Ultra Creamy Broccoli Chicken Casserole, Soo Quick and Super Tasty

Preparation:
First, cook the pasta in plenty of boiling salted water according to the instructions on the packet until al dente, drain in a sieve and let drain.
Then clean the broccoli, wash it and divide it into small florets. Put the florets in boiling salted water for 3 minutes, drain and rinse in cold water (blanch).

Then rinse the chicken breast fillets under cold water, pat dry and cut into strips or cubes. Heat olive oil in a pan.

Now add the chicken and fry for 2-3 minutes at a high heat. Season with salt and pepper. Remove from the pan.

Now grate the cheddar. Melt 2 tablespoons of butter in a small saucepan over medium heat. Stir in the flour and fry briefly.

Then stir in the milk, bring to the boil and simmer for about 2-3 minutes until creamy. Remove from the heat.

Now stir in 200 g of cheddar and season with a little salt and pepper. Wash the sage, shake dry and cut the leaves into fine strips.

Next, put the pasta, broccoli, chicken and sage in a casserole dish. Drizzle the sauce over it. Remove the crusts from the toast and crumble it.

Melt the remaining butter in a pan over medium heat, stir in the toast and spread it on the gratin.
Bake the gratin in a preheated oven at 180 °C (fan oven 160 °C; gas: level 2–3) for approx. 20 to 25 minutes until golden brown. Serve warm.

Enjoy!