Chicken and Broccoli Bake

by chef Micheal Mckernan

Difficulty: Easy
20 mins  Preparation 45 mins  Cooking
This simple and versatile dish goes great with a salad in the summer, or with a nice mash and vegetables in the winter. Beautifully creamy and packed with flavour, just give it a go – you won't regret it. We’ll make it easy with our step-by-step cooking video.

Please preheat your oven to 160°C320°F

Dice the chicken and the shallot. Cut the broccoli florets in half and try to keep them all same size. Mix the cheese with the breadcrumbs.
Metric US/Imperial
  • Broccoli -  2 unit(s)
  • Cream -  100 ml
  • Plain flour -  100 g
  • Butter  -  35 g
  • Shallots -  1 unit(s)
  • Vegetable stock -  850 ml
  • Chicken Breast -  3 unit(s)
  • Breadcrumbs -  200 g
  • Cheddar cheese -  60 g
Bowl of ice-cold water, sieve or slotted spoon, pyrex or baking tray.
To blanch the broccoli, bring a pan of water to a boil and have a bowl of iced water ready. Cook the broccoli in the boiling water for 2-3 mins. Remove the broccoli with a slotted spoon and plunge into the bowl of iced water, then leave for another 2-3 mins.
Gluten, Milk.

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