Chicken, Broccoli and Parmesan Bake

Chicken, Broccoli and Parmesan Bake

Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" It’s hard to tell from the picture but there are big chunks of chicken and crisp-tender broccoli hiding under that crunchy, buttery breadcrumb topping. This is like the best, from-scratch version of your mom’s chicken and broccoli casserole. The broccoli is fresh, not frozen and the sauce starts with butter and flour instead of a can of condensed soup. To keep things easy, the chicken is a store-bought rotisserie. My boyfriend said, “This is exactly what I want to eat on a Sunday night” and I completely agree. Chicken, Broccoli and Parmesan Bake   Save Print Prep time 40 mins Cook time 45 mins Total time 1 hour 25 mins   Author: The Krave Serves: 4-6 Ingredients 1 store-bought rotisserie chicken, skin and bones discarded 6 tablespoons (3/4 stick) unsalted butter 1 cup canned bread crumbs ¼ cup flour 1 cup 1% milk 2 cups reduced-sodium chicken stock ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 cup mayonnaise 1 teaspoon freshly squeezed lemon juice 1 pound broccoli florets ½ cup freshly grated Parmesan cheese Instructions Chop the chicken breasts into 1" bite-sized pieces. Reserve the dark meat for another use. Preheat the oven to 350 degrees and lightly butter a 13x9 baking dish. In a small saucepan, melt the butter over medium-high heat. Transfer 2 tablespoons of the butter to a bowl and toss with the breadcrumbs. Set the breadcrumbs aside. Heat the remaining 4 tablespoons of butter over medium heat, then add the flour and stir constantly with a wooden spoon until...


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