Chicken & Broccoli Alfredo

1/2 package uncooked linguine (8 ounces)
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter or margarine
1 pound skinless, boneless chicken breasts, cubed
1 can (10 3/4 ounces) Campbell's condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground pepper

Prepare linguine according to package directions.  Add broccoli for last 4 minutes of cooking time.

In medium skillet over medium high heat, heat butter.  Add chicken and cook until browned, stirring often.  Drain.

Add soup, milk, cheese, pepper and linguine mixture and cook through, stirring occasionally.  Serve with additional Parmesan cheese.

Serves 4

Campbell's Collection

Broccoli-Parmesan Gratin

1 bunch broccoli (about 1 1/2 pounds)
1 cup whole milk
1/2 cup heavy cream
1 cup grated Parmigiano-Reggiano
2 large eggs
1 cup coarse fresh bread crumbs
1 tablespoon extra-virgin olive oil

Preheat oven to 350°F with rack in upper third. 

Cut broccoli florets into 1-inch pieces, then peel large stems with a knife and cut into 1/2-inch-thick rounds. 

Cook broccoli in boiling salted water (2 tablespoon salt for 6 qt water) 5 minutes, then drain.

Meanwhile, whisk together milk, cream, cheese, eggs, and 1/2 teaspoon each of salt and pepper.

Put broccoli in a 2-quart shallow flameproof baking dish, then pour milk mixture over top. Toss bread crumbs with oil and a pinch each of salt and pepper, then sprinkle evenly over gratin.

Bake until custard is set, about 30 minutes. Turn on broiler, then broil until bread crumbs are golden brown, 2 to 3 minutes. Let stand 5 minutes.

Makes 4 (main course) or 6 (side dish) servings

 

Gourmet 

February 2009  

Pearl Onion Broccoli Bake

4 packages (8 ounces each) frozen broccoli cuts

4 cups frozen pearl onions

1/2 cup butter, divided

1/4 cup all-purpose flour

3/4 teaspoon salt

1/8 teaspoon pepper

2 cups milk

2 packages (3 ounces each) cream cheese, cubed

2 cups soft bread crumbs

1 cup (4 ounces) shredded cheddar cheese 

In a large saucepan, cook broccoli in 1 in. of water until almost tender; drain. Cook pearl onions in 1 in. of water until almost tender; drain. 

In a large saucepan, melt 1/4 cup butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cream cheese until smooth and blended. 

Place broccoli and onions in a greased 13-in. x 9-in. baking dish. Add sauce and gently stir to coat. Melt the remaining butter; toss with bread crumbs. Sprinkle crumbs and cheddar cheese over vegetables. 

Bake, uncovered, at 350° for 25-30 minutes or until topping is golden brown. 

Makes 12-15 servings

www.tasteofhome.com

Broccoli with Garlic and Parmesan Cheese

2 tablespoons olive oil
2 tablespoons chopped garlic
2 teaspoons grated lemon peel
2 pounds broccoli, stalks discarded, crowns cut into florets
1/2 cup water
1/2 cup grated Parmesan cheese (about 11/2 ounces)

Heat oil in large skillet over high heat. Add garlic and lemon peel and stir 30 seconds. Add broccoli and toss to coat. Add 1/2 cup water. Cover skillet and cook until broccoli is crisp-tender and water has cooked away, about 5 minutes. Add cheese and toss to coat. Season with salt and pepper.

Makes 4 Servings

Bon Appétit November 1999

Yummy Broccoli-Cheese Squares

1/2 cup uncooked instant white rice
1/2cup water
1 box (10 oz) Green Giant® frozen cut broccoli in cheese flavored sauce, thawed
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 tablespoon butter or margarine, melted
2 tablespoons grated Parmesan cheese


Heat oven to 350°F.

Lightly grease cookie sheet.

Cook rice in water as directed on package.

In medium bowl, mix cooked rice, broccoli in cheese sauce, 1/4 cup Parmesan cheese, salt and pepper.

If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal.

If using dough sheet: Unroll dough; cut into 4 rectangles.

Press each to form 6x3 1/2-inch rectangle.

Mound generous 1/3 cup broccoli mixture evenly onto one end of each dough rectangle.

Fold and stretch dough over filling; press edges to seal. (Squares will be very full.)

With tines of fork, crimp edges. Place on cookie sheet. Brush with butter; sprinkle with 2 tablespoons Parmesan cheese.

Bake 19 to 24 minutes or until golden brown.

To quickly thaw broccoli, cut small slit in center of pouch; microwave on High 2 to 3 minutes or until thawed.

Serves 4

Pillsbury
39th Bake-Off®  Contest 2000

Cauliflower and Broccoli Flan with Spinach Bechamel

2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
2 6-ounce bags baby spinach leaves
6 tablespoons (3/4 stick) butter
1/4 cup all purpose flour
2/3 cup whole milk
2/3 cup freshly grated Parmesan cheese

Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.

Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.

Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.

Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)

Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.

Bon Appétit May 2005

Serves 6