Chicken, mushroom and broccoli bake

Name: Chicken, mushroom and broccoli bake
Cuisine: European, British
Ingredients: 20g butter; 320g mushrooms, sliced; 15g plain flour; 485ml skimmed milk; 1 chicken stock cube; 2 tsp Dijon mustard; Salt and pepper; 205g cooked chicken breast, shredded; 65g breadcrumbs; 55g mature cheddar, grated; Green salad to serve; 205g cooked chicken thigh, shredded; 320g broccoli florets

3 steps

Updated at: Thu, 17 Aug 2023 02:29:03 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories944.6 kcal (47%)

Total Fat44.1 g (63%)

Carbs59.2 g (23%)

Sugars20.2 g (22%)

Protein81.5 g (163%)

Sodium2301.8 mg (115%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

20gbutter

320gmushrooms

sliced

15gplain flour

485mlskimmed milk

1chicken stock cube

2 tspdijon mustard

salt

pepper

205gchicken breast

cooked, shredded

65gbreadcrumbs

55gmature cheddar

grated

green salad

to serve

205gchicken thigh

cooked, shredded

320gbroccoli florets

Instructions

Step 1

Preheat the oven to 180oC. Melt the butter in a large saucepan, add the mushrooms and fry for 5 minutes until soft. Add the flour, cook for 2 minutes then gradually stir in the milk. Crumble in the stock cube then bring to the boil. Simmer gently for 5 minutes until thickened then stir in the mustard. Remove the pan from the heat, stir in the chicken and broccoli and season to taste.

OvenPreheat

Step 2

Pour everything into a deep ovenproof dish (roughly 22cm x 20cm) and scatter the breadcrumbs and cheese over the top. Bake for 25–30 minutes until the top is golden brown and crisp.

Step 3

Serve with a green salad on the side. This recipe makes 2 portions so store the leftovers in the fridge ready for another day.