Chicken And Broccoli Gratin Recipes

CHICKEN-BROCCOLI AU GRATIN

Steps:

• Heat oven to 375°F. In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. Meanwhile, microwave broccoli with cheese sauce as directed on box.
• Add broccoli, ricotta and chicken to skillet; stir to combine. Spray 8-inch (2-quart) casserole with nonstick cooking spray. Add chicken mixture to casserole.
• Unroll dough; separate into 2 rectangles. Place rectangles over top of casserole, tucking corners into dish as needed (trim excess dough, if desired).
• Bake 20 to 25 minutes or until golden brown and edges are bubbly.

CREAMY BROCCOLI CASSEROLE

Steps:

• Preheat oven to 180C/350F.
• Mix Topping ingredients in a bowl with a pinch of salt and pepper. Set aside.
• Melt butter in a large pot over medium heat. Add garlic and cook for 1 minute until it smells incredible.
• Add flour and cook for 1 minute, stirring constantly.
• While whisking, slowly pour in half the milk. Once fully incorporated, whisk in the remaining milk plus the chicken broth.
• Cook for 4 to 5 minutes, whisking every now and then and more towards the end, until the sauce thickens so that it coats the back of a wooden spoon and when you draw your finger across it, the path stays (see video).
• Turn off heat, add cheeses, stir in (don't worry if it doesn't melt fully). Then do a taste test and add a bit of salt if required.
• Add broccoli and stir well to coat.
• Pour into a casserole dish, pat down to fill. Sprinkle over Topping, cover with foil then bake for 25 minutes.
• Remove foil and bake for a further 20 minutes until the topping is deep golden and the broccoli is tender.
• Stand for 5 minutes before serving.

CHICKEN AND BROCCOLI AU GRATIN

Steps:

• Preheat oven to 450F.
• Cut chicken into bite sized pieces, season chicken with a pinch of salt and pepper.
• Heat olive oil in a medium skillet on medium heat.
• Cook chicken, flipping a few times until done. Chicken should take about 10-15 minutes to cook.
• Cut broccoli into florets.
• Bring a medium sauce pan of water to a boil and toss in broccoli. Cook for 2 minutes and removed with a slotted spoon.
• Lay broccoli on a paper towel to drain.
• Pour out the water and carefully wipe the inside of the pan dry. In the medium sauce pan, melt the butter and then whisk in the flour. Whisk for 2-3 minutes or until the flour browns.
• Whisk in the milk, salt, pepper, garlic powder and ground mustard. - Taste test and add more seasoning if needed. Whisk for a few minutes until sauce thickens.
• Pour the cooked chicken and broccoli into a 2 quart baking dish.
• Sprinkle top with 1 cup cheese.
• Pour sauce all over the top.
• Top with 1 cup cheese.
• Sprinkle crushed Harvest Snaps CAESAR Snapea Crisps all over the top.
• Bake for 20 minutes.

BROCCOLI GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Melt 5 tablespoons butter in a saucepan over medium-low heat. Add flour, stirring constantly to prevent browning. Slowly pour in milk, stirring constantly. Remove from heat; stir in Cheddar cheese, salt, pepper, garlic powder, and onion powder.
• Drain broccoli and place in a casserole dish. Pour cheese sauce on top.
• Bake in the preheated oven for about 15 minutes. Meanwhile, crush bread into crumbs. Saute in a skillet with the remaining 1 tablespoon butter until golden, 2 to 3 minutes.
• Spread bread crumbs over the broccoli and continue baking until golden brown, about 5 minutes more.

CHICKEN AND BROCCOLI GRATIN

Steps:

• Place the chicken in a large saucepan with the onion, carrots, celery, parsley,bay leaf, peppercorns, and enough water to cover. bring slowly to the boil, then reduce the heat and simmer until the chicken is cooked. Remove the chicken from the pan and leave to cool.Strip the meat off the bones, dice and set aside.Strain the cooking liquid into a saucepan and boil until reduced 600ml. Add the cream, return to the boil till become thick sauce. Blanch the broccoli in boiling salted water until just tender, then drain and refresh under cold water, stir the diced chicken and broccoli in to the sauce and season to taste with salt and pepper. Pour this mixture into an ovenproof dish. Melt the butter and mix with the cheese and breadcrumbs. Spread over the chicken mixture and bake in an oven preheated to 180C/ 350F gas mark 4 for 20 minutes or until brown and bubbling

CHICKEN AND BROCCOLI GRATIN

Steps:

• 1. Cook the broccoli florets in salted boiling water for 4 minutes then drain and refresh under cold water. 2. Cut the chicken breasts into bite-sized pieces. Heat 25g (1oz) butter in a frying pan and brown the chicken for 5 minutes then set aside. Bring milk up to the boil in pan with the bay leaf and thyme, then remove from heat and leave to infuse for 15 minutes then remove the herbs. 3. Melt the remaining butter in a saucepan, add the flour and cook for 1-2 minutes. Slowly add the milk and stir over a low heat until the sauce has thickened. Take off the heat and stir in 85g extra mature cheddar and the cayenne pepper. 4. Arrange the chicken and broccoli in a gratin dish and pour over the cheese sauce. Mix the breadcrumbs with the remaining cheese and sprinkle over the gratin. Cook in a pre-heated oven 200°C, 400°F, gas mark 6 for 20-25 minutes until bubbling and golden.