Chicken Broccoli and Mushroom Casserole Recipe
- 3 Chicken breasts or thighs, cut into chunks
- Salt to taste
- Pepper to taste
- 1 teaspoon Paprika
- 2 tablespoons Oil
- 1 Onion, chopped
- 3-4 Garlic cloves, crushed
- 2 baskets (400g) Mushrooms
- 1 head Broccoli, cut into florets
For the sauce:
- 5 tablespoons (75g) Butter
- 2/3 cup (80) Flour
- 2 cups (480ml) Chicken stock
- 1/2 cup (120ml) Heavy cream
- Salt to taste
- Pepper to taste
- 1/4 teaspoon Nutmeg
- 120g Mozzarella, shredded
- 120g Cheddar cheese, shredded
- Preheat oven to 375F (190C). Prepare large and dip baking dish, set aside.
- In a large bowl mix chicken breast, oil, salt, pepper and paprika.
- In a large pan, heat oil, add seasoned chicken chunks and cook for 6-7 minutes, until cooked through. Remove from the pan.
- To the same pan add 2 tablespoons of olive oil and heat over medium heat. add chopped onion and cook until slightly golden, about 5-6 minutes. Add crushed garlic, sliced mushrooms and cook for 5-6 minutes. Until the mushrooms are softened. Remove from the pan.
- Make the sauce: In the same pan melt butter, add flour, whisk until smooth paste forms and cook for 1 minute. Gradually add warm stock and cream, while whisking constantly. Keep whisking over medium-high heat until the sauce is smooth and thickened. Stir in salt, pepper and nutmeg.
- To the pan with the sauce add chicken chunks, broccoli florets and mushroom mixture. Mix until combined.
- Pour the filling into prepared dish. Sprinkle shredded cheese on top.
- Bake for about 20-25 minutes, until golden-brown and bubbly. Let cool slightly before serving.
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Could you tell me how much the weight of the chicken should be, and if you used boneless for this recipe?
ReplyThis recipe turned out well, but it was very hard. I thought I would never get done, and then there were many dishes dirtied and a greasy, dirty kitchen to clean up. Also, be careful how much grease and oil you allow into the dish. I poured off the grease from my chicken, and it was still a little bit too greasy. Because the sauce dried out during cooking, I had to add more liquid, and I was using chicken broth which contributed to the grease. I didn't have a cracker topping (didn't want cheese)
ReplyWhat does “ Prepare large and dip baking dish” mean?
ReplyI used a square 8×8 baking dish.
ReplyI have a specific taste in mind and I don't think this dish is it. In a memory of mine, ann elder made a dsh that had chicken, broccoli and mushrooms and it tasted different than the base for this one. Her's had more of a onion soup mix taste with it, although I don't think that's what was in it.. Right now this recipe is in the oven (I used a square 8×8 Pyrex casserole dish) and although I don't think it's what I'm looking for, I think it will be tasty just the same. I will continue my sear
ReplyNowhere close to the taste I wanted. I find it to be too floury, making it thick almost like Alfredo, but thicker. The tastes all blend nicely but the broccoli definitely need a bit of softening because it's still on the crunchier side. All in all a nice dish.
ReplyREAD READ READ this recipe throughly. She has steps in the body of the instructions and not in the list of ingredients. Also the measures were American , cups, tsps. etc and then with the cheese is goes to metric. GRRRR!!!. Very time consuming and really messy with all the pots and bowls which makes it not worth it.
ReplyI found it to be a really good recipe to use as a guide. I ended up using 6 boneless skinless chicken thighs, more garlic (I measure with my soul), substituted all cheddar for the mozzarella and I ended up with almost 4 cups of chicken stock. I seasoned as I went and actually forgot the nutmeg, but it as really good. Bottom line, make it your own and go with your instincts.
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