Chicken and Broccoli Bake
with melted cheese topping
There's something about taking a bubbling bake out of the oven and loading heaping helpings onto plates that makes this dish seem comforting and extra appetising all at once. Chicken and broccoli is a classic combination but the addition of creamy bechamel is what really makes this dish a winner.
Ingredients
260 grams
Diced Irish Chicken Breast
1 unit(s)
Broccoli
150 grams
Rice
50 grams
Grated Cheese
(Contains Milk)
1 sachet(s)
Paprika
(Contains Mustard)
125 grams
Creme Fraiche
1 sachet(s)
Chicken Stock
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Flour
to taste
Butter (Optional)
to taste
Milk (Optional)
Nutrition Values
Utensils
Instructions
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Add 300ml cold salted water (double for 4p) and stock powder to a medium pot with a lid.
- Add the rice and bring to the boil. Once boiling, lower heat to medium and cover.
- Cook for 10 mins, then remove from the heat (still covered) and leave aside until ready to serve.
- Chop the broccoli into 1cm pieces (or as small as you can get it).
TIP: Coarsely grate the broccoli if you prefer.
- While the rice cooks, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the diced chicken breast and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Fry until golden brown on the outside, 3-4 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh. It will still be delicious once cooked!
- Add the chopped broccoli to the pan along with another drizzle of oil (if necessary).
- Fry until softened, stirring frequently, 3-4 mins.
- Add the paprika and cook for 1 min more.
- Transfer the broccoli and chicken to an appropriately-sized oven dish and wipe the pan clean.
- Return the pan to medium-high heat with 2 tbsp butter or oil (double for 4p).
- When hot, stir in 3 tbsp flour (double for 4p) and cook, stirring until it forms a paste, 1-2 mins—you've made a roux!
- Gradually add 250ml milk or water (double for 4p).
- Bring to the boil, stir and simmer until thickened, 1-2 mins. Remove from the heat.
- Add the creme fraiche along with half the cheese and stir until melted. Taste and season with salt and pepper.
- Pour the bechamel sauce over the chicken and broccoli.
- Sprinkle with the remaining cheese.
- Bake in the oven until the cheese has melted and the sauce is bubbling, 10-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Leave to rest for 5 mins before serving.
- Fluff up the rice with a fork and divide between plates.
- Dish up a hearty helping of cheesy chicken and broccoli bake.
