2 heads of broccoli or 1 lb. frozen florets, thawed and drained
4 boneless, skinless chicken breast halves
2 Tblsp. flour
5 Tblsp. butter, divided
3 cups sour cream
2 cups shredded cheddar cheese
½ cup Panko bread crumbs
½ cup cornflake crumbs
salt and pepper
Preheat oven to 350 degrees.
Arrange chicken in a 13X9", greased casserole dish, season with salt and pepper and bake for 20 minutes. (Yes, this dish is too big, but why dirty another dish when you'll need this one later?)
While chicken is baking, trim broccoli into bite size pieces. Discard stalks (or slice them for snacking).
Steam broccoli stove top - or place in a microwave safe dish with 2 Tblsp. water, sprinkle with a pinch of salt, cover and cook on high for 3-4 minutes. Only ½ cook the broccoli, on the crisp side of tender/crisp!
When chicken is done - juices run clear. Cool about 15 minutes. Cut into bite size pieces.
Turn oven up to 400 degrees.
In a medium sauce pan, melt 3 Tblsp.butter. Stir in flour until smooth, Whisk in sour cream and a dash of salt and pepper.
Back to your chicken pieces in the casserole dish!
Cover bottom of dish with half of the chicken and half of the broccoli.
Spread with half of the sour cream sauce.
Sprinkle with just ½ cup of the cheese.
Repeat : chicken, broccoli, sauce, and the rest of the cheese.
In a small bowl, mix Panko and cornflake crumbs with 2 Tblsp. melted butter.
Sprinkle crumbs over casserole and bake at 400 degree for 25-30 minutes.
Let stand 10-15 minutes before serving. YUM.
Serve with egg noodles, garlic potatoes or a fresh salad.
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