Broccoli and chicken casserole
Laurel Wyckoff
Photo by Laurel Wyckoff
- Serves
- 2-3
- Prep Time
- 40 Minutes
- Cook Time
- 15 Minutes
Who doesn’t like broccoli and cheese? Add in leftover roast chicken breast or rotisserie chicken and you have a complete dinner.
Ingredients
- 1/2 cup Panko bread crumbs
- .75 ounce Parmesan cheese
- 2 tablespoon Butter
- 12 ounce Broccoli florets cut into 1 inch pieces
- 1 piece Shallot minced
- 2 piece Garlic cloves minced
- 1 ounce Grated parmesan
- 2 tablespoon AP flour
- 1.5 cup Half and half or milk
- 4 ounce Sharp cheddar shredded
- 2 ounce Colby Jack shredded
- 2 teaspoon Hot sauce
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Directions
- Step 1
Heat oven to 400. Melt 1 T butter microwave at half power for about 45 seconds in a glass bowl and add panko and parmesan and set aside
- Step 2
Microwave broccoli in an 8 inch Pyrex or Corningware casserole dish covered with the lid for 5 minutes until just tender and bright green
- Step 3
Melt another T butter over medium low in a saucepan and sauté shallot and garlic until softened about 2 -3 minutes
- Step 4
Whisk in flour and cook for about a minute, then slowly whisk in half and half. Raise to medium high and bring to a boil.
- Step 5
Remove the pan from heat and whisk in cheese and hot sauce. Pour the sauce over the broccoli. Add chicken and stir to combine.
- Step 6
Sprinkle the panko mixture over the top and bake for 15 minutes until top is browned and edges are bubbling.
- Step 7
Rest for 10 minutes and enjoy!