Time 1h Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C), and grease a 9x12-inch baking dish. Pour the condensed soups into a bowl and mix well. Place the chicken breast meat, broccoli, and carrots into the baking dish, mix well, and pour the soup mixture over. Sprinkle with basil, thyme, oregano, and paprika, and spread the Cheddar cheese and bread crumbs evenly over the top. Bake in the preheated oven for 45 minutes, until the casserole is bubbling and the cheese and crumbs are lightly browned.
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.
Time 30m Yield 4 servings. Number Of Ingredients 4 Steps:
Prepare broccoli according to package directions. In a large saucepan, prepare rice mix according to package directions. Stir in the broccoli, chicken and process cheese. Cook until cheese is melted.
Time 1h Yield 6 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork. Transfer rice to a casserole dish and mix with chicken and broccoli. Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top. Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.
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!
Yield 3 servings Number Of Ingredients 8 Steps:
Heat oven to 375°F (190°C). In a casserole dish, combine rice, pepper, onion powder, cream of chicken, cheese, broccoli, and chicken stock. Mix until everything is combined. Lay chicken on top of the rice mixture. Space evenly. Cover with foil and bake for 50 minutes. Take off cover and top the chicken with more cheese. Bake uncovered for another 5 minutes or until cheese is melted. Enjoy!
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.
Time 55m Yield 8 Number Of Ingredients 12 Steps:
Heat oven to 400°F. Spray 13x9-inch (2-quart) glass baking dish with cooking spray. Sprinkle chicken, onion, bell pepper and broccoli in baking dish. In medium bowl, mix remaining ingredients except Cheddar cheese until smooth; pour over chicken mixture. Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with Cheddar cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
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.
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!
