Have you ever had a roast chicken and wondered what to do with the leftovers? Or seen roast chickens on sale at the grocery store and bought two, wondering later what you could do that’s more interesting than eating roast chicken for 4 days? Well, this recipe is one of the answers to that question!
It’s actually so good that I’ve started making extra chicken for other dinners so that I have some ready for this meal. I personally do not roast whole chickens, even though they are cheaper and super easy to do, because I do NOT like meat with bones in it. I did make an exception this week and that reminded me why I don’t do it. It takes so long to cut all the meat off the bones and I am not the person who will chew the bones. I realize most people do not have this problem, and so much the better for you!
For this recipe, you can just use whatever leftover chicken you have or cook some just for this. The original recipe suggests 4 boneless, skinless chicken breasts, but I have tried it with thighs as well and it works. If you’ve made honey mustard chicken, it adds even more flavour. Pretty much, whatever chicken you have, and however much you have, will work in this recipe!
taken from the side of the Sealtest whole milk container
1 bundle of broccoli
cooked chicken (4 boneless breasts or whatever you have on hand)
2 cups milk
1/4 cup butter
1/4 cup flour
2 teaspoons chicken bouillon
1 Tbsp Dijon mustard
1 1/2 cups old cheddar cheese
Wash and chop the broccoli – it should be about 4 cups.
Steam the broccoli, drain and place in the bottom of a 9inch square baking pan (greased or not).
Cut up your cooked chicken* and arrange it on top of the broccoli.
Make the cheese sauce:
Warm the milk in the microwave (for about 2 minutes). While the milk is warming, melt the butter in a medium saucepan over medium heat. Add the flour and chicken bouillon and stir until smooth. Gradually add the warmed milk** and stir constantly until thickened (it may start to boil). Remove from heat and add the cheese, stirring until smooth. Pour the sauce on top of the chicken and broccoli. Sprinkle some paprika on top.
At this point, you can put it in the fridge overnight or for a few hours, or you can bake it right away. Add 10 minutes to the baking time if the mixture has been in the fridge.
When you are ready to bake it, preheat the oven to 375F. Bake for 20-25 minutes, or until it is heated through and bubbly. While it bakes, cook some rice to serve it with.
*If you have raw boneless chicken, the fastest way to cook it is to heat 1-2 Tbsp olive oil in a frying pan over medium-high heat. Season the chicken with salt and pepper and cook for 6 minutes per side in the pan. There will be a LOT of spray from the oil, but it cooks the chicken very quickly.
**You can definitely make the sauce with milk straight from the fridge, it just takes longer for the sauce to be finished.