Cheesy Chicken Broccoli Bake | Delish
This dish is like broccoli cheddar soup all grown up.
DIRECTIONS
1. In a large skillet over medium-high heat, heat olive oil. Add onion and garlic and cook until fragrant, about 5 minutes. Add chicken and season with salt and pepper. Cook until golden, about 6 minutes more.
2. To the skillet, add rice. Pour in chicken broth and heavy cream and stir to combine. Bring to a simmer and let cook until rice is fully cooked, about 15 minutes. Add more broth if necessary. Mix in broccoli and cheddar and continue cooking until cheese is melted and broccoli is tender.
3. Sprinkle skillet evenly with panko breadcrumbs and season with salt and pepper. Broil until golden and crispy, about 2 minutes.
INGREDIENTS
1 tbsp. olive oil
1 c. diced yellow onion
2 cloves garlic, minced
1 lb. boneless skinless chicken breasts, cubed
kosher salt
Freshly ground black pepper
1 c. white rice
2 c. chicken broth (or more, if needed)
1 c. heavy cream
2 c. broccoli, florets only
1 c. shredded Cheddar
1/4 c. panko breadcrumbs
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How to Make a Broccoli Cheese Casserole
Watch as Recipe.com shows you how to make broccoli cheese casserole! This creamy dinner casserole recipe is the perfect side dish to complement almost any meal, but it's even great served as a main dish. Get started on this rich broccoli casserole recipe by making sure you have the following ingredients: one can of condensed cream of mushroom soup, a 1/2 cup of milk, two teaspoons of yellow mustard, one bag of thawed frozen broccoli florets, one cup of shredded cheddar cheese, 1/3 cup of dry bread crumbs, and two teaspoons of melted butter. Before you begin making the broccoli and cheese casserole, preheat your oven to 350 degrees. Combine and mix in a large bowl the cream of mushroom soup, broccoli florets, milk, mustard, and cheese. Once everything is mixed together nicely, pour the contents into a 1-1/2 quart casserole dish. Mix together the bread crumbs and butter, then pour an even layer on top of the casserole. Pop this easy broccoli casserole recipe into the oven for 30 minutes to give those bread crumbs a golden crunch. This easy dinner idea provides a filling meal that's perfect for a busy weeknight!
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Orecchiette with broccoli anchovies and sun-dried tomatoes - Italian recipe
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If you are an orecchiette lover, this is the ultimate dish for you: orecchiette with broccoli, anchovies and sun-dried tomatoes! Find this and many more recipes with pictures on the Giallozafferano App (in English)
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Start by making the dough for the orecchiette: sift the flour into a bowl, to remove any impurities. I’m using finely ground semolina flour, very common in South Italy. Add the extra virgin olive oil and the water; a little at a time, not all at once, because the dough should be quite firm. The amount of water varies depending on the type of flour. When the dough has come together, transfer to a work surface and knead until nice and smooth. Once smooth, place the dough in a bowl, cover with a cloth, or cling film if you prefer, and allow to rest at room temperature for at least half an hour.
Move on to the anchovies, here’s how to clean them: remove the head with your fingers and pull out the intestines; then split it open from head to tail, in this way, remove the backbone, and the tailt. In this way, you end up with 2 fillets. Rinse gently with water, being careful not to break them, and place on kitchen paper to drain. Repeat with all the other anchovies: pull out the intestines, split it open and remove the backbone. If you want to bread and fry them, butterfly the anchovies like this and leave the tail on for practical and decorative purposes.
Get back to the orecchiette: take the dough and roll into thin logs, then cut the logs into ½-inch (1 cm) pieces. Take a piece of dough, a knife, press and pull the dough towards you, then turn it inside out over your thumb… here it is.
I have all the ingredients I need for the sauce: start with the broccoli, separate the florets from the stalk and cut into pieces, this size more or less. You can also use the main stalk, as long as you remove the tough outer layer, then cut into pieces. Cut the anchovies into pieces as well, not too small. Chop the sun-dried tomatoes: you can find sun-dried tomatoes in oil, like mine, that should be patted dry before using, or plain sun-dried tomatoes, not in oil, that should be soaked in lukewarm water until softened. And finally, thyme, chili pepper and garlic: strip the leaves from the thyme sprigs: remove the stem from the chili pepper and the inner seeds; cut the garlic in half, roughly chop it, then finely chop all the seasonings. All that’s left to do is process the bread into fine crumbs and start cooking. Firstly, heat the oil in a pan, add half of the chopped garlic, chili pepper and thyme… then add the breadcrumbs and stir until crispy and just light golden brown. Turn off the heat and take them out of the pan, or they will burn from the residual heat.
Bring the water to a boil, salt to taste, drop in the broccoli and allow a couple of minutes from the time the water returns to a boil, they should remain crispy; make sure the water is not at a full boil, or the broccoli will fall apart. In a large saucepan, or pan in this case, heat a little oil and add the remaining chopped seasoning mix, sauté the anchovies and the tomatoes just until they change colour, meanwhile boil the orecchiette with the broccoli. All right, turn off the heat here and wait for the pasta to cook. It’s done, now drain and add to the saucepan. Cook until the liquid evaporates and finally sprinkle with the toasted breadcrumbs and the parsley. And while I’m plating up, let’s see together the ingredients needed for this recipe!
Ingredients
For 4 servings
For the orecchiette
- 2 cups (250 g) of finely ground semolina
- ⅔ cup (150 ml) of water
- ½ tbsp (8 g) of extra virgin olive oil
For the sauce
- ⅔ lb (300 g) of anchovies
- ⅔ lb (300 g) of broccoli
- 2 oz (60 g) of sun-dried tomatoes in oil
- 1 clove of garlic
- 1 chili pepper
- a few thyme sprigs
- 1 sprig of parsley
- a little extra virgin olive oil
- 1 pinch of salt
- pepper to taste
For the breadcrumbs
- ⅓ lb (150 g) of durum wheat bread
- a little extra virgin olive oil
Broccoli Cheese Balls | Broccoli Bites Recipe | Cheese Balls Recipe | Kids Snacks | Broccoli Recipe
Broccoli Cheese Balls | Broccoli Bites Recipe | Cheese Balls Recipe | Kids Snacks | Broccoli Recipe@HomeCookingShow
#broccolicheeseballs #cheeseballs #broccolirecipe #cheeserecipe #snacks #eveningsnacks #kidsreceipe
PLEASE CLICK ON CC FOR HINDI SUBTITLES
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 5
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To Make Broccoli Cheese Balls
Potato - 4 Nos
Broccoli - 1 Bowl
Onion - 1 No.
Garlic - 1 Tbsp
Green Chilli - 2 Nos
Red Chili Flakes - 1 Tsp
Salt - 1 Tsp
Pepper - 1 Tsp
Italian Seasoning - 1 Tsp
Corn Flour - 2 Tsp
Bread Crumbs - 2 Tsp
Coriander Leaves - 1 Tbsp
Oil
METHOD
1. Take boiled potato pieces in a large bowl. Mash them nicely.
2. Add finely chopped broccoli to it.
3. Next add finely chopped onions, garlic, green chillies, red chilli flakes, salt, pepper powder, Italian seasoning, corn flour and mix well.
4. Once the dough-like mixture is ready, add bread crumbs and finely chopped coriander leaves.
5. Mix again. Dab a little oil on the palms and prepare balls out of the broccoli mixture.
6. Now take each ball and prepare it into a cup. Place a cheese cube in the center.
7. Cover the cheese cube with broccoli mixture and prepare a perfect ball again. Repeat the same with other broccoli balls too.
8. Coat all the broccoli balls with bread crumbs and keep them aside.
9. Heat a kadai with oil for deep frying.
10. Once the oil is hot enough, maintain the flame on medium and gently drop in the broccoli balls.
11. Fry them until they are golden brown in color and then remove them from the kadai.
12. Yummy broccoli cheese balls are ready to be served hot with tomato ketchup or spicy mayonnaise by the side.
Broccoli cheese balls is an interesting snack recipe which is loved by kids as well as adults. It has lots of broccoli and some potato along with other ingredients to add a solid base. A nice cheese cube is placed inside the broccoli base balls and then they are fried in oil. If you open the fried balls, you can see the cheese oozing out smoothly. So these broccoli cheese balls can be best experienced when they are hot and nice. You can have them with tomato ketchup or spicy mayonnaise by the side. These cheese balls are perfect for starters or for get-together parties. You can always prepare the cheese balls with bread crumb coating a day before, refrigerate and then fry them whenever you want. Watch this video till the end to get a step by step guidance on how to make broccoli cheese balls easily at home. Try the recipe and let me know how it turned out for you guys in the comments section below.
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