Make-It-Work Monday: Cheesy Chicken Broccoli Bake

What’s for dinner this week?

Cheesy Chicken Broccoli Bake.

This is like a grown up version of something they serve at daycare preschool. Its cheesy and warm and has those little bite size chicken bits in it. It’s only grown up because it has TWO vegetables in it.

Confession: this recipe was inspired by something I stumbled across on the Country Crock website a while ago. Yes. Me. A site for “buttery spread.”

Listen. Don’t judge until you have made this (but please use real butter. Please.) The Mr. loved this so instantly that it went straight on a recipe card and became a regular favorite.

This is a good recipe to make ahead or make parts ahead. You can also substitute in other vegetables as you see fit, or use other leftover cooked chicken that you might have around.

It is the perfect Monday comfort food and makes great leftovers!!

Cheesy Chicken Broccoli Bake

Ingredients

2 cooked chicken breasts (or about 2 cups cut up chicken)**
4 cups chopped veggies (I use red pepper and broccoli, cut up small)
3 Tablespoons butter
3 cups milk
1/4 cup flour
2 cups cheddar cheese, shredded
Garlic powder, onion powder, salt an pepper to taste

**I like to poach my chicken by boiling some chicken or vegetable stock in a sauce pan and dropping the chicken in. Cooking time will depend on thickness of meat and if it was completely thawed, so check a piece every 5 min until the inside is no longer pink. Discard stock.

Preheat oven to 350 degrees F. Sauté the vegetables in butter and/or oil until they are crisp-tender (now raw but still have a snap when you bite in). Place in au gratin dish (or other casserole dish) along with chicken.

In the same pan, melt the butter over medium low heat. Sprinkle the flour over the butter, whisking constantly to avoid forming clumps. Add milk slowly and cook until mixture thickens slightly and loses the floury taste. Add in cheese gradually, whisking until smooth. Pour cheese mixture over vegetables and chicken and give a little stir to make sure it gets distributed.

Bake at 350 for about 20-30 minutes or until golden. Or stop before baking, let cheese cool, cover with Saran Wrap and keep in fridge for up to 2 days before baking.

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