Chicken and Broccoli Bake

• While the rice cooks, place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the diced chicken breast and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
• Fry until golden brown on the outside, 3-4 mins.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh. It will still be delicious once cooked!

• Add the chopped broccoli to the pan along with another drizzle of oil (if necessary).
• Fry until softened, stirring frequently, 3-4 mins. 
• Add the paprika and cook for 1 min more.
• Transfer the broccoli and chicken to an appropriately-sized oven dish and wipe the pan clean.

• Return the pan to medium-high heat with 2 tbsp butter or oil (double for 4p).
• When hot, stir in 3 tbsp flour (double for 4p) and cook, stirring until it forms a paste, 1-2 mins—you've made a roux! 
• Gradually add 250ml milk or water (double for 4p).
• Bring to the boil, stir and simmer until thickened, 1-2 mins. Remove from the heat.
• Add the creme fraiche along with half the cheese and stir until melted. Taste and season with salt and pepper.

• Pour the bechamel sauce over the chicken and broccoli.
• Sprinkle with the remaining cheese.
• Bake in the oven until the cheese has melted and the sauce is bubbling, 10-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Leave to rest for 5 mins before serving.