Broccoli Chicken Supreme Recipe

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Broccoli Chicken Supreme

Stephanie Leamer


Very comforting casserole. I've been told you could also try the sauce with other meats, but I've only ever made it with the chicken.

pinch tips: How to Carve a Whole Chicken




30 Min


20 Min


6 c
fresh broccoli florets
3 cups
sliced fresh mushrooms
1 Tbsp
6 c
cubed cooked chicken
3 can(s)
sliced water chestnuts, drained


6 Tbsp
butter, cubed
1/2 c
plus 1 tbsp. all-purpose flour
1 1/2 tsp
seasoned salt
1/8 tsp
3 c
chicken broth
1 c
heavy whipping cream
egg yolks, lightly beaten
3/4 tsp
lemon juice
1/8 tsp
ground nutmeg
3/4 c
almonds, slivered

Directions Step-By-Step

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 13x9x2 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 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.
Stir in a small amount of the hot mixture to egg yolks. Return all to pan, cook and stir until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from heat, stir in lemon juice and nutmeg.
Pour 3 cups of sauce over the large casserole and remaining sauce over the small casserole; sprinkle with almonds. Bake, uncovered, at 375 degrees for 20-25 minutes or until bubbly and heated through.

About this Recipe

Course/Dish: Chicken