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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Ingredients:
6 cup(s) fresh broccoli florets |
3 cup(s) sliced fresh mushrooms |
1 tablespoon(s) butter |
6 cup(s) cubed cooked chicken |
3 8-ounce can(s) sliced water chestnuts, drained |
6 tablespoon(s) butter, cubed |
1/2 cup(s) plus 1 tablespoon all-purpose flour |
1 1/2 teaspoon(s) seasoned salt |
1/8 teaspoon(s) pepper |
3 cup(s) chicken broth |
1 cup(s) heavy whipping cream |
6 egg yolks, lightly beaten |
3/4 teaspoon(s) lemon juice |
1/8 teaspoon(s) ground nutmeg |
3/4 cup(s) slivered almonds, toasted |
Directions:
1. • 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.
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