A wide, shallow baking dish, such as a gratin or casserole, provides plenty of space for the crumbs on top of this homey chicken dish.
Serves: 4Save Share
6 cup Broccoli Florets
6 oz Boneless Skinless Chicken Breast
¼ cup Roasted Red Bell Pepper, Chopped
11 tsp Butter
3 T All Purpose Flour
1½ cup Milk
1 cup Chicken Broth, Low Sodium
¼ tsp Nutmeg, Ground
½ tsp Kosher Salt
¼ tsp Black Pepper, Freshly Ground
4 oz Sharp Cheddar Cheese
1 cup Fresh Breadcrumbs
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Preheat oven to 425F.Â Coat a 10-inch round gratin dish with cooking spray.
Steam broccoli in steamer rack over boiling water 4 minutes or until bright green and tender.Â Arrange broccoli in gratin dish and top with chicken and red pepper.
In medium saucepan, melt 3 tablespoons butter over medium heat.Â Add flour , cook 1 minute, whisking constantly.Â Add milk and broth; cook, whisking almost constantly, until mixture comes to a boil.Â Reduce heat so mixture bubbles gently; cook, whisking constantly, 2 minutes.Â Stir in nutmeg, salt and pepper.Â Remove from heat and stir in cheese.Â Pour over gratin.
In a small skillet, melt remaining 2 teaspoons butter; add bread crumbs and mix to combine.Â Sprinkle over gratin.Â Bake 10 minutes or until bubbling hot.