Creamy Bacon, Chicken and Broccoli Strata (Bread Bake)

Method14 steps

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Have a 10–12 cup baking dish ready, about 22 cm × 22 cm / 9 inch × 9 inch.

2. 2

   Step 2: Heat the olive oil (½ tbsp) in a deep nonstick frying pan over high heat. Add the diced onion, minced garlic (1) and diced bacon (2). Sauté for 2–3 minutes, until the onion is translucent and the bacon is starting to brown.

   Sauté onion and bacon · 2 minUses ½ tbsp olive oil · 1 small brown onion, diced · 1 garlic clove, minced · 2 bacon rashers, diced

3. 3

   Step 3: Add the raw chicken (250 g) pieces and cook just until their outsides turn white. The chicken will finish cooking in the oven; keep working straight through to assembly and baking. The onion should be caramelised and the bacon crisp.

   Uses Sautéed onion, garlic and bacon · 250 g raw chicken breast, cut into small bite-size pieces

4. 4

   Step 4: Lift the chicken, onion, garlic and bacon mixture onto a paper-towel-lined plate to drain while you immediately make the sauce.

   Uses Partially cooked chicken and browned onion/bacon mixture lifted from the pan

5. 5

   Step 5: Reduce the heat to medium. Carefully wipe the pan clean and return it to the heat.

6. 6

   Step 6: Melt the 40 g butter in the cleaned pan. Add the flour (½ cup) and whisk constantly for 1½ minutes to cook the roux.

   Uses 40 g butter · ½ cup plain flour

7. 7

   Step 7: Whisk in the first 1½ cups milk until the mixture is smooth and lump-free. It will be very thick at this point.

   Uses Cooked butter-and-flour roux · First 1½ cups milk from the 3 cup supply

8. 8

   Step 8: Whisk in the remaining 1½ cups milk. Cook while whisking for about 2 minutes, until the sauce has the consistency of pouring cream. If it is too thick, add only a splash of extra milk as needed.

   Uses Roux with the first milk addition · Remaining 1½ cups milk from the 3 cup supply · A splash of extra milk, only if the béchamel is too thick

9. 9

   Step 9: Remove the sauce from the heat. Whisk in the garlic powder (1 tsp), grated melting cheese (½ cup), ½ tsp salt and black pepper until the cheese melts and the sauce is smooth. Taste and add extra salt only if needed.

   Uses Hot pouring-consistency white sauce · 1 tsp garlic powder · ½ cup grated cheddar or other good melting cheese · ½ tsp salt · Black pepper, to taste · Extra salt, only if needed after tasting the sauce

10. 10

    Step 10: Put the small broccoli florets (4) in the baking dish and top with the drained chicken mixture. Pour half the prepared béchamel over them.

    Uses 4 packed cups broccoli florets, cut small · Drained chicken, onion, garlic and bacon mixture · Half the prepared béchamel

11. 11

    Step 11: Cover with cubes from the 3–4 bread slices, using enough to cover the dish. Drizzle the remaining half of the béchamel evenly over the bread and press the cubes down gently with a spatula to spread the sauce through the bake.

    Uses Broccoli and chicken mixture with the first half of the sauce · 3–4 thick slices white sandwich bread, cut into 1 cm cubes · Remaining half of the prepared béchamel

12. 12

    Step 12: Sprinkle the panko (¼ cup) and grated Parmesan (2 tbsp) over the bread topping.

    Uses Assembled bread-topped bake · ¼ cup panko breadcrumbs · 2 tbsp grated Parmesan

13. 13

    Step 13: Bake immediately for 20–25 minutes, until the top is golden, the broccoli tender and the chicken and centre of the casserole are fully cooked through, reaching 74°C / 165°F. Continue baking if needed to reach that endpoint.

    Bake chicken and broccoli casserole · 20 minUses Assembled topped casserole before baking

14. 14

    Step 14: Let the finished bake stand for 5 minutes. Garnish with the chopped parsley if using, then serve in 4–5 portions.

    Rest casserole · 5 minUses Fully cooked chicken and broccoli bake · Finely chopped fresh parsley, optional, to garnish