Categories
Chicken

Chicken and Broccoli Gratin

Brown chicken breast (diced or mini-fillets) in butter. We use 400g to 500g packs for a family of 4.

Chop 4 spring onions and lightly fry in the same pan as the chicken. Take the pan off the heat and add one can of cream of chicken soup, cup vegetable stock, 2 teaspoons of curry powder, 1 teaspoon chopped garlic, 1 cup of sour cream, 1 teaspoon mustard powder. Stir well to combine.

Cover the bottom of a casserole or lasagne dish with 2 layers of sliced, peeled potatoes. Add a half a cup of grated cheese and pour over half of the soup/sauce mix. Lay out 400g of Broccoli florets and the chicken on top of the sauce layer and pour over the rest of the sauce . Add another another half cup of grated cheese the a further 2 layers of potatoes.

Bake at 180 Celsius for 30 minutes then add a final cup of grated cheese and 1 teaspoon of paprika sprinkled over the top. Return to the oven and bake until the cheese has browned.

For the cheese, we use 1 cup cheddar and 1 cup Red Leicester combined and use half within the gratin and half on the top.

Bake at 180 Celsius for 30 minutes or longer to brown the grated cheese.

Serve with mixed vegetables.