Chicken and Broccoli CasseroleRecipe preview on Faxo
Recipe

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
- 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.
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