Chicken and broccoli bake

Prep: 15 mins
Cook: 40 mins
Chicken and broccoli bake

4 free-range chicken breasts - cut into chunks

1 onion - peeled

2 sticks celery - halved

2 carrots, diced

1 head broccoli, about 200g – cut into small florets

Spring fresh thyme, a bay leaf

1 x 250ml carton Avonmore Cooking Cream

Salt and Pepper

1 heaped tblsp cornflour

3 tblsp Avonmore milk

25g Avonmore butter

200g breadcrumbs

In a deep saucepan heat 500ml water and add the chicken, carrot, whole onion, celery, carrot and herbs. Bring to a gentle simmer and cook gently for 15 minutes

Add the broccoli to the pan and cook for a further 3-4 minutes

With a slotted spoon lift everything from the pan and into an ovenproof dish, about 20 x30cm in size. Discard the onion and celery.

Pour the Avonmore Cooking Cream into the cooking liquid and bring to a bubble

In a cup mix the cornflour with the milk until combined, pour this into the pan while stirring to thicken. Cook the sauce for about 2 minutes and season with salt, pepper and a knob of butter

Pour the sauce over the chicken and veggies, sprinkle with the breadcrumbs and dot with butter

Cook in a pre-heated oven 200°C for 30 minutes

Serve with lots of green vegetables and crusty bread for a fab family meal.

For a gluten-free version, omit the breadcrumbs and cover instead with a grated hard cheese like Parmesan.


Preparation Time
15 minutes

Cooking Time
40 minutes

Main ingredients

Recipe Type
Dinner, Family Dinners

Special Info
Gluten free

Level of Difficulty

Gluten free option:
This is a tried and tested recipe option for coeliacs or people on a gluten free diet.  Substitute the breadcrumbs for gluten free breadcrumbs. 

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