broccoli chicken supreme
(1)
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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)
yield
12 serving(s)
prep time
30 Min
cook time
20 Min
Ingredients For broccoli chicken supreme
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6 cfresh broccoli florets
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3 cupssliced fresh mushrooms
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1 Tbspbutter
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6 ccubed cooked chicken
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3 cansliced water chestnuts, drained
- SAUCE:
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6 Tbspbutter, cubed
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1/2 cplus 1 tbsp. all-purpose flour
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1 1/2 tspseasoned salt
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1/8 tsppepper
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3 cchicken broth
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1 cheavy whipping cream
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6egg yolks, lightly beaten
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3/4 tsplemon juice
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1/8 tspground nutmeg
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3/4 calmonds, slivered
How To Make broccoli chicken supreme
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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.
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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.
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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.
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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.
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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.
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