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Prep time
40 minutes
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Cook time
15 minutes
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Serves
2-3
Author Notes
Who doesn’t like broccoli and cheese? Add in leftover roast chicken breast or rotisserie chicken and you have a complete dinner. —Laurel Wyckoff
Ingredients
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1/2 cup
Panko bread crumbs
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.75 ounces
Parmesan cheese
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2 tablespoons
Butter
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12 ounces
Broccoli florets cut into 1 inch pieces
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1 piece
Shallot minced
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2 pieces
Garlic cloves minced
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1 ounce
Grated parmesan
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2 tablespoons
AP flour
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1.5 cups
Half and half or milk
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4 ounces
Sharp cheddar shredded
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2 ounces
Colby Jack shredded
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2 teaspoons
Hot sauce
Directions
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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
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Microwave broccoli in an 8 inch Pyrex or Corningware casserole dish covered with the lid for 5 minutes until just tender and bright green
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Melt another T butter over medium low in a saucepan and sauté shallot and garlic until softened about 2 -3 minutes
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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.
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Remove the pan from heat and whisk in cheese and hot sauce. Pour the sauce over the broccoli. Add chicken and stir to combine.
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Sprinkle the panko mixture over the top and bake for 15 minutes until top is browned and edges are bubbling.
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Rest for 10 minutes and enjoy!
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