Best Chicken Broccoli Romanoff Recipes

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CHICKEN ROMANOFF



Chicken Romanoff image

The ingredient list is quite long, but don't let it scare you away, it is worth it, and it is easy enough to make.

Provided by KittyKitty

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 22

1 (8 ounce) package egg noodles
1 (12 ounce) carton small curd cottage cheese
1 (8 ounce) carton sour cream
3/4 cup chopped green onion
2 tablespoons butter, melted
1/8 teaspoon pepper
1 garlic clove, crushed
6 boneless skinless chicken breast halves
3 ounces sliced monterey jack cheese, 3 slices, halved
2 eggs, beaten
1 cup fine dry breadcrumb
1/3 cup butter
1 chicken bouillon cube
1 cup boiling water
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (4 ounce) can sliced mushrooms, drained
1 (2 ounce) jar diced pimentos, drained

Steps:

  • Cook egg noodles according to package directions, drain. Rinse with cold water, and drain again. Combine with next 6 ingredients; stir well. Add noodles and toss lightly; set aside.
  • Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch with meat mallet or rolling pin. Place a slice of cheese over each piece of chicken, and top with 1-2 tablespoons of noodle mixture. Fold long sides of chicken over noodles and cheese;fold ends over and secure with wooden picks. Spoon remaining noodle mixture into a lightly freased 12 x 8 x 2 inchbaking dish; set aside.
  • Dip chicken in egg, coat with bradcrumbs. Melt 1/3 cup butter in a heavy skillet; brown chicken on all sides. Place chicken over noodles in baking dish.
  • Dissolve bouillon cube in boilingg water. Saute onion and green pepper in 2 tablespoons butter until tender. Add flour; stir until smooth. cool 1 minute; stir constantly, until thickened. Stir in last 4 ingredients, pour over chicken. Bake uncovered at 400 F for 20-30 minutes.

Nutrition Facts : Calories 759.5, Fat 39.4, SaturatedFat 22.6, Cholesterol 257.8, Sodium 924.2, Carbohydrate 49.7, Fiber 3.3, Sugar 4.2, Protein 50.9

CHICKEN BROCCOLI ROMANOFF



Chicken Broccoli Romanoff image

My old Betty Crocker cookbook (1975) had a recipe for a chicken casserole that I just loved. It was called "Chicken Casserole Deluxe", and used a box of Betty Crocker's Noodles Romanoff. Since that product was discontinued, I've really missed this casserole, so I've tried to duplicate it. I think this is pretty darn close. I've also made it low fat. You can use full-fat if you like.

Provided by papergoddess

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 cups chopped cooked chicken
1 (10 ounce) package frozen chopped broccoli or 1 large head fresh broccoli, chopped
1 (14 1/2 ounce) can pitted black olives
1 cup nonfat sour cream (low-fat or full- fat are great, too)
1 cup fat-free cottage cheese (low-fat or full-fat are fine)
1 cup shredded sharp cheddar cheese (you can use fat-free if you like it, but I don't)
1 cup skim milk (You could substitute chicken broth... it's just to thin it down a little)
1 tablespoon dried onion flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder or 1 -2 cloves fresh minced garlic
2 -3 dashes hot pepper sauce (optional)
1/4 cup parmesan cheese (optional)
6 -8 ounces egg noodles

Steps:

  • Cook noodles according to package directions; drain; set aside.
  • If you are using fresh broccoli, you can add it to your noodles for the last five minutes of cooking.
  • Combine noodles, broccoli, olives, and all other ingredients in a large bowl.
  • Pour into a 13 X 9 inch baking dish.
  • Top with parmesan cheese if desired.
  • Bake uncovered @ 350F for 30-45 minutes until bubbly in the middle.

Nutrition Facts : Calories 712, Fat 30.6, SaturatedFat 10.6, Cholesterol 153.8, Sodium 1305.5, Carbohydrate 56.4, Fiber 7, Sugar 8.1, Protein 54

SLOW-COOKER CHICKEN AND NOODLES ROMANOFF



Slow-Cooker Chicken and Noodles Romanoff image

Cayenne pepper adds a little zip to a delectable white sauce made from cottage cheese and sour cream.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 5h55m

Yield 6

Number Of Ingredients 10

1/4 cup chopped onion
1 package (20 oz) boneless skinless chicken thighs, cut into 3/4-inch pieces
1/8 teaspoon ground red pepper (cayenne)
1 container (12 oz) small-curd cottage cheese
1 1/2 cups sour cream (from 16-oz container)
1/2 cup grated Parmesan cheese
2 tablespoons Gold Medalâ„¢ all-purpose flour
2 cups uncooked wide egg noodles (about 3 oz)
1 cup frozen sweet peas (from 1-lb bag), thawed
2 tablespoon chopped fresh chives, if desired

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, chicken and red pepper in cooker. In large bowl, mix cottage cheese, sour cream, Parmesan cheese and flour; pour over chicken.
  • Cover; cook on Low heat setting 5 to 6 hours.
  • Stir mixture; stir in noodles and peas. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Garnish with chives.

Nutrition Facts : Calories 430, Carbohydrate 19 g, Cholesterol 120 mg, Fat 2, Fiber 1 g, Protein 36 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 1/2 g

NOODLES ROMANOFF RECIPE - (3.7/5)



Noodles Romanoff Recipe - (3.7/5) image

Provided by smclane

Number Of Ingredients 8

6-ounces medium egg noodles, uncooked
salt to taste
1/4 cup sour cream
1/4 cup half-and-half
2 tablespoons butter
1/4 cup Kraft macaroni and cheese topping
1/8 teaspoon onion powder, optional
1/8 teaspoon garlic powder, optional

Steps:

  • Boil noodles in salted water until done. Follow noodle package directions for the time. Drain noodles and return them to the pot. Add butter. Stir until melted in the noodles. Add all remaining ingredients and serve hot. If you have any leftovers, reheat them with a tablespoon or 2 of milk, as the cheese mixture soaks into the noodles.

CHICKEN ROMANOFF



Chicken Romanoff image

This is my most requested casserole recipe. It freezes well and when I make it, I generally make a couple of extra pans to put in the freezer. I do hope you enjoy it too!

Provided by Judy Martin

Categories     Casseroles

Time 30m

Number Of Ingredients 9

4 boneless chicken breasts
1 can(s) cream of chicken soup
1 can(s) cream of mushroom soup
1 can(s) rotel tomatoes
6 oz curly egg noodles
8 oz cream cheese room temperature
8 oz sour cream
1 medium onion, diced and sauteed until clear in 1/2 stick butter
8 oz sharp cheddar cheese, grated

Steps:

  • 1. Boil chicken breasts in water that has been seasoned with salt and a little garlic powder. Boil until tender, then cool and shred the chicken. Save the broth and boil the noodles in it according to time on package. Drain, but save 2 cups of broth. Set aside.
  • 2. Mix softened cream cheese, sour cream, and sauteed onions with the noodles. Add a little broth to thin mixture. Add a little black pepper, then set aside.
  • 3. Mix shredded chicken, Rotel, and both soups. Mix well and set aside.
  • 4. Spray a 9X13 baking dish with non-stick spray. Pour in half of the noodle mixture, top with half of the cheddar cheese. Add about half of the chicken mixture. Top with the remainder of the noodle mixture, then the remainder of the chicken mixture. Top this with the remainder of the cheddar cheese. Add a little of the reserved chicken broth for moisture. (The noodle mixture will continue to dry out as you are putting the casserole together.)
  • 5. Bake uncovered in a 350 degree oven for 25-30 minutes until the casserole is hot and bubbly. Be careful that cheese does not overbrown.

NOODLES ROMANOFF



Noodles Romanoff image

Back in the late 60's and early 70's, Betty Crocker sold a boxed noodles romanoff that I absolutely loved! When they quit making it, I set about the task of duplicating the recipe. I remember my mom telling me as a kid that the BC version was full of sour cream and garlic. With that memory as my guide, and after many tries, I came up with a blend that I thought tasted the closest and have been using it ever since. Before posting, I reviewed the existing noodles romanoff recipes on 'zaar and didn't see one quite like mine, but I did see that many others also loved the Betty Crocker version. I hope this lives up to their memory as much as it did to mine.

Provided by Global3

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

4 -6 ounces noodles (not too wide)
2 tablespoons butter
2 garlic cloves, minced (more if you love garlic like I do!!)
1 teaspoon salt
1 dash Worcestershire sauce
2 ounces cream cheese, cubed and softened
2 ounces heavy cream (milk will work, but yields a thinner sauce)
2 ounces sharp cheddar cheese, grated
2 tablespoons sour cream
1 dash paprika

Steps:

  • Prepare noodles as directed on package.
  • While noodles are cooking, melt the butter in a sauce pan over low heat.
  • Add the minced garlic and saute until the garlic swells and the mixture thickens a bit.
  • Add the worcestershire sauce and salt.
  • Stir in the cream cheese, stirring until everything is well blended.
  • Stir in the heavy cream (or milk) until smooth.
  • Add the cheddar cheese and continue stirring until it is completely melted and the sauce is smooth (except for the bits of garlic ;-).
  • Stir in the sour cream and add the dash of paprika.
  • Drain the noodles, return them to the pan, stir in the sauce, and enjoy!

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