For whatever reason, I find myself reluctant to use the word casserole. I just can't bring myself to name a dish after something that I associate with green vinyl chairs, frilly aprons and cigarettes. Now that I say it aloud, it doesn’t sound too bad. In any case, there was nothing to call this other than a casserole.
If you are nipping calories this January, wait a few weeks to give this a try. I might have overdosed on the cheese just a tad. Then again, it is Friday and I am treating myself for being pretty well behaved on the food front this week. Oh, except the little cakes I made yesterday. Surely, they don't count because they had fruit...ha!
I added chopped pecans in the topping, but you can miss them out or use other nuts of your choice. I had some on hand, which is very unusual, so I tossed them in. Result: A warming dinner that takes you back a few decades.
Chicken and Broccoli Casserole
2 Chicken breast
1 Head broccoli, cut into small florets
2 Cups/480 ml milk
2 Cups/200 grams Gouda cheese
2 Tablespoon flour
2 Tablespoons butter
2 Tablespoons olive oil
3-4 Garlic cloves, crushed
Salt and pepper to taste
1/3 Cup/40 grams pecans, chopped
Small bunch of fresh chopped parsley
Preheat oven to 350 degrees F. Grease a deep 8 inch square (or similar size) baking dish.
In a small saucepan set over low heat, melt the butter and add about 1/2 of the garlic. Bring the butter to a bubble and quickly whisk in the flour. Gradually start pouring in your milk, whisking as you go. You should have a smooth sauce. Add in 1/2 of your cheese and stir well. Remove from heat and season with salt and pepper. Set aside.
Put the chicken breast between two sheets of parchment and pound it out to about 1 inch thickness with a kitchen hammer. Season the chicken both sides with salt. Heat the olive oil in a large skillet and add the remaining garlic. Sear the chicken on each side for about 2 minutes. Remove from pan and transfer to a cutting board. Cut the chicken into bite size pieces and set aside.
Place the broccoli in a colander and pour boiling water over it. Then immediately immerse the broccoli in cold water. This helps keep the bright green colour as well as a crispness when it cooks.
Add the chicken and broccoli to the baking dish. Pour over sauce and stir in parsley. Give a good stir. Top with remaining cheese and chopped pecans. Bake for about 30-35 minutes. Remove from oven and let sit a about 10 minutes before serving. We served it over rice.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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Easy Weekday Dinners