BROCCOLI CHICKEN SUPREME

Broccoli Chicken Supreme image

Provided by Stephanie Leamer

Categories Chicken

Time 50m

Number Of Ingredients 16

6 c fresh broccoli florets
3 cups sliced fresh mushrooms
1 Tbsp butter
6 c cubed cooked chicken
3 can(s) sliced water chestnuts, drained
SAUCE:
6 Tbsp butter, cubed
1/2 c plus 1 tbsp. all-purpose flour
1 1/2 tsp seasoned salt
1/8 tsp pepper
3 c chicken broth
1 c heavy whipping cream
6 egg yolks, lightly beaten
3/4 tsp lemon juice
1/8 tsp ground nutmeg
3/4 c almonds, slivered

Steps:

1. Place the 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 the mushrooms in the butter until tender.
2. In a greased 13x9x2 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 flour, seasoned salt and pepper until smooth. Gradually add the broth and whipping cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.
4. Stir in a small amount of the hot mixture to egg yolks. Return all to pan, cook and stir until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from heat, stir in lemon juice and nutmeg.
5. Pour 3 cups of sauce over the large casserole and remaining sauce over the small casserole; sprinkle with almonds. Bake, uncovered, at 375 degrees for 20-25 minutes or until bubbly and heated through.