Residential Dining Services prepares thousands of recipes throughout the year, including traditional American fare, dishes from regions around the world, vegetarian selections, fresh baked pizzas, breads and desserts, soups and sushi… the offerings go on and on.
So which entre is perennially one of residential diners' top favorites? Chicken Broccoli Bake. Perhaps it’s not haute cuisine, but it seems to have universal appeal—at least in the universe we know as Ann Arbor.
Now you will understand that if after a couple of days home for the holidays, your student is staring into the cupboards asking, “What’s there to eat?” he is really longing for Chicken Broccoli Bake. Feel the surprise, the love and joy when you casually respond “How about some Chicken Broccoli Bake?” Of course, you’ll need the recipe to pull off that pièce de résistance, so here it is:
Chicken Broccoli Bake
Broccoli, chopped fresh or frozen 1 lb.
Chicken Breasts, diced 12 oz.
- Margarine, butter or oil 2 Tbs.
- Onions, diced 2 Tbs.
- Flour 2 Tbs.
- Water ¾ cup
- Chicken Bouillon Granules 1 tsp.
- Sour Cream ½ cup
- Whipping Cream ¾ cup
- Pepper to taste
- Salt to taste
- Parmesan Cheese, grated 1½ Tbs.
- Bread Crumbs 1 Tbs.
1. Steam broccoli for a few minutes. Do not overcook.
2. In a saucepan or skillet sauté the diced chicken until done. Set aside.
3. In a saucepan over medium heat, melt margarine and sauté onions until translucent. Add flour and cook, stirring constantly for 1-2 minutes.
4. Combine water and bouillon. If using a bouillon cube, heat water slightly so that cube will dissolve. Add water and bouillon to saucepan. Heat, stirring constantly, until it is thick.
5. In a separate bowl combine the sour cream and whipping cream. Add some of the hot liquid to it to temper the cream mix.
6. Add cream mixture to remaining hot liquid and blend thoroughly.
7. Add salt and pepper to taste. Gently simmer mixture for 5 minutes.
8. Gently fold in the cooked chicken meat and the cooked broccoli.
9. Place mixture in a casserole dish. Top with combined bread crumbs and Parmesan cheese.
10. Bake in a 325 degree oven until the top is lightly browned and mixture is bubbly. Do not over-bake or mixture will separate.
11. Serve over rice.
Developed for Residential Dining Services by Chef Steve Meyers