Easy, delicious and nutritious. This dish is perfect to prepare on a weekend and to serve during the week, when you are short on time. It also freezes well if you want to keep it as a backstop for crazy days.
2 litres chicken stock
9 chicken breasts, skin removed
1 large head of broccoli
75g butter, cubed
75ml cake flour
750ml milk
250ml cheddar cheese, grated
250ml mozzarella cheese, grated
Preheat your oven to 180℃.
Cut the chicken beasts into bite-sized pieces and add it to a saucepan with 2 litres chicken stock.
Bring the stock to the boil and reduce the heat to simmer until the chicken is cooked.
Allow the chicken to cool in the stock, before draining.
Keep aside.
Cut the florets from the broccoli. Slice the broccoli stems into small pieces, not larger than 0,5cm cubes.
Bring a saucepan with salted water to the boil and add all of the broccoli. Cook for 2 minutes, remove with a slotted spoon and plunge the broccoli into ice-cold water.
Drain and keep aside.
Melt the butter in a clean saucepan.
Add the flour to the butter and cook over a medium heat for 2 minutes, while stirring with a spatula.
Add all of the milk and whisk continuously until the mixture is smooth and free of lumps. Allow to thicken.
Add half the cheddar and half the mozzarella to the sauce and mix well.
Season the béchamel with salt and pepper to taste.
Lightly grease an ovenproof ceramic dish that is about 20cm X 30cm.
Spread the chicken over the base of the dish and arrange the broccoli in between.
Cover the chicken and broccoli with the béchamel sauce and sprinkle the rest of the cheeses over.
Bake in your preheated oven for 30 minutes, until golden and aromatic.
Serve warm with a salad.
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