Mary Berry Chicken And Broccoli Bake Recipe​

This creamy Mary Berry Chicken And Broccoli Bake is made with tender cooked chicken, fresh broccoli florets, and a rich, savory cheddar cheese sauce. The result is a cozy and satisfying all-in-one meal, finished with a wonderfully crisp breadcrumb topping. Perfect for a simple family supper, this bake is especially comforting on a cool autumn evening and serves 4-6 people.

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Mary Berry Chicken And Broccoli Bake Ingredients

• 500g cooked chicken, shredded or cut into bite-sized pieces
• 1 large head of broccoli (about 500g), cut into florets
• 50g unsalted butter
• 50g all-purpose flour
• 600ml whole milk
• 1 tsp Dijon mustard
• 200g mature cheddar cheese, grated
• A pinch of grated nutmeg
• Salt and freshly ground black pepper
• 50g fresh breadcrumbs

How To Make Mary Berry Chicken And Broccoli Bake

1. Prepare the broccoli and chicken: Preheat your oven to 200°C (180°C Fan/400°F). Bring a pan of salted water to the boil and cook the broccoli florets for 2-3 minutes until just tender but still firm. Drain well. Arrange the cooked chicken and drained broccoli in a single layer in a 2-litre ovenproof baking dish.
2. Make the sauce base: Melt the butter in a saucepan over medium heat. Stir in the flour to form a paste. This is called a roux, and it is used to thicken the sauce. Cook for 1 minute, stirring constantly.
3. Create a smooth white sauce: Gradually add the milk to the roux, a little at a time, whisking well after each addition to prevent lumps. Once all the milk is incorporated, bring the sauce to a simmer and cook for 2-3 minutes, stirring, until it has thickened and is smooth.
4. Add the cheese and seasonings: Remove the pan from the heat. Add the Dijon mustard, grated nutmeg, and most of the grated cheddar cheese (reserving a handful for the top). Stir until the cheese has completely melted into the sauce. Season to taste with salt and pepper.
5. Assemble and bake: Pour the cheese sauce evenly over the chicken and broccoli in the dish. Sprinkle the breadcrumbs and the reserved cheddar cheese over the top. Bake for 20-25 minutes, or until the sauce is bubbling and the topping is golden brown and crisp.

Recipe Tips

• Use Leftover Chicken: This recipe is a fantastic way to use up leftover roast chicken. It saves time and ensures nothing goes to waste.
• Don’t Overcook the Broccoli: Briefly blanching the broccoli ensures it stays bright green and doesn’t turn mushy in the oven. It should still have a bit of a bite when you drain it.
• For a Lump-Free Sauce: The secret to a perfectly smooth cheese sauce is to add the milk slowly at the beginning and to whisk constantly. This gives the flour time to absorb the liquid properly.
• Choose Strong Cheese: Use a mature or sharp cheddar cheese for the sauce. A stronger cheese provides a much richer and more savory flavor to the final dish.

What To Serve Chicken And Broccoli Bake

This chicken and broccoli bake is a wonderful all-in-one meal that doesn’t need much else. It’s delicious served on its own, but a side of warm, crusty bread is perfect for mopping up any leftover creamy cheese sauce. For a bit of freshness, you could also serve it with a simple green salad dressed in a tangy vinaigrette.

How To Store Chicken And Broccoli Bake Leftovers

• Refrigerate: Allow the bake to cool completely, then cover the dish with foil or transfer leftovers to an airtight container. It can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until piping hot.
• Freeze: For best results, assemble the bake but do not cook it. Allow the sauce to cool, then cover the dish tightly with a layer of plastic wrap and foil. Freeze for up to 3 months. Bake directly from frozen, adding 20-25 minutes to the original cooking time.

Mary Berry Chicken And Broccoli Bake Nutrition Facts

• Calories: 495 kcal
• Total Fat: 30g
• Saturated Fat: 17g
• Cholesterol: 135mg
• Sodium: 680mg
• Total Carbohydrate: 16g
• Sugars: 7g
• Protein: 41g

Frequently Asked Questions

• Can I use fresh chicken for this recipe? Yes. You can gently poach two large chicken breasts in simmering water or chicken stock for 15-20 minutes until cooked through. Alternatively, pan-fry them until golden and cooked. Once cooled slightly, chop or shred the meat.
• Can I use frozen broccoli instead of fresh? You can, but it’s important to thaw it completely and drain it very well first. Squeeze out as much excess water as possible with paper towels to prevent the final sauce from becoming watery.
• What can I add to the topping for extra crunch? For an even crunchier topping, you can mix the breadcrumbs with a tablespoon of melted butter before sprinkling them over the bake. You could also add some crushed cornflakes or crispy onions.
• Can I add pasta to make it a bigger meal? Absolutely! This recipe can easily be turned into a pasta bake. Simply mix about 300g of cooked pasta (like penne or fusilli) with the chicken and broccoli before pouring over the sauce.

Try More Recipes:

• Mary Berry Chicken Tikka Masala​ Recipe
• Mary Berry Chicken Tagine​ Recipe
• Mary Berry Chicken Cobbler​ Recipe