Broccoli Chicken Supreme
|Fresh broccoli florets||6 Cup (96 tbs)|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Cooked and cubed chicken||6 Cup (96 tbs)|
|Canned sliced water chestnuts||24 Ounce, drained (3 Cans, 8 Ounce Each)|
|Butter||6 Tablespoon, cubed|
|All purpose flour||9 Tablespoon (1/2 Cup Plus 1 Tablespoon)|
|Seasoned salt||1 1⁄2 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|
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.