Best Cheddar Broccoli Chicken Skillet Pampered Chef Recipes

Cheddar Broccoli Chicken Skillet - Pampered Chef image

Provided by senseicheryl

Time 25m

Yield 4 servings of chicken, 4 serving(s)

Number Of Ingredients 10

4 (4 ounce) boneless skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon ground black pepper, divided
1/8 teaspoon paprika
1 teaspoon vegetable oil
1 3/4 cups milk
1 (10 3/4 ounce) can condensed cheddar cheese soup
2 cups fresh broccoli florets (or frozen)
2 cups instant long-grain white rice
1/2 cup cheddar cheese, shredded

Steps:

Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika.
Heat oil in Large Skillet over medium-high heat until hot.
Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in center.
Remove chicken from skillet; keep warm.
Add milk, soup, broccoli and remaining black pepper to skillet; mix well.
Bring to a boil; stir in rice.
Top with chicken; cover with lid.
Reduce heat and simmer 5 minutes.
Remove skillet from heat.
Sprinkle cheese over chicken and rice.
Cover with lid; let stand 5 minutes before serving.

Nutrition Facts : Calories 700.2, Fat 18.1, SaturatedFat 10.1, Cholesterol 113.1, Sodium 942.7, Carbohydrate 87.3, Fiber 1.9, Sugar 0.7, Protein 44.1

Pampered Chef Chicken and Broccoli Braid image

Provided by Modaba

Categories Brunch

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
4 ounces sharp cheddar cheese, shredded
1/2 cup mayonnaise
1 teaspoon dill
1/4 teaspoon salt
2 (8 ounce) packages refrigerated crescent dinner rolls
1 egg white, lightly beaten
2 tablespoons slivered almonds

Steps:

Directions:.
Preheat oven to 375°F Chop chicken and broccoli using food chopper; place in 2 quart batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.

Nutrition Facts : Calories 293.2, Fat 13.2, SaturatedFat 4.2, Cholesterol 58.7, Sodium 450.6, Carbohydrate 28.1, Fiber 2.2, Sugar 3.3, Protein 15.2

Pampered Chef Chicken 'n Biscuit Bake image

Provided by Angel91805

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk
1 garlic clove, pressed
1 1/2 cups cooked chicken
1 cup frozen mixed vegetables
1/2 cup onion, chopped
1/2 cup celery, chopped
2 (7 1/2 ounce) packages buttermilk biscuits
1 cup shredded cheddar cheese

Steps:

Preheat oven to 350.
Combine soup, milk and garlic in bowl with whisk. Add chicken and vegetables. Chop onion and celery and add to soup mixture.
Separate each package of biscuits into 10 pieces. Cut each biscuit into quarters and add to soup mixture. Stir gently.
Pour into deep dish baker (9x9 pan would work here!). Sprinkle with cheese.
Bake 25-30 minutes or until lightly browned and biscuits are cooked through. Let stand 5 minutes before serving.

Nutrition Facts : Calories 448.4, Fat 22.6, SaturatedFat 8.6, Cholesterol 48.9, Sodium 1209.2, Carbohydrate 40.6, Fiber 1.9, Sugar 1.6, Protein 21.2