Creamy Broccoli, Mushroom & Chicken Bake

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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

  1. 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.
  2. 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.
  3. Make the Cheese Sauce: Dry the saucepan used for the broccoli.
  4. Add butter to the pan and heat over medium-low until bubbling.
  5. Add garlic and cook for 30 seconds. Add flour and stir constantly for 2 minutes until frothy.
  6. Reduce heat to low, and gradually whisk in milk and chicken stock. Cook, stirring, for 4-5 minutes until the sauce boils and thickens.
  7. Stir in 1 cup of grated cheese and season to taste.
  8. 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.

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