Creamy Bacon, Chicken and Broccoli Strata (Bread Bake)

This recipe is a cozy and satisfying main dish that is like a delicious cross between a pasta bake and a savory bread pudding. It features a creamy, homemade béchamel sauce with tender chicken, savory bacon, and fresh broccoli. The entire dish is topped with a crunchy layer of bread cubes and panko for incredible texture. It's a hearty, filling meal that's easy to make and even easier to love.

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   To make the chicken mixture, heat the olive oil in a deep non-stick frying pan over high heat. Add the diced onion, minced garlic, and bacon. Sauté for 2 to 3 minutes, until the onion is translucent and the bacon begins to brown.

3. 3

   Add the chicken pieces and cook just until the outside turns white. At this point, the onion should be caramelized and the bacon should be crisp. Remove the mixture from the pan and transfer it to a paper towel-lined plate to drain.

4. 4

   To make the béchamel sauce, lower the heat to medium. Wipe the pan clean and return it to the heat. Melt the butter, then add the flour and whisk constantly for about 1 1/2 minutes to form a roux.

5. 5

   Pour in 1 1/2 cups of the milk, whisking continuously until it is fully combined and lump-free. The mixture will become very thick. Add the remaining milk and whisk until it is well combined. Continue to cook for about 2 minutes, whisking constantly, until the sauce thickens to the consistency of pouring cream (not whipped cream). Do not let it get too thick, as it will thicken further during baking.

6. 6

   Remove the pan from the heat and whisk in the garlic powder, grated cheese, salt, and pepper. Continue to whisk until the cheese has melted and the sauce is smooth. Taste the sauce and add more salt if desired.

7. 7

   To assemble the bake, spread the broccoli florets in a baking dish (about 10 to 12 cup capacity or 22cm x 22cm / 9" x 9"). Top with the chicken and bacon mixture. Pour half of the béchamel sauce evenly over the top.

8. 8

   Spread the bread cubes over the sauce, then drizzle the remaining béchamel sauce as evenly as possible over the bread cubes. Use a spatula to gently press the bread cubes down, which helps the sauce disperse throughout the bake.

9. 9

   Sprinkle the panko and grated parmesan cheese evenly over the top of the dish.

10. 10

    Place in the oven and bake for 20 to 25 minutes, or until the top is golden brown.

11. 11

    Let the strata stand for 5 minutes before serving. Garnish with finely chopped parsley if you like.

Recipe Notes

• Bread – The amount of bread you need will depend on the size of your baking dish. You need just enough to cover the top of the bake in a single layer.

• Béchamel sauce tips – Making the béchamel sauce in a deep frying pan instead of a saucepan is quicker because of the larger surface area. If you use a saucepan, you may need to increase the cooking times by 30 seconds to 1 minute per step. The final sauce should be the consistency of pouring cream; it's better for it to be slightly too thin than too thick, as it will thicken considerably as it bakes. If it seems too thick, simply add a splash more milk to thin it out.

• Freezer-friendly – This bake can be assembled and frozen for future use. If your chicken was previously frozen, make sure to cook it all the way through before assembling. If it was fresh, you can still cook it partially as directed. Once assembled with the toppings, cover the dish tightly and place it in the freezer immediately. To cook, thaw it completely before following the baking instructions.

• Make-ahead warnings – This recipe is not well-suited for assembling and leaving it in the fridge overnight before baking, as the bread may soak up too much moisture and become soggy. Additionally, the béchamel sauce will thicken as it cools, making it difficult to pour over the dish if made too far in advance. If you need to make the components ahead of time, it's best to reheat the sauce and adjust the consistency with a splash of milk right before assembling and baking.