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Chicken with Broccoli and Bechamel Sauce

VILI-Violeta MatevaVILI-Violeta Mateva
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Chicken with Broccoli and Bechamel Sauce
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04/09/2017
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Preparation
30 min.
Cooking
50 min.
Тotal
80 min.
"A fresh and healthy casserole with chicken and broccoli in the oven."

Ingredients

  • chicken - 28 oz (800 g) (legs and wings)
  • broccoli - 14 oz (400 g), frozen
  • milk - 2 cups (500 ml)
  • broth - 1 cup, from the boiled chicken
  • flour - 2 - 3 tbsp
  • butter - 3 1/3 tbsp (50 g)
  • breadcrumbs - 3 tbsp
  • paprika - 1 tsp
  • salt
  • black pepper
  • cheese - 3.5 oz (100 g)
measures

How to cook

Put the broccoli with hot water on the stove for 5 min., then drain it.

Boil the chicken meat in salted water, strain the broth and set aside 1 cup for the sauce.

Arrange the chicken in an oven dish, season with salt, black pepper, paprika and sprinkle with breadcrumbs.

Distribute the broccoli among the chicken.

Prepare the sauce as follows. Put butter to melt in a pan. Pour in 2-3 tbsp flour. Stir with a whisk to braise briefly.

Pour in the milk slowly, then the broth as well. Season with salt and black pepper, stir until thickened. If it's too thick, dilute it with a little more broth.

Grate the cheese. Mix half of it with the sauce. With a spoon, pour the sauce over the chicken and broccoli. Sprinkle with the remaining cheese on top.

Bake in a preheated 360°F (180 °C) oven for 25 min. until reddened. Serve with a glass of red wine.

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