Ingredients

• 4 cups – 600g shredded cooked chicken (about 4 breasts)
• ½ cup – 120g sour cream
• ½ cup – 120g plain Greek yogurt
• 1 cup – 115g sharp Cheddar, grated
• 1 cup – 115g Gruyère or Swiss cheese, grated
• 2 cups broccoli florets, blanched
• ¾ cup – 70g sliced spring (green) onions
• ½ cup – 50g slivered almonds, lightly toasted
• 6 rashers streaky bacon, cooked crisp and crumbled
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• 1½ tsp hot sauce (or to taste)

• Rich chicken gravy base

• 3 tbsp butter
• 3 tbsp plain flour
• 2 cups – 480ml chicken stock (preferably homemade)
• Salt and cracked black pepper, to taste

• Topping

• 1 cup – 50g panko breadcrumbs
• ½ cup – 50g Parmesan, grated
• ½ cup – 115g butter, melted

Steps

• Step 1

  Preheat oven to 375°F – 190°C. Lightly grease a 9x13in (23x33cm) roasting pan.

• Step 2

  In a medium saucepan over medium heat, melt butter. Stir in flour and cook 2 minutes to form a roux. Once roux starts to barely brown, slowly whisk in chicken stock, until smooth and slightly thickened. Season generously with salt and pepper.

• Step 3

  In a frying pan over medium heat, sauté green onions in a knob of butter for 2 minutes until softened.

• Step 4

  In a large bowl, combine shredded chicken, sour cream, yogurt, cheeses, broccoli, sautéed onions, almonds, bacon, mustard, paprika, hot sauce, and the cream base. Mix well. Spread evenly into the roasting pan.

• Step 5

  In a bowl, mix panko, Parmesan, and melted butter. Scatter evenly over the top.

• Step 6

  Cover loosely with foil. Bake 20 minutes, then uncover and bake 20–25 minutes more until the topping is golden. If oven is not fan forced, cook 10 minutes longer.

• Step 7

  Rest 10 minutes before serving.

Little Tips

Resting before serving lets the sauce settle, so you get neat slices, not a soupy mess.