Name: Chicken, broccoli and cauliflower bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 head broccoli, cut into florets; 1/2 head cauliflower, cut into florets; 60 gram butter, plus extra 40g, melted; 1/3 cup plain flour; 3 cup milk; 3 cup shredded cooked chicken; 1 cup grated cheddar cheese; 1/2 cup fresh breadcrumbs; 1/4 cup finely grated parmesan cheese; 2 teaspoon lemon juice; 1 teaspoon finely grated lemon rind; salad, to serve, if desired

Chicken, broccoli and cauliflower bake

This cheesy chicken and vegie bake can be made in individual dishes or one big one. It's a budget family meal that is packed full of flavour and goodness.

Serves 6

Prep

15M

Cook

35M

Total

50M

Ingredients

1 head broccoli, cut into florets

1/2 head cauliflower, cut into florets

60 gram butter, plus extra 40g, melted

1/3 cup plain flour

3 cup milk

3 cup shredded cooked chicken

1 cup grated cheddar cheese

1/2 cup fresh breadcrumbs

1/4 cup finely grated parmesan cheese

2 teaspoon lemon juice

1 teaspoon finely grated lemon rind

salad, to serve, if desired

Method

1.Preheat oven to moderate, 180°C. Lightly grease 6 individual ovenproof dishes (or a 10-cup casserole dish).

2.Cook broccoli and cauliflower in a large saucepan of boiling water for 4-5 minutes or until just tender. Drain well.

3.Meanwhile, melt butter in a large saucepan. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually blend in milk. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Remove from heat.

4.Stir vegetables, chicken and cheddar through sauce and season to taste. Spoon into prepared dishes.

5.Combine remaining ingredients in a small bowl. Sprinkle over chicken mixture. Bake for 20-25 minutes until golden and crisp. Serve with salad, if desired.

Remember to keep stirring sauce to prevent lumps forming. If lumps do form, press sauce through a sieve, or whisk with a hand blender.
Note

Women's Weekly Food

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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