1½ cups
shredded cooked chicken breast {I used store bought rotisserie chicken} 2 broccoli crowns, cut into small florets ½ stick unsalted butter ½ cup flour 10 oz garlic & herb cheddar, small dice 3 cups milk {slightly warmed, I used 1%} 12 oz wide egg noodles salt & pepper ¼- 1/3 cup Italian breadcrumbs Instructions Preheat the oven to 385 degrees Cook the broccoli in a large pot of boiling water until just tender, drain with a slotted spoon and set aside. Place the egg noodles in the same pot of boiling water and cook about 3 minutes shy of the package cooking time. They will finish cooking in the oven. Drain and set aside. Using that same pot {all water dumped}, over medium low heat add in the butter and melt. Once the butter is melted which in the flour and cook for a minute. Stir in the milk and continue stirring until the roux is incorporated and smooth. Simmer for a few minutes until slightly thickened. Add in the diced cheddar and stir until smooth. Season with a little salt and pepper. Remove from heat. Add the chicken, broccoli and noodles into the cheese sauce. Stir until incorporated evenly. Pour the mixture into a baking dish. Sprinkle with breadcrumb and spritz a little olive oil over top to help the breadcrumb brown nicely. Bake for 25-30 minutes 3.5.3208
Add broccoli and cook for 3-4 more minutes. Step 2 Spray a non-stick pan with oil and cook chicken until lightly browned. Bake for 20-25 minutes and garnish with chopped fresh herbs if you prefer. 3 cups chopped (250g ) broccoli, cut in small pieces. 400g lean chicken breast, chopped
Another easy way to finish off the leftover in my fridge and pantry, to make this healthy and delicious chicken breakfast casserole for my family as breakfast
This is one of those dishes that came together well and is great for using up leftover roast or deli chicken, or the few minutes it takes to defrost a couple of thighs or breasts won’t add much to the preparation time
Layer ham, cheese and thawed broccoli on top of the pastry. Remember, you too can take part in Lunchbox Bakes – just flick us an email to bmtbblog@gmail
Remember, you too can take part in Lunchbox Bakes – just flick us an email to bmtbblog@gmail. You can read more about this event on the Lunchbox Bakes page
Thank you Swanson® for sponsoring this Creamy CheesyChicken and Green Bean Casserole recipe. In a large skillet add your butter, celery, onion, mushrooms and chicken better that bouillon
), Gnocchetti with Asparagus & Garlic-Gorgonzola Sauce (it being asparagus season here, this one was a serious front runner), but it was the Crunchy Thai Chicken Salad with Peanut Dressing that ticked all the boxes for me
In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch. ½ cup chicken broth. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes. Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through. 12 oz rice noodles. 2 skinless boneless chicken breasts, sliced into bite-size strips. 1 cup broccoli, chopped
I made this vegan by using Beyond Meat chicken strips and Daiya mozzarella shreds. 4 cups no-chickenchicken broth. 1 package Beyond Meat chicken strips, slightly thawed and cut in half (or even thirds). Bake for 30 minutes or until hot and bubbly. 4 cups no-chickenchicken broth. 1 package Beyond Meat chicken strips, slightly thawed and cut in half (or even thirds)
ChickenBroccoli and Asparagus Stir Fry. As usual I decided to tweak it further and give this an extra low calorie spin by substituting Chicken for Beef
Bake. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan
For the chicken marinade, drain the artichoke hearts reserving the juice. To a large bowl, add the chicken, artichoke juice, garlic, and oregano leaves
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