Name: Broccoli chicken casserole
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 2 olive oil extra virgin, lemon infused; 1 cauliflower medium head, cut into florets; 1 broccoli medium, cut into florets; dried chilli flakes to taste; fresh lemon juice; 3 cup cheese sauce; 2 cup chicken roasted, chopped; 1/2 cup mature cheddar cheese grated; 1/4 cup milk; 1 cup breadcrumbs; 1/3 cup parmesan cheese grated; 2 tbsp olive oil extra virgin, lemon infused

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Ingredients (12)

2	olive oil — extra virgin, lemon infused
1	cauliflower — medium head, cut into florets
1	broccoli — medium, cut into florets
	dried chilli flakes — to taste
	fresh lemon juice
3 cup	cheese sauce
2 cup	chicken — roasted, chopped
1/2 cup	mature cheddar cheese — grated
1/4 cup	milk
1 cup	breadcrumbs
1/3 cup	parmesan cheese — grated
2 tbsp	olive oil — extra virgin, lemon infused

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Method:

Preheat the oven to 200ºC.

Heat the olive oil in a wide based pan. Add the cauliflower and broccoli florets and stir-fry for several minutes. Season with salt, pepper and chilli flakes, if using. Add a splash of water (about 3 tablespoons) and allow to steam for about 5 minutes until the water is completely evaporated.

Squeeze over the lemon juice and set aside.

In a large bowl, combine the broccoli, cauliflower, cheese sauce, chicken, grated cheddar cheese and milk. Check the seasoning. This casserole likes freshly ground pepper, so I add a little extra. Transfer the entire mixture to a lightly greased, ovenproof dish.

For the topping, combine the bread crumbs, parmesan cheese and lemon-enhanced olive oil. Rub together to coat the crumbs. Scatter liberally over the chicken mixture and bake for 25-30 minutes until golden and bubbling.

Recipe reprinted with permission of Bibby’s Kitchen@36.