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Chicken, Mushroom & Broccoli Bake

with Potatoes & Mozzarella

Cooking time

35 minutes




630 /serving

Say cheese! Even though you won’t actually need to say it! That’s because there will be a smile on everyone’s face when this ultra-comforting casserole comes to the table, bubbling over with golden-brown mozzarella from under the broiler. You’ll make a quick and buttery béchamel sauce to put a velvety coating on bite-size pieces of chicken, broccoli and tender potatoes. Slip in a few sliced mushrooms for fun. And toss on freshly chopped chives for a photo-ready finish.

We will send you:

  • 6 Chicken thighs
  • 900g Baby potatoes
  • 1 Bunch of chives
  • 225g Mushrooms
  • 1 Head of broccoli
  • 12g Chicken demi-glace
  • 50g All-purpose flour
  • 120g Grated mozzarella
  • 200ml Milk
  • 15g Classic Comforts spices (dried vegetables, salt, spices, mustard, garlic, onion, black pepper, sugar, lemon oil)

Contains: Milk, Mustard, Wheat

You will need:

Large high-sided pan
Large baking dish
3 tbsp Butter
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
12 g
940 mg
Total Carb
59 g
9 g
47 g
8 g
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. In a large baking dish, toss with a generous drizzle of oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, stirring halfway, 20 to 25 min., until browned and tender.
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Mise en place
Cut the broccoli head into bite-size florets; peel and thinly slice the stem into rounds, discarding the bottom inch. Thinly slice the mushrooms. Thinly slice the chives crosswise. Pat the chicken dry with paper towel and cut into bite-size pieces; season with ½ the remaining spices and S&P.
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Cook the chicken & vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Cook the chicken, stirring occasionally, 4 to 6 min., until beginning to brown. Add the mushrooms and broccoli. Sauté, 5 to 7 min., until the vegetables have softened and the chicken* is cooked through. Transfer to the baking dish and set aside. Reserve the pan.
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Make the béchamel sauce
In the same pan, heat 3 tbsp butter on medium. Cook the flour, stirring constantly, 30 sec. to 1 min., until a paste forms. Slowly whisk in the milk, 1 ½ cups water and the demi-glace until no lumps remain. Bring to a boil, then reduce the heat to simmer and cook, 2 to 3 min., until thickened; season with the remaining spices and S&P.
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Finish & serve
Switch the oven to broil. Pour the béchamel sauce into the baking dish; stir well. Top with the cheese. Broil, 3 to 4 min., until golden brown and bubbly. Divide the bake between your plates. Garnish with the chives. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.