Last week Harper requested broccoli. Here’s how it played out: we took a family trip to Whole Foods before the post-blizzard “additional 8-10 inches” started to fall. The place was cleared out of most produce, but Harper quickly spotted the broccoli and declared “I wuv broccoli, wets get some!” Um, sure. For the record, I don’t “wuv” broccoli, but I fully support her attitude.
I actually do “wuv” my mom’s chicken and broccoli casserole. It’s definitely a comfort dish and is not something I would make in the dead of summer, but it’s great on a cold winter day. I made a few of my own changes (added shallot and garlic, big surprise) and, sorry mom, it was a lot tastier! I’ll include the full recipe below, but it’s pretty darn simple:
First, make a basic cream sauce using chicken broth and milk (with the addition of shallot and garlic), and add a generous amount of parmesan cheese:
Next, sprinkle salt and pepper on some chicken breasts and sauté until just done (alternatively, used rotisserie chicken cut into small pieces, skin removed):
Finally, chop the chicken breasts and place in a baking dish. Add some broccoli florettes, pour the cheesy sauce on top and sprinkle generously with additional parmesan. Bake at 375 for about 25 minutes until bubbly and crunchy on top.
Serve over rice (we do half brown, half white rice). Yum broccoli!
Chicken & Broccoli Casserole:
- 2 chicken breasts or 1 rotisserie chicken
- 2 cups broccoli florettes (cut the larger ones into smaller pieces)
- 2 1/2 tablespoons butter
- 1 shallot, minced
- 1 large clove of garlic, minced
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup milk
- 1 cup parmesan cheese
- salt & pepper to taste
Melt butter over medium heat. Add shallot and saute for a few minutes until soft. Add garlic and flour and stir constantly over medium-low heat for 5 minutes until flour turns a sandy brown. Meanwhile, warm milk and chicken broth in the microwave (they can be mixed). Slowly add the liquids one cup at a time, whisking constantly. Simmer for 10 minutes over low heat until thick and smooth. Turn off heat, stir in parmesan and salt and pepper.
Casserole:
Preheat oven to 375. Sprinkle chicken breasts with salt & pepper and sauté in a little bit of olive oil over medium-high heat until just cooked (or cut up rotisserie chicken into small pieces). Cool, then slice into larger-than-bite-size, but manageable pieces. Meanwhile, steam broccoli until just tender. Don’t overcook! Add broccoli and chicken to a casserole dish and pour on the cheesy sauce. Sprinkle generously with parmesan cheese and bake for about 30 minutes until bubbly and golden brown and crispy on top. Serve over rice and enjoy!