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  • 6 cups bite-size broccoli florets and stems peeled and cut into small pieces
  • 1 1/2 cups (6 ounces) cooked boneless, skinless chicken breasts, cut into bite-size chunks
  • 1/4 cup diced, drained jarred roasted red pepper, patted dry
  • 3 tablespoons plus 2 teaspoons butter, divided
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1 cup reduced-sodium chicken broth
  • 1 pinch ground nutmeg
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon coarsely ground black pepper
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1 cup fresh breadcrumbs


  1. Preheat oven to 425F. Coat a 10-inch round gratin dish with cooking spray.
  2. Steam broccoli in steamer rack over boiling water 4 minutes or until bright green and tender.  Arrange broccoli in gratin dish and top with chicken and red pepper.
  3. In medium saucepan, melt 3 tablespoons butter over medium heat.  Add flour , cook 1 minute, whisking constantly.  Add milk and broth; cook, whisking almost constantly, until mixture comes to a boil.  Reduce heat so mixture bubbles gently; cook, whisking constantly, 2 minutes.  Stir in nutmeg, salt and pepper.  Remove from heat and stir in cheese.  Pour over gratin.
  4. In a small skillet, melt remaining 2 teaspoons butter; add bread crumbs and mix to combine.  Sprinkle over gratin.  Bake 10 minutes or until bubbling hot.
Recipe by Jean Kressy

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The recipe was originally published as Chicken and Broccoli Casserole on

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