Chicken and Broccoli Casserole

Ingredients

• 600 ml chicken broth
• 100 g heavy cream
• 1 tbsp Whole wheat spelt flour (15 g)
• 100 g Cheddar cheese (50% fat content)
• Salt
• Pepper
• 2 carrots
• 600 g Broccoli florets
• 1 Shallot
• 1 small clove of garlic
• 1 tbsp butter (15 g)
• 500 g chicken breast fillet
• 4 sprigs Parsley

Instructions

1. 1.

   Bring the broth to a boil in a pot and add the cream. Mix the flour with 2-3 tbsp cold water. Pour the flour mixture into the broth and bring to a boil until it thickens slightly. Simmer for 15 minutes while stirring. Meanwhile, grate the cheese. Mix the cheese into the sauce and season with salt and pepper.

2. 2.

   Peel, slice, and cut the carrots into 3 mm thick slices. Cook in boiling salted water for 5 minutes. Meanwhile, wash the broccoli florets and add them to the carrots for the last 2 minutes. Drain, shock in cold water, and drain well.

3. 3.

   Peel and chop the shallot and garlic. Rinse the chicken breast, pat dry, and cut into small pieces. Melt the butter in a pan. Sauté the shallot and garlic in it for 4 minutes over medium heat. Add the chicken and sauté for 4 minutes.

4. 4.

   Place the chicken and vegetables in a baking dish (approx. 25 x 30 cm). Pour the sauce over everything, mix well, and smooth out. Bake the casserole in a preheated oven at 180 °C (160 °C convection; Gas: Level 2-3) for 25-30 minutes. Wash, shake dry, and chop the parsley separately. Sprinkle the chicken and broccoli casserole with parsley before serving.