Here is a delicious chicken and broccoli casserole recipe just for two!
This one takes a little more time to prepare. But trust me - and my Chef - it’s well worth it!!
Let’s go :)
2 skinless, boneless chicken breasts
2 cups of water
1 small broccoli
2-3 tablespoons of oil
¼ cup of flour
1 cup of mayonnaise
1 cup of milk
½ cup of sour cream
1 small can of cream of mushroom soup
1 cup of grated fresh cheese
Salt and pepper to taste
Preheat oven to 200°C/390°F.
Add the water in a cooking pot. Bring to a boil on high heat, then turn heat to medium. Add the broccoli and boil for 5 - 7 minutes until it gets “crisp yet tender”.
Remove the cooked broccoli to a bowl and set aside. Keep the water boiling!
Wash the chicken breasts thoroughly. Add them to the boiling water - still over medium heat - and cook for about 15-18 minutes.
When done, put your chicken on a cutting board. Cut it into medium bite sized pieces. Add the cut chicken to the bowl with broccoli.
Combine the milk, salt, and pepper, in a pan on low heat.
Add the flour slowly, constantly stirring to keep everything smooth and free from lumps. Bring to a boil (still on low heat), and cook for another 1-2 minutes, stirring constantly. Be sure to keep everything from burning! Especially with milk - wouldn’t smell too good otherwise, either! :)
Remove from heat.
Add the mayonnaise, sour cream, and cream of mushroom soup to the heated milk mixture. Stir gently until well mixed!
Oil your baking dish.
Add the chicken and broccoli.
Spoon the cream mixture into the baking dish over the chicken and broccoli. Then top with grated cheese.
Put into oven for 45-50 minutes!
The baking time could be longer! You’ll need to check often! You’ll know you’re done when the mixture gets bubbles at the edges and the cheese begins to get a golden colour!
When that happens, then it’s time to remove from the oven. Set aside to let it cool a bit.
Serve this warm and wonderful chicken and broccoli casserole recipe immediately with a green side salad!