Chicken and Broccoli Casserole
Description
There are a lot of different chicken and broccoli casseroles out there. Try this one for a change of pace. Not only does it have broccoli and chicken, but also mushrooms, onion, milk and cream, Parmesan cheese and panko breadcrumbs.
Ingredients
6 boneless, skinless chicken thighs (about 1½ pounds), cut into large bite-size pieces
kosher salt, to taste
freshly ground black pepper, to taste
3 T. canola oil
8 oz. white mushrooms, thickly sliced
¾ c. finely chopped onion
2-3 garlic cloves, finely chopped
2 t. chopped fresh thyme
¼ c. dry white wine
1½ T. all-purpose flour
2 c. whole milk
⅓ c. heavy cream
12 oz. broccoli, trimmed, cut into 1-inch florets with 1-inch stems, blanched for 1 minute
¾ c. finely grated Parmesan cheese
½ c. panko breadcrumbs
Directions
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Preheat broiler.
Wipe off mushrooms and slice them thickly.
Wash chicken and pat dry. Season chicken with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat; add ½ T. oil and chicken; cook about 8 minutes or until golden, turning occasionally. Transfer chicken to a bowl.
Add ½ T. oil and mushrooms to skillet; sauté for about 4 minutes, or until golden. Add onion, garlic, and thyme; sauté for about 2 minutes, or until the onion begins to soften. Add wine; simmer for about 20 seconds, or until evaporated. Sprinkle flour over mushrooms; stir to blend. Stir in milk and cream; bring to a boil; reduce heat to medium; simmer gently, stirring, for about 3 minutes, or until the sauce thickens slightly.
Stir chicken and any accumulated juices and broccoli into the sauce; cook for about 3 minutes, or until the chicken and broccoli are warm. Season to taste with salt and pepper. Transfer the mixture to a 9 inch baking dish.
In a medium bowl, mix Parmesan cheese, panko, and remaining 1 T. oil; toss well; sprinkle mixture over the top of the casserole.
Broil, uncovered, watching closely, for 2 - 3 minutes, or until the bread crumb mixture is golden brown.
4-6 servings.
To make ahead:
This casserole can be made up to 1 day ahead, covered and refrigerated. To reheat, cover baking dish with foil, then bake at 350°F for about 20 minutes, or until hot, then top with the bread crumb mixture and broil as directed.
Blanching basics:
Don't be afraid of blanching. All you're doing is cooking food, like broccoli, in boiling salted water for just a few minutes, or until its color brightens, then plunging it quickly into ice water to stop the cooking. It's necessary in this recipe to form the delicious creamy sauce. If the broccoli isn't blanched first, the sauce will curdle, so DON'T skip it.