spicy chicken broccoli casserole with fresh arugula

Ingredients

• Servings: 4
• cooking spray
• 4 skinless, boneless chicken breast halves
• 1 head broccoli, cut into small pieces
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup chicken stock
• 1/2 cup milk
• 1/2 cup chopped onion
• 1/4 red bell pepper, chopped
• 1 serrano chile pepper, minced
• 1 habanero pepper, minced (wear gloves)
• 1 carrot, minced
• 1 teaspoon butter
• 1/2 cup chopped fresh mushrooms
• 1/4 cup bread crumbs
• 1/2 cup grated parmesan cheese
• 1 cup arugula, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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.
• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch casserole dish with cooking spray.
• place broccoli in the prepared casserole dish.
• 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.
• 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.
• cut the cooled chicken into cubes and sprinkle over broccoli. pour sauce over chicken and broccoli.
• 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.
• 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.
• spoon casserole into 4 bowls and sprinkle 1/4 cup arugula atop each serving.