Smoked Chicken & Broccoli Bake Recipe

Welsh artisan food and hampers delivered on your day of choice!

Ingredients

3 x 170g Smoked Chicken Breasts, sliced
6 rashers of Smoked Bacon, fried & chopped
500g penne pasta, cooked al dente
500g fresh broccoli florets
470ml chicken stock
300ml crème fraiche
300ml double cream
40g Smoked Pwll Mawr Cheddar, grated
Grated nutmeg
Halen Môn Sea Salt & Black Pepper

Preheat the oven to 200°C. Generously grease a 9×13 baking dish.

Place the broccoli in salted boiling water for 1 minute or so until it turns bright green and then run under cold water.

Combine the broccoli, pasta (cooked al dente), the sliced Smoked Chicken and the fried and chopped Smoked Bacon in the baking dish.

Bring the double cream to a simmer and add the crème fraiche and stock, season with Halen Môn Sea Salt, black pepper and nutmeg to taste & pour it over the contents of the baking dish. Bake uncovered for about 30 minutes.

When piping hot and bubbling, top with the Smoked Pwll Mawr Cheddar and bake for a further 5 minutes, or just long enough to melt the cheese.

Serve and enjoy!