Chicken& Broccoli Au Gratin
Cubed chicken and broccoli spears baked under a homemade mushroom cream sauce and bubbly melted cheese. A from-scratch au gratin casserole that serves six in about an hour.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsAu gratin anything is a guaranteed crowd-pleaser, and this chicken and broccoli version earns its spot at the table.
Cubed cooked chicken and broccoli spears get layered in a baking dish, then blanketed with a homemade cream sauce made from butter, onion, mushrooms, flour, and evaporated milk.
A thick layer of shredded cheese on top melts into a bubbling golden crust that you’ll want to scrape right out of the dish.
This is classic comfort food casserole cooking: simple ingredients, minimal prep, and a result that tastes like you spent way more time than you actually did.
Kitchen Tips
- Use leftover rotisserie chicken to skip the cooking step entirely and get dinner on the table even faster.
- Cook the broccoli just until tender-crisp before assembling. It continues cooking in the oven and mushy broccoli is nobody’s friend.
- Let the casserole rest for 15 minutes after baking. The sauce thickens as it cools and the slices hold together much better.
- Sharp cheddar gives the best flavour for the topping, but a mix of Swiss and cheddar works beautifully too.
Ingredients
Directions
Sauté onion in margarine, stir in flour, salt and pepper.
Drain mushrooms, reserving liquid; add water to make ½ cup liquid.
Gradually stir into flour mixture in skillet.
Blend in milk until smooth. Add mushrooms.
Cook and stir over medium heat until sauce begins to thicken.
Arrange a layer of chicken with the broccoli spears on top in a 9×13 inch baking dish .
Pour sauce over chicken and broccoli.
Top with cheese. Bake 375℉ (190℃) for 20 min.
Let sit 15 min before serving.
Comments
Mushrooms? How much? Doesn't say in the ingredients!!!!!
Thanks for your comment, it should be 1/4 cup of marinated mushrooms, enjoy!