Chicken & Broccoli Crock Pot Casserole Recipe

Who doesn't like a good casserole?  I know I do.  I especially love casseroles that come together quickly, easily, and include veggies.  This was a good casserole that my whole family enjoyed.  It was fun topping it with Cheez-it Crackers and I think it would be really good with the Tabasco flavor.

You will need a Crock Pot, Onion, Frozen Broccoli, 3 Chicken Breasts, Chicken Broth, Salt & Pepper, Corn Starch, Cheez-It Crackers, and Shredded Cheese.

Take half of the Shredded Cheese and add in the Corn Starch.

Mix it together well coating the Cheese.

Toss the Frozen Broccoli, Onion, and coated Shredded Cheese into the Crock Pot.

Cube the Chicken and season it with Salt & Pepper then add it into the Crock Pot with the chicken Broth. 

Stir everything together and top the Crock Pot with the lid and set to low for 5 hours or High for 3 hours.

You can use rice..but I am a lover of Quinoa.  It cooks quickly and is more nutritious than Rice.  It is my favorite thing and I suggest you give it a try.

Rinse the Quinoa well.

I added some of the left over Chicken Broth to a medium Sauce pan.

Then I added the rinsed Quinoa and cooked according to package instructions.

Measure out the Cheez-It Crackers on a plate.

Then crush them up coarsely with a fork.

Not a very pretty picture..after the cooking time has completed give the contents in the Crock Pot a good stir. 

Toss in the rest of the Shredded Cheese and mix it in well.

See how pretty the cooked Quinoa is!  I love it!

Place the Quinoa on a plate.

Top with the Chicken Broccoli Casserole and top with the crushed Cheez-It Crackers.  Enjoy!

Chicken & Broccoli Crock Pot Casserole Recipe

1 C Shredded Cheddar Cheese
1 TBSP Corn Starch
3 Chicken Breasts
1 10 oz Package Frozen Chopped Broccoli
1 Medium Onion, diced
1/2 C Chicken Broth
4 TBSP Cheez-It Crackers, crushed
Salt & Pepper to taste
Cooked Quinoa or Rice for serving

Toss together 1/2 C cheese & Corn Starch and set aside.

Season the Chicken with Salt and Pepper.  Place the Chicken, Broccoli, Onion, and the Cheese/Cornstarch mix into the slow cooker.  Cover with the lid and cook on High 3 hours of low for 5 hours.

When cooking time is complete remove the lid and stir in the rest of the cheese and a bit of additional Salt & Pepper to taste.  Sprinkle with the crushed Cheez-It Crackers and serve with the Rice or Quinoa.

Approximately 5 servings (info doesn't include the rice or Quinoa)

244 Calories
13 Carbs
11 Fat
4 Protein

Chicken and Broccoli Stromboli Recipe

During the summertime I love to cook things that come together quickly, take minimal effort, and my daughter enjoys.  I found this recipe in the April 2011 Prevention magazine and it meets all these criteria.  This was so quick to whip together and it was super yummy.  Give this a try and you won't be disappointed.

You will need Pillsbury refrigerated Pizza Dough, Broccoli, Rotisserie Chicken shredded, and Shredded Cheese.

Chop up the Broccoli into smallish chunks.  The smaller you chop them the quicker they will cook and the easier for small mouths to eat.

Cook the Broccoli in boiling water until it is just tender. 

Spread the Pillsbury Pizza Dough out on a baking sheet and shape into a lovely rectangle.

In the middle of the dough evenly disperse the chicken

Top the Chicken with Shredded Cheese

Then top this with the cooked Broccoli.

Fold the edges of the dough in and seal the dough by pinching.

Cut 4 slashes into the top of the dough to vent and spray with non-stick Cooking spray. Bake at 400 Degrees for 12ish minutes.

You want it to be browned and nice and bubbly on the inside.

Enjoy!

Chicken and Broccoli Stromboli Recipe
Source:  Prevention Magazine

1 Cup Broccoli florets
1 Pillsbury Refrigerated Pizza Dough
1 Cup Chopped Cooked Chicken
1 Cup Shredded Cheese

Pre-heat oven to 400 degrees.  Steam broccoli florets until just tender.  Stretch the pizza dough to form a rectangle on your greased baking dish.  Sprinkle the chicken, broccoli, and cheese lengthwise down the center of the dough.  Fold the dough over to cover the filling.  Pinch the sides and ends to seal.  Cut 4 slashes to vent and cover with cooking spray.  Bake until browned, about 12-15 minutes.  Slice and serve.

Enjoy!

Approximately 4 servings

390 calories
47 Carbs
12 Fat
21.5 Protein