Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Recipes / Leftovers / Easy chicken, broccoli and mustard bake

Easy chicken, broccoli and mustard bake

by Jeanne Horak on April 17, 2008 14 Comments in Leftovers, Main course - poultry

chicken-broccoli-mustard-bake
Jump to Recipe Print Recipe

Shortly after I met Nick, I remember going home to my parents’ place on the way home from work for a coffee and a quick visit.  My mom was having a bit of a lie-down and I went to sit at the foot of her bed and chatted.  And then I said something to her that I’d never said before:  “Mom, I’ve met somebody.  And I think you’re going to like him.”It’s not that I’d never met somebody before – on the contrary!  But I had certainly never announced this fact to my mom.  I was usually so convinced that she would not like them that I refused to let them come near the house and at most she’d be aware that some boy was phoning me more than usual.  In fact, the first time she ever spoke to my first serious boyfriend was at 2 a.m. one morning when she called his flat to find me, after waking the rest of my friends to get his number.  As this was in the good old days before mobile phones, I was already driving home and blissfully unaware of my mom screaming “WHERE IS MY DAUGHTER?” down the phone to my terrified beloved.  Good times, good times.

But he was a picnic compared to the next one.  Let’s not go into detail, but would you believe it if I told you a boat fell on his head (before we met!) and that within the first month that we were dating, my worried father offered him a free brain scan?  But clearly I’m a sucker for serious head wounds and was desperately in love, despite the fact that he was increasingly exhibiting behaviour that would place him somewhere on the psychopathic spectrum.  You know how it goes.

The year I turned 24, a lot of my friends turned 21 and I felt a little left out seeing as they were all having big, boozy 21st birthday parties, so I financed my own elaborate 24th party, indistinguishable from a 21st but for the numbers on the cake.  The theme was Danse Macabre so we draped the hall in black plastic, and decorated it with cut-out bats, stars and a giant string-and-pipe-cleaner cobweb complete with spider.  There was a kitchen but no stove, so my mom and I cooked and served a sit-down dinner for 30 people by cooking food at home in large foil roasting tins and then reheating them one by one in a borrowed tabletop oven at the hall.

Where was Prince Charming throughout all this?  Who knows.  Eventually he turned up tipsy and wearing a straitjacket.  Many a true word and all that…  Since he was considerably ahead of me in the drinking stakes, it didn’t take very long for him to annoy me, so I took a little break from the party by retiring to the kiddies sandpit outside the hall with a couple of friends for tequila slammers.  As you do.  Prince Charming searched the venue for me in vain, and was quite overwrought when he finally found us in our sandy makeshift tequila bar.  He threatened my friends with bodily harm for… I can’t remember what.  Leading me astray, possibly??  Who knows.  In any event, with remarkable presence of mind for a woman up to her eyeballs in tequila, I drew myself up to my full height and haughtily told him to get the hell out of my sandpit, my party and my life.  Even later in the evening (technically the next morning…), gatecrashers arrived and managed to sneak out about a case of my champagne as well as my camera.  Oh yes, and the beer keg leaked all over and seeped into the wooden floor and I lost my damage deposit.  Oh, to be 24 again.  Not.

So, for the most part, it’s a party I try not to remember too vividly.  But what I do remember is how delicious the food was that my mom and I managed to serve out of the non-existent kitchen.  This dish is a great way to use up leftover roast chicken, but it’s worth making even if it has to be made from scratch – and it also freezes beautifully.

 

 

5 from 1 vote
chicken-broccoli-mustard-bake
Print
EASY CHICKEN BROCCOLI BAKE
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
This chicken, broccoli and mustard bake is a great way to use up leftover roast chicken, but it’s worth making even if it has to be made from scratch and it also freezes beautifully.
Course: Main Course
Servings: 2 people
Author: Jeanne Horak
Ingredients
  • 1.5 cups chopped cooked chicken or 2 chicken breasts
  • 1 small head of broccoli
  • 1 small onion chopped
  • 2 Tbsp olive oil
  • 1 cup chicken stock
  • a splash of white wine
  • 2 Tbsp softened butter
  • 2 Tbsp flour
  • 1 Tbsp wholegrain mustard
  • salt and pepper to taste
  • 1 cup fresh breadcrumbs
  • 1/2 cup grated cheddar optional
Instructions
  1. Pre-heat the oven to 180C.
  2. Chop the chicken breasts into bite-sized chunks. Wash the broccoli and break into small florets.
  3. Sautée the onion in the olive oil until translucent. Add the chicken pieces and sautée on high heat until just cooked (if using raw chicken) or just heated . Add the broccoli in the last few minutes, mixing well, and season to taste. Spoon the broccoli chicken mixture into a warmed ovenproof dish and keep warm.
  4. Deglaze the pan with a splash of white wine, then lower the heat to medium and add the chicken stock. Bring to the boil. In the meanwhile, mix the softened butter and flour into a paste. Add this a teaspoonful at a time to the stock, stirring to eliminate lumps – the sauce should gradually thicken as each teaspoon is added. When the sauce has reached the desired consistency, stir in the mustard and pour the sauce over the chicken broccoli mix.
  5. Sprinkle half the breadcrumbs over the dish, then the cheese, followed by the rest of the breadcrumbs to form a crust. Bake uncovered at 180C for about 20 minutes or until the cheese has melted and the bake is bubbling. Finish under a grill to crisp and serve on brown rice.

 

 

 

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

Thanks for subscribing! We have sent a confirmation link to your e-mail address – please note you must click the link in order to start receiving updates.

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Wild garlic risotto – Spring is in the air!
Cheesy vegetable quesadillas »

Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Fearless Kitchen says

    April 18, 2008 at 4:34 pm

    I’m surprised you still enjoy making this dish, with such memories associated with it! I’m glad you do, though, because it looks fantastic.
    My little sister only recently – like last August – actually admitted to seeing someone. She even let us meet him. She’s 29. I don’t think she thought my parents wouldn’t like her other boyfriends, I think she just saw what our parents put MY boyfriends through and wouldn’t wish that on anyone! They never offered any of my boyfriends a free brain scan, though 🙂

    Reply
  2. neil says

    April 19, 2008 at 7:14 am

    Isn’t it funny when you first see a recipe and think “I know who would like that!” My 8 y.o. daughter would love this to bits as it has everything she likes, though I wouldn’t mention the mustard 😉 This will get a run.

    Reply
  3. Helen says

    April 20, 2008 at 3:39 pm

    I really enjoy your writing Jeanne, you are a great storyteller and always engaging.

    Reply
  4. Helen says

    April 20, 2008 at 3:39 pm

    I really enjoy your writing Jeanne, you are a great storyteller and always engaging.

    Reply
  5. Robert says

    June 18, 2008 at 3:56 pm

    Hi Jeanne,
    I made this a while back for the house and they loved it! The sauce really tastes quite different to what you would expect.

    Reply
  6. Andrew says

    October 10, 2008 at 12:55 pm

    I found your recipe through google, when I was hoping to use up some chicken and broccoli. It was delicious, and even better the next day when I took the leftovers to work in a Tupperware Heat and Serve!

    Reply
  7. Kirsty says

    October 21, 2008 at 6:01 pm

    Hi jeanne,
    Oooooooooo – going to try this tonight here in cold wet Edinburgh. Liked the boyfriend stories. After too many similar duds I married my neighbour!

    Reply
  8. writing services says

    February 17, 2011 at 7:07 pm

    so, here we go again, i would like to know more about what can you provide me over here

    Reply
  9. Jenny says

    March 7, 2016 at 5:29 pm

    This is honestly the best left over roast chicken recipe! Tonight will be the second time I’ve made it. We actually bought a roast chicken yesterday just so we could use the left overs tonight for this dish! Thanks for posting 🙂

    Reply
  10. Dave says

    June 20, 2016 at 5:31 am

    Miss 3 is going to get to try this tonight. Stumbled across this looking for non pie ways to use leftovers.

    Reply
  11. Liana says

    September 17, 2016 at 1:48 am

    Its SO easy to make….and its bubbling away in the oven now…cant wait to taste – ps tasted the mustard white sauce – delish!!! Thank you so much for sharing. I had to use up brocolli and roast chicken quick smart – and this was the perfect recipe to do it.

    Reply
  12. Martin Nelson says

    March 11, 2018 at 3:55 pm

    I found your recipes for left over chicken imaginative and irresistible thanks Martin

    Reply
  13. Raylene says

    September 28, 2020 at 7:53 am

    So yummy

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Thanks for subscribing! We have sent a confirmation link to your e-mail address – please note you must click the link in order to start receiving updates.

Search over 500 recipes

Recently on Cooksister

  • Beef, ginger & butternut squash stew in the Wonderbag™ (GF, dairy-free)
  • Deconstructed avocado Ritz with ruby grapefruit (GF, pescatarian, dairy free)
  • L’Atelier Robuchon, Mayfair (2024)
  • Perfect broccoli and Stilton soup (keto, low carb, GF)
  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Oxtail and red wine potjie
Nigella's Bakewell slices & the Big Bakewell Taste-off
Cranberry pistachio Bircher muesli - a Pret-a-Manger fakeaway
Jan Ellis pudding - a classic South African dessert
Beef, broccoli and udon noodle stir fry from "The Japanese Larder" by Luiz Hara

Featured on

Also available on

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Beef butternut ginger and clementine stew - Wonderbag
Avocado and shrimp in a pink sauce with ruby grapefruit segments
Bowls of broccoli and Stilton soup
Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2025 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by Assistant

Copyright © 2025 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT