Preheat oven to 400 F.
Poach chicken breast pieces, cool and cut into 1 inch square pieces.
Cook brocolini in boiling water for 5-6 min. Cold shock and drain.
Peel potatoes, cut into pieces and cook in boiling water for for about 15 min. Drain. Add some of the starchy cooking water to the egg beater to temper it and then add it to the potatoes. Mash potatoes with egg beaters, garlic, butter, milk and cheese. Season to taste with salt and pepper.
Add butter to a skillet and melt it. Ad shallots, thyme, salt and pepper and cook until tender, 12-15 minutes, stirring occasionally. Sprinkle in flour and stir 1 min. Whisk in stock and cook to thicken. Stir in cream and heat through. Add Dijon and remove from heat. Combine sauce with broccolini and add chicken meat. Transfer to a baking dish.
If not serving right away, let cool and then refrigerate. Bring to room temp before baking. Top with potatoes.
Place potatoes in a pastry bag or large plastic bag. Cut and corner from the bad and pipe potatoes across the top of the casserole. Bake at 400F until golden, approximately 45 min.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (634g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 204 (50%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 61.1mg||19 %|
|Sodium 608mg||21 %|
|Potassium 999.4mg||26 %|
|Total Carbohydrate 40.3g||12 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 36.9g|
|Protein 12.4g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 410
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