Jon Heder - BROCCOLI CHICKEN CASSEROLE


  • 2 heads of broccoli or 1 lb. frozen florets
  • 4 boneless, skinless chicken breast halves
  • 2 tbsp. flour
  • 5 tbsp. butter
  • 3 C. sour cream
  • 2 C. shredded cheddar cheese
  • 1/2 C. Panko bread crumbs
  • 1/2 C. cornflake crumbs
  • salt and pepper

*DIRECTIONS:

Preheat oven 350F

Season chicken with salt and pepper and bake in a greased roasting pan for 20 minutes.

While chicken is roasting, cut florets from tough, thick stalks. Place in a microwave safe dish with 2 tbsp. water, a sprinkle of salt and pepper, cover with plastic wrap and cook on high for 3-4 minutes. All microwaves vary. What you want is half-cooked broccoli.

When chicken is done, allow to cool for 15 minutes.

Turn oven up to 400F

While chicken cools, melt 3 tbsp. butter in a medium sauce pan. After butter has melted over medium heat, stir in flour a little bit at a time. Add a little salt and pepper and cook another minute stirring constantly. Whisk in sour cream. Once you're sure there are no lumps, remove from heat and set aside.

Cut chicken into bite size pieces.

Butter or grease 9x13 casserole dish.

Cover bottom of dish with half of the chicken. Cover chicken with half of the broccoli.

Add a little salt and pepper. Then cover with half of the sour cream sauce.

Sprinkle 1/2 C of cheese over sauce.

Repeat process starting with chicken, broccoli, sauce and the rest of the cheese.

Mix panko and cornflake crumbs in a small bowl.

Melt 2 tbsp. butter, pour over crumbs and thoroughly mix.

Spread crumbs over top of casserole and bake at 400F for 25-30 minutes.

Let cool for 10-15 minutes before serving.

Enjoy!