CHICKEN, BROCCOLI AND MUSHROOM CASSEROLE
An easy and comforting dinner that cooks in one dish!
Provided by Amy
Categories Main Course
Time 50m
Number Of Ingredients 11
Steps:
- Preheat your oven to 375 degrees F. Spray a 2-quart baking dish with cooking spray.
- In a large bowl, stir together chicken, soups and beaten eggs until combined. Add broccoli, cheese, mushrooms, onion, salt and pepper. Stir again to combine.
- Transfer to prepared baking dish and spread evenly with the back of a large spoon.
- Bake (uncovered) for 30 minutes. Remove from oven and sprinkle crushed crackers evenly over casserole.
- Return to oven and bake for an additional 10 minutes, or until the top is golden brown.
Nutrition Facts : Calories 524 calories, Sugar 5 g, Sodium 1313.2 mg, Fat 29.6 g, SaturatedFat 11.4 g, TransFat 0.5 g, Carbohydrate 24.3 g, Fiber 8.1 g, Protein 41.6 g, Cholesterol 173.9 mg
BROCCOLI CHEDDAR SOUP
My husband Eric and I eat dinner together to spend some quality time together. This cheesy broccoli cheddar soup is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.
Nutrition Facts : Calories 494 calories, Fat 37g fat (24g saturated fat), Cholesterol 116mg cholesterol, Sodium 1145mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 16g protein.
BROCCOLI CHEDDAR CHICKEN MUSHROOM SOUP
This is a fabulous soup recipe, for anytime of the year, but especially fall and winter. Its especially hearty and makes a great meal by itself. This makes a large amount to feed a big group or family. Everyone will rave, I promise! For picky eaters, process the broccoli into tiny pieces and it won't be the focus of the soup. Or if you're a broccoli lover leave the pieces larger.
Provided by Jamie Renee
Categories One Dish Meal
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 22
Steps:
- Finely chop one large onion, by hand or in mini chopper food processor.
- In large stockpot melt one stick of butter or margarine.
- Sauté onion until tender.
- Sift 1/2 cup flour over butter/onion mixture and whisk to form a paste.
- Let paste cook and slightly darken but do not burn.
- About 6-8 minutes.
- Slowly whisk in two cups milk.
- Add two chicken bullion cubes and white pepper and allow to thicken a couple of minutes while whisking to get out lumps.
- Slowly whisk in one large can 49.
- 5 oz chicken broth.
- Add Velveeta cheese cubes and allow to melt, while stirring a couple of minutes.
- Add can of condensed cheddar cheese soup, stirring frequently.
- Cook broccoli according to package directions to soften.
- Chop according to how large you want you pieces.
- Use a food processor to chop finely for all of it or part of it.
- Add mushrooms, chopped chicken, and broccoli stirring frequently.
- Add half and half, garlic, garlic salt, tarragon, basil, Worcestershire, lemon juice and salt and pepper to taste.
- Cook about half an hour.
- Add half and half cream, and one pound shredded cheese, cooking and stirring frequently until cheese is melted, and all flavors have been incorporated well.
- Total cook time approx 1 hour.
Nutrition Facts : Calories 454.9, Fat 28.9, SaturatedFat 17.4, Cholesterol 106.3, Sodium 2060.6, Carbohydrate 21.4, Fiber 2.4, Sugar 6.3, Protein 28.6
MUSHROOM & BROCCOLI SOUP
One of my girls won't eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. -Maria Davis, Flower Mound, Texas
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- Cut broccoli florets into bite-sized pieces. Peel and chop stalks., In a large saucepan, heat oil over medium-high heat; saute mushrooms until tender, 4-6 minutes. Stir in soy sauce; remove from pan., In same pan, combine broccoli stalks, carrots, celery, onion, garlic, broth and water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are softened, 25-30 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in florets and mushrooms; bring to a boil. Reduce heat to medium; cook until broccoli is tender, 8-10 minutes, stirring occasionally. Stir in lemon juice.
Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 574mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
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