About this recipe:This is a great recipe for using up leftover roast chicken. Ideal to feed a family of hungry mouths on a school night.
1 tablespoon lemon juice
750g cooked chicken or turkey
For the sauce
3 tablespoons plain flour
250ml chicken stock
1/4 teaspoon ground black pepper
120g grated Swiss cheese
1 tablespoon melted butter
25g grated Parmesan cheese
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Method Prep:30min › Cook:30min › Ready in:1hr
Preheat oven to 180 C / Gas 4.
Cut the broccoli into florets and blanch in lightly salted boiling water over a high heat for 2 minutes. Drain, cool immediately under the cold tap to make sure broccoli retains its bright green colour. Transfer to baking dish (20x30cm) and sprinkle with 1 tablespoon lemon juice.
Cut cooked chicken into bite-sized pieces and arrange on top of the broccoli.
For the sauce:
Melt the butter in heavy-bottomed saucepan. Sprinkle in the flour, stirring to make a paste, and cook on medium heat, stirring with a whisk, for 2 to 3 minutes. Gradually add milk and stock, whisking constantly. Add ground pepper and Swiss cheese. Mix and take off heat and keep stirring until all the cheese melts. Pour sauce evenly over chicken.
For the topping:
In a small bowl, mix melted butter, breadcrumbs and grated Parmesan cheese. Sprinkle over the chicken and broccoli.
Bake in the preheated oven for 25 to 30 minutes until piping hot and golden brown on top. Remove from the oven and serve.
If using frozen broccoli, you can add it to boiling water withour defrosting first and cook for 4 minutes.