Name: Chicken and broccoli bake with pangrattato topping
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 grams broccoli, cut into small florets; 40 grams butter; 2 tablespoons plain flour; 2 cups (500ml) milk; 1/2 cup (60g) coarsely grated cheddar; 2 1/2 cups (400g) shredded barbecued chicken; 4 slices (280g) sourdough bread; 1 tablespoon extra virgin olive oil; 1 clove garlic, crushed; 1 tablespoon finely grated lemon rind; 2 tablespoons finely chopped fresh flat-leaf parsley leaves; 1/2 cup (40g) finely grated parmesan; Fresh flat-leaf parsley leaves, extra, to serve

This chicken and broccoli bake has a tasty pangrattato topping for added crunch and flavour.

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Ingredients

500 grams broccoli, cut into small florets

40 grams butter

2 tablespoons plain flour

2 cups (500ml) milk

1/2 cup (60g) coarsely grated cheddar

2 1/2 cups (400g) shredded barbecued chicken

4 slices (280g) sourdough bread

1 tablespoon extra virgin olive oil

1 clove garlic, crushed

1 tablespoon finely grated lemon rind

2 tablespoons finely chopped fresh flat-leaf parsley leaves

1/2 cup (40g) finely grated parmesan

Fresh flat-leaf parsley leaves, extra, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Oil a deep 2-litre (8-cup) ovenproof dish.

2.Cook broccoli in a large saucepan of boiling water for 5 minutes or until just tender; drain. Rinse under cold water; drain. Cool.

3.Melt butter in same cleaned pan; add flour. Cook, stirring, for about 2 minutes or until mixture bubbles and thickens. Gradually stir in the milk; cook, stirring, until mixture boils and thickens. Stir in cheddar, chicken and broccoli; season. Spoon mixture into dish.

4.Tear bread into pieces; combine with remaining ingredients in a medium bowl. Sprinkle bread mixture on top of chicken mixture. Bake for about 30 minutes or until browned lightly. Stand for 5 minutes. Serve sprinkled with extra parsley.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by Annette Forrest

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