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Chicken, Artichoke, and Broccoli Casserole

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“This is a homey, comforting casserole that I thought was great.”
READY IN:
1hr 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
  2. In a skillet over medium heat, melt 1 tablespoon butter.
  3. Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
  4. Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
  5. Add remaining butter to skillet and let melt over medium heat.
  6. Add in flour and blend.
  7. Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
  8. Add in cheese and stir until smooth.
  9. Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
  10. Pour sauce over the top.
  11. Cover and bake at 350° for 40 minutes or until bubbly.
  12. Stir and top with parmesan cheese.
  13. Bake uncovered for 5-10 minutes or until cheese melts.

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