Broccoli And Chicken Casserole

This "Broccoli And Chicken Casserole" recipe is the perfect addition to any fall dinner table, cheesy and warm, with lots of good ingredients that are sure to please. This delicious casserole recipe is great for busy weeknight meals, and just as good for leftovers the next day.

The nice thing about casseroles is quite often they give us the chance to use up some of the vegetables and things we have in our fridge. This broccoli and chicken casserole recipe is sure to be a favorite once you've tried it. You'll be surprised to learn that this casserole recipe is vegetarian, but you can substitute for real chicken if you'd like. Some of the ingredients you will find in this broccoli and chicken casserole recipe include Greek yogurt, shredded sharp cheese, penne noodles, chopped broccoli, salt and pepper, chopped fake chicken and cream of mushroom soup. To start cook noodles al dente. Preheat the oven to 350 degrees Fahrenheit. Mix all ingredients together and spread into a 9.5 by 11 inch glass baking dish. If you use real chicken, cook for about 45 minutes, if using fake chicken, cook for about 30 minutes. This cheesy broccoli and chicken casserole recipe is sure to be a hit for both vegetarians and non vegetarians alike. This recipe site is created by an American Irish girl living in the Netherlands.

Broccoli is a vegetable in the cabbage family whose edible green flowerhead is eaten. Broccoli is high in vitamin C and dietary fiber. Broccoli also contains several nutrients with strong anti cancer properties, such as diindolylmethane and small amounts of selenium. A single serving of broccoli provides more than 30 mg of vitamin C and a half cup provides 52 mg of vitamin C. Boiling broccoli reduces the levels of suspected anti carcinogenic compounds, such as sulforaphane, with losses of 2030 percent after five minutes, 4050 percent after ten minutes, and 77 percent after thirty minutes. However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds in the vegetable.

Cheese is a food that is derived from milk and produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It uses the proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During cheese production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced, the styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.


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