Chicken Broccoli Casserole (Michael Symon - The Chew)

Photo by Cindy Q.
Adapted from foodus.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodus.com

Ingredients

  • 2

    Cups Leftover Cooked Shredded Chicken

  • 2

    Cups Blanched Broccoli

  • 2

    Strips Crumbled Bacon

  • 1

    Cup Leftover Diced Caramelized Onions

  • 1/4

    Cup Butter

  • 1/4

    Cup Flour

  • 3

    Cups Milk

  • 1/2

    Tablespoon Freshly Grated Nutmeg

  • 1

    Pound Shredded Cheddar Cheese

  • 1

    Cup Panko Breadcrumbs

  • 3

    Scallions (Chopped)

Directions

Preheat oven to broil. Begin by melting butter in a pot over medium heat until it starts to get foamy, then add the bacon and onions and cook for another additional minute. Then, add the flour to make a nice roux. Once everything is coated and after about 2 minutes, whisk in the milk to make a bechamel sauce. Continue to whisk until it’s smooth, then add the nutmeg and bring to a simmer. Remove from heat and stir in the cheese, continuing to whisk until the cheese melts and the mixture is smooth. Stir together the panko and scallions in a small bowl and set aside. Add the broccoli and chicken to a baking dish and season well with salt and pepper. Pour the cheese sauce on top, followed by the panko mixture. Put dish into the oven until nicely golden brown on top, about 5 minutes. Since everything is cooked, you don’t have to worry about anything other than the nice color. Serve and enjoy!

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