Pella Chronicle

January 3, 2013

Chicken and Broccoli Casserole


Pella — 6 cups bite-size broccoli florets and stems, peeled and cut into small pieces

1 1/2 cups (6 ounces) hot cooked boneless, skinless chicken breasts, cut into bite-size chunks

1/4 cup diced, drained jarred roasted red pepper, patted dry

3 tablespoons plus 2 teaspoons butter, divided

3 tablespoons all-purpose flour

1 1/2 cups 2 percent reduced-fat milk

1 cup reduced-sodium chicken broth

pinch ground nutmeg

1/2 teaspoon coarse salt

1/8 teaspoon coarsely ground black pepper

1 cup (4 ounces) shredded sharp cheddar cheese

1 cup fresh breadcrumbs

1. Preheat oven to 425F. Coat a 10-inch round shallow baking dish with cooking spray.

2. Steam or boil the broccoli 3 minutes, or until crisp tender. Arrange in a dish and top with chicken and red pepper.

3. In medium saucepan, melt 3 tablespoons butter.  Add flour and cook 1 minute, whisking constantly. Add milk and broth, whisking constantly until mixture comes to a boil. Reduce heat and cook 2 minutes. Stir in nutmeg, salt, pepper and cheese. Pour over chicken.

4. In a small skillet, melt remaining 2 teaspoons butter; add breadcrumbs. Sprinkle over chicken mixture. Bake 20 minutes, or until hot.


Serves 4.