Chicken and Broccoli Casserole

Chicken and Broccoli Casserole      

  

 Ingredients

 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                         

 Directions

  

 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.