Oven Roasted Red Pepper Broccoli

Ingredients:
1 ½ pound broccoli florets
2 TBS olive oil
1 TBS minced garlic
1 tsp black pepper
1 tsp red pepper flakes
1 tsp salt
 
Directions:
Preheat oven to 425° F.
If using heads of broccoli, wash, dry thoroughly and then cut into 1 1/2-inch florets. It’s important that the broccoli is thoroughly dried. So, make sure to shake all the water out and pat dry with a paper towel.
In a small bowl mix seasonings - garlic, pepper, red pepper flakes, and salt. Set aside.
In a large mixing bowl toss broccoli with olive oil until evenly coated. Sprinkle seasonings on top and stir until evenly coated
Spread seasoned broccoli out into a single layer on a cookie sheet lined with foil
Roast on the middle rack of the oven for 10 minutes, stir and cook for about 8 more minutes
Serve and enjoy!

Chicken Broccoli Bacon Cheese Casserole

Ingredients:

2 pounds chicken, cooked (rotisserie is a great option)

3 cups broccoli florets (can use frozen, thawed)

2 TBS butter

2 tsp. garlic minced

1 cup heavy whipping cream

2 cups cheddar cheese, grated and divided

1/4 cup parmesan cheese

1/3 cup bacon pieces

Directions:

Preheat oven to 350 degrees

Prep chicken: if using raw chicken- cut into bite size pieces and cook with seasoning, if using rotisserie- shred/cut into bite size pieces

Prep broccoli: If using fresh broccoli- blanch broccoli in boiling water until it is just starting to become tender, if using frozen broccoli- run under warm water to start to thaw. 

In a saucepan over medium heat, melt butter, then add minced garlic sauté for 30 seconds.

Pour the heavy whipping cream into the pan along with 1 cup of cheddar cheese and parmesan cheese. 

Once cheese is melted, add bacon pieces.

In a large mixing bowl mix broccoli, cooked chicken and cheese sauce with bacon. Pour into a 9x13 baking dish. 

Sprinkle remaining one cup of cheese on top and bake for 20 minutes

Add additional bacon pieces of garnish if desired and serve. 

Crock pot Creamy Chicken and Broccoli

• Ingredients:

• 4 boneless chicken breasts

• 1 can cream of chicken soup

• 1 can cheddar cheese soup

• 1 cup chicken broth

• ½ teaspoon salt

• ¼ teaspoon Cajun seasoning

• ¼ teaspoon garlic salt

• 1 Cup sour cream

• 1 12 oz frozen bag broccoli florets or 4 cups fresh broccoli lightly steamed
• 1 Cup shredded cheddar cheese

Directions:

Spray crock pot with cooking spray and put cream of chicken soup, cheddar soup, chicken broth, salt, Cajun seasoning, and garlic salt into the crock pot. Stir the soups and seasonings together until smooth. Add chicken.

Cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.

Serve over rice and top with more shredded cheese if desired.

Quick and Easy Chicken Veggie Soup

Ingredients:

1 can cr. of mushroom soup

1 cup milk

2 chicken breasts

1 bag frozen veg. mix

1 tsp. ranch

1 tsp. pepper

1 tsp. Italian Seasoning

¼- ½ lb. noodles

**optional: parmesan cheese

Directions:

Put on a pot of water to boil.

Cut chicken breasts into bite size pieces and cook in a frying pan with a little water. Season with salt and pepper, ranch and Italian seasoning.

Add noodles to boiling water  and cook noodles. In a separate, bigger pot, heat cream of mushroom soup, milk and frozen vegetables (do not boil). Add chicken and noodles. Serve.

Ham and Chicken Lasagna

Ingredients:

¼ cup butter

12 fresh mushrooms, sliced

1 medium onion, chopped

1 clove garlic, minced

½ cup flour

1 2/3 cup milk

3 cups chicken broth

1 (16 oz.) package broccoli florets, thawed and drained

2/3 cup shredded Parmesan cheese

½ tsp. salt

½ tsp. pepper

12 lasagna noodles, cooked and drained

2 cups cubed ham (sandwich meat)

2 cups cubed, chicken

2 cups shredded Swiss cheese (can use mozzarella)

½ 9oz bag fresh spinach, cut into small pieces

Directions:

Preheat oven to 350 degrees.

Heat butter in a skillet over medium heat. Stir in mushrooms, onion and garlic. Cook until soft and tender. Sprinkle flour over vegetables, and stir to coat. Stir in milk and chicken broth. Cook until sauce thickens (may need to add cornstarch). Stir in broccoli, Parmesan, salt and pepper. Cook until Parmesan is melted.

Layer 9 by 13 with ¼ sauce, ¼ noodles, ¼ ham, ¼ chicken, ¼ spinach, and ¼ Swiss. Repeat layers 3 times.

Top with bread crumbs (made of 4 pieces crumbled bread, garlic powder, onion powder, salt and pepper)

Cook for 35-40 min (cover with tin foil halfway through)

Chicken Divan

Ingredients:

2 chicken breasts

2 cup broccoli

2 cans cream of chicken soup

½ cup mayonnaise

½ tsp. lemon juice

1 cup bread crumbs

1 Tbs. butter

Directions:

Cook chicken and cut into pieces. Cook broccoli (don't overcook or it will turn brown when baked). Mix cream of chicken, mayonnaise, and lemon juice. In a frying pan melt butter and add bread crumbs. Cook until golden brown. In a 9x13 layer broccoli on bottom, then chicken. Pour soup mixture over top. Top with bread crumbs. Bake at 350 degrees for 30 minutes. Serve over rice.