10 September 2012

creamy chicken & broccoli casserole.

This dish seems so 1950's, but totally screams comfort food. I based this off a dish I tried to recreate from Jediah's childhood. It was called chicken couch, & he loved it. It was a casserole with chicken, broccoli & possibly some canned mushroom soup or broccoli soup--he's not quite sure. Anyway, this is my version.

This would work with left over chicken or even a rotisserie, you can pick up on the way home from work.

creamy chicken & broccoli casserole.
serves 2-4

1 free-range chicken breast, bone in & skin on (2 split)
2 TBL olive oil
sea salt & cracked pepper

2 broccoli crowns, chopped

2 TBL butter
2 TBL corn starch
1 cup organic whole milk or half-&-half
1 cup cheddar cheese
sea salt & cracked pepper
  1. Preheat the oven to 375 degrees. Lightly oil a casserole dish, add the chicken, rub oil over them & season. Roast for 35-40 minutes, until the juices run clear. Set aside to cool a bit, then shred all the meat off the bones & toss back in the casserole dish with all the lovely juices.
  2. Meanwhile, steam the broccoli for 4-5 minutes. Then add to chicken. 
  3. To make the rue, warm the milk in a small pot. In a separate pan, melt butter over medium heat until bubbly then add cornstarch. Cook, stirring constantly for 3 minutes. Slowly add to warmed milk. 
  4. Whisk together for about 4 minutes over medium heat. Take off the heat, add cheese & season. Stir until cheese has melted.
  5. Pour over the broccoli & chicken. Bake for 30 minutes. Enjoy!
happy eatings & cheers!

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