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4/1 Dinner?

Posted by on Apr. 1, 2013 at 7:24 AM
  • 9 Replies

What's cooking in your kitchen tonight or are you eating out?

by on Apr. 1, 2013 at 7:24 AM
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Replies (1-9):
wandep
by Gold Member on Apr. 1, 2013 at 7:24 AM

We're having chicken broccoli casserole.

MichelleK41
by Bronze Member on Apr. 1, 2013 at 12:46 PM

Maybe chicken, not sure yet.

KristinRox
by Bronze Member on Apr. 1, 2013 at 3:08 PM

We are making spaghetti :0)

KristinRox
by Bronze Member on Apr. 1, 2013 at 3:09 PM

This sounds delicious. How do you make it? 

Quoting wandep:

We're having chicken broccoli casserole.


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wandep
by Gold Member on Apr. 1, 2013 at 3:13 PM

Well, I have a low carb casserole dish that I make for it...here is the recipe: It's very good!

Low Carb Family Chicken Broccoli Casserole


INGREDIENTS

    • 4 to 5 cups cooked chicken, cubed*
    • 2 cups broccoli florets
    • 1 medium onion, diced
    • 8 ounces softened cream cheese
    • 1 cup chicken broth
    • 1 1/2 cups shredded colby jack cheese
    • 2 tablespoons fried onions (optional)

INSTRUCTIONS

    1. Preheat oven to 350 degrees. Spray a 9 X 13 pan with non-stick spray. Place chicken and broccoli in a large mixing bowl. I used raw broccoli; I like mine to be crunchy. If you like your broccoli to be soft, steam it in the microwave 2-3 minutes first.
    2. Sautee onion in olive oil with salt and pepper. When onion is soft and slightly brown (about 3-5 minutes), add cream cheese to sautee pan. When cream cheese is melted, whisk in chicken broth until the mixture is smooth. Allow to simmer for about a minute, or until sauce thickens slightly.
    3. Add cream cheese and onion mixture to chicken and broccoli. Mix well. Add 3/4 cup of the shredded cheese and mix again. Season with salt and pepper to taste. Spread evenly in baking pan. Add remaining 3/4 cup cheese and fried onions on top. Bake for 25-30 minutes until cheese is melted and casserole is bubbling.
Quoting KristinRox:

This sounds delicious. How do you make it? 

Quoting wandep:

We're having chicken broccoli casserole.


Although, I found this new recipe that I am going to try tonight! LOL

Here it is: Got it off a website called Skinny Mom.

Ingredients

  • • 1lb chicken breast boneless, skinless
  • • 1 package frozen broccoli, broken apart
  • • 1 can reduced fat cream of mushroom soup
  • • 2 tablespoons fat free mayo
  • • 1/2 cup shredded cheddar cheese
  • • 1/4 cup crumbled crackers (optional)

Instructions

  1. You need to cook your chicken and cut it into bite sized(ish) pieces - this is how I do it. Some people boil or bake, but for this recipe I cut mine up (with scissors!) and brown in a skillet. It's just faster, and with an 18-month old screaming for dinner, speed is key. Any method will work though. Do what it is best for you.
  2. Cut chicken into bite-sized pieces. Yes, I use scissors (these are chicken specific scissors to avoid contamination). I use scissors to cut virtually everything. Even pizza. I can thank my mom for that.
  3. Place pieces of chicken in your skillet and cook until there is no more pink in the centers. This is clearly over one pound of chicken. Boneless/Skinless breasts always seem to come in two poundish sized packages so I cook the entire amount and freeze half so I can skip this step next time :)
  4. In a small baking dish combine 2 tablespoons of light mayo
  5. One can of reduced fat cream of mushroom soup. (There is no possible way to get a picture of this that doesn't look like a blob coming out of a can, I'll spare ya)
  6. a bag of frozen broccoli
  7. a 1/2 cup shredded cheese
  8. one pound of cooked bite-sized chicken
  9. Mix everything together and level. Be careful mixing, your dish will be pretty full. But I'd rather be careful mixing than dirty another a dish I'll have to clean!
  10. Now, this next step is optional - but I did it once and it stuck. If you have any sort of crackers crumble about 1/4 cup over the top of the mixture to add some crunch. In this case, I had reduced fat cheese-its on hand.
  11. bake at 350°F for 20-25 minutes
KristinRox
by Bronze Member on Apr. 1, 2013 at 3:16 PM
1 mom liked this

Im totally going to make this!! thank you! 

Quoting wandep:

Well, I have a low carb casserole dish that I make for it...here is the recipe: It's very good!

Low Carb Family Chicken Broccoli Casserole


INGREDIENTS

    • 4 to 5 cups cooked chicken, cubed*
    • 2 cups broccoli florets
    • 1 medium onion, diced
    • 8 ounces softened cream cheese
    • 1 cup chicken broth
    • 1 1/2 cups shredded colby jack cheese
    • 2 tablespoons fried onions (optional)

INSTRUCTIONS

    1. Preheat oven to 350 degrees. Spray a 9 X 13 pan with non-stick spray. Place chicken and broccoli in a large mixing bowl. I used raw broccoli; I like mine to be crunchy. If you like your broccoli to be soft, steam it in the microwave 2-3 minutes first.
    2. Sautee onion in olive oil with salt and pepper. When onion is soft and slightly brown (about 3-5 minutes), add cream cheese to sautee pan. When cream cheese is melted, whisk in chicken broth until the mixture is smooth. Allow to simmer for about a minute, or until sauce thickens slightly.
    3. Add cream cheese and onion mixture to chicken and broccoli. Mix well. Add 3/4 cup of the shredded cheese and mix again. Season with salt and pepper to taste. Spread evenly in baking pan. Add remaining 3/4 cup cheese and fried onions on top. Bake for 25-30 minutes until cheese is melted and casserole is bubbling.
Quoting KristinRox:

This sounds delicious. How do you make it? 

Quoting wandep:

We're having chicken broccoli casserole.


Although, I found this new recipe that I am going to try tonight! LOL

Here it is: Got it off a website called Skinny Mom.

Ingredients

  • • 1lb chicken breast boneless, skinless
  • • 1 package frozen broccoli, broken apart
  • • 1 can reduced fat cream of mushroom soup
  • • 2 tablespoons fat free mayo
  • • 1/2 cup shredded cheddar cheese
  • • 1/4 cup crumbled crackers (optional)

Instructions

  1. You need to cook your chicken and cut it into bite sized(ish) pieces - this is how I do it. Some people boil or bake, but for this recipe I cut mine up (with scissors!) and brown in a skillet. It's just faster, and with an 18-month old screaming for dinner, speed is key. Any method will work though. Do what it is best for you.
  2. Cut chicken into bite-sized pieces. Yes, I use scissors (these are chicken specific scissors to avoid contamination). I use scissors to cut virtually everything. Even pizza. I can thank my mom for that.
  3. Place pieces of chicken in your skillet and cook until there is no more pink in the centers. This is clearly over one pound of chicken. Boneless/Skinless breasts always seem to come in two poundish sized packages so I cook the entire amount and freeze half so I can skip this step next time :)
  4. In a small baking dish combine 2 tablespoons of light mayo
  5. One can of reduced fat cream of mushroom soup. (There is no possible way to get a picture of this that doesn't look like a blob coming out of a can, I'll spare ya)
  6. a bag of frozen broccoli
  7. a 1/2 cup shredded cheese
  8. one pound of cooked bite-sized chicken
  9. Mix everything together and level. Be careful mixing, your dish will be pretty full. But I'd rather be careful mixing than dirty another a dish I'll have to clean!
  10. Now, this next step is optional - but I did it once and it stuck. If you have any sort of crackers crumble about 1/4 cup over the top of the mixture to add some crunch. In this case, I had reduced fat cheese-its on hand.
  11. bake at 350°F for 20-25 minutes


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chrissydan
by Gold Member on Apr. 1, 2013 at 5:39 PM
Double crust pizza casserole
Posted on CafeMom Mobile
LindaClement
by Gold Member on Apr. 1, 2013 at 6:34 PM

Carrot & Cheddar Souffle... mmmm

IncognitoOne
by Bronze Member on Apr. 2, 2013 at 9:02 AM

We had Little Ceasers pizza.

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