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Chicken and broccoli gratin recipe

Chicken and broccoli gratin recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Simplicity and taste, that is what this lovely chicken and broccoli gratin achieves. Serve by itself as a light meal or with additional veggies or a salad for a complete meal.

3 people made this

IngredientsServes: 6

  • 400g boneless chicken breast fillets, cubed
  • 500g broccoli, cut into florets
  • 1 clove garlic, minced
  • salt and ground pepper, to taste
  • 235ml double cream
  • 150g cheese of your choice, grated

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. Preheat the oven to 200 C / Gas 6.
  2. In a mixing bowl, combine the chicken and broccoli and place inside an ovenproof casserole dish. Add the minced garlic, season to taste and pour in the cream. Sprinkle over the cheese.
  3. Bake in the preheated oven for 30 to 40 minutes until the chicken is no longer pink in the centre and the broccoli is tender. Remove from the oven and serve.

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Reviews & ratingsAverage global rating:(6)

Heat oven to 375 degrees F.

In a 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion. Cook for 5 to 7 minutes, stirring frequently, until tender.

Meanwhile, microwave broccoli with cheese sauce as directed on package.

Spread 1/3 cup ricotta cheese in bottom of each of ungreased 2-cup au gratin dishes or individual casseroles.* Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce.

Unroll dough and separate into rectangles. Place 1 rectangle over top of each dish, tucking corners into dish as needed.

Place dishes on cookie sheet and bake for 20 to 25 minutes or until tops are golden brown and edges are bubbly.

* Recipe can be made in ungreased 8-inch square (2-quart) glass baking dish. Spread ricotta cheese in dish top with chicken, mushroom mixture and broccoli with cheese sauce.

What’s In This Broccoli Casserole

I’ve been known to veer off the traditional path when it comes to classic Thanksgiving side dishes like with my green bean casserole topped with onion rings or my heavenly funeral potatoes recipe. I believe you’ve gotta have a little fun with dinner, even when it’s the biggest one of the year.

This recipe uses whole and simple ingredients, including:

  • broccoli
  • yellow onion
  • garlic
  • all-purpose flour
  • whole milk or half and half
  • grated Parmesan cheese
  • kosher salt
  • crispy fried onions

Broccoli is probably my favorite cruciferous vegetable. It’s full of health benefits, and is so simple to cook. It tastes amazing dressed simply with kosher salt and a drizzle of vinegar or made decadently dressed up with this butter and Parmesan cheesy sauce. It’s a chameleon of a side dish that easily has enough substance to strut as the main dish.

Steps to Make It

Preheat the oven to 375 F and butter a large gratin dish.

Sauté the onion in the olive oil for five minutes in a medium saucepan set over medium heat. Sprinkle the flour over the onions and continue sautéing the mixture for 30 seconds. Add the salt, pepper, rubbed sage, and milk to the pan and stir constantly for 3 to 5 minutes until the sauce thickens.

Stir broccoli and cheese into the sauce, bring the mixture to just a simmer, and then turn it out into the buttered gratin dish. Stir together the melted butter, bread crumbs, and 1/4 cup Parmesan cheese, and sprinkle the ​bread crumbs over the gratin. Bake the broccoli gratin in the preheated oven for 15 to 20 minutes, until it is hot and bubbly, and the bread crumbs have turned golden brown.

Recipe Variations

This dish is a simple and tasty way of serving healthy broccoli. there are, however, some delicious alternatives too.

Our Very Best Broccoli Recipes

From cozy soups to hearty stir-fries, it's clear from these recipes that broccoli is more than just a simple side dish (although we love it that way, too!).

Related To:

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved 2014, Cooking Channel, LLC All Rights Reserved

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Tara Donne ©Tara Donne

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Marshall Troy ©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Chantell Quernemoen

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©2012, Food Network, Television Food Network, G.P.

Photo By: Marshall Troy ©2012, Television Food Network, G.P. All Rights Reserved.

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Beef With Broccoli

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Stir-Fried Broccoli Stems

Ree&rsquos motto is waste not, want not &mdash and it's easy to see why with recipes like this. She stir-fries her broccoli stems until browned, then punches up with the flavor with garlic, ginger and cilantro.

Broccoli-Walnut Pesto With Pasta

Low in cholesterol and high in vitamins, broccoli packs this pesto with extra nutritional value. Using walnuts instead of the traditional pine nuts is less expensive, subtracts calories and adds fiber. Serve over whole wheat pasta, or try brown rice pasta for a gluten-free option.

Broccoli Cheese Soup

Why use one type of cheese when you can use three? Ree opts for mild cheddar, sharp cheddar and Jack in her thick and creamy Broccoli Cheese Soup. You can splash in some chicken broth for thinning, if necessary.

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Brie and Broccoli Quiche

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Melted Broccoli Spread

We love broccoli so much that there is always a bunch kicking around the crisper drawer. While fresh broccoli is delicious prepared all sorts of ways, this is our go-to recipe when it sits in the fridge for a little too long. Simply chop it up and cook slowly with olive oil and aromatics. What you'll end up with is a super-flavorful spread that's very versatile, whether you layer it on crusty toast with a sprinkle of feta or spoon it over a bowl of grains

Healthy chicken and rice casserole

On top of being an easy dinner that can be made ahead of time, this Broccoli, Chicken and Cheese Wild Rice Casserole is healthier than most casseroles. We use whole grain wild rice instead of white rice. Wild rice is more filling than white rice and is packed with nutrients.

We also skip condensed soups and heavy cream in favor of Greek yogurt. The yogurt adds a wonderful creaminess to this casserole without any guilt. Plus, less guilt means you can add a little extra cheese too.

  • ⅔ cup mayonnaise
  • ½ cup chopped red bell pepper
  • ½ cup nonfat plain Greek yogurt
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped fresh dill, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 1 teaspoon lemon zest
  • 6 pitted Kalamata olives, coarsely chopped
  • 8 cups broccoli florets (2-inch pieces)
  • ½ cup panko breadcrumbs, preferably whole-wheat
  • 2 teaspoons extra-virgin olive oil

Preheat oven to 375 degrees F. Lightly coat an 11-by-7-inch baking dish with cooking spray.

Combine mayonnaise, bell pepper, yogurt, feta cheese, 1 tablespoon dill, parsley, lemon zest and olives in a large bowl.

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Add the broccoli to the mayonnaise mixture, stirring to coat. Transfer the mixture to the prepared baking dish.

Combine breadcrumbs, oil and the remaining 1 tablespoon dill in a small bowl. Sprinkle over the broccoli mixture. Bake until the topping is golden brown and crispy, about 20 minutes. Serve immediately.

Chicken and Broccoli

In my third pregnancy I developed gestational diabetes. My diagnosis came just prior to Easter, and I was crest-fallen that I would need to avoid Easter chocolates and the accompanying feasting. This, as well as having to learn all about the dos and don’ts of diabetes and overhauling my entire diet left me feeling depressed for a number of weeks. We were in the throws of renovating our house, and with 3 other children in my care I didn’t have time for this!

I learnt that the biggest perpetrators of blood sugar spikes weren’t actually ‘sugary’ foods like lollies and chocolates, but carbohydrate-rich foods like hot chips, pizza or burgers. While this meant I could indulge in some Easter chocolates, it also meant that take-away dinners or convenience meals would have to go. This was another frustrating point for me because I was already time-poor and now I needed to spend extra time preparing food, and could never have the night off and serve fish and chips for dinner instead.

However, after a couple of weeks of ‘torture’ I started feeling better than I had ever felt in my whole life. Despite the fact I was heavily pregnant, I felt energetic and had actually lost 11 pounds (5kgs). After losing this initial weight I didn’t gain any further weight for the remainder of my pregnancy. This left me feeling comparatively light and and grateful for my diet overhaul. Thankfully, I was declared free from diabetes after baby was born, but I have transferred many of the diabetes-diet practices to my regular eating habits.

This Chicken Divan recipe is perfect for my post-pregnancy eating plan. With equal portions of protein and vegetables, it is low in carbs and won’t leave you feeling heavy after eating. It’s not exactly low-fat, but if you are diabetic or want to minimise carbs like I do this Chicken Divan recipe is for you. Not only does it fit the low-carb bill, it is also delicious and was enjoyed by our whole family (tough critics!). I hope you enjoy it as much as we did. Bon appetit!

Chicken and Leek Gratin

Heat butter in a heavy pan, add leeks and season with salt and pepper. Cook over low heat, stirring now and then, until softened and no longer bright green (about 15 minutes).

While the leeks are cooking, place chicken in a bowl with mustard, worcestershire sauce, cayenne, thyme and salt and stir to combine. Allow to sit for 10 minutes while the leeks cook.

Remove cooked leeks from heat and mix in cream or chicken stock / broth. Spread evenly in the base of a large, shallow baking dish. Arrange chicken thighs on top then cover with Provençal Crust. The gratin can be prepared in advance to this stage and chilled for several hours until needed.

When ready to cook, preheat oven to 180°C / 350˚F. Bake until chicken is fully cooked through and crumbs are golden (about 1 hour).

For This Broccoli Au Gratin Gruyere Cheese Made All the Difference

Broccoli Au Gratin, smothered in the cheesy, delicious sauce….mmmm…I can say without hesitation that it is, in my opinion, absolutely the best way to eat broccoli. I’ve had a love affair with this Broccoli Au Gratin dish since my early twenties.

There had been an Italian restaurant in my hometown of Wroclaw, Poland, called “La Scala,” which 1st introduced the dish to me. While I recollect this as the restaurant’s signature dish, perhaps that’s just because it was my personal obsession.

I had been trying to recreate their version for a long time, but I just wasn’t achieving it. That was until I finally discovered that was the cheese which made all the difference.

I was watching some mindless cooking show and they were making a similar dish (but with leeks) and they had been using Gruyere. And so it was that the light ignited & I realized the error of my earlier attempts. It had to be Gruyere and as this post testifies, that was it. It came out so good and reminded me of the taste of this Broccoli Au Gratin from La Scala.

“That Was Some Serious Broccoli” – True Testimony

Without teasing my obsession prior to, I made this Broccoli Au Gratin for lunch on a lazy Saturday afternoon. My husband had been out running errands and came home hungry and tired – a mood which I find most receptive to new dishes. I served him a ramekin of this dish and then casually retreated outside to play with our son.

After he finished his broccoli au gratin, he came out to the backyard and said, “That was some serious broccoli!” Coming from him…that meant that this dish was really outstanding.

If you’re a first-timer to my blog you may not realize it but he has a guarded skepticism when it comes to veggies. However, on the basis of this reaction, he seemed receptive to putting this one into heavy rotation.

I am confident that even the biggest broccoli critic could be converted with this one. So, if you have a kid or a significant other who refuses broccoli, I recommend you testing their reluctance with this dish. You may be surprised to see empty ramekins and hungry eyes clamoring for more.

How to Make Broccoli Au Gratin

And it is pretty easy to make. All you’ll need to do is:

  • Steam some broccoli
  • Make a basic béchamel sauce with a pinch of nutmeg. Add gruyere….and more gruyere (it should be cheesy, no?)
  • Assemble
  • Put it into the oven
  • And….viola…your job is done!

Once completed, I suggest that you break off a piece of baguette or crusty bread (like this Homemade Dutch Oven Crusty Bread) and dip it into this cheesy goodness.

I also recommend using some garlic compound butter for your bread. You can check this guide on how to Make Simple Garlic Butter. The best thing is that while you’re sating your need for cheese, you’re also simultaneously getting your greens in with this Broccoli Au Gratin.

Watch the video: Cheesy Chicken and Broccoli Casserole (September 2022).


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