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Ingredients
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This recipe is perfect for using left-over roast chicken or even turkey at Christmas, but a shop-bought cooked chicken also works well. To make your own béchamel sauce, simply melt 25g (1oz) of butter in a pan, then stir in the same amount of plain flour and cook for 1 minute. Gradually add 450ml (3/4 pint) of milk until smooth and then simmer for a few minutes; season to taste.
Method
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Step 1
Preheat the oven to 190°C/375°F/gas mark 5. Strip the meat off the bones of the chicken and shred or cut into bite-sized pieces – you’ll need 450g (1lb) in total. Place in a bowl and set aside. Blanch the broccoli in a pan of boiling salted water for 2-3 minutes, then drain and refresh under cold running water. Tip on to kitchen paper to drain completely.
Step 2
Heat the béchamel or cheese sauce in a large pan and whisk in the stock and crème fraiche. Bring to a simmer and then cook for a few minutes until you have achieved a thick pouring sauce, stirring occasionally – you should have about 600ml (1 pint) in total. Season to taste.
Step 3
Melt the butter in a small pan and sauté the onion for a few minutes, then stir in the breadcrumbs, herbs and season to taste.
Step 4
Arrange the cooked chicken pieces and broccoli florets in a greased shallow ovenproof dish and spoon over the sauce to cover completely.
Step 5
Sprinkle the breadcrumb mixture on top and bake for 20 minutes until bubbling and golden brown. Transfer on to warmed serving plates and serve at once.
