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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Styling by Annette Forrest