Creamy Bacon, Chicken and Broccoli Strata (Bread Bake)
A creamy chicken and broccoli bake made from scratch topped with bread and panko to make it extra crunchy! It's like a pasta bake / strata (savoury bread pudding), just as filling but with a lot less carbs.
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 250 g / 8 oz chicken breast fillet (, cut into small bite size pieces)
- 2 bacon rashers (, diced)
- 1 small brown onion ((or 1/2 large), diced)
- 4 packed cups (300g/10oz) broccoli florets
- 1 g arlic clove (, minced)
- 1/2 tbsp olive oil
- 40 g / 1.3 oz / 3 tbsp butter
- 1/2 cup flour
- 1/2 cup grated cheese ((tasty, cheddar, gruyere or any other good melting cheese))
- 3 cups low fat milk
- 1 tsp garlic powder
- 1/2 tsp salt
- Black pepper
- 3 to 4 slices of thick slice white sandwich bread (, cut into 1cm / 1/3" cubes (note 1))
- 1/4 cup panko ((or breadcrumbs))
- 2 tbsp parmesan cheese (, grated)
- Fresh parsley (, finely chopped, to garnish (optional))
Steps
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Preheat oven to 180C/350F.
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Heat olive oil in a deep non stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
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Add chicken and cook just until the outside of the chicken turns white (do not cook through). By this time, the onion should be caramelised and bacon should be crisp.
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Remove from pan onto paper towel to drain.
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Lower heat to medium. Wipe pan clean and return to heat.
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Melt butter, then add flour and whisk constantly for 1 1/2 minutes.
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Add 1 1/2 cups of milk, whisking constantly, until it is well combined and lump free. It should be very thick.
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Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream (not whipped cream).
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Remove from heat and add garlic powder, cheese, salt and pepper. Whisk until the cheese is melted and the sauce is smooth. Do a taste test and add more salt if you want.
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Place broccoli in baking dish (see notes for size), then top with chicken onion mixture. Pour over half the béchamel sauce.
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Top with bread cubes, then drizzle over the remaining béchamel sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down - this helps disperse the béchamel sauce throughout the bake.
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Sprinkle over panko and parmesan cheese.
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Place in oven and bake for 20 to 25 minutes, until golden brown.
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Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| / 8 oz chicken breast fillet | 250 g | - | - |
| bacon rashers | 2 | - | - |
| brown onion | 1 small | - | - |
| packed cups | 4 | - | - |
| arlic clove | 1 g | - | - |
| olive oil | 0.5 tbsp | - | - |
| / 1.3 oz / 3 tbsp butter | 40 g | - | - |
| flour | 0.5 cup | - | - |
| grated cheese | 0.5 cup | - | - |
| low fat milk | 3 cups | - | - |
| garlic powder | 1 tsp | $0.50/100g | $0.03 |
| salt | 0.5 tsp | - | - |
| Black pepper | - | - | - |
| to 4 slices of thick slice white sandwich bread | 3 | - | - |
| panko | 0.25 cup | - | - |
| parmesan cheese | 2 tbsp | - | - |
| Fresh parsley | - | - | - |
*Estimated market prices, may vary by region
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