Chicken and broccoli bake with pangrattato topping

An easy, cheesy bake the whole family will enjoy.

  • 45 mins cooking
  • Serves 4
  • Print
This chicken and broccoli bake has a tasty pangrattato topping for added crunch and flavour.
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  • 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


  • 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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