Name: Chicken and broccoli bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 1 l milk low-fat; 1 onion roughly chopped; 1 celery stalks sliced; 3 bay leaves; peppercorns; 100 g butter; 100 ml flour cake; salt and freshly ground black pepper; nutmeg ground; 50 ml parmesan cheese grated; 4 bacon streaky, chopped; 4 chicken breast fillets cubed; 1 broccoli florets; 25 ml parmesan cheese grated; 250 ml mozzarella cheese grated; 125 ml breadcrumbs brown

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Ingredients (16)

Béchamel sauce:

1 l	milk — low-fat
1	onion — roughly chopped
1	celery stalks — sliced
3	bay leaves
	peppercorns
100 g	butter
100 ml	flour — cake
	salt and freshly ground black pepper
	nutmeg — ground
50 ml	parmesan cheese — grated
4	bacon — streaky, chopped
4	chicken breast fillets — cubed
1	broccoli — florets

Topping:

25 ml	parmesan cheese — grated
250 ml	mozzarella cheese — grated
125 ml	breadcrumbs — brown

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Method:

Preheat the oven to 180°C.
Add the milk, onion, celery, bay
leaves and peppercorns to a pot and bring to the boil, keeping a
watchful eye that it does not boil over.
Turn off the heat and allow the
flavours to infuse while preparing the other ingredients.
In a non stick frying pan, saute the
bacon until crispy, remove form the pan and set aside.
In the same pan,
brown the chicken pieces and add to the bacon.
Strain the milk out of the pot, place into a jug or bowl and discard the onions etc.
In the same pot, heat the butter, then
whisk in the flour, followed by the milk.
Continue whisking until
thickened. Whisk in the 50 ml of parmesan and season to taste.
Arrange the chicken cubes, bacon and
broccoli into a casserole dish.
Pour over the bechamel sauce(make sure
you cover all the broccoli florets or it will get burnt and will not
taste pleasant) and top with the parmesan, mozzarella and breadcrumbs.
Bake for 30 – 35 minutes.
Serve with brown rice to make the meal even more substantial.