Broccoli Cheddar Bake

• servings: 4 servings
• active time: 25 minutes

Ingredients

Béchamel Sauce*

4 tbsp Salted Butter

4 tbsp All-Purpose Flour

4 cups Milk

1 tsp Dijon Mustard

¼ tsp Mustard Powder

½ tsp Salt, plus a few pinches Ground Black Pepper (to taste)

Garlic Breadcrumbs*

2-3 Tbsp Olive Oil

3 cloves Garlic, finely minced

1 cup Breadcrumbs

¼ tsp Cayenne Pepper (optional)

Broccoli Cheddar Skillet

neutral Oil

½ Yellow Onion, finely diced

Kosher Salt

2 cups Broccoli Florets, roughly chopped

1 cup Carrots, shredded

1 cup Barley, cooked

½ cup Chicken Stock

1 cup Bechamel Sauce*

¾ cup Sharp Cheddar, grated

1 ½/ cups Rotisserie Chicken, shredded

½ cup Garlic Breadcrumbs*

*Can be made ahead of time.

Directions

Make the Béchamel Sauce (yields about 3 ½/ cups)

1. In a large saucepan, melt butter over medium heat. Add flour (to create a roux) and whisk until a thick paste forms. Cook for 30 seconds to 1 minute, until the roux turns slightly golden.

Slowly whisk in the milk with 1-2 pinches of salt. Reduce the heat to low.

2. Cook, while occasionally stirring, until the bechamel thickens into a thick sauce. It should be thick enough to coat the back of a spoon.

3. Whisk in mustard, mustard powder. salt. and black pepper.

* Reserve 1 cup for this recipe. Place the remaining bechamel in an airtight container and store in the refrigerator for later use

Make the Garlic Breadcrumbs (yields about 1 cup)

1. In a large skillet, heat 2-5 tablespoons of olive oil over medium heat.

2. Add garlic and cook until fragrant (around 1-2 minutes).

S. Stir in breadcrumbs, a generous pinch of sait and cayenne pepper. Look, while occasionally stirring, until breadcrumbs are golden brown (around 6-7 minutes).

* Reserve ½ cup for this recipe. Place the remaining breadcrumbs in an airtight container and store in the refrigerator for later use.

Prepare the Broccoli Cheddar Skillet

Preheat your oven to 425°F.

In an oven-safe skillet, heat 1-2 tablespoons of neutral oil over medium-high heat. Add onion and saute until translucent and slightly golden brown (around 3-4 minutes). Add broccoli, carrots, and a small pinch of salt. Stir and cook for 4-5 minutes, or until the broccoli is soft and tender. Stir in cooked barley and chicken stock. Mix in bechamel sauce, cheddar, and the shredded chicken. Once the mixture is fully combined, top with garlic breadcrumbs

Place in the oven to bake for 20-25 minutes.