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Fly Creek Cider Mill Bacon, Chicken & Broccoli Bread Bake

8 oz chicken breast fillet, cut into small bite size pieces

2 slices bacon, diced

1 small brown onion, diced

4 packed cups broccoli florets

1 garlic clove, minced

1/2 tablespoon olive oil


Recipe Yield: Serves 4-5

  1. Chicken Mixture:
  2. Preheat oven to 350 degrees F.
  3. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  4. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  5. Remove from pan onto paper towels to drain.
  6. Lower heat to medium. Wipe pan clean and return to heat.
  7. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  8. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  9. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  10. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  11. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  12. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  13. Sprinkle with panko and parmesan cheese.
  14. Place in oven and bake for 20 to 25 minutes, until golden brown.
  15. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.Preheat oven to 350 degrees F.
  16. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  17. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  18. Remove from pan onto paper towels to drain.
  19. Lower heat to medium. Wipe pan clean and return to heat.
  20. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  21. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  22. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  23. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  24. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  25. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  26. Sprinkle with panko and parmesan cheese.
  27. Place in oven and bake for 20 to 25 minutes, until golden brown.
  28. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
  29. Preheat oven to 350 degrees F.
  30. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  31. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  32. Remove from pan onto paper towels to drain.
  33. Lower heat to medium. Wipe pan clean and return to heat.
  34. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  35. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  36. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  37. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  38. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  39. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  40. Sprinkle with panko and parmesan cheese.
  41. Place in oven and bake for 20 to 25 minutes, until golden brown.
  42. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
  43. Cheese Sauce:
  44. Preheat oven to 350 degrees F.
  45. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  46. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  47. Remove from pan onto paper towels to drain.
  48. Lower heat to medium. Wipe pan clean and return to heat.
  49. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  50. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  51. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  52. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  53. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  54. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  55. Sprinkle with panko and parmesan cheese.
  56. Place in oven and bake for 20 to 25 minutes, until golden brown.
  57. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
  58. Preheat oven to 350 degrees F.
  59. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  60. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  61. Remove from pan onto paper towels to drain.
  62. Lower heat to medium. Wipe pan clean and return to heat.
  63. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  64. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  65. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  66. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  67. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  68. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  69. Sprinkle with panko and parmesan cheese.
  70. Place in oven and bake for 20 to 25 minutes, until golden brown.
  71. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
  72. Preheat oven to 350 degrees F.
  73. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  74. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  75. Remove from pan onto paper towels to drain.
  76. Lower heat to medium. Wipe pan clean and return to heat.
  77. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  78. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  79. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  80. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  81. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  82. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  83. Sprinkle with panko and parmesan cheese.
  84. Place in oven and bake for 20 to 25 minutes, until golden brown.
  85. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
  86. Assemble & Bake:
  87. Preheat oven to 350 degrees F.
  88. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  89. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  90. Remove from pan onto paper towels to drain.
  91. Lower heat to medium. Wipe pan clean and return to heat.
  92. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  93. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  94. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  95. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  96. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  97. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  98. Sprinkle with panko and parmesan cheese.
  99. Place in oven and bake for 20 to 25 minutes, until golden brown.
  100. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
  101. Preheat oven to 350 degrees F.
  102. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  103. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  104. Remove from pan onto paper towels to drain.
  105. Lower heat to medium. Wipe pan clean and return to heat.
  106. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  107. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  108. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  109. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  110. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  111. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  112. Sprinkle with panko and parmesan cheese.
  113. Place in oven and bake for 20 to 25 minutes, until golden brown.
  114. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
  115. Preheat oven to 350 degrees F.
  116. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  117. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  118. Remove from pan onto paper towels to drain.
  119. Lower heat to medium. Wipe pan clean and return to heat.
  120. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  121. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  122. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  123. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  124. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  125. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  126. Sprinkle with panko and parmesan cheese.
  127. Place in oven and bake for 20 to 25 minutes, until golden brown.
  128. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
  129. Preheat oven to 350 degrees F.
  130. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  131. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  132. Remove from pan onto paper towels to drain.
  133. Lower heat to medium. Wipe pan clean and return to heat.
  134. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  135. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  136. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  137. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  138. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  139. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  140. Sprinkle with panko and parmesan cheese.
  141. Place in oven and bake for 20 to 25 minutes, until golden brown.
  142. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
  143. To Serve:
  144. Preheat oven to 350 degrees F.
  145. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  146. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  147. Remove from pan onto paper towels to drain.
  148. Lower heat to medium. Wipe pan clean and return to heat.
  149. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  150. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  151. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  152. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  153. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  154. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  155. Sprinkle with panko and parmesan cheese.
  156. Place in oven and bake for 20 to 25 minutes, until golden brown.
  157. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
  158. Preheat oven to 350 degrees F.
  159. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  160. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  161. Remove from pan onto paper towels to drain.
  162. Lower heat to medium. Wipe pan clean and return to heat.
  163. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  164. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  165. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  166. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  167. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  168. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  169. Sprinkle with panko and parmesan cheese.
  170. Place in oven and bake for 20 to 25 minutes, until golden brown.
  171. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
  172. Preheat oven to 350 degrees F.
  173. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  174. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  175. Remove from pan onto paper towels to drain.
  176. Lower heat to medium. Wipe pan clean and return to heat.
  177. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  178. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  179. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  180. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  181. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  182. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  183. Sprinkle with panko and parmesan cheese.
  184. Place in oven and bake for 20 to 25 minutes, until golden brown.
  185. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
  186. Preheat oven to 350 degrees F.
  187. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  188. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  189. Remove from pan onto paper towels to drain.
  190. Lower heat to medium. Wipe pan clean and return to heat.
  191. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  192. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  193. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  194. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  195. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  196. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  197. Sprinkle with panko and parmesan cheese.
  198. Place in oven and bake for 20 to 25 minutes, until golden brown.
  199. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.
  200. Preheat oven to 350 degrees F.
  201. Heat olive oil in a deep non-stick fry pan over high heat. Add onion, minced garlic and bacon. Saute for 2 to 3 minutes until onion is translucent and bacon is starting to brown.
  202. Add the chicken and cook just until the outside of the chicken turns white (do not cook throughly). By this time the onion should be caramelized and bacon should be crisp.
  203. Remove from pan onto paper towels to drain.
  204. Lower heat to medium. Wipe pan clean and return to heat.
  205. Melt butter, then add flour and whisk constantly for 1-1/2 minutes.
  206. Add 1-1/2 cups of milk slowly, whisking constantly, until it is well combined and lump free. It should be very thick.
  207. Add remaining milk and whisk to combine well. Cook for 2 minutes or so, whisking constantly, until it thickens to the consistency of pouring cream. If mixture is too thick for pouring, add a splash of milk.
  208. Remove from heat and add garlic powder, cheese, salt and pepper. Wisk until the cheese is melted and the sauce is smooth.
  209. Place broccoli in a 9"x9" baking dish, then top with chicken mixture. Pour half of the cheese sauce over chicken mixture.
  210. Top with bread cubes, then drizzle remaining cheese sauce as evenly as possible over the bread cubes. Use an egg flip to squash the bread cubes down, this helps disperse the cheese sauce throughout the bake.
  211. Sprinkle with panko and parmesan cheese.
  212. Place in oven and bake for 20 to 25 minutes, until golden brown.
  213. Let stand for 5 minutes before serving. Garnish with finely chopped parsley, if desired.

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