Categories: Main Dish
Ingredients
- 6 C fresh broccoli florets
- 3 C sliced fresh mushrooms
- 1 T butter
- 6 C cubed cooked chicken
- 2 cans (8 oz. each) sliced water chestnuts, drained
- SAUCE
- 6 T butter, cubed
- 1/2 C plus 1 T all-purpose flour
- 1-1/2 tsp seasoned salt
- 1/8 tsp pepper
- 3 C chicken broth
- 1 C heavy whipping cream
- 6 egg yolks, lightly beaten
- 3/4 tsp lemon juice
- 1/8 tsp ground nutmeg
- 3/4 C slivered almonds
Directions
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Place broccoli in a steamer basket; place in a large saucepan over 1 inch of water. Bring to a boil. Cover and steam for for 5-7 minutes or until crisp-tender. Meanwhile, in a large skillet saute mushrooms in butter until tender. In a greased 9 × 13 baking dish, layer 4 cups chicken, two-thirds of the mushrooms, two cans of water chestnuts and 4 cups of broccoli. In a greased 8 inch 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 broth and 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 hot mixture into egg yolks. Return all to the 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 degrees or until bubbly and heated through.