Cheesy Chicken Broccoli Bake

29 02 2012

Since I started on Pinterest I have been trying really hard not to just pin aimlessly. I try to pin with the intent to make or do what I pin. This is a recipe that I pinned a few weeks back. It was posted over at Get Off your Butt and Bake. I had been waiting to get some broccoli in our basket so that I could make it and this was the week.

It was a great all in one meal. The other thing I really loved about this recipe was that instead of using a condensed soup to make it you basically made your own. Everyone in my family loved it and there is enough to have leftovers another day.

Cheesy Chicken Broccoli Bake

~ 1 lb. fresh broccoli cut into pieces and steamed for 2 minutes

~ 3 cups cooked chicken breasts, cut into small pieces

~ 3 cups grated cheddar cheese

~ 2 cups plain Panko bread crumbs

~ 1 stick melted butter plus 1/3 cup melted butter

~ 1 Tbsp. poppy seeds

~ 1/4 cup cornstarch, dissolved in 1/2 cup cold water

~ 1/4 tsp. salt

~ 1/4 tsp. pepper

~ 2 cups milk

~ 1/3 cup chicken broth

1. Grease a 13 x 9 inch pan and layer broccoli and chicken, then set aside.

2. In a sauce pan over medium heat, combine 1/3 cup melted butter, cornstarch dissolved in water, chicken broth, salt, pepper, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1 1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with remaining 1 1/2 cups grated cheddar cheese.

3. Melt 1 stick of butter, add the poppy seeds and stir well. Mix with Panko bread crumbs. Sprinkle crumbs over the top of the grated cheese.

4. Bake uncovered at 350 degrees for about 30 minutes, or until hot and bubbly.

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Cheesy Chicken Broccoli Bake

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Broccoli Cheese Soup

9 02 2012

I love to get creamy soups for lunch, especially from little sandwich shops. I have tried to master them at home but haven’t been  super successful. The first Broccoli Cheese recipe I made called for Velveeta. Now keep in mind I have never cooked with Velveeta and I soon found out why. It gave the soup a very weird consistency and taste. Defiantly never going to use it again.

This last weekend I was watching The Pioneer Women’s Cooking show on The Food Network and she made a Broccoli Cheese Soup that had ham in it. My husband caught a little bit of the show and started drooling over the recipe so I new we had to make it. That and the fact that we got 2 bundles or 4 heads of broccoli in our bountiful basket that we needed a new recipe for and the rest is history. This was a super easy Broccoli Cheese Recipe that satisfied the whole family. A keeper for our family!

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Broccoli Cheese Soup

~ 1 whole onion, diced

~ 1 stick (1/2 cup) butter

~ 1/3 cup flour

~ 4 cups whole milk

~ 2 cups half and half

~ 4 heads broccoli cut into florets

~ 1 pinch nutmeg

~ 3 cups grated sharp cheddar

~ small dash of salt (more if needed)

~ freshly ground black pepper

~ season salt if needed

~ chicken broth in needed for thinning

1. Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half and half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

2. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

3. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely.

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Broccoli Cheese Soup





Easy Dinner for a Busy Weeknight Chicken and Broccoli Stir Fry with Peanut Sauce

7 09 2011

This is a great one dish recipe, it has vegetables mixed right in and you can add variety by adding in carrots or what ever else you have on hand. It really pulls together quickly and tastes great.

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Chicken and Broccoli Stir Fry with Peanut Sauce

~ 1 lb. chicken, cut into bite-sized pieces

~ 2 cloves garlic

~ 2 tsp. minced ginger

~ 6 to 7 cups broccoli, chopped

~ 3 Tbsp. hot water

~ 3 Tbsp. peanut butter (chunky or smooth)

~ 3 tsp. soy sauce

~ 1 Tbsp. rice vinegar

1. Coat a nonstick pan with 1 Tbsp. of oil. Sauté broccoli on medium heat until tender. Set aside in bowl.

2. Add another Tbsp. of oil to the same pan and cook the garlic and ginger for two minutes or until golden in color. Add chicken and sauté on medium heat until cooked through.

3. While the chicken is cooking, make the sauce by adding the hot water to the peanut butter. Whisk until well mixed and then add the stir in the remaining ingredients.

4. Add the broccoli and the sauce back into the pan. Toss until thoroughly mixed. Add chopped peanuts if you would like and then serve over rice.

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Chicken and Broccoli Stir Fry with Peanut Sauce





Broccoli with Cashews

7 06 2011

We have been getting broccoli in our bountiful baskets for a couple of months now and my family has grown tired of my usually broccoli recipes. So I went on a hunt to find another broccoli recipe and I found Broccoli with Cashews. The ingredients are simple and it is fast to make. Full of flavor and has a bit of an Asian taste to it due to the soy sauce. The end result was another great recipe so I can switch things up a bit.

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Broccoli with Cashews

~ 1 1/2 pounds fresh broccoli, cut into bite size pieces

~ 1/3 cup butter

~ 1 Tbsp. brown sugar

~ 3 Tbsp. soy sauce

~ 2 tsp. white vinegar

~ 1/4 tsp. ground black pepper

~ 2 cloves garlic, minced

~ 1/3 cup chopped salted cashews

1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and place broccoli on a serving platter or in a serving bowl.

2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, and then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

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Broccoli with Cashews





Chicken and Broccoli Stir Fry with Peanut Sauce

21 04 2011

One night not so long after my husband and I were married we decided to give Chinese food a try at home. I can’t even remember what we attempted to make but needless to say it was memorable and not in a good way. Chinese night was an absolute disaster and we often laugh about it now especially when I pull out a Chinese themed recipe. After we gave this recipe a try I think that we may be more willing to give Chinese a try since this recipe turned out so good. Very simple to make and full of flavor.

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First start off by sautéing the broccoli in 1 Tbsp. of oil on medium heat until tender.  Once they are tender up them in a bowl and set aside.

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Next add another Tbsp. oil to the same pan and cook the garlic and ginger for about two minutes or until golden in color. (I didn’t have ginger on hand so I omitted it and things turned out just fine) Add the chicken and sauté on medium heat until cooked through.

While the chicken is cooking make the sauce by adding hot water to the peanut butter. Whisk until well mixed and then add the remaining ingredients and stir well.

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Once the chicken is cooked add the broccoli and sauce to the pan and toss until thoroughly mixed. Add minced peanuts if you want and serve over rice.

Chicken and Broccoli Stir Fry with Peanut Sauce

~ 1 lb. chicken, cut into bite-sized pieces

~ 2 cloves garlic

~ 2 tsp. minced ginger

~ 6 to 7 cups broccoli, chopped

~ 3 Tbsp. hot water

~ 3 Tbsp. peanut butter (chunky or smooth)

~ 3 tsp. soy sauce

~ 1 Tbsp. rice vinegar

1. Coat a nonstick pan with 1 Tbsp. of oil. Sauté broccoli on medium heat until tender. Set aside in bowl.

2. Add another Tbsp. of oil to the same pan and cook the garlic and ginger for two minutes or until golden in color. Add chicken and sauté on medium heat until cooked through.

3. While the chicken is cooking, make the sauce by adding the hot water to the peanut butter. Whisk until well mixed and then add the stir in the remaining ingredients.

4. Add the broccoli and the sauce back into the pan. Toss until thoroughly mixed. Add chopped peanuts if you would like and then serve over rice.

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Chicken and Broccoli Stir Fry with Peanut Sauce





Broccoli Casserole

20 02 2011

After ending up with 3 bundles of broccoli this week we tried 3 very different recipes, Broccoli and Tortellini Salad, oven roasted broccoli, and the latest broccoli casserole.  All three were very different in their own ways.  I loved the creaminess that this casserole had.  I hope that your family enjoys this recipe like mine did!

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Broccoli Casserole

~ 4 heads fresh broccoli, chopped

~ 2 cups shredded cheddar cheese

~ 1 can condensed cream of mushroom soup

~ 1/2 cup milk

~ a pinch of salt

~ a pinch of pepper

~ 3 Tbsp. butter

~ 2 cups crushed Ritz crackers

1. Preheat oven to 350o F.

2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.

3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9×13 inch baking dish.

4. In a separate saucepan, melt the butter over medium heat. Mix in the crackers and sprinkle over the broccoli mixture.

5. Bake for 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

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Broccoli Casserole






Oven Roasted Broccoli

15 02 2011

This is a great method to use for cooking any kind of vegetables.  Asparagus, squash, broccoli, and almost any kind of vegetable.  It is quick and they taste fantastic.  The secret is to get pre shredded Parmesan cheese.

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You can find the tubs of shredded Parmesan cheese in the refrigerated cheese section.  I have bought all brands and it all works fine for me.  A great thing to have on hand.

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Oven Roasted Broccoli

~ Broccoli

~ Shredded Parmesan Cheese

~ Olive Oil

~ Salt

 

Pre heat oven to 400o F.Cut up broccoli and place on a baking sheet. Drizzle with olive oil and mix to coat. Sprinkle with a little salt. Bake for 10 minutes in the oven. A few minutes longer if you want the tops to be a bit crispy. When they are done baking sprinkle with Parmesan cheese while they are still hot.

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Oven Roasted Broccoli








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