Rice Archives - Shoppin' Buggy Recipes

Skillet Cheesy Chicken and Broccoli

Angie — Wed, 24 Mar 2021 23:44:13 +0000

Chicken, Cheese, broccoli and about 30 minutes make up this vintage skillet recipes that’s great for an easy and quick dinner. This Skillet Cheesy Chicken and Broccoli meal can be served over rice or pasta or with a side dish for a complete meal!

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

This cheesy 30 Minute Meal is inspired by a vintage recipe that I found in my grandmother’s recipe box. We fell in love with how good it is and how simple it is to make. Perfect for busy weekdays and still great for relaxing weekends.

Quick glance at what you’ll need for Skillet Chicken and Broccoli: (amounts in recipe card below)

boneless, skinless chicken breasts
butter
salt
black pepper
onion powder
milk
condensed broccoli and cheese soup
frozen broccoli florets, steamed/cooked
Rice or Pasta Optional for serving

How to make Skillet Chicken and Broccoli:

We’re staring this recipe off with the chicken.

Chicken Shortcut – You can really use any chicken for this recipe as long as it is cooked before it goes into the sauce. I normally use about 2 chicken breasts worth of meat that’s been chopped and cooked. To save time, I’ll chop and cook the chicken the night before and then just toss, heat and eat the next day.

You could also use a store bought rotisserie chicken for this recipe.

If you don’t want to make the chicken ahead of time and just want to cook everything at once that’s totally fine too!

Working on a flat surface, place chicken breast in-between two pieces of parchment paper or plastic wrap. ( place chicken into a gallon size ziplock bag) Use a meat mallet or rolling pin and flatten chicken to 1/2 inch – 1/4-inch thickness. I really like to use the ziplock method because it keeps chicken juice from getting everywhere. No one wants raw chicken juice anywhere.

Why flatten the chicken for this recipe?

Flatten the chicken breasts will make the cooking process much faster than leaving the chicken breasts whole and untouched. This not only keeps the cooking time down but also makes the chicken tender because it’s all one thickness and parts are not getting overcooked waiting on thicker pieces to be done.

Once the chicken has been flattened, remove chicken and cut into bite sized pieces.

Heat medium skillet over medium heat and add butter. Once butter is melted, add chicken. Sprinkle salt, pepper and onion powder over chicken. Cook chicken, browning the chicken on all sides for about 10 minutes.

Add in milk and soup. Stir will and bring to a boil. Add cooked broccoli and reduce heat to a simmer. Cover and cook for 10 minutes. Serve as is or serve this dish over rice or pasta

QUICK GLANCE Skillet Chicken and Broccoli FAQ:

Does the chicken need to be cooked before adding it to sauce? Yes! It does. You can either cook the chicken before hand, while you’re fixing this meal or you can use leftover chicken or store bought cooked chicken.
Can I use fresh broccoli instead of frozen? Yes! But you’ll need to wash, chop and steam it before adding it to the sauce.

Skillet Chicken and Broccoli

Skillet Cheesy Chicken and Broccoli

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Chicken, Cheese, broccoli and about 30 minutes make up this vintage skillet recipes that's great for an easy and quick dinner. This Skillet Cheesy Chicken and Broccoli meal can be served over rice or pasta or with a side dish for a complete meal!

Ingredients

2 boneless, skinless chicken breasts
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/2 cup milk
1 (10.5 ounce) can condensed broccoli and cheese soup
10 ounce bag frozen broccoli florets, steamed/cooked
Rice or Pasta Optional for serving

Instructions

Working on a flat surface, place chicken breast in-between two pieces of parchment paper or plastic wrap. ( place chicken into a gallon size ziplock bag)
Use a meat mallet or rolling pin and flatten chicken to 1/2 inch - 1/4-inch thickness.
Remove chicken and cut into bite sized pieces.
Heat medium skillet over medium heat and add butter.
Once butter is melted, add chicken.
Sprinkle salt, pepper and onion powder over chicken.
Cook chicken, browning the chicken on all sides for about 10 minutes.
Add in milk and soup. Stir will and bring to a boil.
Add cooked broccoli and reduce heat to a simmer.
Cover and cook for 10 minutes.
Serve as is or serve this dish over rice or pasta.

Notes

Broccoli should be thawed/steamed before adding to skillet.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

Love it? Pin it!

The post Skillet Cheesy Chicken and Broccoli appeared first on Shoppin' Buggy Recipes.

Chicken Pot Pie Rice Casserole

Angie — Fri, 05 Mar 2021 00:45:17 +0000

Chicken Pot Pie Rice Casserole is a great and easy recipe that cooks in 30 minutes and has all of the great flavors of a southern homemade Chicken Pot Pie!

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

Simple casserole recipes like this make it so easy to get dinner on the table in no time. This is absolutely a toss and bake kind of meal. If you love Chicken Pot Pies, you’ll love this Chicken Pot Pie Rice Casserole!

Quick glance at what you’ll need for Chicken Pot Pie Rice Casserole: (amounts in recipe card below)

chicken breasts, cooked and shredded
cooked white rice
peas
corn
sliced carrots
cream chicken soup
cream mushroom soup
garlic powder
onion powder
butter crackers

I use caned vegetables for this recipe since I normally have them in the pantry but you can also use frozen vegetables that have been thawed.

How to make Chicken Pot Pie Rice Casserole:

This casserole is what I’d call a mix and bake kind of dinner. It used canned or frozen vegetables, rice, soups, a few seasonings and chicken to create a super simple meal that is filling and tasty.

Chicken Shortcut – You can really use any chicken for this recipe as long as it is cooked before it goes into the casserole dish. I normally use about 2 chicken breasts worth of meat that’s been cooked and roughly shredded. I really love using store bought rotisserie chicken for meals like this. They cost about the same as a chicken that needs to be cooked but I don’t have to spend the time roasting it. Although I do love a good home roasted chicken, sometimes life happens and I don’t have time to cook one up.

On this blog and on BigBearsWife.com (my second blog) you’ll find a few recipes that use shredded chicken but perhaps don’t use an entire shredded chicken, like this Baked Feta Pasta. Two meals from one chicken is the way to go!

Rice Shortcut – Just like the chicken shortcut, I’ve got rice shortcuts for you too. I do like the texture of cooked long white rice. White rice on the stove top will take about 20 minutes to make, so if you’re running low on time here are some ideas:

Leftover homecooked rice
Leftover take out white rice
5 Minute Instant White Rice
90 second microwave bagged rice

Ready to make the casserole? It’s super easy.

Preheat oven to 350F.

Mix everything together in a large bowl, EXCEPT for butter crackers.

Once mixed well, pour mixture into a 2 quart casserole dish or a 9×13 dish.

Crush butter crackers and sprinkle over top of casserole.

Bake for 30 minutes.

I like to let casseroles sit about about 5 minutes or so before serving because they tend of hold up better once they’ve cooled for a bit.

This Chicken Pot Pie Rice Casserole includes the meat, vegetables and grains for the meal, so there isn’t even a need to make side dishes unless you just want to.

QUICK GLANCE Chicken Pot Pie Rice Casserole FAQ:

Does the chicken need to be cooked before adding it to the casserole dish? Yes! This casserole is only going into the oven to get hot and kind of marry the flavors together. Everything that goes into it needs to go in “ready to eat”. This meal is great for using up leftover chicken or store bought cooked chicken.
I’m not crazy about cream of chicken soup or cream of mushroom soup. What else can I use? I’ve only tested these recipes with those soups, but if its’ the flavors that you don’t like you can substitute those two cans for any condensed soup that you like. You could also try homemade cream soups but I haven’t tested this with those.
Can I use pasta in stead of rice in this casserole? I haven’t tried it but I don’t see why not. I’m not sure on the amount needed though as I haven’t tried it with pasta.

Chicken Pot Pie Rice Casserole

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Chicken Pot Pie Rice Casserole is a great and easy recipe that cooks in 30 minutes and has all of the great flavors of a southern homemade Chicken Pot Pie!

Ingredients

2 chicken breasts, cooked and shredded
2 cups cooked white rice
15 oz can peas, drained
15.25 oz can corn, drained
14.5 oz can sliced carrots, drained
10.5 oz can cream chicken soup
10.5 oz can cream mushroom soup
2 teaspoon garlic powder
1 teaspoon onion powder
1 sleeve butter crackers, crushed

Instructions

Preheat oven to 350F.
Mix everything together in a large bowl, EXCEPT for butter crackers.
Once mixed well, pour mixture into a 2 quart casserole dish or a 9x13 dish.
Crush butter crackers and sprinkle over top of casserole.
Bake for 30 minutes.

Notes

This recipe is made quickly my using cooked chicken like a store rotisserie chicken or leftover cooked chicken from home
Rice can be any type of white rice - Instant Rice, 90 Second microwave rice or cooked long grain rice

Butter Crackers are also know as Ritz crackers.

If you make this recipe, snap a picture and share it on Instagram or Facebook with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog!

Love it? Pin it!

The post Chicken Pot Pie Rice Casserole appeared first on Shoppin' Buggy Recipes.