- Prep Time: 15m
- Cook Time: 30m
- Total Time: 45m
- Serves: 4 -5 servings
- Yield: Fills a 2 quart baking dish
Ingredients
- 3 boneless skinless chicken breast
- 2 -3 medium heads broccoli
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/2 cups whole milk
- 1/4 teaspoon salt + a pinch for chicken
- 1/2 teaspoon pepper + a pinch for chicken
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 2 cups shredded cheese (I used Colby Jack)
- 2 tablespoons olive oil
- 1 cup crushed Harvest Snaps CAESAR Snapea Crisps
Instructions
- Preheat oven to 450F.
- Cut chicken into bite sized pieces, season chicken with a pinch of salt and pepper.
- Heat olive oil in a medium skillet on medium heat.
- Cook chicken, flipping a few times until done. Chicken should take about 10-15 minutes to cook.
- Cut broccoli into florets.
- Bring a medium sauce pan of water to a boil and toss in broccoli. Cook for 2 minutes and removed with a slotted spoon.
- Lay broccoli on a paper towel to drain.
- Pour out the water and carefully wipe the inside of the pan dry. In the medium sauce pan, melt the butter and then whisk in the flour. Whisk for 2-3 minutes or until the flour browns.
- Whisk in the milk, salt, pepper, garlic powder and ground mustard. - Taste test and add more seasoning if needed. Whisk for a few minutes until sauce thickens.
- Pour the cooked chicken and broccoli into a 2 quart baking dish.
- Sprinkle top with 1 cup cheese.
- Pour sauce all over the top.
- Top with 1 cup cheese.
- Sprinkle crushed Harvest Snaps CAESAR Snapea Crisps all over the top.
- Bake for 20 minutes.
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