Wednesday, May 18, 2011
-1/2 lbs broccoli (3 large heads) chopped
2- boneless skinless chicken breasts- cooked and cut into bite sized pieces
salt and fresh ground pepper
1 tbsp butter
2 tsp extra virgin olive oil
2 cloves garlic, cut, crushed, however you like garlic
2 tbsp shallots, minced (onions would work too)
4 tbsp flour
1- 1 1/2 cup chicken broth
1 cup milk
2 cups shredded cheese - I used cheddar
1/4 cup grated parmesan cheese
1/4 cup seasoned breadcrumbs
Bring a large pot of water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.
Heat a medium pot on medium heat. Add the butter and oil until melted and then add garlic and shallots. Sprinkle the flour and whisk until smooth. Stir in broth, milk and bring to a boil. Remove from heat and stir in half of the cheese. Season to taste with salt and pepper.
Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli. Arrange the chicken on top and cover with remaining sauce. Sprinkle the remaining swiss cheese, grated parmesan and top with breadcrumbs.
Bake 30 minutes, serve hot