Chicken Broccoli Casserole
|Boned chicken breasts||8|
|Flour||1 Cup (16 tbs)|
|Shortening||75 Milliliter (1/3 Cup)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Flour||3⁄4 Cup (12 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Worcestershire sauce||2 Teaspoon|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Salad dressing||1⁄4 Cup (4 tbs)|
|Broccoli||1 Pound, trimmed and washed|
|Slivered almonds||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||4 Tablespoon|
Dredge the chicken pieces in flour liberally seasoned with salt and pepper.
Heat the shortening in a heavy skillet and brown the chicken pieces on all sides.
Preheat the oven to 350Â°F (180Â° C).
Place the browned chicken pieces in a 9" x 13" (23 x 33 cm) baking dish and bake, uncovered, for approx. 30-40 mins. or until the chicken is cooked.
Melt the butter or margarine in a saucepan until bubbly and stir in the flour.
Continue to stir and cook for a minute or two until you have a smooth roux.
Gradually stir in the milk and continue cooking and stirring until the sauce is smooth and thickened.
Add the salt, pepper, Worcestershire Sauce, sherry and salad dressing.
Meanwhile, parcook the broccoli pieces, leaving them still tender-crisp.
Arrange the parcooked broccoli pieces on top of the cooked chicken in the baking dish and pour the sauce over top.
Sprinkle with the almonds, cheese and paprika.
Return to the oven and bake another 15 or 20 minutes or until the whole thing is very bubbly.