Chicken, Broccoli, and Red Pepper Casserole
Description
Broccoli, chicken, roasted red peppers and Cheddar cheese with a breadcrumb topping make for a satisfying and delicious meal. It is quick and easy too!
Ingredients
6 c. broccoli florets, washed, stems peeled, cut into small pieces
1 1/2 c. cooked, boneless, skinless chicken breasts, cut into bite-size chunks (6-8 oz.)
1/4 c. jarred roasted red peppers, drained, diced and patted dry
3 T. plus 2 t. butter, divided
3 T. all-purpose flour
1 1/2 c. milk
1 c. chicken stock/broth
pinch ground nutmeg
1/2 t. coarse salt
1/8 t. freshly ground black pepper
4 oz. shredded sharp Cheddar cheese
1 c. fresh breadcrumbs
Directions
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Preheat oven to 425 degrees. Grease a 10 in. round gratin dish with non-stick cooking spray.
Steam broccoli in a steamer rack over boiling water for 4 minutes or until bright green and tender.
Arrange steamed broccoli in the prepared gratin dish; top with chicken and red peppers.
In a medium saucepan, melt 3 T. butter over medium heat. Add flour; cook 1 minute, whisking constantly. Add milk and broth; cook, whisking constantly, until mixture comes to a boil. Reduce heat so mixture bubbles gently; cook, whisking constantly, 2 minutes. Stir in nutmeg, salt and pepper. Remove from heat; stir in cheese. Pour over gratin.
In a small skillet, melt remaining 2 t. butter; add bread crumbs; mix to combine. Sprinkle over gratin.
Bake 10 minutes or until bubbling hot.
4 servings.