Chicken & Broccoli Bake


  • Feeds about 6.
  • Goes very well with baked potatoes.
  • Suitable for freezing.
  • Cover with foil if re-heating in oven.


  • 1 chicken
  • 2 heads of broccoli
  • A pile of mushrooms
  • 2 tins of concentrated mushroom soup
  • ½ pint / 300ml double cream
  • Large dollop of mayonnaise
  • Breadcrumbs


  1. Cook and dismantle the chicken.
  2. Dismantle and cook (boil) the broccoli. Then dry it as well as you can.
  3. Put broccoli in bottom of roasting tin then put chicken on top.
  4. Cover with loads of chopped mushrooms.
  5. Mix the soup, cream and mayonnaise in a bowl, then pour over the chicken and broccoli. It usually forms a large mound on top of the mushrooms, but sinks in a bit through the gaps.
  6. Cover with a layer of breadcrumbs.
  7. Bake in oven until breadcrumbs brown, and mixture is bubbling away nicely (takes about 20 mins).
  8. Eat.


  1. Uncovered (but cover if you are re-heating left-overs). I don't deal in temperatures, because I cook using an Aga, but it takes about 20 minutes in a medium oven. All of the components of the bake have already been cooked, so you can serve it as soon as it is bubbling nicely, the cheese has melted, and the breadcrumbs have browned.

Leave a comment

Your email address will not be published. Required fields are marked *