Creamy Bacon, Chicken and Broccoli Strata

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Are you looking for a tasty, comforting meal that’s easy to make? This Creamy Bacon, Chicken and Broccoli Strata is just what you need! It’s a yummy bread bake that’s packed with flavor and sure to satisfy your hunger.

This dish is like a savory bread pudding. It’s got crispy bacon, tender chicken, and fresh broccoli all mixed in a creamy sauce. The best part? It’s topped with crunchy bread and cheese that gets golden brown in the oven. It’s filling and delicious, but with fewer carbs than a pasta bake.

Exact Ingredients List

Here’s what you’ll need to make this yummy Creamy Bacon, Chicken and Broccoli Strata:

For the main mixture:

• 250g chicken breast, cut into bite-sized pieces
• 2 bacon rashers, diced
• 1 small brown onion, diced
• 4 cups broccoli florets
• 1 garlic clove, minced
• 1/2 tbsp olive oil

For the creamy béchamel sauce:

• 3 tbsp butter
• 1/2 cup flour
• 1/2 cup grated cheese (cheddar or similar)
• 3 cups low-fat milk
• 1 tsp garlic powder
• 1/2 tsp salt
• Black pepper to taste

For the crunchy topping:

• 3-4 slices thick white bread, cubed
• 1/4 cup panko breadcrumbs
• 2 tbsp grated parmesan cheese
• Fresh parsley (optional, for garnish)

With these simple ingredients, you’ll create a hearty and delicious meal that’s sure to please everyone at your table!

Instructions

This creamy chicken and broccoli strata is easy to make in two main steps. You’ll start by cooking the chicken mixture, then make a smooth béchamel sauce to bring it all together.

Chicken Mixture

Heat olive oil in a deep non-stick pan over high heat. Add the diced onion, minced garlic, and bacon. Cook for 2-3 minutes until the onion turns clear and the bacon starts to brown.

Next, add the chicken pieces. Cook just until the outside turns white. Don’t cook it all the way through yet. By now, your onions should be nice and brown, and the bacon crispy.

Take the pan off the heat. Use a slotted spoon to move everything onto a paper towel. This helps soak up extra grease.

Make The Béchamel Sauce

Turn the heat down to medium. Wipe your pan clean and put it back on the stove.

Melt the butter in the pan. Add the flour and whisk for 1 1/2 minutes. Don’t stop whisking! This helps prevent lumps.

Pour in half the milk, whisking the whole time. Keep whisking until it’s smooth with no lumps. The mix will be very thick at this point.

Add the rest of the milk and whisk well. Cook for about 2 minutes, whisking non-stop. The sauce should get as thick as heavy cream.

Take the pan off the heat. Add the garlic powder, cheese, salt, and pepper. Whisk until the cheese melts and the sauce is smooth. Taste it and add more salt if you like.

Possible Substitutes List

You can swap out some ingredients in this tasty chicken and broccoli bake. Here are some ideas:

• Chicken: Try turkey breast or diced pork
• Bacon: Use ham or turkey bacon
• Broccoli: Swap for cauliflower or mixed veggies
• Cheese: Experiment with different types like mozzarella or Swiss

For the béchamel sauce:

• Milk: Use almond or soy milk for a dairy-free option
• Flour: Try gluten-free flour or cornstarch

Topping swaps:

• Bread: Use gluten-free bread or crushed crackers
• Panko: Try regular breadcrumbs or crushed cornflakes

Don’t have parmesan? Use extra cheddar or nutritional yeast instead.

Feel free to mix and match these swaps based on what you have in your kitchen. The recipe is pretty flexible!

How To Make It Diabetes-Friendly

To make this recipe more diabetes-friendly, you can make a few simple swaps. Use whole grain bread instead of white bread for the topping. This will add fiber and slow down sugar absorption.

Replace regular milk with unsweetened almond milk to cut carbs. Choose reduced-fat cheese to lower saturated fat. You can also use less cheese overall.

Up the veggie content by doubling the broccoli. Add other low-carb veggies like cauliflower or spinach too. This adds nutrients without many carbs.

Skip the bacon or use turkey bacon to reduce fat. Use skinless chicken breast to keep it lean.

For the sauce, try using cornstarch instead of flour as a thickener. This lowers the carb count. You can also use less butter and more broth for a lighter sauce.

Serve smaller portions alongside a big salad. This helps control carb intake while keeping you full.

Tips, Tricks & Storing

For the best results, use day-old bread for the topping. It soaks up the sauce better and gets crunchier when baked. If you only have fresh bread, toast it lightly before cubing.

You can prep the dish ahead of time. Make the chicken mixture and béchamel sauce, then assemble everything in the baking dish. Cover and refrigerate for up to 24 hours before baking.

To store leftovers, let the strata cool completely. Cover it tightly with plastic wrap or transfer to an airtight container. It will keep in the fridge for 3-4 days.

Reheating is easy. Pop individual portions in the microwave for 1-2 minutes. For a crispier top, use the oven at 350°F for about 15 minutes.

Try these variations:

• Swap broccoli for cauliflower or spinach
• Use turkey bacon for a lighter option
• Add some diced bell peppers for extra color and crunch

Don’t forget to season well. Taste your béchamel sauce before assembling and adjust the salt and pepper as needed. This ensures a flavorful dish.