Chicken and Broccoli Bake

clock 15 minutes + 50 minutes bowl Serves 4


  • 2 Tbsp olive oil
  • 500 g chicken thigh fillets, cut into chunks
  • 3 potatoes, peeled, boiled and thickly sliced
  • 1 broccoli head, cut into florets, blanched
  • 420 g can creamy chicken soup
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • Italian parsley, chopped, to serve
  • Topping
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated tasty cheese
  • 1/4 cup grated Parmesan cheese
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  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. In a large frying pan, heat oil on high. Brown chicken for 2-3 minutes on each side. Transfer to a plate.

  • 3. Arrange cooked potato on the bottom of a large, greased casserole dish. Top with chicken followed with a layer of broccoli.

  • 4. In a jug, combine soup, sour cream and mayonnaise. Pour over broccoli.

  • 5. To make the topping, combine all ingredients in a small bowl.

  • 6. Sprinkle topping evenly over top. Bake for 45 minutes, or until chicken is cooked through and topping is crisp and golden. Sprinkle with parsley to serve.

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