Chicken Broccoli Bake

10 Feb

Today’s recipe comes from Chef Steve Meyers, who developed it for the Residential Dining Services at the University of Michigan. You can find it and other recipes for U of M food here.

I usually pick out my recipes at the last minute on Wednesday. Well, this Wednesday, I woke up and did a quick Facebook check before work, and saw that my good friend Walter posted the recipe to the University of Michigan’s residence hall’s infamous chicken broccoli bake on someone’s wall. What a serendipitous find! Not only is that dish clearly the greatest food in all of resident hall history, it follows the theme of Ann Arbor-related food from last week’s Hippie Hash. Perfect.

Quick note about the recipe – it calls for a pound of broccoli. Now, I don’t know about you, but I don’t have a food scale sitting around in my kitchen. So after some extensive Internet research (read: a 30-second Google search), I determined that a pound of chopped fresh broccoli is more or less equivalent to 4½ cups. While cooking, I decided that the extra ½ cup wasn’t all that necessary. So there you go.



  • 4 cups broccoli, chopped
  • 12 ounces chicken breasts, diced
  • 2 tablespoons butter, margarine, or oil
  • 2 tablespoons onions, diced
  • 2 tablespoons flour
  • ¾ cup water
  • 1 teaspoon chicken bouillon granules
  • ½ cup sour cream
  • ¾ cup whipping cream
  • Salt and pepper to taste
  • 1½ tablespoons Parmesan cheese, grated
  • 1 tablespoon bread crumbs
Chicken Broccoli Bake 02


  1. Preheat oven to 325 degrees
  2. Steam broccoli for a few minutes, no more than 7. You don’t want to overcook it!
    Chicken Broccoli Bake 03
  3. In a saucepan or skillet, sauté the diced chicken until done. Set aside.
    Chicken Broccoli Bake 04
  4. In a saucepan, over medium heat, melt margarine and sauté onions until translucent. Add flour and cook, stirring constantly for 1-2 minutes.
  5. Combine water and bouillon. If using a bouillon cube, heat water slightly so that cube will dissolve. Add water and bouillon to saucepan. Heat, stirring constantly, until it is thick.
    Chicken Broccoli Bake 05
  6. In a separate bowl combine the sour cream and whipping cream. Add some of the hot liquid to it to temper the cream mix.
  7. Add cream mixture to remaining hot liquid and blend thoroughly.
    Chicken Broccoli Bake 06
  8. Add salt and pepper to taste. Gently simmer mixture for 5 minutes.
  9. Gently fold in the cooked chicken meat and the cooked broccoli.
    Chicken Broccoli Bake 07
  10. Place mixture in a casserole dish. Top with combined bread crumbs and Parmesan cheese.
    Chicken Broccoli Bake 08
  11. Bake in a 325-degree oven until the top is lightly browned and mixture is bubbly. Do not overbake, or else the mixture will separate.
    Chicken Broccoli Bake 09
Serve over rice. Makes 6 servings.


Usually after I finish cooking, I have this impulse to clean everything up before I get down to eating. I’ll pack up my lights, wipe down the counters, start to do the dishes, etc. By time I finish all this, of course, my food isn’t that hot, and I’m left with a room-temperature meal. It’s a problem, I know, but it’s also a sort of compulsion. But nothing could compel me away from this Chicken Broccoli Bake. I didn’t even wait for it to stop steaming. From the moment it was done, I sat down and ate until my plate was cleared. You couldn’t stop me from eating this, son.

If you’re into the crunchy texture that the bread crumbs and Parmesan provide, go ahead and go overboard with them and add more than what the recipe calls for. And make sure that you’re cooking rice during the whole process so it will be ready when your meal’s done. I had forgotten this crucial addition until late into the game, and it sadly prolonged the cooking process and forestalled the love affair that I eventually had with this delicious meal.

Chicken Broccoli Bake 10

Chicken Broccoli Bake 11


6 Responses to “Chicken Broccoli Bake”

  1. Alex Kravetz 2012/02/10 at 1:58 pm #

    Does this dish freeze well?

    • James A. Janisse 2012/02/10 at 4:34 pm #

      I’ve no idea. Does anyone know if a cream-based sauce would freeze well?

      • Karen Glotzhober 2012/02/12 at 3:27 pm #

        A cream based sauce will freeze well if you use a thickening stabilizer such as clear gel preferably or corn starch. Flour or roux based sauces seem to seperate when reheated although whisking and added a little more cream seems to work well.
        Love, your Mom’s friend, Karen

  2. Your favorite Aunt 2012/02/11 at 1:47 am #

    James, I Googled your question about freezing your dish, and it said that cream based dishes don’t freeze well, but, heavy creams that contain over 40% fat do freeze well. I would give it a shot. I have dishes that have sour cream in them and they turned out fine.

  3. masskiller 2012/02/11 at 2:50 am #

    the weed scale doubles as a food scale too! 🙂


  1. FRN at University of Michigan: Chapter of the Week | Food Recovery Network - 2013/09/23

    […] HG:  UM’s Infamous Chicken Broccoli Bake. You can find the recipe online, and the recipe was even featured on a food blog. […]

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