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.

Chicken Broccoli

  • 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
  • Black pepper
  • Cheddar cheese, a sprinkle for the top
  1. Preheat oven to 180 degrees. Cook broccoli in a little boiling water. Drain.
  2. 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. 
  3. 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.
  4. Stir in cooked broccoli, and heat through about 1 minute. Add yogurt, mayo and pepper, stirring lightly to combine.
  5. 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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