2 cups cooked white rice (perfect for using up leftovers) 2 cups cooked and shredded chicken breast; 2 cups broccoli florets, steamed until tender ...

1 pound chicken breasts – cut into bite sized pieces, boneless and skinless 2 1/2 cups broccoli florets – cut into bite sized pieces; 3 tablespoons olive oil – divided; 1 ¼ teaspoons salt ...

1/2 teaspoon paprika. 1/2 teaspoon dry ground mustard. 1/2 teaspoon turmeric. 2 cups broccoli, chopped in small pieces. 1/2 cup heavy cream. 2 cups cheddar cheese, grated ...

Armed with a recipe from the Campbell’s Soup Co. plus some tips from my mom, I made a Cheesy Chicken & Rice Casserole this week, pleasing the Times Leader taste testers on a damp and dismal Tuesday.

From all-American casseroles to Korean-style suppers to Italian chicken lasagna, these chicken and broccoli recipes show how that common combo can be something you look forward to diving into. We ...

1 bag of frozen petite broccoli florets 1/2 bell pepper 1 teaspoon of minced garlic 1 teaspoon of salt and pepper 1 bag of shredded mozzarella cheese. Instructions: Steam the rice Chop the chicken ...

Once the sauce is made, stir in the rice, then add some cooked chicken (10 ounces is a good amount), and whatever frozen or cooked vegetables you have lying around.

Pour in 4 cups low-sodium chicken broth and 1½ cups water, increase heat to high, and bring to a boil. Step 2 Set cheese packet from one 6–7.3-oz. box white cheddar & shells mac and cheese ...