Recipe for Chicken, Broccoli and Cauliflower Casserole – make ahead and freeze for a week-night standby

2 tablespoons lemon-enhanced extra virgin olive oil
1 medium head of cauliflower, cut into florets
1 medium head of broccoli, cut into florets
pinch of chilli flakes
squeeze of fresh lemon juice
3 cups cheese sauce (see Cauliflower mac and cheese recipe)
2 cups roasted chicken, cut into bite sized pieces
½ cup mature cheddar cheese, grated
¼ cup milk
1 cup day-old bread crumbs
? cup grated parmesan cheese
2 tablespoons lemon-enhanced extra virgin olive oil

How to
Preheat the oven to 200ºC.

Heat the olive oil in a wide based pan. Add the cauliflower and broccoli florets and stir-fry for several minutes. Season with salt, pepper and chilli flakes, if using. Add a splash of water (about 3 tablespoons) and allow to steam for about 5 minutes until the water is completely evaporated. Squeeze over the lemon juice and set aside.

In a large bowl, combine the broccoli, cauliflower, cheese sauce, chicken, grated cheddar cheese and milk. Check the seasoning. This casserole likes freshly ground pepper, so I add a little extra. Transfer the entire mixture to a lightly greased, ovenproof dish.

For the topping, combine the bread crumbs, parmesan cheese and lemon-enhanced olive oil.

Rub together to coat the crumbs. Scatter liberally over the chicken mixture and bake for 25-30 minutes until golden and bubbling.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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