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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
4 cups fresh broccoli, or frozen, thawed
2 cups sliced fresh mushrooms
1 tbsp butter
4 cups cubed, cooked chicken
2 (8 oz) cans sliced water chestnuts, drained
Sauce:
4 tbsp butter, cubed
1/4 cup plus 1 tbsp flour
1 tsp seasoned salt
1/8 tsp black pepper
2 cups chicken broth
2/3 cup half & half
4 egg yolks, lightly beaten
1/2 tsp lemon juice
Dash ground nutmeg
1/2 cup slivered almonds, toasted
Steam fresh broccoli for 5 to 7 minutes, or until crisp tender. Thaw frozen broccoli by running under cook water in a colander.
Meanwhile, in a large skillet, saute the mushrooms in the butter until tender.
In a greased 13x9 inch pan, layer the chicken, mushrooms, water chestnuts, and broccoli.
For Sauce: In a large saucepan over medium heat, melt the butter. Stir in the flour, seasoned salt and pepper until smooth. Gradually add the broth and half & half. Bring to a boill cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.
Stir a small amount of the hot mixture into the egg yolks. Return all to the saucepan, cook and stir until the mixture coats the back of a metal spoon. Remove from the heat, stir in lemon juice and nutmeg.
Pour the sauce over the layered ingredients in the casserole; sprinkle with almonds. Bake, uncovered at 375 for 20-25 minutes, or until bubbly and heated through. Serves 8
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BROCCOLI AND CHICKEN CASSEROLE SUPREME
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
4 cups fresh broccoli, or frozen, thawed
2 cups sliced fresh mushrooms
1 tbsp butter
4 cups cubed, cooked chicken
2 (8 oz) cans sliced water chestnuts, drained
Sauce:
4 tbsp butter, cubed
1/4 cup plus 1 tbsp flour
1 tsp seasoned salt
1/8 tsp black pepper
2 cups chicken broth
2/3 cup half & half
4 egg yolks, lightly beaten
1/2 tsp lemon juice
Dash ground nutmeg
1/2 cup slivered almonds, toasted
Steam fresh broccoli for 5 to 7 minutes, or until crisp tender. Thaw frozen broccoli by running under cook water in a colander.
Meanwhile, in a large skillet, saute the mushrooms in the butter until tender.
In a greased 13x9 inch pan, layer the chicken, mushrooms, water chestnuts, and broccoli.
For Sauce: In a large saucepan over medium heat, melt the butter. Stir in the flour, seasoned salt and pepper until smooth. Gradually add the broth and half & half. Bring to a boill cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.
Stir a small amount of the hot mixture into the egg yolks. Return all to the saucepan, cook and stir until the mixture coats the back of a metal spoon. Remove from the heat, stir in lemon juice and nutmeg.
Pour the sauce over the layered ingredients in the casserole; sprinkle with almonds. Bake, uncovered at 375 for 20-25 minutes, or until bubbly and heated through. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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