Chicken and Broccoli Casserole
6 cups bite-size broccoli florets and
stems peeled and cut into small pieces.
1 1/2 cups (6 ounces) cooked boneless,
skinless chicken breasts, cut into bite-size chunks.
1/4 cup diced, drained jarred roasted
red pepper, patted dry.
3 tablespoons plus 2 teaspoons butter, divided.
3 tablespoons all-purpose flour.
1 1/2 cups milk.
1 cup reduced-sodium chicken broth.
1 pinch ground nutmeg.
1/2 teaspoon coarse salt.
1/8 teaspoon coarsely ground black pepper.
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup fresh breadcrumbs
1. Preheat oven to 425F. Coat a 10-inch round
casserole dish with cooking spray.
2. Steam broccoli in steamer rack over boiling water 4 minutes
or until bright green and tender. Arrange broccoli in casserole
dish and top with chicken and red pepper.
3. In medium saucepan, melt 3 tablespoons butter over medium heat.
Add flour , cook 1 minute, whisking constantly. Add milk and broth; cook,
whisking almost constantly, until mixture comes to a boil.
Reduce heat so mixture bubbles gently; cook, whisking constantly, 2 minutes.
Stir in nutmeg, salt and pepper. Remove from heat and stir in cheese.
Pour over the broccoli and chicken in the dish .
4. In a small skillet, melt remaining 2 teaspoons butter; add bread
crumbs and mix to combine. Sprinkle over the casserole.
Bake 10-15 minutes or until bubbling hot.