- mostly reading, some recipes and a little running
Wednesday, 13 July 2016
Chicken Broccoli Bake
I cannot believe that I've been posting recipes nearly every week for a year now, and I haven't done this yet. Just astonishing, as it's such a family staple.
Well here it is - I've trawled the internet for the one closest to ours, because I don't think I've ever bothered to write it down. Shame on me.
1 onion, chopped
1 Tbsp. olive oil
1 punnet mushrooms, sliced
2 cups boneless, skinless chicken breasts, cut into cubes
3 Tbsp. all-purpose flour
1½ cups fat-free-milk
1 (16-oz) package steam-in-bag broccoli florets
250ml fat-free plain Greek yogurt
¼ cup light mayonnaise
Cheddar cheese, a sprinkle for the top
Preheat oven to 180 degrees. Cook broccoli in a little boiling water. Drain.
Heat olive oil , add onion and mushrooms and cook until mushrooms are starting to get tender. Add cubed chicken. Cook until chicken is cooked through.
Sprinkle flour over chicken & mushroom mixture and stir constantly, cooking for one minute. Stir in milk. Bring to a boil and cook for 3 minutes, or until thick and bubbly.
Stir in cooked broccoli, and heat through about 1 minute. Add yogurt, mayo and pepper, stirring lightly to combine.
Pour into casserole dish - coated with oil spray. Sprinkle top with cheese and bake for 20 minutes, or until cheese melts and it's bubbly around the edges. Enjoy with rice, or cauli-rice.
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