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Chicken broccoli bake recipes

Our top 3 of 4 Chicken broccoli bake recipes

Chicken & Broccoli Bake Recipe at MyDish

4
based on 32 reviews

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Chicken & Broccoli Bake

by LinziW

by LinziWViewed 13132 times


    Description

    This is a recipe that a good friend gave to me a few years ago when I was having family round for a party. I have added different ingredients each time and its always a big hit.

    Method

    1. Cook broccoli for 5 minutes.
    2. Cook chicken and chop into chunks.
    3. SAUCE-Boil 2 soups and one tin of water.Then add Mayo and curry powder.
    4. Put cooked chicken and broccoli in deep dish and cover with sauce.
    5. Crush cheese and onion crips and mix with breadcrumbs and grated cheese.
    6. Cover with topping mix and put in oven at 180 for 30 minutes covered with tin foil. Remove foil and cook for further 10-15 minutes.
    7. *** Keep a close eye on dish once foil removed as burns easily***

    Tips

    You can add a tin of sweetcorm or I have added some dried apricots for a nice sweet kick.

    1 Comments

    • by alitol

      alitol  Mon Oct 28 2013   • Reply

      This was easy to make and really delicious. I also added sliced carrots to the recipe. The family loved it.

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    Ingredients

    •  
    • TOPPING
    • 2 packs Tayto cheese onion crips
    • ½ bag bread crumbs
    • small block cheese (grated)
    •  
    • FILLING
    • 4 large Chicken fillets
    • 2 small tins Campbells Condensed cream of chicken soup
    • 5 large table spoons of mayo
    • 2 tea spoons Curry powder
    • 1 Broccoli (large)
    Chicken and Broccoli Crisp Bakes Recipe at MyDish

    3
    based on 1 reviews

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    Chicken and Broccoli Crisp Bakes

    by Susan H

    by Susan HViewed 4283 times


      Description

      Good for left over chicken and you can make it with other things like bacon and mushroom for example.

      Method

      1. Poach the chicken in water for about 15 mins then chop and add to large bowl.

      2. Cut potatoes into small chunks and boil and mash.

      3. Cook broccoli for a couple of minutes in boiling water and chop small.

      4. Put potatoes, broccoli, salt and pepper in to bowl with chopped chicken and mix everything together.

      5. Shape potatoe/chicken/broccoli mixture into patties and chill in fridge for at least half an hour.

      6. While waiting on the patties to chill put flour into one shallow dish, egg (whisked) into another dish and finally the breadcrumbs into another dish.

      7. When patties are firm dip them firstly into flour, then egg, then breadcrumbs.

      8. Either freeze them now or heat oven to about 170 oc.

      9. Fry for couple of minutes each side and put in oven for about 10 minutes.


      10. You can substitute the chicken and broccoil for other things like bacon and mushroom, chicken and sweetcorn, mince and onion, fish etc. I would say the chicken and broccoli should be about the same amount as the potatoes in volume.

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      Ingredients

      • 200g Potatoes
      • 1 Chicken Breast (or left over chicken)
      • 1 Broccoli
      •  salt and pepper
      • 1 egg
      • few tablespoons flour
      • enough to fill shallow bowl Breadcrumbs
      •  oil for frying
      Chicken and Broccoli Gratin Recipe at MyDish

      3
      based on 1 reviews

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      Chicken and Broccoli Gratin

      by Carnsoreboxer

      by CarnsoreboxerViewed 2212 times


        Description

        Credit for this goes to one of my favourite cook books

        Method

        1. Place the chicken in a large saucepan with the onion, carrots, celery, parsley, bay leaf, peppercorns and enough water to cover. Bring slowly to the boil, then reduce the heat and simmer until the chicken is cooked – about an hour for a while chicken, 20 minutes for chicken breasts. Remove the chicken from the pan and leave to cool. Strip the meat off the bones, dice and set aside.

        2. Strain the cooking liquid into a saucepan and boil until reduced to 600ml/1 pint. Add the cream, return to the boil and then whisk in the roux, a little at a time to form a thick sauce.

        3. Blanch the broccoli in boiling salted water until just tender, then drain and refresh under cold water. Stir the diced chicken and broccoli into the sauce and season to taste with salt and pepper. Pour this mixture into an oven proof dish. Melt the butter and mix with the cheese and the breadcrumbs. Spread over the chicken mixture and bake in an oven preheated to 180c/350f/gas mark 4 for 20 minutes or until brown and bubbling.

        4. Roux
        5. Melt the butter, add the flour and cook gently for five minutes, taking care that the mixture does not colour. Allow to cool and refrigerate. This will last for a few days if kept covered and can then be added into sauces to thicken them. The roux must be stirred into a hot sauce, otherwise it is likely to form lumps.

        6. Variation
        7. White sauce – cook the roux as above and then whisk in 600ml/1 pint of full cream milk. Bring to simmering point and cook gently, stirring all the time for 10 minutes. Season with salt, pepper and nutmeg(optional)

        8. ENJOY!!!!!!!!


        Tips

        This is a terrific way to use up left over chicken

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        Ingredients

        • 6 Chicken breasts or 1 whole chicken
        • 1 Spanish onion. peeled and chopped
        • 2 Carrots. peeled and chopped
        • 2 Celery Sticks. chopped
        •  A few sprigs of parsley
        • 1 Bay Leaf
        •  A few black peppercorns
        • 300ml/ ½ pint double cream
        • 111g/4oz roux*
        • 1 large head of broccoli. divided into florets
        • 15g/ ½ oz butter
        • 50g/2oz strong cheese. grated
        • 110g/4oz breadcrumbs
        •  
        • ROUX
        • 50g/2oz butter
        • 50g/2 oz plain flour
        Chicken with Broccoli and Layered Potato Recipe at MyDish

        3
        based on 2 reviews

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        Chicken with Broccoli and Layered Potato

        by Sally P

        by Sally PViewed 3027 times


          Description

          This recipe reminds me of my childhood I would cook this with my grandmother who lived in Nottingham. This is one of my favourite childhood recipies.

          Method

          1. Mix together the milk, mayonnaise and the condensed soup.

          2. Put half of the mixture into a large cooking dish, add the cooked broccoli and the cooked chicken.

          3. Cover with the potatoes and spread the other half of the mixture on top.

          4. Cook on gas mark 6, (200 Celsius, 400 Fahrenheit) for 45 min then add the grated cheese to the top and cook for a further 15 min.

          5. Serve with hot crusty bread or garlic bread.

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          Ingredients

          • 1 lb Diced Cooked Chicken
          • 1 lb Broccoli florets cooked
          • 1-2 lb Sliced part cooked potatoes
          • 1 Tin of condensed chicken soup
          • 7 tablespoons Mayonnaise
          • 7 fluid ozs  Milk
          • ½ lb Grated cheese