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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is always a hit at dinner parties. I serve it over rice or egg noodles. Ingredients:
1 lb cooked chicken breast, cut in bite-size pieces |
4 -5 cups fresh broccoli florets |
1/4 cup butter, divided |
2 tablespoons flour |
1 cup milk |
1 (10 1/2 ounce) can condensed cream of celery soup |
1/3 cup dry sherry |
6 ounces sharp cheddar cheese, grated |
1 dash of freshly-grated nutmeg |
1/2 cup fresh breadcrumb |
Directions:
1. Preheat oven to 350ºF.
2. Boil or steam broccoli for a few minutes until just tender; drain and set aside.
3. Heat 2 tablespoons butter in a saucepan over medium heat until butter is melted. Stir in flour and cook, stirring constantly, until flour has turned a golden brown.
4. Add milk and continue stirring until mixture comes to a boil and thickens.
5. Add cream of celery soup and whisk until smooth, then whisk in sherry.
6. Continue to cook, stirring occasionally, until mixture just starts to bubble; reduce heat to low.
7. Stir in grated cheese a little at a time, allowing each addition to melt before adding more.
8. Stir in nutmeg and remove from heat.
9. Melt the remaining 2 tablespoons butter over medium heat in a small skillet. Add the breadcrumbs and stir until they have absorbed the butter evenly. Continue stirring for several minutes until the crumbs are golden brown. Remove from heat.
10. Place the cooked broccoli in an even layer in a buttered 3-quart casserole dish.
11. Arrange the chicken pieces over the broccoli.
12. Pour the cheese sauce over the chicken and spread evenly with a spatula.
13. Sprinkle the bread crumbs over the top of the cheese sauce.
14. Bake for 35 to 45 minutes, or until hot and bubbly.
15. Let sit about 10 minutes before serving.
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