Friday, August 5, 2016

Chicken and Broccoli Casserole

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. 

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