Ingredients
1 broccoli
cut into florets
½ cauliflower
cut into florets
60g butter
⅓ cup plain flour
See notes for gluten-free option
3 cups milk
(750mL)
1 sea salt
optional
3 cups cooked chicken
shredded
1 cup grated tasty cheese
1 cup fresh breadcrumbs
For topping. See notes for gluten-free option
1 cup freshly grated parmesan
For topping
1 small lemon
Finely chopped zest and juice, for topping
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 casserole dish
- 1 steamer or microwave
- 1 saucepan
- 1 whisk
- 1 small bowl
Instructions
- Preheat the oven to 180°C. Butter the base of a 2.5 or 3L casserole dish or 6 individual dishes. Cook broccoli and cauliflower in a steamer or the microwave for 4-5 minutes until just tender and drain well.
- Melt butter over medium heat in a saucepan. Stir in flour and cook, stirring, for one minute. Gradually whisk in milk to prevent lumps forming; add salt (if using). Bring to the boil, keep stirring, until the sauce thickens.
- Stir chicken, cheese and vegetables into sauce. Spoon into prepared dishes.
- Combine breadcrumbs, parmesan, and lemon zest and juice in a small bowl. Sprinkle evenly over chicken mixture.
- Bake for 20 minutes until top is golden and crunchy.
Notes
Tip
The lemon juice and zest adds a lovely, well, zest, to the topping and helps cut through the rich cheese sauce.
Variation
Make this gluten-free using corn flour instead of plain flour and gluten-free bread crusts to make the crumbs.
