Smoked Chicken & Broccoli Bake Recipe
470ml chicken stock
Halen Môn Sea Salt & Black Pepper
300ml crème fraiche
300ml double cream
500g penne pasta —cooked al dente
6 Slices Smoked Bacon—fried & chopped
3 x 170g Smoked Chicken Breasts—sliced
40g smoked cheddar—grated
500g fresh broccoli florets
Preheat the oven to 200°C. Generously grease a 9x13 baking dish.
Place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water.
Bring the double cream to a simmer and add the crème fraiche and stock, season with salt, 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 cheddar and bake for a further 5 minutes, or just long enough to melt the cheese.
Serve and enjoy!
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