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Chicken Bake with a twist!

It's time for our final recipe of the Food & Drink Fortnight, a Chicken & Broccoli Bake.

We've topped ours with Mackie's Mature Cheddar & Onion crisps, but if you have another favourite flavour feel free to try it with those!

Chicken Bake

1 whole cooked chicken (approx. 1.5Kg)
2 Heads of Broccoli (broken into florets)
1 x 150g pack of Mackie’s Mature Cheddar & Onion crisps, crushed
300ml double cream
½ litre chicken stock
75g grated cheddar cheese
50g butter
50g plain flour
1 tablespoon curry powder
2 tablespoons chopped parsley

Break the chicken up into large bite sized pieces, removing any bones and skin, then place it in a large ovenproof baking dish.

Cook the broccoli in boiling salted water for 2 mins, then run under cold water until cold. Drain well and add to the chicken in the baking dish.

To make the sauce melt the butter in a saucepan, add the curry powder and flour and stir well until smooth. Add in the stock slowly, stirring well to avoid lumps, put back on the heat and bring to the boil, stirring all the time until thickening. Finish by adding the cream, parsley and salt & pepper to taste.

Pour the sauce over the chicken and broccoli and top with the crushed Mackies crisps.

Cook at 180°c for 20-25 mins until browned, bubbling and delicious.

Serve with a baked potato and salad for an easy meal for family and friends.

 

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