Chicken and Broccoli Casserole
My mom has been making this for my family since forever... since a time when the only way we would eat it is if she called her dish "chicken num num". I have never actually made this by myself before, so I thought that tonight for dinner would be a perfect time.
- 2.5-3 lbs of chicken
- 16 oz of frozen broccoli
- 6 tablespoons of butter
- 1/4 cup all-purpose flour
- 2 cups of chicken stock
- 3 cups of grated cheddar cheese
- 1/2 cup of fine dry breadcrumbs
- 1 bag of microwavable brown rice
- spices
- nutmeg
- thyme
- pink peppercorn
- ginger
- fennel seed
1. Preheat the oven to 350 degrees Fahrenheit
2. Cut up the chicken into bite-sized pieces.
3. Poach the chicken in a pot by putting just enough water to cover all the chicken. Put some pink peppercorn, thyme, ginger and fennel seed for flavor.
4. Place the chicken and the frozen broccoli in a 3-quart casserole dish.
5. Melt 4 tablespoons of the butter in a saucepan.
6. Blend the flour, then the chicken stock gradually and cook until thickened.
7. Add the cheese and nutmeg and stir until cheese is melted.
8. Sprinkle in the bread crumbs and thyme.
9. Mix in the remaining 2 tablespoons of butter.
10. Bake, uncovered, in the oven for 30 minutes.
11. While the casserole is in the oven, prepare some rice.
12. Plate and serve over the rice!
No comments:
Post a Comment