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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This recipe is from Epicurious and their series Taste of the NFL and is Jim Fahnhorst of the San Francisco 49er's, I have made this many times and it is wonderful but definitely not low cal! (Picture courtesy of Chicken ) Ingredients:
3 (10-ounce) packages frozen broccoli spears |
1 cup sharp cheddar cheese, shredded |
4 whole chicken breasts, cooked, skinned, deboned and shredded |
1/2 to 2/3 cup butter |
1/2 to 2/3 cup all-purpose flour |
2 cups chicken stock |
1 chicken bullion cube |
1 can cream of chicken soup |
1/2 cup mayo |
1-2 tablespoons lemon juice |
1 teaspoon worcestershire sauce |
1/2 cup whipping cream, whipped |
1 cup parmesan cheese |
Directions:
1. Preheat oven to 350°F.
2. Parboil broccoli and trim and arrange in a Pam sprayed 9- x 13-inch pan. Sprinkle cheese over broccoli. Evenly layer chicken over broccoli and cheese.
3. Melt butter in sauce pan and add flour with a whisk. Add chicken stock, chicken bullion cube, chicken soup, mayo, lemon juice, and Worcestershire sauce. Fold in whipped cream.
4. Pour sauce over chicken and broccoli then sprinkle Parmesan cheese on top.
5. Bake, covered, 45 minutes.
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