium heat. Add the onion and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and season with salt and pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. (The mixture will be dry.)
- Remove the bay leaf and thyme from the stock mixture. Whisk the stock into the flour and vegetables. Add the remaining cup of cheese and stir until smooth. Add the rice and stir to combine. Add the sour cream, cayenne and nutmeg; stir until smooth. Place the 6 pieces of chicken in the casserole and snuggle them into the rice. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid has been absorbed, about 40 minutes.
- Meanwhile, place the broccoli in a microwave-safe bowl with 1/4 cup of water. Cover and microwave until the broccoli is just tender and bright green, about 2 minutes, depending on the strength of your microwave. Drain the broccoli and keep warm.
- Once the rice is tender and the liquid has been absorbed, remove the casserole from the oven and stir in the broccoli. (It's easiest if you transfer the chicken to a plate first, then stir in the broccoli, then pop the chicken back on top.) Smooth the top and sprinkle with the reserved panko-cheese mixture. Return to the oven and bake until the topping is golden brown, about 15 minutes longer. Place the casserole on a rack to cool slightly before serving.
Tips:
- Choose the right broccoli: Look for broccoli florets that are tightly closed and have a deep green color. Avoid florets that are yellowing or have brown spots.
- Steam or blanch the broccoli: This will help to retain its鮮豔的綠色and crisp texture.
- Use a variety of cheeses: A good blend of cheeses will give your casserole a complex and flavorful taste.
- Don't overcook the casserole: The broccoli should be tender but still slightly crisp. Overcooked broccoli will become mushy.
- Serve immediately: Cheesy broccoli casserole is best when served hot out of the oven.
Conclusion:
Cheesy broccoli casserole is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy, cheesy sauce and tender broccoli florets, this casserole is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy side dish, give cheesy broccoli casserole a try!
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