This is really such a simple recipe that comes together in as little as twenty minutes! Its super healthy! I will destroy the order of the universe and call butter healthy here 😛 Try to use fresh mushrooms because this is one ingredient that really shines with the buttery garlic and becomes the star of the whole bake.
I used nothing but salt and freshly ground pepper for seasoning in combination with the garlic – you can choose to add herbs, but I feel keeping things simple here really gives all the vegetables and the mushrooms a chance to sing! I also had to add extra salt and pepper as I went along because I like a bit of a kick! On with the recipe!
- 1 whole bulb of garlic, crushed
- 4 tbsp butter
- 1/2 kg boneless chicken
- 1 tsp freshly ground pepper
- salt to taste (I used 1 tsp) you can use more or less if your heart so desires. But there’s extra vegetables too in here, so keep some extra for those.
- 1 cup chopped portobello mushrooms
- 1/2 cup sweet corn
- 1/2 cup grated carrot (1 carrot is enough)
- 1 small bunch of broccoli – cooked/steamed ready to use. (Just immerse the head in boiling water and take it out after 15 or so seconds and run through cold water)
For the topping:
- 1 tbsp butter
- 1 tbsp flour
- 1/2 cup milk
- 1/2 cup chicken stock (I used store bought)
- 1/4 cup tasty cheese (You can use mozzarella and cheddar mixed if you like)
- more salt and pepper to taste
Prep your vegetables, clean and scrub the mushrooms and cut them. Grate the carrot and cook the broccoli, separating the florets.
Melt the butter in a saucepan and brown the garlic, taking care not to burn the butter. Add the chicken and cook till the chicken is done, adding salt and pepper to it along the way.
I added half the amount with the chicken and half later, with the vegetables.
Add the vegetables to the chicken, adding more salt and pepper – tasting with each addition. Once this is done, set aside – allowing to cool.
In a separate pan, make the topping. This is a simple bechamel just with extra cheese. Melt the butter and add the flour, making a paste. Add the milk and stock, stirring continuously so that the mixture does not clump.
When the sauce has thickened, stir in the cheese.
In a deep set baking dish, set your chicken and vegetables in a layer and top with the topping. Bake this at 200 c in the oven till warmed through and topping has melted.
The cheese will start to become golden at places. and its completely okay to eye these pieces and set them out for yourself – hey you made it after all!
I served this bake with some buttered buns. ahahhaha. buttered buns. They were bagels actually, which I baked with some extra butter, You can also totally use ready made garlic bread. No judging.
mmmmmm this goes down well!