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.
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.
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.