-
Prep time
40 minutes
-
Cook time
15 minutes
-
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
Continue After Advertisement
Ingredients
-
1/2 cup
Panko bread crumbs
-
.75 ounces
Parmesan cheese
-
2 tablespoons
Butter
-
12 ounces
Broccoli florets cut into 1 inch pieces
-
1 piece
Shallot minced
-
2 pieces
Garlic cloves minced
-
1 ounce
Grated parmesan
-
2 tablespoons
AP flour
-
1.5 cups
Half and half or milk
-
4 ounces
Sharp cheddar shredded
-
2 ounces
Colby Jack shredded
-
2 teaspoons
Hot sauce
Directions
-
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
-
Microwave broccoli in an 8 inch Pyrex or Corningware casserole dish covered with the lid for 5 minutes until just tender and bright green
-
Melt another T butter over medium low in a saucepan and sauté shallot and garlic until softened about 2 -3 minutes
-
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.
-
Remove the pan from heat and whisk in cheese and hot sauce. Pour the sauce over the broccoli. Add chicken and stir to combine.
-
Sprinkle the panko mixture over the top and bake for 15 minutes until top is browned and edges are bubbling.
-
Rest for 10 minutes and enjoy!
See what other Food52ers are saying.