Creamy Chicken & Broccoli Bake with a twist
Backyard Chef
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Creamy Chicken & Broccoli Bake with a twist
18 846 просмотров · 19 ч назад
Backyard Chef
507 тыс. подписчиков
18 846 просмотров · 19 ч назад
Tender chicken and broccoli in a rich, creamy sauce, finished with bubbling golden cheddar.
This easy Chicken Myers bake has a little curry powder for a lovely savoury warmth.
The sauce is a simple mixture of condensed chicken soup, mayonnaise and cream. It coats the chicken and broccoli beautifully, with mature cheddar giving the top plenty of flavour.
I bake it covered first, then uncover it and add the cheese for that golden finish. Serve with rice, mash or a jacket potato to catch the sauce—a straightforward, comforting family dinner.
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Serves: 4
Preparation: 15 minutes
Cooking: 30–35 minutes
Ingredients
• Chicken breasts, boneless and skinless — 600 g, cut into 3 cm pieces
• Broccoli florets — 300 g | 4¼ US cups | 3½ UK cups
• Condensed cream of chicken soup — 1 × 295 g tin, undiluted
• Full-fat mayonnaise — 60 g | 4 level tbsp | ¼ US cup | ⅕ UK cup
• Double cream / heavy cream — 60 ml | 4 tbsp | ¼ US cup | ⅕ UK cup
• Mild curry powder — 1 tsp | 2 g
• Mature cheddar, coarsely grated — 100 g | ⅞ US cup | ¾ UK cup
• Ground black pepper — ¼ tsp | 0.5 g
Preheat the oven to 190°C / 170°C fan / 375°F. Have ready a shallow 25 × 20 cm / 10 × 8 inch baking dish.
Bake covered. Cover the dish tightly with foil and bake for 20 minutes.
Return to the oven, uncovered, for 10–15 minutes, until the sauce is bubbling and the cheese is golden.
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