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Creamy Chicken Casserole with Broccoli & Bacon
Nato Zondagh
Succulent and tantalizing, this chicken casserole with broccoli and bacon will make the entire family say yum!
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course
Main Course
Cuisine
Global
Servings
4
Ingredients
1
tbsp
Coconut Oil
200
g
Bacon
800
g
Skin-on Chicken Pieces
(+- 8pcs)
500
ml
Chicken Stock
250
ml
Cream
100
g
Tender stem Broccoli
1
tbsp
Garlic
Minced (+/- 3 Cloves)
2
tbsp
Corn-starch
2
tsp
Chicken Spice
1
cup
1 Water
1
White Onion
Large
1
Leek
½
tsp
Coriander
Ground
½
tsp
Cumin
Ground
1
tsp
Paprika
Smoked
½
cup
Mozzarella
Grated
2
tsp
Thyme
Fresh Thyme or Basil
to Garnish
Instructions
Preheat Oven to 180°C.
Add coconut oil to a large saucepan on medium-high heat.
Brown the chicken pieces on both sides (10-15min).
Check regularly to avoid sticking or burning.
Whilst chicken is browning dice the leek, onion, spring onion and bacon.
In a large casserole dish add the water, browned chicken pieces and 1 tsp chicken spice onto the chicken, and place into the preheated oven.
Add bacon into the same saucepan and fry on medium-high heat for 3-5min or until the fat starts to render out.
Add Leek and onion to the bacon and continue to fry for 5 min.
Reduce heat to medium and add the broccoli, garlic, cumin, coriander, thyme, remaining chicken spice and paprika.
Cook until the onions are translucent and the vegetables begin to brown.
Deglaze the pan with the chicken stock and make sure to loosen all of the fond.
Add corn-starch, mix thoroughly, then add the cream.
Remove the chicken from the oven and add the contents of the pan to the casserole dish and make sure to mix the water into the sauce.
Return to the oven for 15 minutes.
Sprinkle the cheese and spring onion over the top of the dish and return it to the oven until the cheese is brown.
Serve with your choice of rice or pasta and garnish with fresh thyme/basil.
Keyword
Bacon, Broccoli, Chicken