• cooking spray
  • 4skinless, boneless chicken breast halves
  • 1 head broccoli, cut into small pieces
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ cup chicken stock
  • ½ cup milk
  • ½ cup chopped onion
  • ¼red bell pepper, chopped
  • 1serrano chile pepper, minced
  • 1habanero pepper, minced (wear gloves)
  • 1carrot, minced
  • 1 teaspoon butter
  • ½ cup chopped fresh mushrooms
  • ¼ cup bread crumbs
  • ½ cup grated Parmesan cheese
  • 1 cup arugula, or to taste
  • Directions

  • Step 1

    Spray a skillet with cooking spray and place over medium heat; cook chicken in the hot skillet until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Set chicken aside.


  • Step 2

    Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch casserole dish with cooking spray.

  • Step 3

    Place broccoli in the prepared casserole dish.

  • Step 4

    Melt 3 tablespoons butter in a saucepan over medium heat; stir flour into the melted butter until combined and thickened, 3 to 5 minutes. Slowly pour in chicken stock and milk, stirring constantly; continue cooking and stirring until sauce is thickened, 5 to 10 more minutes.

  • Step 5

    Stir onion, red bell pepper, serrano chile pepper, habanero pepper, and carrot into the sauce; simmer until vegetables are slightly softened, 5 to 10 minutes.

  • Step 6

    Cut the cooled chicken into cubes and sprinkle over broccoli. Pour sauce over chicken and broccoli.

  • Step 7

    Heat 1 teaspoon butter in a skillet over medium heat; cook and stir mushrooms until tender, 5 to 10 minutes. Spoon over sauce layer in the casserole dish. Sprinkle bread crumbs and Parmesan cheese over mushroom layer.

  • Step 8

    Bake in the preheated oven until cooked through and bubbling, about 30 minutes. Turn on the oven’s broiler; broil casserole until topping is browned, 2 to 4 minutes.

  • Step 9

    Spoon casserole into 4 bowls and sprinkle 1/4 cup arugula atop each serving.

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