Broccoli chicken casserole

Health and comfort in one irresistibly good family supper.
 
recipe, chicken, broccoli,dinner
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Recipe from: 10 March 2016
Preparation time: 35 min
Cooking time: 30 min
 
 

Ingredients

 
  • 2
    Tbs
    lemon-enhanced extra virgin olive oil
  • 1
    medium head of cauliflower, cut into florets
  • 1
    medium head of broccoli, cut into florets
  • pinch
    of chilli flakes
  • squeeze of fresh lemon juice
  • 3
    cup
    cheese sauce (see Cauliflower mac and cheese recipe)
  • 2
    cup
    roasted chicken, cut into bite sized pieces
  • 1/2
    cup
    mature cheddar cheese, grated
  • 1/4
    cup
    milk
  • 1
    cup
    day-old bread crumbs
  • 1/3
    cup
    grated parmesan cheese
  • 2
    Tbs
    lemon-enhanced extra virgin olive oil
Servings: Change Serving
 
 

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.

Cheese sauce:
60g butter
50g all-purpose flour
750ml milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1 1/2 cups Mature Cheddar, grated

Melt the butter in a saucepan. Add the flour and whisk into the foaming butter until combined. The roux will be quite firm at this point. Add the milk in stages, whisking all the while. Once the milk is absorbed, repeat the process several times until you have used all the milk. This method ensures a lump-free consistency and eliminates a ‘raw’ flour taste. Stir through the Dijon mustard and season with salt. Add the cheese to the white sauce and stir until melted.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

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Read more on: dinner  |  recipe  |  chicken  |  broccoli
 

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