This is a great recipe for the whole family and makes enough for leftovers the following day.
This recipe freezes well and makes at least 4 servings.
1 Large head of broccoli or 500g frozen broccoli 4 Cooked chicken breasts, shredded
400 ml Chicken stock
4 TBSP flour (gluten free if possible)
1 tsp Salt
1tsp Black pepper
1ml Grated nutmeg
100g Grated Mozzarella
60ml Plain yoghurt
1 tsp Worcester sauce
Preheat the oven to 200C.
Bring a pot to boil with salted water and cook boil the barley for around 30minutes. Drain and set aside when ready. Rinse or defrost the broccoli florets in boiling water for around 30 seconds. Layer broccoli and chicken in a large casserole dish.
Bring the stock to a simmer in a pot and mix the flour into a smooth past with a little water. Add the flour to the stock & whisk until well combined. Add salt, pepper and nutmeg. Remove from the heat & stir in half the cheese, yoghurt and Worcester sauce. Pour over the chicken and broccoli, sprinkle on the remaining cheese and bake for 20 minutes. Serve with barley.