Hearty Chicken and Broccoli Bake for Chilly Nights

A Family-Friendly Recipe for Quiet Evenings

Sometimes, the best meals come from a little improvisation. This chicken and broccoli bake, reminiscent of a heartier chicken and dumpling soup, is designed for those unexpected chilly nights when grilling just isn’t feasible. With a creamy sauce, tender chicken, and a topping of bubbly cheese, this dish is both comforting and delicious. It's a great way to use up ingredients you already have on hand while creating a satisfying meal the whole family will love. Join us as we transform a few simple ingredients into a cozy, fork-friendly dinner perfect for any night of the week.

Ingredients:

3 chicken thighs, boneless and skinless

1/4 cup shredded carrots

12 oz bag frozen broccoli cuts

1 can cream of chicken soup

+/- 1 1/2 cups milk

1/3 cup shredded cheese

1 can crescent rolls

1 teaspoon garlic powder

1/2 teaspoon onion powder

salt and black pepper, to taste

olive oil

Tools:

Large lidded skillet

baking dish

spoon

knife

cutting board

grater (if not using pre-shredded carrots and cheese)

measuring cups and spoons

plate

tongs

In short: this is basically chicken and dumpling soup, but heartier, and designed to be eaten with a fork. It makes a better cold weather meal than warm, but sometimes there's just no getting around the weather outside to fire up the grill, and some changes must be made.

We intended to make some grilled chicken, but the wind was high, we were under an "extreme fire danger" red flag warning, and it was unseasonably cold with little warning anyway. So we chose to pivot, use up some odds and ends from the fridge, and save some of that chicken we'd defrosted for another day.

If you're not starting with ready to eat produce, please give it a quick wash before you really get rolling.

In the event you're using fresh produce that needs prep work, prep it before the chicken. Even though we intend to cook it all, this simple rule of thumb for preventing cross-contamination is a good one to follow constantly. 

Once you have your veggies ready, cut the chicken thighs into one inch chunks. Heat a little olive oil in the skillet and add the chicken. Season with salt, pepper, garlic and onion powder and stir to coat. Cook covered for a few minutes, stirring frequently, until the chicken is done.

Pop the can of crescent rolls and lay out the triangles on a plate while you wait for the chicken to cook through, then preheat the oven to 375.

Once the chicken is done, hold it in place with the tongs and drain off the excess oil (or put it through a colander if you're more comfortable with that; we just find it easier to wash tongs than a colander). Add the condensed soup and the milk to the pan and stir. Use less milk if you want the sauce/filling to be thicker. The condensed soup is gloopy and will just kind of squish around the pan until it gets warm enough to melt, so be aware you'll likely be stirring for a minute or two.

After the soup and milk have combined and the only chunks left are the chicken pieces, add the shredded carrots and mix them in. Allow everything to simmer uncovered for two minutes before cutting the heat.

Grease the inside of the baking dish you'll be using and grab a triangle of dough. Lay the triangle into the pan with the base in the pan and the pointed top poking out. Using a spoon, transfer a scoop of the chicken soup mixture to the base of the triangle. Roll the triangle so that you have the chicken in the middle and the point ends up near or at the bottom, held in place by the weight of the dough and filling.

Repeat with the rest of the dough, leaving a little space between each roll so that they'll have some room to expand while they bake.

Dump the broccoli on top and sort of spread it out so each part of the pan dhas some florets, then pour the remaining soup in the pan over the top of everything as a sauce.

Cover it lightly in a layer of cheese before baking for 20 minutes. If you'd like the cheese to develop the bubbly, crispy-edged texture, turn the heat up for the last five minutes of the cooking time (this works much better with cheese you've shredded at home than with the pre-shredded stuff covered in anti-caking agents).

Serve with a salad for extra veggie points!

We hope you enjoy this comforting chicken and broccoli bake, perfect for those unexpected cold nights when grilling isn't an option. With its creamy sauce and savory flavors, it’s sure to become a favorite in your household. Remember, cooking is all about creativity and making the most of what you have. If you ever find your kitchen appliances in need of some TLC, don't hesitate to call Appliance Rescue Service. They're here to ensure your culinary adventures continue smoothly. Happy cooking, and enjoy every warm and delicious bite with your loved ones!

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Call Us: (214) 599-0055

Additional Reading

Easy No-Cook Not Quite a Cannoli 

Spicy Lemon Pepper Shrimp

Pepperoni & Canadian Bacon Stromboli 

Versatile and Delicious: Creamy Chicken and Veggies

Simple Ingredients, Spectacular Results

Transforming leftover chicken into a weeknight meal has never been easier! Say hello to this week’s recipe of creamy chicken and veggies. It’s the ultimate solution for a hassle-free weeknight dinner. It’s a great way to use a previous night’s chicken dinner, toss in the vegetables you have in your fridge and a handful of pantry staples to make an endlessly variable recipe.  It’s a delicious mix of flavors and textures, that’s quick to throw together and can feed a hungry family. Whether you’re looking to mix up your leftovers or just needing a comforting meal that comes together easily, this is the recipe for you. 

Ingredients:

2 cooked chicken breasts

2 tablespoons olive oil 

2 tablespoons minced garlic

1 green bell pepper 

Large can of diced tomato, drained

1/4 cup heavy whipping cream 

1 tablespoon white cooking wine

1/2 teaspoon dried basil

1 teaspoon dried oregano 

1 teaspoon dried parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

Black pepper and salt to taste 

Tools:

Measuring cups and spoons 

Large heavy-bottomed skillet

Colander

Can opener 

Cutting board

Knife

Spoon

Forks 

As always, please let your first step be to wash your produce!

Once clean, take the knife and cutting board and chop your bell pepper, discarding all the rib and seeds.

Take a can opener to your can of diced tomatoes (feel free to use fire roasted, or low sodium, or whatever tomatoes you have around! The point is to use stuff you have on hand, so don't fret if you don't have plain diced tomatoes).  Flip the can into the colander to drain. It'll take a while to finish dripping, so consider moving on to another task. Either assign a little helper to watch the tomatoes or just check back on them later. Don't press them, though; you want them to retain some moisture for creating the sauce.

Next up, let's get to the chicken - drop it on the cutting board and use a pair of forks to shred it to your desired size. We went with fairly large chunks, but you can change it up. 

Add the oil to the pan and turn the burner up to medium-low. As the oil heats, add your garlic and cook until fragrant. This usually only takes a couple minutes.

Increase the heat to medium. Splash in the cooking wine, then add your peppers, tomatoes, and chicken. Give everything a stir, then allow it to simmer while you measure your basil, oregano, parsley, thyme and rosemary into the pan. Add salt and pepper at this stage if you'd like, then stir again so no one gets a mouth full of just spices later.

Once the peppers begin to soften up, you're good to measure in the heavy whipping cream. Stir thoroughly. Sometimes it takes some elbow grease to get the cream to incorporate fully.

Allow to simmer, uncovered, without increasing the heat, for at least ten minutes before serving. In the event you'd like a heavier sauce, simmer over low heat until the sauce reduces to the consistency you prefer.

Serve over rice, or over pasta, or with a roll, or just by itself. One of the great things about this recipe is that you can use the recipe with almost any grain or side that you have available or want to throw in. 

If you opt to make this recipe, let us know on our Facebook page! We want to know how you mix it up, what you add in and what you pair it with. With how versatile this recipe is, we want to see what you do with it!

On the other hand, if you’re struggling with your stove, be it electric, gas, or induction, that’s an entirely different problem and we can help. At Appliance Rescue Service, we can service any type of stove you might have. Whether you’re struggling a stove that won’t light, or it’s cutting out during use, we can help. We service every model of stove, and every manufacturer, be it foreign or domestic. If your stove is malfunctioning, we want to help.

You can reach out to us via our contact page or by giving us a call at ((214) 599-0055). We’ll work with you to set up an appointment that works for your schedule and send out one of our experienced technicians. They’ll diagnose the problem and explain what’s going on before they let you know whether they can fix it then and there or need to order in parts. From there, we’ll let you decide what you want to do. At Appliance Rescue Service, our goal is to get your home running smoothly again; whether you’re in Dallas, McKinney or Richardson, we’re here for you.

Additional Reading

Get Your Protein with This Buddha Bowl 

Jalapeno Chicken Bowtie Pasta