Chicken and Broccoli gratin


Here’s a nice easy one for a weeknight.  Use leftover chicken from your weekend roast dinner.

Feeds 2 adults and a little one:

  • 2 onions thinly sliced
  • 2 tbsp olive oil
  • 200 g basmati rice rinsed
  • 600 ml hot chicken stock (we use Kallo stock cubes)
  • 1 head broccoli chopped into pieces
  • 100 g Emmental grated
  • 25 g parmesan grated
  • 50 ml double cream
  • As much leftover chicken as you have (shredded)
  • 2 handfuls of breadcrumbs


Pre-heat the oven to 180 C.  Fry the onions gently in the oil for a few minutes until they are soft.  Add the rice, broccoli and the stock and stir for 5 minutes.

Stir in the cheese, cream and chicken.  Top with breadcrumbs and bake at 180 C for 40 minutes.



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