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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
2 tablespoons chopped shallots |
1/2 teaspoon minced garlic |
1/2 cup margarine, melted and divided |
1/4 cup plus 2 tablespoons all-purpose flour |
1 1/2 cups half-and-half |
1 cup canned ready-to-serve chicken broth |
1 1/2 cups (6 ounces) shredded gruye sre cheese |
1/4 teaspoon salt |
1/8 teaspoon ground white pepper |
4 cups chopped cooked broccoli |
4 cups chopped cooked chicken breast (skinned before cooking and cooked without salt) |
1/3 cup grated parmesan cheese |
1/3 cup fine, dry breadcrumbs |
2 teaspoons paprika |
Directions:
1. Saute shallots and garlic in 1/4 cup plus 2 tablespoons margarine in a saucepan over medium-high heat until tender. Add flour, stirring until smooth. Cook 1 minute over medium heat, stirring constantly. Gradually add half-and-half and chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add Gruyère cheese, salt, and pepper, stirring until cheese melts.
2. Spread 1/2 cup cheese sauce in a greased 11- x 7- x 1 1/2-inch baking dish. Add broccoli and 1 1/2 cups cheese sauce. Top with chicken and remaining cheese sauce.
3. Combine Parmesan cheese, breadcrumbs, paprika, and remaining 2 tablespoons margarine; stir well. Sprinkle evenly over top of casserole. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.
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