Chicken, Broccoli & Cheese Pancake Bake
A simple-to-prepare Chicken, Broccoli & Cheese Pancake Bake taken from the Take a Box of Eggs cookbook.
This recipe uses a packet of pancakes for speed, but why not make your own using this classic pancake recipe?
Ready-made cheese sauce 2 x 350g pots
Cooked skinless and boneless chicken 300g (11oz), cut into bite-sized pieces
Broccoli florets 150g (5oz), cooked and drained
Eggs 2, hard-boiled, shelled and chopped
Snipped chives 2 tbsp
Pancakes 1 packet of 6 plain
Cheddar cheese 25g (1oz), grated, for sprinkling
Preheat the oven to 200ºC/400ºF/Gas 6. Tip one of the pots of cheese sauce into a bowl and stir in the cooked chicken, broccoli, eggs and chives.
Spread some of the chicken mix down the centre of each pancake and roll up. Lay them in a lasagne dish with the seam side up and spread the remaining cheese sauce on top together with the grated Cheddar cheese.
Bake in the oven for 25–35 minutes or until the sauce is bubbling and the chicken mix is hot all the way through. Serve at once.