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Broccoli Chicken Supreme

Chef.at.Home's picture
Ingredients
  Fresh broccoli florets 6 Cup (96 tbs)
  Sliced fresh mushrooms 3 Cup (48 tbs)
  Butter 1 Tablespoon
  Cooked and cubed chicken 6 Cup (96 tbs)
  Canned sliced water chestnuts 24 Ounce, drained (3 Cans, 8 Ounce Each)
For sauce
  Butter 6 Tablespoon, cubed
  All purpose flour 9 Tablespoon (1/2 Cup Plus 1 Tablespoon)
  Seasoned salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken broth 3 Cup (48 tbs)
  Heavy whipping cream 1 Cup (16 tbs)
  Egg yolks 6 , lightly beaten
  Lemon juice 3⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Slivered almonds 3⁄4 Cup (12 tbs), toasted
Directions

Place the broccoli in a steamer basket; place in a large saucepan over 1 in.of water.
Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute the mushrooms in the butter until tender.
In a greased 13-in.x g-in.x 2-in.baking dish, layer 4 cups chicken, two-thirds of the mushrooms, two cans of water chestnuts and 4 cups broccoli.
In a greased 8-in.square baking dish, layer the remaining chicken, mushrooms, water chestnuts and broccoli.
In a large saucepan over medium heat, melt butter.
Stir in the flour, seasoned salt and pepper until smooth.
Gradually add the broth and whipping cream.
Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
Remove from the heat.
Stirasmall amount of the hot mixture into egg yolks.
Return all to pan; cook and stir until mixture reaches 160 degrees and coats the back of a metal spoon.
Remove from the heat; stir in lemon juice and nutmeg.
Pour 3 cups sauce over the large casserole and remaining sauce over the small casserole; sprinkle with almonds.
Bake, uncovered, at 375° for 20-25 minutes or until bubbly and heated through.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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