Chicken & Broccoli Bake
TPP Recipes
•
40s
This is such a comforting and nutritious dish. Honestly, the flavour is incredible and it's full of goodness. This tastes even better on the 2nd or 3rd day so it's a great dish to make ahead of time.
You can make this go even further by adding some pasta (cook the pasta al dente and add it to the dish along with your chicken and greens).
Aoife uses a cooked chicken as the flavour is so good, but you can also use chicken fillets.
Ingredients:
1 x Whole Cooked Chicken (shredded)
1 x Large Head Broccoli (cooked in boiling water for 2-3 minutes to soften)
100g Peas
Large Bunch Kale
Sauce:
100g Parmesan
200g Cashew Nuts
500ml Chicken Stock
200ml Milk
1 Garlic Clove
1 Tsp Curry Powder
1 Tsp Mustard
Salt & Pepper (to season)
Topping:
300-400g Breadcrumbs
(measure with your heart here depending on how much of a crust you want on top - we typically use half a loaf of sourdough blended in a blender or food processor to form breadcrumbs)
Method:
1) Add the shredded chicken, partially cooked broccoli, peas and chopped kale to a large ovenproof dish and toss together.
2) Combine all ingredients for the sauce in a blender and blend until smooth.
3) Pour the sauce over the mix in the dish.
4) Top with breadcrumbs.
5) Place in an oven preheated to 180 degrees and cook for 35-40 minutes or until the breadcrumbs are a golden brown colour.
Enjoy.
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