Bake with Creamy Broccoli and Chicken

Here’s a simple and delicious way to make a Creamy Broccoli and Chicken Bake—comfort food that’s rich, cheesy, and filling:

Ingredients (Serves 4)

• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets (fresh or steamed)
• 1 cup cooked pasta, rice, or quinoa (optional)
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1 cup cream or milk (heavy cream or half-and-half works best)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional: breadcrumbs for topping

Instructions

1. Preheat Oven:
   Preheat your oven to 180°C (350°F).
2. Cook the Chicken and Broccoli:
   • If raw, cook chicken and cut into bite-sized pieces.
   • Steam or blanch broccoli until slightly tender.
3. Make the Creamy Sauce:
   • In a pan, melt butter over medium heat.
   • Add onion and garlic; sauté until soft.
   • Sprinkle in flour and stir for 1–2 minutes to form a roux.
   • Slowly whisk in cream or milk until smooth and thickened.
   • Season with salt and pepper.
4. Combine Ingredients:
   • In a large bowl, mix chicken, broccoli, cooked pasta/rice (if using), and creamy sauce.
   • Stir in half the cheese.
5. Bake:
   • Transfer mixture to a greased baking dish.
   • Top with remaining cheese and breadcrumbs if desired.
   • Bake 20–25 minutes, until bubbly and golden on top.
6. Serve:
   • Let it cool for 5 minutes before serving. Enjoy!

💡 Tips:

• Add mushrooms, bell peppers, or carrots for extra veggies.
• Use Greek yogurt instead of cream for a lighter version.
• Sprinkle some paprika or chili flakes on top for a little kick.

If you want, I can make a faster 15-minute version that skips the stovetop sauce and goes straight to the oven—super easy for weeknights.

Do you want me to do that?