Recipes / Président / Chicken, Cheese & Broccoli Bake

Chicken, Cheese & Broccoli Bake


Serves 4


Cheese Sauce:

  • 3 Tbsp (45ml) butter
  • 3 Tbsp (45ml) flour
  • 1/2 cup (125ml) chicken stock
  • 2 cups (500ml) milk
  • 2 cups Président 6 Month Mature Cheddar Cheese, grated
  • Tbsp (15ml) lemon juice 

Chicken & Broccoli:

  • 1 large onion, peeled, halved and sliced
  • 2 Tbsp (30ml) oil
  • 2 garlic cloves, crushed
  • 400g chicken fillets, cut into large chunks
  • 1 tsp (5ml) paprika
  • 1 head broccoli, cut into florets and parboiled/steamed

To serve:

  • 1 cup Président 6 Month Mature Cheddar Cheese, grated
  • Dried chilli flakes or paprika optional
  • Parsley


Cheese Sauce:

  1. Melt the butter in a pan and add the flour. Cook for 2-3 minutes, stirring continuously. Stir in the stock and milk and cook, stirring until smooth. Adding a little more stock or milk if required.
  2. Add the cheese and lemon juice and stir until smooth. Set aside.

Chicken & Broccoli:

  1. Heat the oil in a wide ovenproof skillet and fry the onions and garlic for 3-5 minutes, or until the onions have softened. Transfer the mixture to a plate and return the pan to the stove.
  2. Sprinkle the paprika over the chicken cubes and fry the chicken in the pan for 5-6 minutes or until golden and browned all over. Return the onion mixture to the chicken and cook for 1 minute.
  3. Turn off the heat and add the broccoli and cheese sauce and gently combine.
  4. Preheat an oven to 190C. Top the chicken bake with the remaining Cheddar cheese and a pinch of dried chilli flakes or paprika (optional). Bake in a hot oven for 12-15 minutes, or until the cheese is golden and melted.
  5. Serve with a seasonal salad and crusty bread.