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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
For the sauce:
1/2 cup minced shallot
1/2 tsp. curry powder
2 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups milk
1 1/4 cup low-sodium chicken broth
2 egg yolk, lightly beaten
Juice of 1 a lemon
Salt and cayenne pepper to taste
For the filling:
3 cups button mushrooms, halved
Salt and pepper to taste
2 tbsp unsalted butter
2 slice rye bread, toasted, torn
2 cup cubed rotisserie chicken
2 cup broccoli florets
1 cup grated Cheddar cheese
For the topping:
4 slices rye bread, buttered
Preheat oven to 375. Saute shallots and curry powder in 2 tbsp butter in a saucepan over medium heat until shallots are softened, about 2 minutes. Add flour; cook 1 minute. Whisk milk and broth into the pan; simmer over medium-high heat, stirring often, until thickened, about 5 minutes.
Whisk some of hot sauce into egg yolk. Stir yolk mixture back into sauce. Reduce heat to low; cook sauce for 1 minute, stirring constantly. Remove sauce from heat, stir in lemon juice, salt, and cayenne.
Saute mushrooms, salt, and pepper and seasonings in 2 tbsp butter in a nonstick skillet over medium heat until mushrooms are browned, about 5 minutes. Layer toasted bread, chicken, broccoli, and mushrooms in a casserole dish. Pour the sauce over the casserole; top with Cheddar.
Process remaining 4 slices rye bread in a food processor to make coarse crumbs, then sprinkle over the casserole. Place on a baking sheet; bake until brown and bubbly, 35 to 40 minutes. Serves 4
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CHICKEN DIVAN CASSEROLE WITH MUSHROOMS & CRUMB TOPPING
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
For the sauce:
1/2 cup minced shallot
1/2 tsp. curry powder
2 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups milk
1 1/4 cup low-sodium chicken broth
2 egg yolk, lightly beaten
Juice of 1 a lemon
Salt and cayenne pepper to taste
For the filling:
3 cups button mushrooms, halved
Salt and pepper to taste
2 tbsp unsalted butter
2 slice rye bread, toasted, torn
2 cup cubed rotisserie chicken
2 cup broccoli florets
1 cup grated Cheddar cheese
For the topping:
4 slices rye bread, buttered
Preheat oven to 375. Saute shallots and curry powder in 2 tbsp butter in a saucepan over medium heat until shallots are softened, about 2 minutes. Add flour; cook 1 minute. Whisk milk and broth into the pan; simmer over medium-high heat, stirring often, until thickened, about 5 minutes.
Whisk some of hot sauce into egg yolk. Stir yolk mixture back into sauce. Reduce heat to low; cook sauce for 1 minute, stirring constantly. Remove sauce from heat, stir in lemon juice, salt, and cayenne.
Saute mushrooms, salt, and pepper and seasonings in 2 tbsp butter in a nonstick skillet over medium heat until mushrooms are browned, about 5 minutes. Layer toasted bread, chicken, broccoli, and mushrooms in a casserole dish. Pour the sauce over the casserole; top with Cheddar.
Process remaining 4 slices rye bread in a food processor to make coarse crumbs, then sprinkle over the casserole. Place on a baking sheet; bake until brown and bubbly, 35 to 40 minutes. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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