Chicken & Broccoli Bake

Another great family dish using store cupboard ingredients & food you can keep in the freezer!


Serves 4 (easily multiplied) Approx £1.25 per person

Prep time 20 minutes Cooking time 30 minutes



  • 3-4 chicken breast or boneless thighs (defrosted if frozen) cut into bite sized chunks
  • 400g frozen broccoli
  • 150g chestnut mushrooms, sliced
  • 1tsp each dried thyme & dried parsley
  • 500ml chicken stock & 1 extra chicken stock cube (the crumbly kind!)
  • 2 tbsp ½ fat crème fraiche
  • 3 tbsp cornflour mixed with 3 tbsp water
  • 60g grated cheddar
  • 60g breadcrumbs (from the freezer is fine)



Place a large frying pan over a medium heat & add some oil. Brown the chicken & set aside.

Cook the broccoli in a large pan of boiling salted water for 5 minutes, drain & set aside.

Add a little more oil to the frying pan & cook the mushrooms until soft adding the herbs after 5 minutes.

Pour in the stock & allow to heat through before adding the cornflour water. Simmer for a few minutes then season to taste with salt & pepper & crumble over the extra stock cube-stir well.

Continue to simmer the sauce for another 5 minutes then stir in the crème fraiche. Check the seasoning again.

Pre-heat the oven to 180Fan/200C/Gas6.

Place the chicken into an ovenproof dish then add the broccoli & carefully pour over the sauce.

Mix together the cheese & breadcrumbs & scatter evenly over the top.





Bake for 30 minutes, serve with extra veg &/or potatoes.

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