6 cups bite-size broccoli florets and stems, peeled and cut into small pieces.
1.5 cups (6 oz.) hot cooked boneless, skinless chicken breasts, cut into bite-size chunks
1/4 cup diced,, drained jarred roasted red pepper, patted dry
3 TBLS. plus 2 tsp. butter, divided
3 TBLS. flour
1.5 cups 2 percent milk
1 cup reduced-sodium chicken broth
Pinch of ground nutmeg
1/2 tsp. coarse salt
1/8 tsp. coarsely ground black pepper
1 cup ( 4 oz.) shredded sharp cheddar cheese
1 cup fresh breadcumbs
Instructions
Preheat oven to 425F. Coat a 10-inch round shallow baking dish with
cooking spray.
Steam or boil broccoli 3 minutes, or until crisp tender. Arrange in dish
and top with chicken and red pepper.
In medium saucepan. melt 3 TBLS butter. Add flour and cook 1 minute,
whisking constantly. Add milk and broth, whisking constantly until
mixture comes to a boil. Reduce heat and cook 2 miutes. Stir in nutmeg,
salt, pepper and cheese.. Pour over chicken.
In a small skillet, melt remaining 2 tsp. butter, add breadcrumbs.
Sprinkle over chicken mixture. Bake 20 minutes, or until hot.
Serving
Suggestions
Also try roasting it, which brings out bold, caramelized flavors that.
Originally Submitted
1/14/2013
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