Creamy Broccoli-Chicken Casserole Recipe
Ingredients
| Margarine | 2 Teaspoon | |
| Onion | 1/4 Cup (16 tbs), diced | |
| All purpose flour | 1 Tablespoon | |
| Skim milk | 1 Cup (16 tbs) | |
| Cheddar Cheese | 2 Ounce, shredded | |
| 6 ounces skinned and boned cooked chicken, diced | ||
| 1 cup cooked chopped broccoli | ||
| 3/4 cup cooked macaroni shells | ||
| Pimientos | 1/4 Cup (16 tbs), chopped | |
| Slivered almonds | 1/2 Ounce | |
| Dash each salt and pepper | ||
| Dash each salt and pepper | ||
Directions
Preheat oven to 375°F.
In small saucepan heat margarine until bubbly and hot; add onion and saute briefly (do not brown).
Add flour and stir quickly to thoroughly combine; remove from heat and gradually stir in milk, stirring until thoroughly blended.
Return to heat and cook, stirring constantly, until slightly thickened; add cheese and cook over low heat, stirring occasionally, until sauce is thick and creamy, about 2 minutes.
Remove from heat and stir in salt and pepper.
In 2-quart casserole combine remaining ingredients; pour cheese sauce over chicken mixture and stir to combine.
Sprinkle with almonds and bake for 30 minutes.
In small saucepan heat margarine until bubbly and hot; add onion and saute briefly (do not brown).
Add flour and stir quickly to thoroughly combine; remove from heat and gradually stir in milk, stirring until thoroughly blended.
Return to heat and cook, stirring constantly, until slightly thickened; add cheese and cook over low heat, stirring occasionally, until sauce is thick and creamy, about 2 minutes.
Remove from heat and stir in salt and pepper.
In 2-quart casserole combine remaining ingredients; pour cheese sauce over chicken mixture and stir to combine.
Sprinkle with almonds and bake for 30 minutes.
Chef
