Begin by preheating your oven to 190C/375F. Carefully slice each chicken breast in half lengthwise to create four thinner pieces. Pour a tablespoon of vegetable oil into the bottom of your casserole dish or an oven-proof pan and arrange the chicken pieces on top. Scatter the broccoli florets around the chicken.
Generously sprinkle the chicken and broccoli with paprika and mixed herbs. Add a pinch of salt and a generous amount of freshly ground black pepper for seasoning.
Pour the cream of chicken soup over the chicken and broccoli, ensuring it is evenly distributed. For a thinner sauce, you can add 50ml of chicken stock at this stage if desired.
Evenly distribute the grated mozzarella cheese over the chicken, broccoli, and soup mixture. Cover the dish with kitchen foil and place it in the oven to bake for 20 minutes. After this initial bake, remove the foil and continue baking for an additional 15 minutes to allow the cheese to become golden and bubbly.
Once done, remove the dish from the oven. For a touch of freshness, sprinkle with chopped parsley before serving. Enjoy your baked chicken with a rich and creamy finish.
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