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

Steps

1. Preheat broiler.
2. Wipe off mushrooms and slice them thickly.
3. 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.