Chicken and broccoli bake with pangrattato topping
An easy, cheesy bake the whole family will enjoy
- 45 mins cooking
- Serves 4
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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
- 1Preheat oven to 220°C (200°C fan-forced). Oil a deep 2-litre (8-cup) ovenproof dish.
- 2Cook broccoli in a large saucepan of boiling water for 5 minutes or until just tender; drain. Rinse under cold water; drain. Cool.
- 3Melt 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.
- 4Tear 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.
