A chicken and broccoli bake for the whole family.


  • 2 Chicken breast 
  • 1 head broccoli 
  • 200g bread crumbs
  • 1 clove garlic 
  • 100g toasted hazelnuts or almonds 
  • 1 onion 

White bechamel sauce

  • 100g butter 
  • 100g flour
  • 800ml milk 
  • 1 tsp nutmeg
  • 100g parmesan
  • 2 eggs 


  1. Dice the chicken into cubes and brown off in a hot pan
  2. Set aside.
  3. In another pan sweat off your onions and garlic and add the cut broccoli. Season with salt and pepper.
  4. Place into a small baking tray.
  5. Make the white sauce by melting the butter in a pan, stir in the flour and cook for a minute and gradually add the milk(as to not lump up)
  6. Add 1/2 parmesan and nutmeg and simmer gently for 10mins.
  7. Remove the sauce from the heat and stir in the 2beaten eggs. 
  8. Pour over the bechamel into the baking tray and sprinkle over the toasted hazelnuts. 
  9. Put the breadcrumbs on top and place in the oven at 180 degrees for 15 - 20 minutes.
  10. Serve with a side salad. 
Mags Roche
Mags Roche's Chicken and Broccoli Bake