Cheesy Chicken and Broccoli Bake
Roast chicken and Broccoli in a rich cheese sauce with your favourite pasta, this is sure to appeal to the majority of families, especially children. It’s fairly easy to make though does have a few elements that will take time. Believe me, its well worth the effort.
If roasting a chicken for this dish then check out my roast chicken recipe
1 whole roast chicken or 4 chicken breasts.
1 head of broccoli, cut into small florets, cooked in boiling salted water for 2 minutes then cooled under cold water.
150 fresh chicken stock or dissolve 1 chicken stock pot or 2 cubes in 150ml boiling water.
1 extra Chicken or vegetable stock cube if using fresh stock. The 2 mentioned above are enough if not.
30g plain or gluten free flour
30g butter or margarine melted and mixed with the flour to form a paste.
300g dried pasta, cooked then cooled under cold running water.
100-150g strong cheddar cheese. The stronger it is the less you need.
See the intro above for a link to my roast chicken recipe if using roast chicken for this reicpe. You can use fillets for convenience and speed if needed.
Tear the roast chicken into large strips or cut the raw breasts into cubes and cook on a pan seasoned with salt and pepper.
Cool the pasta as per the instructions on the packet. The dried weight should be around 300g. When cooked cool under running cold water.
Cook the broccoli in boiling salted water for 2 minutes then cool under cold water immediately.
Slowly bring the milk and stock to the boil then add the flour and butter mix until it thickens, you may not need to used it all. Add the grated cheese and the stock cube or cubes.
Preheat your oven to 180C or GM4
Place the cooked chicken, broccoli and pasta in a bowl and mix well. Pour into a casserole dish then slowly pour the sauce over the top.
Bake for 25 to 35 minutes until the sauce is bubbling and the top starts to brown.
Serve with Crispy garlic bread and a nice simple salad.