Chicken and Broccoli Mornay
Dive into comfort food bliss with this creamy, cheesy Chicken and Broccoli Mornay recipe, a perfect harmony of tender chicken, vibrant broccoli florets, and a velvety cheese sauce topped with golden, crispy breadcrumbs. Featuring a blend of Parmesan and Gruyère cheeses, this decadent dish is elevated with a hint of Dijon mustard for a subtle tang and rich creaminess. Ideal for a satisfying family dinner, it comes together with just 15 minutes of prep time and bakes to perfection in under 30 minutes. Whether you're looking for an indulgent yet wholesome meal or a new way to enjoy classic ingredients, this oven-baked chicken and broccoli casserole is guaranteed to become a favorite on your weekly menu.
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Recipe Information
Ingredients
- 500 grams Cooked chicken breast
- 400 grams Fresh broccoli florets
- 60 grams Unsalted butter
- 60 grams All-purpose flour
- 500 milliliters Whole milk
- 120 milliliters Heavy cream
- 80 grams Grated Parmesan cheese
- 150 grams Shredded Gruyère cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 100 grams Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 190°C (375°F). Grease a large baking dish and set aside.
Bring a pot of salted water to a boil. Blanch the broccoli florets for 2-3 minutes until bright green but still crisp. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook the mixture, stirring consistently, until it thickens into a smooth sauce (3-4 minutes).
Stir in the heavy cream, followed by Parmesan cheese, Gruyère cheese, Dijon mustard, salt, and black pepper. Continue stirring until all the cheese has melted and the sauce is smooth. Remove from heat.
Place the cooked chicken and blanched broccoli in the prepared baking dish, spreading them out evenly.
Pour the cheese sauce over the chicken and broccoli, ensuring everything is fully coated.
In a small bowl, mix the breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the top of the cheese sauce in the baking dish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the Chicken and Broccoli Mornay rest for 5 minutes before serving.
Nutrition Facts
Calories |
945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.1 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 769 mg | 59% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
