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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
2-pound head broccoli, stems removed
4 tablespoons ( 1/2 stick) butter, plus more for preparing pan
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
Salt and freshly ground black pepper to taste
1/8 teaspoon grated nutmeg
1/2 cup grated Parmesan cheese, divided
3 tablespoons dry sherry
1/2 pound cooked chicken breast (or turkey breast), diced or shredded
1/2 cup heavy cream
Break broccoli into florets and place in a large saucepan with enough water to cover. Bring to a boil, reduce heat to moderate, cook just until tender, about 10 minutes, and drain.
Preheat oven to 350 degrees. Butter a shallow 2-quart casserole and set aside.
In medium saucepan, melt butter over moderate heat, add flour and stir for about 1 minute. Gradually add broth and milk and stir until thickened. Add salt and pepper, nutmeg, 1/4 cup of Parmesan and sherry. Stir until cheese melts, and remove from heat.
Arrange broccoli in prepared casserole in a single layer, sprinkle the remaining Parmesan on top and scatter the chicken over the broccoli. In a bowl, beat cream with an electric mixer until soft peaks form, fold into the cheese sauce, pour evenly over chicken and broccoli, and bake until bubbly and golden brown, about 35 minutes. Serve hot.
Makes 6 servings.
NOTE: I also sprinkled some homemade bread crumbs on top; if you like even more crunch, top the casserole with 1 cup of slivered almonds.
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CHICKEN DIVAN PARISIENNE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
2-pound head broccoli, stems removed
4 tablespoons ( 1/2 stick) butter, plus more for preparing pan
1/4 cup all-purpose flour
1 cup chicken broth
1 cup milk
Salt and freshly ground black pepper to taste
1/8 teaspoon grated nutmeg
1/2 cup grated Parmesan cheese, divided
3 tablespoons dry sherry
1/2 pound cooked chicken breast (or turkey breast), diced or shredded
1/2 cup heavy cream
Break broccoli into florets and place in a large saucepan with enough water to cover. Bring to a boil, reduce heat to moderate, cook just until tender, about 10 minutes, and drain.
Preheat oven to 350 degrees. Butter a shallow 2-quart casserole and set aside.
In medium saucepan, melt butter over moderate heat, add flour and stir for about 1 minute. Gradually add broth and milk and stir until thickened. Add salt and pepper, nutmeg, 1/4 cup of Parmesan and sherry. Stir until cheese melts, and remove from heat.
Arrange broccoli in prepared casserole in a single layer, sprinkle the remaining Parmesan on top and scatter the chicken over the broccoli. In a bowl, beat cream with an electric mixer until soft peaks form, fold into the cheese sauce, pour evenly over chicken and broccoli, and bake until bubbly and golden brown, about 35 minutes. Serve hot.
Makes 6 servings.
NOTE: I also sprinkled some homemade bread crumbs on top; if you like even more crunch, top the casserole with 1 cup of slivered almonds.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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