1 (6 ounce) package chicken flavored stuffing mix
4 cups cooked, chopped chicken breasts
2 (10.5 ounce each) cans cream of chicken soup
1/3 cup sour cream
2 cups shredded cheddar cheese
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 (16 ounce) bag frozen broccoli cuts, thawed and drained

1. Preheat the oven to 400 degrees F. Prepare stuffing mix according to the package directions; set aside.

2. In a 13 x 9-inch baking dish, stir together the chicken, soups, sour cream, cheddar cheese, poultry seasoning, black pepper and broccoli. Top with the prepared stuffing.

3. Bake for 30 minutes or until hot and bubbly. Makes 6 to 8 servings.

Emily

8 cups frozen broccoli flowerets, thawed
8 skinless, boneless chicken breast halves
2 (26 ounce) cans cream of chicken soup
3/4 cup milk
1/2 teaspoon black pepper
1/2 teaspoon curry powder
1/4 teaspoon garlic powder
1 cup shredded cheddar cheese
1/2 cup dry bread crumbs
3 tablespoons butter, melted

1. Arrange the broccoli and chicken in a 14×10x2-inch shallow baking dish.

2. Stir the soup, milk, pepper, curry powder and garlic powder in a small bowl; pour over the broccoli and chicken.

3. Sprinkle the cheese over the soup mixture. Combine the bread crumbs and melted butter; sprinkle over the cheese.

4. Bake at 350 degrees F. for 45 minutes or until chicken is cooked through. Makes 8 servings.

I am linking this recipe to  Meal Planning with Connie for her Finger Lickin’ Good Friday Recipes. Stop by and pay her a visit!

Emily

1-1/2 cups water
1/2 cup butter or margarine
1 tablespoon dry minced onion flakes
2 cups uncooked instant rice
1 (16 oz) package frozen chopped broccoli, thawed
1 (10.5 oz) can condensed cream of mushroom soup
1 (10-3/4 oz) can cheddar cheese soup
1 cup French-fried onions, (optional)

1. In a large saucepan, bring water, butter and onion to a boil. Stir in the rice; remove from the heat and let stand 5 minutes or until the water is absorbed.

2. Add the broccoli, cream of mushroom soup and cheddar cheese soup ; stir to blend.

3. Transfer mixture to a greased 11×7-inch baking dish. Bake, uncovered for 30 to 35 minutes or until hot and bubbly. Sprinkle with French-fried onions, (if using); bake an additional 5 minutes. Makes 8 servings.

Emily

1 (10-3/4 oz) can cream of chicken soup*
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup frozen broccoli florets, thawed
2 cups cooked chicken, cubed**
2 cups hot cooked wide egg noodles
1/2 cup grated Parmesan cheese

In a large mixer bowl, combine the soup, milk, butter, pepper, salt, broccoli, chicken and noodles. Pour mixture into a 2-quart baking dish.

Bake for 20 minutes or until hot and bubbly. Stir; sprinkle with cheese and bake 5 minutes longer. Makes 4 servings.

* You can substitute cream of mushroom soup for the cream of chicken soup, if desired.

** I like to cook chicken in large quantities, cube it and freeze it in 1 cup portion sizes. When I need cooked chicken for a recipe all I have to do is thaw the amount I need. This saves a lot of time and allows me to serve my family a delicious dinner without spending a lot of time in the kitchen on those really busy days.

Emily

1 pound boneless, skinless chicken breasts, cut into cubes
1 tablespoon canola or vegetable oil
1 (10-3/4 oz) can condensed cream of chicken soup
2-1/4 cups water
2 teaspoons curry powder
2 cups frozen chopped broccoli, thawed
2 cups uncooked rotini pasta*

In a large skillet, cook the chicken in hot oil over medium-high heat until meat is no longer pink. Stir in the soup, water, curry powder, and broccoli. Bring to a boil.

Add the uncooked pasta; cook over medium heat for 10 to 15 minutes or until the pasta is done, stirring often.

*Basically any type pasta will work with this recipe. I used rotini because it was what I had on hand.

Emily

1 pound lean ground beef
1 (12 oz) package macaroni & cheese dinner mix
2 cups water
1-1/4 cups salsa
1 (10 oz) package frozen broccoli cuts, thawed
2 teaspoons chili powder
1/4 teaspoon salt

Cook beef in a large skillet over medium heat until no longer pink; drain. Set aside the cheese packet from the dinner mix. Add the macaroni and water to the skillet. Bring to a boil; cover and simmer for 10 to 12 minutes or until the macaroni is tender.

Stir in the salsa, broccoli, chili powder and salt. Cover and simmer 5 to 8 minutes or until the broccoli is tender-crisp. Add the contents of the cheese sauce packet. Remove from the heat; cover and let stand 5 minutes. Makes 6 servings.

2 tablespoons butter or margarine
4 boneless, skinless chicken breast halves, cut into bite size chunks
1- (14-1/2 oz) can chicken broth
1-3/4 cups small shell pasta, uncooked
12 ounces Velveeta, cubed
1- (10 ounce) package frozen chopped broccoli, thawed*

1. In a large skillet over medium-high heat, melt butter or margarine. Add chicken chunks and cook about 2 minutes or until chicken is no longer pink, stirring occasionally.

2. Stir in chicken broth and bring to a boil. Add shells and reduce heat to medium-low; cover. Simmer 8 to 10 minutes or until shells are tender.Add cheddar cheese and broccoli. Stir until cheese is melted. Makes 6 servings.

* The broccoli will be crisp tender. If you prefer a softer texture, precook the broccoli before adding it to the skillet.

6 boneless, skinless chicken breast halves
4 large potatoes, cut into eighths
3 celery ribs, cut into 2″ slices
1 large onion, diced
1-14 ounce bag frozen broccoli, florets [ do not thaw]
2-11 ounce cans cheddar cheese soup
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic
1-1/2 teaspoons curry powder

1. Place potatoes, celery, onion and broccoli florets in bottom of well buttered 5-quart slow cooker.

2. In a medium size bowl, combine soup, milk, salt, pepper, garlic and curry powder. Whisk together with wire whisk until smooth and well blended.

3. Pour 1/2 the soup mixture over vegetables in slow cooker.. Place chicken over the vegetables and pour the remaining 1/2 soup mixture over chicken.

4. Cover and cook on High for 6 hours or on Low for 8-9 hours. Makes 6 servings.