Chicken and Broccoli Bake

Ready to ditch the last of the Pringles and peanuts and return to normal food? Goodo, try this. It’s tasty and perfect for cold post-Christmas evenings inside. 

Life Outside London Chicken and Broccoli Bake

You’ll need: 

Some leftover roast chicken (although if you’ve got some turkey lurking in the freezer it’d be great in this). 
A whole broccoli
100ml chicken stock cube
200g cheddar cheese, grated. 
A handful of breadcrumbs
A small handful of grated parmesan 
50g butter/margarine
50g flour
500ml milk
1 small tub of mascapone

Chop the broccoli into florets (really like the word ‘floret’) and cook til al dente. Drain it well. 

Next up is the sauce which starts with a basic roux. Melt 50g butter in a saucepan. Add 50g flour and mix into a smooth paste. Add the milk little by little, stirring constantly until you have a thick white sauce. 

Life Outside London Chicken and Broccoli Bake

Life Outside London Chicken and Broccoli Bake

Life Outside London Chicken and Broccoli Bake

Add the mascarpone and stir in well. 

Chuck in the cheese. Use whatever cheese you like/have leftover but any cheese with a dirty miner on the packet will pack a nice punch. 

Life Outside London Chicken and Broccoli Bake

Mix in the chicken stock. You should now have a thickish creamy sauce. You might have to use a bit of judgement on how much stock you add to make sure the sauce is thick and ‘bakey’ enough. 

Have a quick taste and season as needed. The mascarpone makes the sauce deliciously rich and smooth and the chicken stock adds a lovely bit of bite. You could leave these out I guess and knock up a basic white sauce but go wild on the seasoning. Totally up to you. 

Stir the broccoli and chicken into your sauce and pour into an ovenproof dish. 

Cover the top with parmesan and breadcrumbs and bake for about 30 mins at 180C (is it just me or is EVERYTHING cooked that way!?) 

Serve it up with some stodgy spuds like these or these or a hunk of crusty bread. 

Life Outside London Chicken and Broccoli Bake


What’s your favourite winter warmer? 

Do I need to let you know that this post wasn’t sponsored by the cheesemaker? Well it wasn’t. Nor was it sponsored by any broccoli farmers – it’s just bloody tasty and you should make it. 

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