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Chicken and Broccoli Pie
Serves 6 for a light lunch or supper

Ingredients:

4 Chicken Breasts - cooked, skinless and sliced
2 heads of Broccoli - broken into florets
1 can of Campbell's Chicken & mushroom soup
2 tablespoon of Mayonnaise
1 onion - finely sliced
1½ cups of grated Cheddar Cheese
2 cups of Breadcrumbs - can mix brown and white bread
Salt and freshly ground black pepper
Glass of white wine (optional)
Sprigs of fresh Thyme (optional)

Method:

Most of the preparation can be done in advance. For the healthier choice - poach the Chicken Breast. If looking for more flavour, pan fry or bake in over with chicken stock. Blanch the broccoli. Saute the onion. Grate the cheese and make the breadcrumbs.


When ready to put the pie together: Preheat the oven to 190 degrees C.

Slice the cooked chicken breasts into thin medallions by cutting at a sharp angle.

Next cover the base of the pie dish with the Broccoli, spread out the sauté onions over the Broccoli and then add a layer of sliced chicken and sprigs of fresh Thyme.

Mix the soup and mayonnaise together in bowl - add white wine (optional). Pour over chicken in pie dish.

Mix grated cheese and breadcrumbs together and spread over mixture.

Bake for 20 to 30 minutes, until piping hot and golden brown on top.

Serve hot with Green Salad.

Notes: Topping can be changed from breadcrumbs and cheese to either pastry or potatoes.


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