Shelly's Recipe

CHICKEN ALMONDINE CASSEROLE

Category: Casseroles - Chicken and Turkey

3 tbsp butter
2 ½ tbsp flour
1 ½ cup milk
1 cup chicken broth
Salt and pepper, to taste
1 tbsp finely minced onion
2 tsp butter
1 small bay leaf
2 egg yolks
½ cup heavy cream
3 tbsp dry sherry
4 cups chopped cooked chicken
½ cup toasted almond slivers
Buttered breadcrumbs

Melt butter, blend in flour, remove from heat and gradually blend in milk, then chicken broth. Add salt and pepper, to taste, return to stove and cook, stirring constantly, until thick and smooth. Lightly sauté onion in 2 tsp butter in a small skillet, stir into sauce, add bay leaf and simmer gently for 5 minutes.

In the meantime, combine yolks with cream and sherry. Remove bay leaf from sauce, Fold a small amount of hot mixture into the yolk mixture and fold this mixture back into the hot mixture and combine. When thoroughly combined, add chicken and almonds; pour into a buttered casserole, sprinkle with buttered crumbs and bake, uncovered, at 325 for 25 minutes. Serve over cooked rice.