Chicken, Broccoli & Cheese Bake
Ingredients
- 20g butter, melted
- 1 1/2 cup milk
- 250g frozen chopped spinach, thawed
- 1 large head broccoli, cut into florets
- 1 large free-range BBQ roast chicken
- 250g light cream cheese
- 1 tbs dijon mustard
- 4 cups garden salad (optional, to serve)
- 1/2 cup panko breadcrumbs
- 3/4 cup tasty cheese, shredded
Method
- Preheat oven to 200°C. Cook broccoli in a saucepan of boiling water for 2 minutes or until just tender. Drain.
- Remove meat from chicken and roughly chop. Discard skin and bones.
- Heat cream cheese, milk and mustard in a saucepan over medium heat, stirring until smooth. Remove from heat and add 1/2 cup cheese, stirring until melted and combined. Squeeze liquid from spinach. Combine chicken, broccoli, sauce and spinach in an 8-cup capacity ovenproof dish.
- Combine breadcrumbs, butter and remaining cheese in a small bowl. Sprinkle over chicken mixture. Bake for 20 minutes or until the crumb topping is golden and the bake is heated through. Serve with salad if desired.
