Chicken and Broccoli Bake
by chef Micheal Mckernan
Difficulty: EasyThis 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.
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Please preheat your oven to 160°C/ 320°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.
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US/Imperial
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.