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Chicken and Broccoli Casserole

Chicken and Broccoli Casserole

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: 4 Save

Ingredients (12)

  • 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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Directions

  1. Preheat oven to 425F. Coat a 10-inch round gratin dish with cooking spray.
  2. Steam broccoli in steamer rack over boiling water 4 minutes or until bright green and tender.  Arrange broccoli in gratin dish and top with chicken and red pepper.
  3. In medium saucepan, melt 3 tablespoons butter over medium heat.  Add flour , cook 1 minute, whisking constantly.  Add milk and broth; cook, whisking almost constantly, until mixture comes to a boil.  Reduce heat so mixture bubbles gently; cook, whisking constantly, 2 minutes.  Stir in nutmeg, salt and pepper.  Remove from heat and stir in cheese.  Pour over gratin.
  4. In a small skillet, melt remaining 2 teaspoons butter; add bread crumbs and mix to combine.  Sprinkle over gratin.  Bake 10 minutes or until bubbling hot.