Broccoli Chicken Supreme Recipe
Ingredients
| Broccoli florets | 6 Cup (16 tbs) | |
| Mushrooms | 3 Cup (16 tbs), sliced | |
| Butter | 1 Tablespoon | |
| Cooked and cubed chicken | 6 Cup (16 tbs) | |
| Water chestnuts | 3 Can (10oz), drained | |
| Butter | 6 Tablespoon, cubed (SAUCE:) | |
| All purpose flour | 1/2 Cup (16 tbs) (SAUCE:) | |
| Seasoned salt | 1/2 Teaspoon (SAUCE:) | |
| Pepper | 1/8 Teaspoon (SAUCE:) | |
| Chicken broth | 3 Cup (16 tbs) (SAUCE:) | |
| Heavy whipping cream | 1 Cup (16 tbs) (SAUCE:) | |
| 6 egg yolks, lightly beaten | ||
| Lemon juice | 3/4 Teaspoon (SAUCE:) | |
| Ground nutmeg | 1/8 Teaspoon (SAUCE:) | |
| Slivered almonds | 3/4 Cup (16 tbs), toasted (SAUCE:) | |
Directions
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 13-in.x g-in.x 2-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 the 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.
Stirasmall amount of the hot mixture into egg yolks.
Return all to pan; cook and stir until mixture reaches 160 degrees and coats the back of a metal spoon.
Remove from the heat; stir in lemon juice and nutmeg.
Pour 3 cups sauce over the large casserole and remaining sauce over the small casserole; sprinkle with almonds.
Bake, uncovered, at 375° for 20-25 minutes or until bubbly and heated through.
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 13-in.x g-in.x 2-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 the 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.
Stirasmall amount of the hot mixture into egg yolks.
Return all to pan; cook and stir until mixture reaches 160 degrees and coats the back of a metal spoon.
Remove from the heat; stir in lemon juice and nutmeg.
Pour 3 cups sauce over the large casserole and remaining sauce over the small casserole; sprinkle with almonds.
Bake, uncovered, at 375° for 20-25 minutes or until bubbly and heated through.
Chef
