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September 19, 2018

Chicken Casserole with Brie and broccoli!

Posted on July 9, 2014 by in cheese, Chicken

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chicken casserole

Chicken Casserole seems like such a simple dish to make, but if you get it wrong, you end up with a dismal mess!

Chicken casserole for me has to be creamy and full of flavor. The chicken pieces must still be identifiable, there is nothing I hate more than dishing up some chicken casserole and end up with a heap of chicken bones with a bleak looking sauce! So to get rid of the bones issues, I use de-boned chicken breasts. Yes, I know the flavor is in the bone, but I add flavor in other delicious ways!


Brie, most probably my favorite of all the soft cheeses! I love the mild and creamy taste and texture, because it pairs so beautifully with savory and sweet dishes! Imagine the creamy, earthy taste in your chicken casserole! Yes, it worked, the creamy inside of the cheese, oozed all over the chicken and broccoli while the rinds offered a lovely savory bite!

Chicken Casserole

Of all the soft cheeses in the Fairview repetoire, The Ripe and Ready Brie  and Camembert cheeses are definitely my children’s favorite. As I have mentioned , I serve it in savory and sweet dishes. The Boozy figs is my party trick, a show stopper so easy to make and one that definitely wows the guests every time! A Baked Brie or Camembert with chili and garlic is perfect as a warm starter. With warm ciabatta to collect every morsel on your plate, it is just to decadent for words! Another party trick using brie or camembert, is to make little phylo cheese parcels…… always a winner!

Ok, enough about the cheese, let’s get back to the chicken casserole! A delicious one pan wonder that can be ready to eat in 30 minutes! Enjoy with some freshly cooked pasta, cauli-rice or just a fresh green salad! Don’t be fooled, this chicken dish is rich, creamy and gutsy! Go ahead and try it!

Chicken Casserole

Chicken Casserole with Brie and broccoli

serves 4

Ingredients

4 chicken breast fillets

8 small pickling onions – peeled and cut in half

salt and pepper

a few sprigs fresh thyme

30 – 40 ml coconut oil

300 g broccoli – steamed

250 ml cream

10 ml arrowroot

100 ml chicken stock

125 g Fairview Ripe and Ready Brie or Camembert

Method

Pre-heat oven to 220C. Heat an oven-proof pan on the stove and add the coconut oil. Cut the chicken in long strips and brown in the pan. Season with salt nad pepper and also add the thyme. If you need a little extra oil, add 10 ml more of the coconut oil. Once the chicken strips are light brown in color, remove from the pan and keep warm. Brown the onions, but do not allow them to go mushy, they must be cooked, but firm! Remove the onions from the pan. De-glaze the pan with the chicken stock and then add the cream and cook for a few minutes. Mix the arrow root with a little water and stir into the cream. The sauce with now have a lovely creamy consistency. Season with salt and pepper. Place the chicken strips, onions and steamed broccoli on a oven-proof dish and pour the cream sauce over the top. Cut the brie into smallish cubes and place on top of the creamy chicken. Bake in the oven until the cheese has melted and the casserole has browned on top – it takes 10 minutes!

chicken casserole

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5 Responses to “Chicken Casserole with Brie and broccoli!”

  1. Bernard Jordaan 21 July 2014 at 7:18 pm #

    Jou fotos is so nice ….baie geluk

    Groete
    Bernard

    • nerinatimm 22 July 2014 at 9:13 pm #

      Wow, Bernard, jy het sowaar my dag gemaak, dankie!

  2. Karen 24 July 2014 at 8:02 pm #

    Can I use cornstarch instead of arrowroot?

    • Dolly van Niekerk 27 February 2015 at 10:42 am #

      I find your recipes economical and stunning

  3. Liz 11 April 2018 at 1:35 am #

    Do you have the nutritional information? Sounds divine!


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