Casserole with ragout and broccoli

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A layer of mashed potatoes with creamy ragout underneath with chicken and broccoli florets. A delicious combination in 1 oven dish.





Preheat the oven to 200 degrees.
First make the ragout: when using raw chicken, cook the chicken for about 15 minutes in a pan with water and then pull it apart with a fork. You can fry vegetarian chicken pieces briefly with the mushrooms.
Slice the mushrooms and fry in a frying pan with 1 tablespoon of butter.
Chop the shallots very finely and fry them until translucent in another (sauce) pan with the rest of the butter.
Stir in the flour and cook the roux for 2 minutes.
Add the stock little by little and stir with a whisk until smooth. Add the cooking cream and mix in. Let the ragout thicken slightly.
Then add the chicken pieces, some chopped parsley and fried mushrooms and heat through for another minute.
Spread the ragout over the bottom of a greased oven dish and sprinkle with a little parsley.
Boil the broccoli in florets for 4 minutes and then drain well.
Divide the broccoli over the ragout. Cover the oven dish with mashed potatoes. Sprinkle the top with some cheese and breadcrumbs.
Bake the chicken ragout casserole in the oven for about 30 minutes.
Garnish with some extra parsley, if desired.
Tips: For a quick variant you can also use ready-made ragout, but making your own is the best and, as you read, also easy.
You can also replace the chicken with extra mushrooms to make a ragout without chicken.
Casserole with ragout and broccoli

Source: Leukerecepten by leukerecepten-nl.
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