🍽️ Creamy Chicken and Broccoli Casserole

Name: Creamy Chicken and Broccoli Casserole
Total time: 30 min
Yield: 4 servings
Ingredients: 600 ml poultry broth; 100 g whipping cream; 1 tbsp spelt whole wheat flour (15 g); 100 g cheddar (50 % fat in dry matter); salt; pepper; 2 carrots; 600 g broccoli florets; 1 shallot; 1 small garlic clove; 1 tbsp butter (15 g); 500 g chicken breast fillet; 4 sprigs parsley

394 kcal · 30 min · 4 servings

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Ingredients

600 ml poultry broth
100 g whipping cream
1 tbsp spelt whole wheat flour (15 g)
100 g cheddar (50 % fat in dry matter)
salt
pepper
2 carrots
600 g broccoli florets
1 shallot
1 small garlic clove
1 tbsp butter (15 g)
500 g chicken breast fillet
4 sprigs parsley

Instructions

1. Pour the broth into a pot and bring it to a boil.
2. Mix the flour with 2 to 3 tablespoons of cold water until smooth.
3. Pour the cream into the boiling broth.
4. Pour the flour-water mixture into the pot.
5. Bring the sauce to a brief boil until it thickens slightly.
6. Simmer the sauce for 15 minutes over low heat, stirring constantly.
7. Grate the cheese finely while you wait.
8. Stir the grated cheese into the hot sauce.
9. Season the sauce with salt and pepper to taste.
10. Peel and clean the carrots.
11. Slice the carrots into 3-millimeter-thick rounds.
12. Cook the carrot slices for 5 minutes in boiling salted water.
13. Wash the broccoli florets and add them to the water for the last 2 minutes of cooking.
14. Drain the vegetables and rinse them with cold water to stop the cooking process.
15. Let the vegetables drain well.
16. Peel the shallot and the garlic.
17. Finely chop the shallot and garlic.
18. Rinse the chicken meat and pat it dry with kitchen paper.
19. Cut the chicken meat into small pieces.
20. Melt the butter in a frying pan.
21. Sauté the shallot and garlic for 4 minutes in the butter over medium heat.
22. Add the chicken meat to the pan.
23. Fry the meat for 4 minutes.
24. Place the chicken meat and vegetables into a baking dish (approx. 25 x 30 cm).
25. Distribute the sauce evenly over the meat and vegetables.
26. Gently mix everything through and smooth the surface.
27. Preheat the oven to 180 °C (convection 160 °C; gas: setting 2–3).
28. Bake the casserole for 25 to 30 minutes in the preheated oven.
29. Wash the parsley while the casserole is baking.
30. Shake the parsley dry.
31. Finely chop the parsley.
32. Sprinkle the finished casserole with the parsley before serving.

Nutrition per serving

kcal: 394
Protein: 25 g · Fett/Fat: 27 g · Carbs: 12 g