Ingredients Jump to Instructions ↓

  1. 6 cups fresh broccoli florets

  2. 3 cups sliced fresh mushrooms

  3. 1 tablespoon butter

  4. 6 cups cubed cooked chicken

  5. 3 cans (8 ounces each ) sliced water chestnuts, drained

  6. SAUCE:

  7. 6 tablespoons butter, cubed

  8. 1/2 cup plus 1 tablespoon all-purpose flour

  9. 1-1/2 teaspoons seasoned salt

  10. 1/8 teaspoon pepper

  11. 3 cups chicken broth

  12. 1 cup heavy whipping cream

  13. 6 egg yolks, lightly beaten

  14. 3/4 teaspoon lemon juice

  15. 1/8 teaspoon ground nutmeg

  16. 3/4 cup slivered almonds, toasted

Instructions Jump to Ingredients ↑

  1. Broccoli Chicken Supreme Recipe photo by Taste of Home Place 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 mushrooms in butter until tender.

  2. In a greased 13-in. x 9-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.

  3. 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.

  4. Stir a small amount of hot mixture into egg yolks. Return all to the pan; cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in lemon juice and nutmeg.

  5. 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. Yield: 12 servings.


Send feedback