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Creamy Chicken And Broccoli

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Ingredients
  Eggs 4
  Frozen broccoli/Asparagus spears 10 Ounce (1 Package)
  Butter/Margarine 2 Tablespoon
  Slivered almonds 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Instant chicken bouillon granules 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 1 Cup (16 tbs)
  Cooked and cubed chicken 1 1⁄2 Cup (24 tbs)
  Rusks 8
  Snipped parsley 2
Directions

Place eggs in a small saucepan.
Add warm water to cover.
Bring to boiling over high heat.
Reduce the heat.
Simmer, covered, for 15 minutes.
Pour off hot water.
Fill saucepan with cold water.
Let stand for 2 minutes.
Peel and slice eggs.
Meanwhile, cook broccoli or asparagus spears according to package directions.
Drain well.
Keep warm.
In a medium saucepan melt butter over medium heat.
Add almonds.
Cook, stirring occasionally, till nuts are toasted.
Stir in the flour, bouillon granules, salt, and pepper.
Add milk all at once.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in the chicken.
Heat through.
For each serving, place 1/4 of the broccoli over 2 rusks.
Spoon 1/4 of the chicken mixture atop.
Top with some of the egg slices and parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Broccoli
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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