Broccoli Chicken Supreme

Broccoli Chicken Supreme Recipe

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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.

★★★★★ 1 vote
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


1Place 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.
2In 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.
3In 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.
4Stir 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.
5Pour 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 Broccoli Chicken Supreme

Course/Dish: Chicken