White Chicken Lasagna

A spatula lifting a piece of lasagna from a baking dish.

This White Chicken Lasagna is layered with a creamy spinach white sauce and baked until tender and golden brown. This easy chicken lasagna recipe utilizes store-bought rotisserie chicken and is a delicious make-ahead meal!

A spatula lifting a piece of lasagna from a baking dish.

If you are a lasagna lover (and who isn’t?), you need to get this White Chicken Lasagna on your menu very soon. It’s really quite easy to put together and when you pull it out of the oven, you’ll feel like an accomplished chef. It’s almost as beautiful as it is delicious. Almost.

There is no thick, heavy tomato-based sauce in this creamy chicken lasagna recipe. Instead, this unique and delicious lasagna is layered with a luscious, Italian-seasoned spinach white sauce, a seasoned ricotta and sour cream mixture, shredded rotisserie chicken, and plenty of mozzarella cheese.

Two plates with lasagna shot from over the top.

Why You’ll Love This Recipe

  • You can choose ingredients to make this White Chicken Lasagna as rich or as light as you’d like.
  • Using rotisserie chicken makes it quick and easy to put together.
  • It can be made in advance and frozen for an easy meal on a busy day.
  • Leftovers reheat beautifully.

Ingredient Notes

The ingredients for White Chicken Lasagna with overlay text.
  • Extra virgin olive oil
  • Lasagna noodles – You want regular curly edge noodles, not the no-boil variety.
  • Butter
  • Minced garlic
  • All-purpose flour
  • Whole milk – I find whole milk to be plenty rich in this but if you really want to amp up the richness, you can substitute half and half.
  • Low sodium chicken broth – I always make my own using Reduced Sodium Better Than Bullion Chicken Base.
  • Dried basil, oregano, and thyme – Dried herbs pack a punch in both the white sauce and creamy ricotta mixture.
  • Salt and freshly ground black pepper
  • Fresh baby spinach – Roughly chopped – just run your knife threw the pile a few times.
  • Ricotta cheese – I always use part-skim but if you’d like a richer result, go with whole milk ricotta.
  • Sour cream – Either light or regular.
  • Large egg
  • Cooked shredded chicken breast – Using rotisserie chicken is a fabulous time-saver and if you buy them at one of the big box stores (hey there, Costco), it ends up being less expensive than cooking your own.
  • Shredded mozzarella cheese – Part-skim or whole.
  • Shredded Parmesan cheese
  • Fresh Italian parsley or basil – Totally optional ingredients for garnishing the lasagna.
An eye level shot of a slice of White Chicken Lasagna on a white plate.

How To Make White Chicken Lasagna

For the Spinach White Sauce

A spinach white sauce being made in a cast iron skillet.
  1. In a large skillet, melt the butter with olive oil over medium heat until melted. Add the garlic and cook, stirring, for a minute or two. Sprinkle the flour over the top and whisk until well incorporated.
  2. Slowly add the milk, whisking until smooth. Slowly add the chicken broth, whisking as you add it. Season with basil, oregano, thyme, and salt. Bring the sauce to the point of a low simmer (don’t boil). Continue to cook, whisking occasionally, for about 3 minutes until it is thickened, but pourable – similar to marinara sauce consistency.
  3. Remove the skillet from the heat and add the spinach.
  4. Mix to incorporate the spinach with the sauce just until it wilts. Set the sauce aside.

If the sauce thickens more than you’d like while resting, add additional whole milk to thin it, as desired.

For the Chicken Ricotta Mixture

Ricotta, sour cream, chicken, and cheese are combined in a mixing bowl.
  1. In a large bowl, combine the ricotta cheese, sour cream, egg, chicken, remaining basil, oregano, thyme, salt and black pepper and mix until smooth.
  2. Fold in the mozzarella and Parmesan cheese. Set aside.

Assemble the Lasagna

Layer #1

Three images showing lasagna being layered in a white baking dish.
  1. Spoon just enough of the spinach white sauce into a 13- x 9-inch baking dish and spread it out. It should be barely enough to cover the bottom of the dish.
  2. Lay three cooked lasagna noodles over the sauce, edge to edge.
  3. Spoon half of the chicken ricotta mixture over the noodles.

Layer #2

Three images showing the 2nd layer of lasagna in a white baking dish.
  1. Lay 3 cooked lasagna noodles over the chicken ricotta mixture.
  2. Spoon ⅓ of the remaining spinach white sauce over the noodles and spread it out. It is a light layer which ensures the lasagna will set up and slice really well.
  3. Sprinkle 1 cup of shredded mozzarella over the top.

Layer #3

Lasagna noodles and a chicken ricotta mixture are layered in a baking dish.
  1. Add 3 lasagna noodles.
  2. Top with remaining half of the chicken ricotta mixture.

Layers #4 and #5

Lasagna is layered with spinach white sauce and mozzarella in a white baking dish.
  1. Lay 3 cooked lasagna noodles over the chicken ricotta mixture.
  2. Spoon ⅓ of the remaining spinach white sauce over the noodles and spread it out.
  3. Sprinkle 1 cup of shredded mozzarella over the top.

This is repeated once more for the 5th and final layer, ending with all of the remaining spinach white sauce and mozzarella cheese.

Bake the Lasagna

White Chicken Lasagna in a casserole dish shot from over the top.
  • Bake the lasagna, covered with foil (see tip below), in a preheated 350 degree F oven for 40 minutes.
  • Remove the foil, and bake for an additional 15 minutes or until hot and bubbly. Set the oven to broil and cook until the top is lightly browned, about 2 to 3 minutes.

To ensure the melted cheese will remain on the lasagna and not the foil, coat the underside of the foil with nonstick cooking spray and place it coated side down over the lasagna, lightly crimping the edges.

A slice on lasagna on a white plate in front of a bowl of salad.

Make it a Freezer Meal

Freezing Unbaked White Chicken Lasagna

  • Assemble the lasagna as directed in a freezer-safe dish.
  • Wrap the dish in two layers of heavy duty foil. If using regular foil, wrap in 3 layers.
  • Label the foil with the date and contents and freeze for up to 4 months.
  • Thaw the chicken lasagna completely in the refrigerator for 36 to 48 hours. When ready to bake, remove the foil. Coat the underside of one of the sheets of foil with nonstick cooking spray and cover the dish, coated side down, crimping the edges. Bake as directed, allowing about 20 to 30 minutes of extra baking time to ensure it will be heated through.

Freezing Baked White Chicken Lasagna

  • Assemble and bake the lasagna in a freezer-safe dish, as directed.
  • Allow it to cool on the counter until the baking dish is cool to the touch. Wrap the dish with a fresh piece of foil and refrigerate until completely cooled.
  • Follow the directions above for wrapping, freezing, thawing, and baking the lasagna. Allow an extra 15 to 20 minutes of cooking time to ensure it will be heated through.
A fork digs into a slice of White Chicken Lasagna.

FAQ and Valerie’s Tips

Can I make White Chicken Lasagna in advance?

This White Chicken Lasagna is a great make-ahead dish. Assemble the lasagna and cover it with foil, as directed. Refrigerate overnight. Bake the lasagna, allowing up to an additional 20 to 30 minutes of extra baking time if it is very cold when going in the oven.

Is White Chicken Lasagna healthy?

This recipe is easy to lighten up as much as you’d like. The spinach white sauce recipe calls for whole milk which has far less fat and calories than a typical cream based white sauce. Reduce the fat and calories even further by using part-skim ricotta and mozzarella cheese and light sour cream. Making your own sauce allows you to control the amount of sodium by using low-sodium chicken broth and limiting the amount of salt added.

Can I use different meat in this recipe?

Sure! Either cooked ground chicken or ground turkey seasoned with a little salt and pepper are great choices. Have leftover turkey from the holidays? This is an excellent way to use it!

An over the top shot of a fork with a bite of chicken lasagna on a white plate.

Serving Suggestions

A spatula lifting a piece of lasagna from a baking dish.

Print

White Chicken Lasagna

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This White Chicken Lasagna is layered with a creamy spinach white sauce and baked until tender and golden brown. This easy chicken lasagna recipe utilizes store-bought rotisserie chicken and is a delicious make-ahead meal!
Course Main Course
Cuisine Italian
Prep Time 30 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings 12
Calories 457kcal

Ingredients

  • 3 tablespoons extra virgin olive oil divided
  • 2 teaspoons salt divided
  • 15 lasagna noodles (not no-boil, regular curly edge noodles)
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk (can substitute half and half for a richer result)
  • 2 cups low sodium chicken broth
  • 2 teaspoons dried basil divided
  • 1 teaspoon dried oregano divided
  • 1 teaspoon dried thyme divided
  • 3 cups loosely packed roughly chopped fresh baby spinach (just run your knife threw the pile a few times)
  • 16 ounces ricotta cheese part-skim or whole
  • ½ cup sour cream light or regular
  • 1 large egg
  • ¼ teaspoon freshly ground black pepper
  • 3 cups cooked shredded chicken breast (rotisserie chicken works great)
  • 4 cups shredded mozzarella cheese part-skim or whole, divided
  • ½ cup shredded Parmesan cheese
  • fresh Italian parsley or basil for garnish optional

Instructions

  • Bring a large pot of water to a vigorous boil. Add 1 tablespoon olive oil, 1 teaspoon salt, and the lasagna noodles. Cook for the amount of time indicated on the package for al dente. Rinse the cooked noodles with cool water until cool enough to handle. Drain well and transfer them to a large sheet of foil to prevent them from sticking together.

Spinach White Sauce

  • In a large skillet, melt the butter with the remaining 2 tablespoons of olive oil over MEDIUM heat until melted. Add the garlic and cook, stirring, for a minute or two. Sprinkle the flour over the top and whisk until well incorporated. Slowly add the milk, whisking until smooth. Slowly add the chicken broth, whisking as you add it. Season with 1 teaspoon basil, ½ teaspoon oregano, ½ teaspoon thyme, and ½ teaspoon salt. Increase the heat, if needed, to bring it to the point of a low simmer (don’t boil). Continue to cook, whisking occasionally, for about 3 minutes or until thickened. It should be thickened, but pourable – similar to marinara sauce consistency. Remove from the heat and add the spinach, mixing to incorporate it with the sauce just until it wilts. Set aside.

    If sauce thickens more than you’d like while resting, add additional whole milk to thin it, as desired.

Chicken Ricotta Mixture

  • In a large bowl, combine the ricotta cheese, sour cream, egg, chicken, remaining 1 teaspoon basil, ½ teaspoon oregano, ½ teaspoon thyme, ½ teaspoon salt and black pepper and mix until smooth. Fold in ½ cup of the mozzarella (reserve remaining for layers) and all of the Parmesan cheese. Set aside.

Assemble the Lasagna

  • Set the oven rack to the center position and preheat the oven to 350 degrees F.
  • Spoon about ½ cup of the spinach white sauce into a 13- x 9-inch baking dish and spread it out across the bottom. It won’t be a thick layer, just enough to barely cover the bottom of the dish.
  • Layer #1 – Lay 3 of the lasagna noodles over the sauce, edge to edge. Spoon half of the chicken ricotta mixture over the noodles.
  • Layer # 2 – Lay 3 lasagna noodles over the chicken ricotta mixture. Spoon ⅓ of the spinach white sauce on to the noodles and use a spoon to spread it out (light layer). Sprinkle 1 cup of mozzarella over the sauce.
  • Layer #3 – Add 3 lasagna noodles and top with remaining half of the chicken ricotta mixture.
  • Layers #4 and #5 – Lay 3 cooked lasagna noodles over the chicken ricotta mixture. Spoon ⅓ of the remaining spinach white sauce over the noodles and spread it out. Sprinkle 1 cup of shredded mozzarella over the top.

    This is repeated once more for the 5th and final layer, ending with all of the remaining spinach white sauce and mozzarella cheese.

Bake the Lasagna

  • Coat the underside of a large sheet of foil with nonstick cooking spray and place it, coated side down, over the lasagna, lightly crimping the edges.
  • Transfer the baking dish to the oven and bake for 40 minutes. Remove the foil, and bake for an additional 15 minutes or until hot and bubbly. Set the oven to BROIL and cook until the top is just lightly browned, about 2 to 3 minutes (rotate the baking dish, if needed, for even browning).
  • Let lasagna rest for about 10 minutes before slicing and serving. Can garnish with torn fresh basil, if desired.

Notes

Nutrition information was calculated using whole milk, part-skim ricotta and mozzarella and light sour cream.

Make-Ahead Instructions

  • Assemble the lasagna and cover it with foil, as directed. Refrigerate overnight.
  • Bake the lasagna, allowing up to an additional 20 to 30 minutes of extra baking time if it is very cold when going in the oven.

Freezing Unbaked White Chicken Lasagna

  • Assemble the lasagna as directed in a freezer-safe dish.
  • Wrap the dish in two layers of heavy duty foil. If using regular foil, wrap in 3 layers.
  • Label the foil with the date and contents and freeze for up to 4 months.
  • Thaw the chicken lasagna completely in the refrigerator for 36 to 48 hours. When ready to bake, remove the foil. Coat the underside of one of the sheets of foil with nonstick cooking spray and cover the dish, coated side down, crimping the edges. Bake as directed, allowing about 20 to 30 minutes of extra baking time to ensure it will be heated through.

Freezing Baked White Chicken Lasagna

  • Assemble and bake the lasagna in a freezer-safe dish, as directed.
  • Allow it to cool on the counter until the baking dish is cool to the touch. Wrap the dish with a fresh piece of foil and refrigerate until completely cooled.
  • Follow the directions above for wrapping, freezing, thawing, and baking the lasagna. Allow an extra 15 to 20 minutes of cooking time to ensure it will be heated through.

 

Nutrition

Calories: 457kcal | Carbohydrates: 35g | Protein: 31g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 818mg | Potassium: 396mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1245IU | Vitamin C: 2mg | Calcium: 521mg | Iron: 2mg

More Chicken Pasta Recipes

The post White Chicken Lasagna appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Slow Cooker Hamburger Minestrone

An over the top shot of two bowls of Hamburger Minestrone topped with Parmesan.

This Slow Cooker Hamburger Minestrone is loaded with fresh vegetables, ground beef, and pasta. This hearty, comforting soup is a meal in itself. Slice a loaf of crusty bread, pour a glass of wine, and dinner is served!

An over the top shot of two bowls of Hamburger Minestrone topped with Parmesan.

As soon as I feel even the slightest chill in the air, I feel compelled to get soup on our menu. I rotate through my easy soup recipes for cozy meals about once a week during the fall and winter months and I couldn’t be more happy to do it! Soup has always been one of my very favorite things to cook and to eat.

I’m particularly fond of this hearty, soul-satisfying Slow Cooker Hamburger Minestrone.

Why You’ll Love this Recipe

  • The addition of ground beef and pasta make it substantial enough to serve as a main course.
  • The slow cooker method is exceptionally easy and mostly hands off.
  • It’s a wholesome meal, chock-full of fresh veggies and beans.
  • It’s so comforting and super family-friendly.

A bowl of minestrone soup in front of a slow cooker.

Ingredient Notes

The ingredients to make Slow Cooker Hamburger Minestrone with overlay text.
  • Ground beef – I use 90% lean ground beef.
  • Onion – A sweet, yellow onion
  • Carrot
  • Zucchini
  • Celery
  • Minced garlic
  • Beef broth – Low sodium is the best choice for most recipes and especially soups.
  • Crushed tomatoes – A large can of Italian seasoned crushed tomatoes. These already seasoned tomatoes add a boost of flavor in addition to the dried seasonings added to the soup.
  • Dried basil, oregano and thyme – Dried seasonings are more intense and hold up well in slow cooker recipes.
  • Dried bay leaf
  • Canned cannellini beans – These large white beans are commonly found in Italian recipes like minestrone. They have a wonderful creamy texture and great flavor.
  • Canned kidney beans
  • Ditalini pasta – I absolutely love this little pasta! It’s shaped like tiny little tubes and is exactly the right size for adding to soups without overpowering it.
  • Extra virgin olive oil and Parmesan cheese.

How to Make Slow Cooker Hamburger Minestrone

Ground beef, broth and other ingredients in slow cooker.
  1. Cook and crumble the ground beef in a skillet, seasoning with salt and pepper as it cooks. Drain well and add it to the slow cooker along with the onion, carrot, zucchini, celery, garlic, beef broth, crushed tomatoes, basil, oregano, thyme, and bay leaf. Stir to combine. Cover and cook on low for 5 to 7 hours or on high for 3 to 4 hours.
  2. After the initial cooking time, add the beans, uncooked ditalini pasta, and Parmesan. Cover and cook on high for an additional 15 to 20 minutes, or until the pasta is al-dente.

Canned beans should always be added to slow cooker recipes towards the end of the cooking time. They are fully cooked and can take on an unpleasant texture if cooked too long. The same goes for dry pasta which only requires a short amount of time to cook to a perfect al dente texture.

A close up, over the top shot of a bowl of hamburger minestrone topped with shaved Parmesan.

I love to garnish individual servings with some generous shavings of Parmesan.

For a nutritious variation, stir in a big handful of raw baby spinach at the end of the cooking time. Allow it to lightly wilt for just a couple of minutes and serve.

An over the top shot of two bowls of Hamburger Minestrone next to fresh parsley and saltine crackers.

Storage Tips

Transfer leftovers to an airtight container and refrigerate promptly. Leftover Slow Cooker Minestrone Soup should be consumed within 3 to 4 days. For longer storage, see the freezer instructions below.

Make it a Freezer Meal

Slow Cooker Hamburger Minestrone freezes well for an easy meal on a busy day.

  • Allow the soup to cool, then spoon it into freezer-safe plastic storage bags.
  • Remove as much air as possible, seal the bags, and label them with the contents and date.
  • Lay the bags flat in a single layer in your freezer until frozen solid. After frozen, they can be stacked to save space.

Allow the frozen soup to thaw safely and completely in the refrigerator overnight and then reheat gently on the stove on in the microwave.

Soups that contain pasta will thicken a good amount upon resting. Add additional broth or water to thin to the desired consistency when reheating.

Serving Suggestions

For a super easy meal, just warm some French bread or serve this Hamburger Minestrone with crackers. Want more? Here are some great side dish ideas.

An over the top shot of a bowl of minestrone with ground beef in front of a slow cooker.

This soup is consumed with gusto in our house. I hope you love it as much as we do!

An over the top shot of two bowls of Hamburger Minestrone topped with Parmesan.
Print

Slow Cooker Hamburger Minestrone

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This Slow Cooker Hamburger Minestrone is loaded with fresh vegetables, ground beef, and pasta. This hearty, comforting soup is a meal in itself. Slice a loaf of crusty bread, pour a glass of wine, and dinner is served!
Course Main Course, Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 30 minutes
Servings 10
Calories 293kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 pound lean ground beef I use 90% lean
  • ½ teaspoon salt
  • freshly ground black pepper to taste
  • 1 cup diced sweet yellow onion
  • 1 cup peeled and chopped carrot
  • 1 cup chopped zucchini
  • 2 ribs celery chopped
  • 2 teaspoons minced garlic
  • 4 cups low-sodium beef broth
  • 28 ounce can crushed Italian seasoned tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 15 ounces canned cannellini beans rinsed and drained
  • 15 ounces canned kidney beans rinsed and drained
  • 1 cup ditalini pasta uncooked
  • ½ cup grated Parmesan plus additional, for garnish

Instructions

  • Heat olive oil in a large skillet over MEDIUM heat. Add the ground beef and cook, stirring to break it up. Season with salt and pepper and cook until no longer pink. Drain off as much of the grease as possible and transfer the cooked beef to the slow cooker. Add the onion, carrot, zucchini, celery, garlic, beef broth, crushed tomatoes, basil, oregano, thyme, and bay leaf to the slow cooker with the beef. Stir to combine. Cover and cook on LOW 5 to 7 hours or on HIGH for 3 to 4 hours.
  • After initial cooking time, add the beans, ditalini pasta (uncooked), and Parmesan. Cover and cook on HIGH for an additional 15 to 20 minutes, or until pasta is al-dente.
  • Garnish individual servings with additional Parmesan cheese, if desired.

Video

Notes

To add even more nutrition, throw in a big handful of raw baby spinach at the end of the cooking time and stir to blend well. Allow to lightly wilt for just a couple of minutes and serve.
Storage
Transfer leftovers to an airtight container and refrigerate promptly. Leftover Slow Cooker Minestrone Soup should be consumed within 3 to 4 days.
Freezer Instructions
  • Allow the soup to cool, then spoon it into freezer-safe plastic storage bags.
  • Remove as much air as possible, seal the bags, and label them with the contents and date.
  • Lay the bags flat in a single layer in your freezer until frozen solid. After frozen, they can be stacked to save space.
Reheating Instructions
Allow the frozen soup to thaw safely and completely in the refrigerator overnight and then reheat gently on the stove on in the microwave.
Soups that contain pasta will thicken a good amount upon resting. Add additional broth or water to thin to the desired consistency when reheating.

Nutrition

Calories: 293kcal | Carbohydrates: 31g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 651mg | Fiber: 7g | Sugar: 5g

This post was originally published on February 12, 2016. It has been updated with new text and images.

More Cozy Soup Recipes

The post Slow Cooker Hamburger Minestrone appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Chicken Broccoli Rice Bake

This Chicken Broccoli Rice Bake requires very little prep and is mixed and baked all in one dish. This easy casserole is an excellent choice for a busy day.

An over the top shot of a spoon resting in a casserole dish full of Chicken Broccoli Rice Bake.

Classic recipes like this easy Chicken Broccoli Rice Bake have stood the test of time for good reason. This family-friendly chicken dinner requires just 10 minutes of prep, is prepared and baked all in one dish with no mixing bowls to clean, and is reliably tasty.

Just slice some French bread and you’ll have a hearty, complete meal with minimal cleanup. When you are short on time and energy, this recipe is just the ticket!

A spoon scoops Chicken Broccoli Rice Casserole from a baking dish.

Ingredient Notes

The ingredients for Chicken Broccoli Rice Bake with text overlay.
  • Cream of Chicken Soup – The one, the only!
  • Chicken Broth – Be sure it’s low sodium.
  • Rice – Long grain white rice, like Jasmine rice.
  • Broccoli – Fresh broccoli is best.
  • Chicken – Boneless, skinless chicken breast.
  • Seasoning – A combination of all-purpose seasoning like Lawry’s Seasoned Salt, garlic powder, paprika, and freshly ground black pepper.
  • Green onions
  • Cheese – Shredded sharp cheddar.

How to Make Chicken Broccoli Rice Bake

Rice, broccoli, chicken, and seasonings being added to a casserole dish.
  1. Add the soup and chicken broth to a 13- x 9-inch dish and whisk until smooth. Scatter the rice evenly over the top and then the broccoli. Place the chicken on top of the rice mixture (don’t stir).
  2. Sprinkle the casserole with the seasoned salt, garlic powder, paprika, and freshly ground black pepper (be sure the pieces of chicken get seasoned).
  3. Cover the baking dish tightly with foil. Bake for 45 minutes or until the chicken is cooked through and the rice is tender.
A spoon stirs a casserole and a hand adds cheese.
  1. Remove the foil and stir.
  2. Sprinkle the green onions over the top and then top with the shredded cheese.
  3. Return to the oven for an additional 5 minutes or until the cheese has melted.

Serve this Chicken Broccoli Rice Bake with some warm, sliced French bread for a stress-free meal.

An over the top shot of serving of Chicken Broccoli Rice Casserole on a white dinner plate.

More Easy Casseroles

Creamy Chicken Broccoli and Rice Casserole is my updated, made from scratch version of this classic recipe.

A fork digs into a serving of Chicken Broccoli Rice Casserole on a white dinner plate.
An over the top shot of a spoon resting in a casserole dish full of Chicken Broccoli Rice Casserole.

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Chicken Broccoli Rice Bake

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This Chicken Broccoli Rice Bake requires very little prep and is mixed and baked all in one dish. This easy casserole is an excellent choice for a busy day!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 432kcal

Ingredients

  • 10.5 ounce can Cream of Chicken Soup
  • 1 cup low-sodium chicken broth
  • ¾ cup uncooked long grain white rice (I used Jasmine rice)
  • 8 ounces broccoli florets, chopped (about 3 cups)
  • 1 ½ pounds boneless skinless chicken breast cut into bite-size pieces
  • 1 ½ teaspoons all-purpose seasoning (like Lawry’s Seasoned Salt)
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon freshly ground black pepper or to taste
  • 2 green onions thinly sliced
  • 2 cups shredded sharp cheddar cheese

Instructions

  • Preheat oven to 375 degrees F.
  • Add the soup and chicken broth to a 13- x 9-inch dish and whisk until smooth. Scatter the rice evenly over the top and then the broccoli. Place the chicken on top of the rice mixture (don’t stir). Sprinkle the casserole with the seasoned salt, garlic powder, paprika, and freshly ground black pepper (be sure the pieces of chicken get seasoned). Cover the baking dish tightly with foil.
  • Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Remove the foil and stir. Sprinkle the green onions over the top and then top with the shredded cheese. Return to the oven for an additional 5 minutes or until the cheese has melted.

Nutrition

Calories: 432kcal | Carbohydrates: 26g | Protein: 38g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1321mg | Potassium: 681mg | Fiber: 2g | Sugar: 1g | Vitamin A: 860IU | Vitamin C: 36mg | Calcium: 315mg | Iron: 2mg
An over the top shot of a casserole filled with Chicken Broccoli Rice Bake with text overlay.

The post Chicken Broccoli Rice Bake appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Classic Beef Burgers

Create flavorful steakhouse-style burgers at home with this recipe for Classic Beef Burgers. These juicy burgers have plenty of smoky BBQ flavor.

A beef burger with cheese on a plate with a beer in the background.

Burgers on the grill have been a part of every single summer of my life. I’m sure it’s the same for many of you. You grab some ground beef, maybe add a little seasoning, squish it around, form patties and pop them on the grill. They’re always yummy but in all honesty, they don’t quite compare to a burger from a local pub or steakhouse.

Recently I came across a new method for making beef burgers that peaked my interest. I put my own flavor twist on it and friends, there’s no going back to my old ways. This Classic Beef Burger recipe has earned a permanent place in my collection.

A closeup of a beef burger with cheese on a white plate.

When you cook ground meats to a safe temperature it is easy to end up with a dry result that is lacking flavor. This method completely resolves that issue. These grilled beef burgers have great texture and that old fashioned summer BBQ flavor that we all crave.

I’m sure I’ll hear from you burger purists out there and all I can say is you’ve just got to try this recipe for yourself.

Ingredient Notes

The ingredients to make Classic Beef Burgers with overlay text.
  • Ground Beef – For the best burgers go with 80% to 85% lean ground beef. Anything leaner will not yield a juicy, flavorful result. You should figure on 4 to 6 ounces of ground beef per patty. I use 2 pounds of beef to yield six 1/3-pound patties. You can scale this recipe up or down to feed more or less people.
  • Bread – A slice of plain white sandwich bread is the basis for the panade (see more on this below).
  • Milk – 2% or whole milk.
  • BBQ sauce – Choose your favorite store bought or homemade BBQ sauce.
  • Worcestershire sauce
  • Salt and pepper
  • Minced garlic
A cheeseburger with onions, tomatoes and lettuce on a sesame seed bun.

What is a Panade?

A panade is a mixture of a starch and a liquid that are mixed together to form a paste. Sometimes seasoning is added and then it is combined with ground meat before cooking. It is the secret to creating juicy, moist, flavorful burgers and other ground meat recipes. If you’ve ever made meatloaf or meatballs, you’ve likely made a panade.

For this recipe I cut a slice of white bread with the crusts removed into small pieces and combined it with milk. I added a little BBQ sauce, Worcestershire sauce, garlic, salt and pepper to infuse the burgers with classic BBQ flavor.

How to Make Classic Beef Burgers

Bread, milk, bbq sauce, and ground beef are combined to make hamburger patties.
  1. Mash the bread and milk together with a fork until it forms a chunky paste.
  2. Add the salt, pepper, garlic, BBQ sauce, and Worcestershire sauce and mix well.
  3. Add the ground beef. breaking the meat up with your hands as you add it. Mix everything together until just combined. Avoid overworking the beef.
  4. Divide the mixture into equal portions and form balls. Flatten the balls into patties about 3/4-inch thick. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill. This recipe as written will make six good sized burgers.
Hamburger patties with melted cheese on a platter with buns.

Grilling Instructions

  • Prepare the coals in your BBQ or preheat the grill to medium-high heat if using a gas BBQ.
  • Coat both sides of the patties with nonstick cooking spray (I used avocado oil spray) or alternately, oil the grates on your grill.
  • Grill the burgers, covered, until nicely browned on the first side, about 2 to 4 minutes. Flip the burgers and continue cooking until the internal temperature of the patties has reached a minimum of 160 degrees F.
  • Brush with additional BBQ sauce towards the end of the grilling time, if desired, and top with sliced cheese. Cover and continue to cook until the cheese melts.
  • Serve on toasted buns with your toppings of choice. They are delicious with my Awesome Burger Sauce!
A burger on a silver platter with corn on the cob.

Valerie’s Tips

  • Don’t use ground beef that is leaner than 85%. The fat in the beef will render as it cooks and help ensure a moist, juicy burger.
  • Raw ground beef should not be stored in the refrigerator for longer than two days for food safety reasons. Time your grocery shopping accordingly or see freezer instructions below.
  • Don’t overwork the ground beef as it can change the texture once cooked.
  • Form patties about 3/4-inch thick at the edges and press your fingers in the center to form a depression to help prevent the patties from shrinking.
  • Use an inexpensive instant read thermometer to avoid dry, overcooked burgers.
  • Don’t press down hard on your burgers patties with a spatula while cooking or you’ll lose a lot of the juices.
  • Add some wood pellets to your grill to add rich, smoky flavor. We are hooked! They can be used with any type of grill, including charcoal and gas.
A closeup of a burger on a metal platter.

Make Ahead Instructions

  • To save time, place formed raw burger patties on a foil lined baking sheet, separating the layers with parchment paper. Cover tightly with additional foil, refrigerate promptly and cook the same day.
  • Unlike other cuts of beef, you don’t want to allow ground beef to come to room temperature before cooking. Keep the patties chilled and transfer them directly from the refrigerator to the grill. Chilled burgers will stay together better and retain more juices.
  • Cooked, reheated burgers will not be as juicy as freshly cooked burgers so I don’t recommend cooking them in advance.

Freezing Burger Patties

  • To retain quality you should not re-freeze meat that has already been frozen. Use freshly bought ground beef to make freezer burger patties.
  • Follow the make-ahead instructions above and then transfer the baking sheet with the raw burger patties to the freezer. When the the patties are frozen solid, transfer them to a freezer-safe plastic storage bag with a small piece of parchment paper between each patty. Press out as much air as possible, seal and label the bag with the date, and freeze.
  • Use frozen hamburger patties within 3 months.
  • Cook frozen burger patties right from the freezer or thaw safely in the refrigerator before cooking. Frozen patties will take about twice as long to cook to a safe temperature of 160 degrees F.
A cheeseburger on a metal platter with corn on the cob.
A cheeseburger with onions, tomatoes and lettuce on a sesame seed bun.
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Classic Beef Burgers

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Create flavorful steakhouse-style burgers at home with this recipe for Classic Beef Burgers. These juicy burgers have plenty of smoky BBQ flavor.
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 6
Calories 588kcal

Ingredients

  • 1 piece white sandwich bread crust removed and cut into ¼-inch pieces
  • ¼ cup milk 2% or whole
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic
  • 2 tablespoons BBQ sauce plus additional for basting
  • 1 tablespoon Worcestershire sauce
  • 2 pounds 80% to 85% lean ground beef
  • 6 good quality hamburger buns
  • 6 slices cheese

Optional Toppings

Instructions

  • Prepare the coals in your BBQ or preheat the grill to MEDIUM-HIGH heat if using a gas BBQ.
  • In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, BBQ sauce, and Worcestershire sauce and mix well.
  • Add the ground beef. breaking the meat up with your hands as you add it. Mix everything together until just combined. Divide the mixture into 6 equal portions and form balls. Flatten the balls into ¾-inch patties. Use your fingers to form a slight depression in the center of each patty.
  • Coat both sides of the patties with nonstick cooking spray (I used avocado oil spray) or alternately, oil the grates on your grill.
  • Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until the internal temperature reads at least 160 degrees F. Brush with additional BBQ sauce towards the end of the grilling time, if desired, and top with cheese. Cover and continue to cook until the cheese melts.
  • Before serving, toast the buns on the cooler side of the grill or under your oven’s broiler, if desired.
  • Serve on the burgers on buns with desired toppings.

Notes

Nutrition information was calculated with 85% lean ground beef and 1 ounce of cheese, per burger. Additional toppings will change values.
Make Ahead Instructions
  • To save time, place formed raw burger patties on a foil lined baking sheet, separating the layers with parchment paper. Cover tightly with additional foil, refrigerate promptly and cook the same day.
  • Unlike other cuts of beef, you don’t want to allow ground beef to come to room temperature before cooking. Keep the patties chilled and transfer them directly from the refrigerator to the grill. Chilled burgers will stay together better and retain more juices.
  • Cooked, reheated burgers will not be as juicy as freshly cooked burgers so I don’t recommend cooking them in advance.
Freezing Burger Patties
  • To retain quality you should not re-freeze meat that has already been frozen. Use freshly bought ground beef to make freezer burger patties.
  • Follow the make-ahead instructions above and then transfer the baking sheet with the raw burger patties to the freezer. When the the patties are frozen solid, transfer them to a freezer-safe plastic storage bag with a small piece of parchment paper between each patty. Press out as much air as possible, seal and label the bag with the date, and freeze.
  • Use frozen hamburger patties within 3 months.
  • Cook frozen burger patties right from the freezer or thaw safely in the refrigerator before cooking. Frozen patties will take about twice as long to cook to a safe temperature of 160 degrees F.

Nutrition

Serving: 1burger | Calories: 588kcal | Carbohydrates: 28g | Protein: 40g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 991mg | Potassium: 587mg | Fiber: 1g | Sugar: 6g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 331mg | Iron: 5mg

Adapted from Once Upon a Chef

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