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Broccoli and Chicken Casserole

Not only good for you, but surprisingly delicious! The cream and vegetables keep the chicken juicy and satisfying, and it bakes up with a mouthwatering golden cheese crust on top. Don't swap out the leek for anything else — it brings out every other ingredient in the dish and adds a savory aroma.

hallen-bunnyAuthor avatar
Recipe author
Casserole with broccoli and chicken
Casserole with broccoli and chicken Casserole with broccoli and chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 10 g
Fats 54 % 15 g
Carbohydrates 11 % 3 g
185 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

  1. Step 1:

    Step 1

    To make this broccoli and chicken casserole in the oven, get out some chicken fillet, a small head of broccoli (or the frozen kind), a leek, a cup of cream — 20% works, or 10% (heavy or light cream) — a piece of hard cheese, salt, and any spices you like (for me it's just ground black pepper).

  2. Step 2:

    Step 2

    Break the broccoli into florets and boil them in salted water until just barely tender. I usually cook them about 5 minutes, since I don't like broccoli that's cooked to mush. Do the same if you're using frozen broccoli.

  3. Step 3:

    Step 3

    Drain the water and let the broccoli cool a bit. Then cut each cooked floret into two or three pieces.

  4. Step 4:

    Step 4

    Cut the chicken fillet into small pieces.

  5. Step 5:

    Step 5

    Wash the leek well (grit from the soil it grew in can hide between the layers) and slice it into half-moons. It's best to use just the white part and a little of the green — the greens tend to be tough and bland.

  6. Step 6:

    Step 6

    Pour a little vegetable oil into a preheated skillet and fry the chicken for a couple of minutes, then add the sliced leek.

  7. Step 7:

    Step 7

    Cook for about five minutes, salting and peppering to taste. This is the point to add any of your favorite spices.

  8. Step 8:

    Step 8

    Spread the sautéed chicken and leek in a baking dish or on a baking sheet.

  9. Step 9:

    Step 9

    Arrange the prepared broccoli on top.

  10. Step 10:

    Step 10

    Pour the cream over everything and sprinkle with finely grated cheese. Alternatively, stir the cheese and cream together in a separate bowl first, then pour the cheese sauce over the chicken and broccoli.

  11. Step 11:

    Step 11

    Put the broccoli and chicken in the oven. Bake for 25 minutes at 350°F (180°C) until the cheese crust turns golden. The baking time can vary a little depending on your oven. Go by the color of the crust — once it's golden, the dish is done (since all the ingredients start out cooked, nothing will be raw or underdone).

  • It's really tasty and filling. This dish will win over even people who don't like broccoli! Enjoy!
  • Remember that every oven is different. The temperature and cooking time may differ from what's given in the recipe. To make any baked dish a success, take advantage of the helpful notes on how ovens behave!
  • For how to properly substitute different types of cheese in a dish, see this article.
  • For the tricks, hacks, and all the most useful tips, see the article "Cream and sour cream in a cream sauce: what to do so they don't curdle?"

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Category II chicken - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Cheese 'uglichsky' - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Broccoli - 33  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Leek - 33  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g

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