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#WFD – Creamy Chicken and Broccoli Bake

Serve this delicious dish with mashed potatoes

POLOKWANE – This deliciously creamy chicken dish is made with the help of Knorr’s naturally tasty recipe mix.

Made with natural ingredients such as chives and paprika, this recipe mix is full of flavour.

Ingredients

  1. 1 tbsp vegetable oil
  2. 500g chicken breasts, diced skinless
  3. 50g bacon, diced
  4. 225g broccoli florets
  5. 1 x KNORR Naturally Tasty Creamy Chicken and Broccoli Bake
  6. 450ml milk, semi-skimmed
  7. 50g cheddar cheese, grated

Method

  1. Preheat the oven to 190°C, 180°C fan assisted, Gas mark 5.
  2. In a non stick pan heat the oil and fry the chicken, bacon and broccoli for 5 minutes. Blend the contents of the sachet with the milk and pour over the chicken. Bring to the boil, stirring constantly, then reduce heat and simmer for 1 minute.
  3. Place in an ovenproof dish, sprinkle over the cheese and bake for 20 minutes until golden and bubbling.
  4. Delicious with mashed potatoes.

This recipe was provided by What’s for Dinner.

raeesak@nmgroup.co.za

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Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard

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