Serves: 4
Ingredients
- 500g broccoli, cut into small florets, stalks finely chopped
- 6 (about 1kg) free-range chicken thigh fillets, trimmed
- 150g button mushrooms, sliced
- 2 green onions (shallots), trimmed and thinly sliced
- 75g butter, chopped
- 1/3 cup plain flour
- 2 cups milk (not skim)
- 1 cup reduced salt chicken stock
- 1½ cups grated cheddar cheese
- 1 cup fresh coarse torn breadcrumbs
Method
- Blanch the Broccoli: Bring a medium saucepan of water to a boil over high heat. Add the broccoli and cook for 1 minute until vibrant. Drain, refresh the broccoli in cold water, and set aside to dry.
- Prepare the Bake: Preheat your oven to 180°C/160°C fan-forced. Arrange the broccoli, chicken, mushrooms, and green onions in a large, greased baking pan (about 8-10 cups capacity). Set it aside.
- Make the Cheese Sauce: Dry the saucepan used for the broccoli.
- Add butter to the pan and heat over medium-low until bubbling.
- Add garlic and cook for 30 seconds. Add flour and stir constantly for 2 minutes until frothy.
- Reduce heat to low, and gradually whisk in milk and chicken stock. Cook, stirring, for 4-5 minutes until the sauce boils and thickens.
- Stir in 1 cup of grated cheese and season to taste.
- Assemble and Bake: Pour the cheese sauce over the broccoli mixture. Scatter over breadcrumbs and the remaining ½ cup cheese. Bake for 35-40 minutes or until the chicken is just cooked through and the sauce is bubbling.
Tips
Stock up the Fresh Ingredients from QE Food Stores