This recipe is taken from the 2000 Milk Calendar. A great way to use up leftover cooked chicken or turkey. Serve with rice, pasta or on a toast.
- Prep: 15 min - 20 min
- Cooking: 30 min - 35 min
- 1 bunch broccoli
- 3 cups (750 mL) thickly sliced cooked chicken
- 1 pinch of paprika
- 2 tbsp (30 mL) butter
- 1/4 cup (60 mL) all-purpose flour
- 2 cups (500 mL) Milk
- 3/4 cup (180 mL) grated Mozzarella or Canadian Cheddar cheese
- 3 tbsp (45 mL) freshly grated Canadian Parmesan cheese
- Pepper to taste
Preheat oven to 350 °F (180 °C).
Peel broccoli stems and quarter lengthwise. Cut broccoli into 3-inch (8 cm) pieces. In large saucepan of boiling water, cook broccoli for 2 to 3 min or until tender-crisp; drain well. Place in 13 x 9 inch (33 x 23 cm) baking dish. Arrange chicken over top.
In saucepan, melt butter over medium-low heat; stir in flour until smooth. Whisk in milk; cook, stirring frequently, until thickened. Stir in mozzarella cheese and 1 tbsp (15 mL) of the Parmesan cheese until melted. Season with pepper.
Pour over chicken and spread evenly. Sprinkle with remaining 2 tbsp (30 mL) Parmesan cheese and paprika. Bake, covered for 25 min. Uncover and bake for 5 min longer or until hot and bubbling.
For 1 1/2 cups (375 mL) cooked chicken: cook 1 1/2 lb (750 g) bone-in chicken thighs in microwave, covered, on High power for 10 to 12 min. Discard skin and bones; cut meat into strips.
Healthy Eating Tip: Turkey parts, which are extra lean, are now available in supermarkets and can be a nice change from chicken.