- 16 oz Whole Wheat Angel hair pasta
- 2 chicken breasts, pre-cooked and sliced into strips
- 3 garlic cloves, minced
- 4 TSB Olive oil
- Garlic salt
- 10 – 12 oz Frozen Broccoli florets (thawed) or 10-12 oz fresh broccoli chopped
- 1/2 cup grated parmesan cheese
- Cook the pasta per instructions on package.
- In a pan, heat up the olive oil and add minced garlic.
- Add chicken to pan and saute until warm. Add the broccoli.
- Cover the pan and let broccoli cook until tender.
- Sprinkle the veggies and chicken with garlic salt and parmesan cheese and mix together.
- Add the drained pasta to the pan. Drizzle the pasta with olive oil, garlic salt and parmesan cheese.
- Mix everything together and let heat up for about 3 minutes.
This recipe is adapted from this recipe here!
- 1 cup white rice
- 1 Tbsp Olive Oil
- 2 cups chicken broth
- Juice from 2 limes
- 1 TBS garlic
- 1 tsp garlic salt
- 2 large chicken breasts, diced
- 2 cups raw broccoli, diced
- salt and pepper
- Fresh grated Parmesan for topping
- In a 12″ pan, heat a small amount of oil and cook diced chicken over medium high heat until browned. Chicken does not have to be cooked all the way through.
- Add rice and saute for a couple of minutes.
- Add broccoli, chicken broth, garlic, garlic salt and lime juice. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
- Top with freshly grated Parmesan
To find this and other amazing recipes, check out Yellow Bliss Road!
Although this recipe is a slow cooker recipe, it only takes 4 hours from start to finish. So if you normally eat at 6:00 you’ll need to start it at 2:00.
- 12 oz potatoes, cut into ¾-inch pieces
- 1 tsp onion powder
- Two 14.5- oz cans chicken broth
- ¼ cup cornstarch
- ½ tsp dried thyme, crushed
- ¼ tsp ground black pepper
- One 12- oz can evaporated fat-free milk (1½ cups)
- ½ cup ham, diced
- 1 cup coarsely shredded carrots (2 medium)
- 1 cup broccoli florets, steamed
- ¼ cup shredded cheddar cheese (1- oz)
- In the insert of a slow cooker, combine potatoes and onion powder. Pour broth over vegetables. Cover and cook on high-heat setting for 3 hours.
- In a medium bowl, combine cornstarch, thyme and pepper. Whisk in evaporated milk. Slowly stir the cornstarch mixture, ham and carrots into the hot soup. Cover and cook for 30 minutes more, stirring the soup occasionally.
- Serve the soup topped with broccoli and cheese.
This is an absolutely delicious meal. So full of flavor! BUT it takes alot of work SO be prepared. I wish I could tell you how long it takes to make but I usually have 2 children hanging onto my pants when I cook needing attention so it usually takes me longer than what it might take someone else.
- 6 slices bacon, diced
- 2 chicken breasts
- salt and pepper
- 1 TBS butter (if needed)
- 1 TBS olive oil (if needed)
- 1 cup white rice (DON’T OVER COOK!)
- 2 cups water
- 1 tsp salt
- 1 tsp onion powder
- 12 oz (about 4 cups) broccoli florets, chopped into bite-sized pieces
- 2-4 cloves garlic, minced
- 2 (10-oz) cans mild Rotel (Don’t use the walmart brand. Even the mild is TOO spicy for this meal!)
- 2 TBS butter
- 2 TBS flour
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- Add the diced bacon to a very large skillet and turn heat to medium high.
- Cook the bacon until crisp, stirring occasionally, about 10 minutes.
- While the bacon is cooking, cut the chicken into bite-sized pieces. Season both sides with salt and pepper.
- When the bacon is crisp, remove to a plate leaving the drippings in the pan.
- If needed to grease the bottom of the pan, add butter and olive oil to the skillet.
- Add the chicken in a single layer and cook for five minutes, flipping once halfway through.
- Remove the chicken to the plate with the bacon.
- Add the rice, water, and salt to a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 14 minutes. When done, remove from heat.
- While the rice is cooking, add the broccoli and onion powder to the skillet where you cooked the bacon and chicken. Cook over medium-high heat, stirring occasionally until broccoli is tender, about 10 minutes.
- Add in minced garlic and cook, stirring constantly until just fragrant, about 30 seconds. Top with tomatoes, rice, chicken and bacon and stir to combine. Reduce heat to low to keep warm.
- Melt the butter in a small saucepan and whisk in the flour until just combined. Add in the chicken broth and stir well. Increase heat to high and cook until thickened and bubbly.
- Remove from heat and add in cheese and salt and pepper. Stir until cheese is melted, then pour in the skillet with the chicken and rice. Stir to combine and serve.
Makes 5 servings.
This recipe is slightly adapted. Find the original recipe here
This dish was a huge hit with my husband! He said he could have eaten the entire pan himself 🙂 Yay! That’s what I call a success!
Yield: 6-8 servings.
- 2 boneless skinless chicken breasts, cut into ½ inch cubes
- 6 TBS butter, divided
- 3 cups frozen broccoli florets, thawed or fresh broccoli
- ½ tsp onion salt
- ½ tsp dried thyme
- ½ tsp dried rosemary, crushed OR 1/4 tsp ground rosemary
- ¼ tsp pepper
- 1 loaf French bread, cubed
- 2 eggs
- ¾ c milk
- 1 can cream of chicken soup
- 1 cup shredded colby-monterey jack cheese
- Preheat oven to 400°.
- Spray a 9×13 glass baking dish with cooking spray.
- In a small bowl, combine eggs, milk and soup. Set aside.
- In a 10-in. skillet, melt 2 TBS Butter and toast 1/2 the french bread until lightly browned. Put toasted bread in the glass dish. Repeat with the remaining bread.
- Pour egg mixture over bread cubes.
- Then saute chicken in 2 tablespoons butter until no longer pink. Add broccoli, onion salt, thyme, rosemary and pepper; heat through.
- Stir in chicken mixture to the bread cubes and sprinkle with cheese.
- Bake, uncovered, 20-25 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.
This recipe is adapted from a recipe in Simple & Delicious February/March 2011, p9
- 2 1/2 cups uncooked pasta
- 2 cups broccoli (fresh or frozen)
- 1 1/2 lbs chicken breasts, cooked and chopped into bite-size pieces
- 1 (16 oz) jar alfredo sauce
- 1/2 cup shredded Parmesan cheese
- 1 1/2 cups mozzarella cheese
- 1/2 teaspoon garlic salt
- 1/4 teaspoon dried basil
- salt and pepper to taste
- 1/2 cup Panko bread crumbs
- 2 tablespoons butter, melted
- 1/4 cup shredded Parmesan cheese
- Preheat oven to 350 degrees.
- Prepare pasta as directed on package. Remove from heat, drain water, and dump pasta in a large bowl.
- If using fresh broccoli, cut into bite-size pieces and place in a microwaveable-safe bowl. Add 2-3 tablespoons of water and cover the bowl with plastic wrap. Microwave for 3-4 minutes or until it reaches your desired crunchiness. If using frozen broccoli, prepare according to directions on package. Once finished cooking, place broccoli in the bowl with the pasta.
- Dump the chicken, alfredo sauce, 1/2 cup Parmesan cheese and mozzarella cheese into the bowl and mix with the pasta and broccoli. Season with garlic salt, basil, and salt and pepper.
Spray a 9×13″ pan with non-stick cooking spray and dump pasta/chicken mixture inside.
In a small bowl, mix the bread crumbs, melted butter, and 1/4 cup Parmesan cheese together. Sprinkle over the top of the casserole.
- Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.
- Six Sisters have a perfect roll recipe to go with this Easy Parmesan Knots
Another fabulous recipe from Six Sisters Stuff. Seriously every recipe I’ve tried from them has been delicious.