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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This saucy, comforting casserole will draw compliments when it's served at your next potluck dinner. Try the Supreme Sauce with leftover or cooked meats, fish or vegetables. Ingredients:
6 cups fresh broccoli florets |
3 cups sliced fresh mushrooms |
1 tablespoon butter |
6 cups cubed cooked chicken |
3 cans (8 ounces each) sliced water chestnuts, drained |
sauce: |
6 tablespoons butter, cubed |
1/2 cup plus 1 tablespoon king arthur unbleached all-purpose flour |
1-1/2 teaspoons seasoned salt |
1/8 teaspoon pepper |
3 cups chicken broth |
1 cup heavy whipping cream |
6 egg yolks, lightly beaten |
3/4 teaspoon lemon juice |
1/8 teaspoon ground nutmeg |
3/4 cup 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. Yield: 12 servings.
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