Chicken and broccoli bake

Recipe from: 10 March 2011
recipes broccoli chicken healthy baking

Ingredients 19
Servings 4
Time 15 mins


  • Bechamel sauce:
  • 1
    low fat milk
  • 1
    onion, roughly chopped
  • 1
    stick of celery, sliced
  • 3
    bay leaves
  • a few peppercorns
  • 100
    butter ( or 50 ml olive oil and 50 g butter)
  • 100
    cake flour
  • freshly milled salt and pepper
  • freshly ground nutmeg
  • 50
    grated parmesan
  • 4
    slices of streaky bacon, chopped
  • 4
    chicken breast fillets, cut into large cubes
  • 1
    head of broccoli, cut into bite size florets, steamed for no more than 5 minutes
  • Topping:
  • 25
    grated parmesan
  • 250
    grated mozzarella
  • 125
    brown bread crumbs


35 mins
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.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s blog, click here.


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