This chicken broccoli bake is a classic combination of chicken and broccoli, which makes an all-in-one supper. It’s a lovely comfort food, great in summer with a side salad or in winter with some wedges or mash and even more steamed vegetables on the side. This dish makes a lasagne alternative and it’s an adaptable dish. You can even add sweet corn and carrots, if you like, and I recommend that you do as it adds extra texture.
You can also make this dish in stages, cooking the chicken breasts and broccoli in the morning and putting it all together before you cook at dinner time.
Another plus about this recipe is…. it freezes and multiplies really well either as a family sized portion or as individual ones in small foil dishes…..and that’s why I love to prepare it on a lazy evening. Well….today is another lazy day J…
Ingredients
- 1 tbsp. Oil
- 4 medium chicken fillets, chopped
- 1 medium onion
- 450g Broccoli florets
- 1 tin Chicken or mushroom soup
- 1 ½ dessertspoons Curry powder (I used chicken masala)
- 150ml Semi-skimmed milk
- 50g Brown breadcrumbs/ 2 pan slices
- 50g low-fat cheddar cheese, grated
- Salt and pepper, to taste
Method
- Pre-heat the oven to 220°C / 425°F / Gas Mark 7.
- Heat the oil in the saucepan.
- Chop the onion finely and fry for 2 to 3 minutes.
- Add the chicken pieces. Cook for 10 minutes.
- Cook broccoli in boiling water for 3 to 4 minutes.
- Mix the milk, soup and curry powder together in a jug.
- Put the cooked chicken pieces, onion and broccoli into the casserole dish.
- Pour in the soup mixture, season with salt and pepper to taste, and cover with the breadcrumbs and grated cheese.
- Cook in the pre-heated oven for 30 minutes.
- Serve delicious chicken broccoli bake.
