Dubliner cheesy chicken and broccoli crumble

You guys probably already know I’m a bit of a cheese addict, and Dubliner Cheese is honestly my favourite brand.  

With that in mind, I was just over the moon when The big cheese at Dubliner cheese got in touch and asked me to create a winter warming recipe for their #MyDeliciousDubliner, campaign.

So I put my thinking cap on and came up this beauty. Dubliner Cheesy chicken and broccoli crumble. A recipe that has it all.

Chicken in a creamy cheesy sauce with a crunchy savoury topping, and some of the good stuff in the form of broccoli and corn flung in there for good measure. with my foolproof easy step by step guide in the method. 

 I’m always trying to dig out a dish in my weekly meal plan, that I can cook in a huge batch and then freeze. I sometimes even double up the quantities just to freeze an extra one.

 When I have delicious healthy home cooked meal ready in the freezer, I always feel like I’ve basically got my Crap together  I mean life in order 🙂 . Especially For days when I’m chasing my tail and don’t have the time to cook.

 I Just defrost it, cook it and away I go,  winning in life eh (well the food in area anyway, I, ll not get carried away). It’s one less thing to worry about and so much cheaper and healthier than diving for a takeaway menu. An added bonus?  The kids eat will it too 💖

 Dubliner cheese is really versatile with so many varieties available. In this recipe, I use my favourite two types of cheese from their range.

Original white because of its Sweet, nutty, tangy, notes,  mature flavour and a tasty lingering aftertaste.  

 And the vintage cheese gives the crumble topping a kick with its Extra mature full-bodied sweet and nutty flavour, with slightly fruity, caramel and toffee notes.  

All of Dubliner cheese is natural with no additives, a source of calcium & protein. Making it a great choice for all the family.

This dish makes a perfect midweek family meal, it’s a weekly favourite here.

but that’s, not all!  with an oozing cheese centre and the crispy savoury topping, this dish has a lot more potential, the sky’s the limit. Especially if you’re looking for a bit of a showstopper for your next family gathering.(or just fancy showing off a bit) I usually make a huge lasagne for family parties, but brought this to our latest shindig and It went down a storm!

 My gang were talking about it for whole the night ( still are)  almost bribing me for the recipe with wine 😂 I didn’t “crumble” tho 🙂

Keeping it top secret,… until now, Just for you guys x 

I can’t wait to hear how you get on with this one … Get in touch over on the facebook page or the home cooks group

check out the #MyDeliciousDubliner campaign for more Delicious recipes


Ingredients

  •  4 chicken breasts
  • 1 clove of garlic
  • Large head of broccoli
  • Small tin of sweetcorn (optional)
  • 1 good heaped tablespoon plain flour
  • ½ pint milk topped up with a ½ pint of hot chicken stock (I use a stock cube)
  • 140g Dubliner original  white block  grated
  • Teaspoon of nutmeg
  • Season with salt and pepper

Topping:

  • 140g vintage Dubliner Vintage cheddar cheese – grated (small end of the grater )
  • 140g breadcrumbs ( whizz up a french baguette or some wholemeal bread whatever you prefer )
  • Small bunch of fresh thyme

Method (Dish serves 4)

(You will need a 2 large saucepans and an ovenproof dish)

Preheat oven to 180c, gas mark  4

Prepare your chicken breasts by cutting it into cubes  

 Chop the broccoli into florets and then slice in half.

Crush garlic and boil the kettle for the stock cube.

Grate both the  Dubliner original  white cheddar and vintage Dubliner cheddar, leave in two separate bowls 

Add the broccoli florets to a saucepan of water and blanch for around 6 minutes

Put your other saucepan on a medium heat with a little olive oil

Add the crushed garlic and chopped chicken breast and Cook for around 5 mins until the chicken is sealed.

Add a good heaped tablespoon of flour to the cooked chicken breasts and give a good mix soaking up all the lovely juices.

Mix the half pint of hot chicken stock cube with a half pint of milk together in a jug

Slowly pour the stock and milk liquid into the flour and chicken adding quarter by quarter stirring as you go, until your sauce is nice and thick  

 add the teaspoon of nutmeg and season with salt and pepper

Drain the broccoli and add it to the chicken with sweetcorn

Transfer the mixture to your oven proof dish.. (do this before adding the Dubliner cheddar)

Scatter in over your lovely Dubliner original white cheddar and give a little mix in the ovenproof dish. (adding it this way prevents curdling from heat of the hob)

Top with breadcrumbs, a little chopped fresh thyme mixed Fwith a sprinkle of vintage Dubliner cheddar grated.

 Season again with a little salt and pepper

Bake for 20 mins until the cheese is oozing and topping is golden.

Enjoy guys, Jolene X

( Thank you as always for supporting my blog and the brand’s I love. This is a collaborative post with Dubliner cheese, they kindly send me a hamper of cheese and a one 4 all voucher for coming up with this recipe)

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