This Mary Berry Chicken And Broccoli Bake Recipe is a creamy and cheesy recipe, which is made with tender broccoli and sharp cheddar cheese. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Mary Berry Chicken And Broccoli Bake Recipe Ingredients Recipe
- 2 cups cooked Chicken, shredded or cubed
- 4 cups fresh Broccoli florets, blanched
- 1 (10.5 oz) can Cream of Chicken Soup
- 1 cup Mayonnaise
- 1 tsp Lemon Juice
- ½ tsp Curry Powder (a classic ‘secret’ ingredient for this type of bake)
- Salt and freshly ground Black Pepper to taste
- 1 cup sharp Cheddar Cheese, grated
- ½ cup Breadcrumbs (or crushed crackers), optional for topping
- 2 tbsp Butter, melted (if using breadcrumbs)
How To Make Mary Berry Chicken And Broccoli Bake Recipe
- Preheat Oven and Prep Dish: Preheat your oven to 350°F / 175°C. Lightly grease a 9×13 inch baking dish or a 2-quart casserole dish.
- Combine Sauce Ingredients: In a large bowl, whisk together the cream of chicken soup, mayonnaise, lemon juice, and curry powder until smooth. Season lightly with salt and pepper (the soup is already salty).
- Layer the Bake: Spread the blanched broccoli florets in an even layer in the bottom of the prepared dish. Top with the cooked, shredded chicken. Pour the creamy sauce mixture evenly over the chicken and broccoli.
- Add Topping: Sprinkle the grated cheddar cheese all over the top of the sauce. If using the breadcrumb topping, mix the breadcrumbs with the 2 tablespoons of melted butter, then sprinkle this over the cheese.
- Bake Until Golden: Bake, uncovered, for 25-30 minutes, or until the sauce is hot and bubbling and the topping is golden brown and melted. Let it rest for 5 minutes before serving.
Recipe Tips
- How to blanch broccoli? Blanching (quick-boiling) the broccoli first is key to ensuring it’s tender, not raw, in the final bake. Simply drop the florets into boiling, salted water for 2-3 minutes, then immediately drain and rinse with cold water to stop the cooking.
- What’s the purpose of the curry powder? It may sound strange, but this is a classic Mary Berry-style trick. A tiny amount of curry powder doesn’t make the dish taste like curry; it adds a subtle, savory warmth and depth that complements the creamy sauce beautifully.
- Can I use raw chicken? No, this recipe is designed to use pre-cooked chicken. It’s the perfect way to use up leftover roast chicken or a store-bought rotisserie chicken. If you must start with raw chicken, poach or bake two chicken breasts and shred them first.
- Can I make this ahead of time? Yes, you can assemble the entire casserole (stop before baking), cover it tightly, and refrigerate it for up to 24 hours. You may need to add 10-15 minutes to the baking time if it’s going in straight from the fridge.
What To Serve With Chicken And Broccoli Bake Recipe
This creamy casserole is rich, so it pairs best with simple starches or a fresh, crisp salad.
- Steamed white or brown rice
- Buttered egg noodles
- A simple green salad with a sharp vinaigrette
- Crusty bread to mop up the sauce
- Roasted potatoes
How To Store Chicken And Broccoli Bake Recipe
Refrigerate: Let the bake cool completely, then cover the dish tightly with foil or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Freeze: This dish freezes well before baking. Assemble the casserole completely, but do not bake. Cover tightly with plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw overnight in the fridge before baking as directed. Reheat: Reheat individual portions in the microwave or place the entire dish (covered with foil) in a 350°F (175°C) oven for 20-25 minutes, until heated through.
Chicken And Broccoli Bake Recipe Nutrition Facts Recipe
(Per serving, assuming 6 servings)
- Calories: 460 kcal
- Total Fat: 38g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 810mg
- Total Carbohydrate: 8g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 22g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. Cream of mushroom or cream of celery soup would both work as a delicious substitute for the cream of chicken.
This is almost always due to the broccoli. If you use frozen broccoli, you must thaw it and squeeze out all excess water. If you use fresh broccoli, blanching it first (as directed) helps release some water before it goes into the casserole.
It’s not recommended. Full-fat mayonnaise (like Hellmann’s) is key to the rich, creamy texture and flavor of the sauce. Low-fat versions can sometimes separate or become oily when baked.
Mary Berry Chicken And Broccoli Bake Recipe
Description
A classic, creamy, and cheesy casserole with tender chicken and broccoli, finished with a crisp, golden breadcrumb topping.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Whisk together cream of chicken soup, mayonnaise, lemon juice, and curry powder. Season with salt and pepper.
- Layer the blanched broccoli in the dish, followed by the cooked chicken.
- Pour the sauce mixture evenly over the top.
- Sprinkle with grated cheddar cheese.
- (Optional) Mix breadcrumbs with melted butter and sprinkle over the cheese.
- Bake for 25-30 minutes until bubbling and golden. Let rest 5 minutes before serving.
Notes
- This recipe is perfect for using up leftover roast chicken or a rotisserie chicken.
- Don’t skip blanching the broccoli; it ensures it’s perfectly tender in the final dish.
- The curry powder is a secret ingredient for savory depth—don’t be afraid of it!
