I may have printed this recipe off in around 2008, with every intention of making it. I have no idea what happened. Somehow it got shuffled to the back of the line. Which is unfortunate, because this is a really delicious casserole. And since there's not much to it other than making the sauce, it only takes about 20 minutes to throw together. I served it with mashed potatoes, but honestly it's probably just fine on it's own, maybe with a slice of freshly baked bread on the side.
Note: In order to steam my flowerets, I put them in a microwave-safe bowl, added a tablespoon or two of water, and covered the bowl. I then nuked them for 2 minutes. Worked out great, especially if you don't want to drag the steamer out. Also, I think you could probably forgo the cheese in the sauce and just use 1½ cups on the top. The sauce is pretty darn delicious without covering it up with cheese.
Chicken Broccoli Supreme
Adapted from Get Off Your Butt and Bake blog
1 pound fresh broccoli flowerets, steamed for 2 minutes
3 cups cooked chicken, broken up into bite-size pieces (meat from one rotisserie chicken)
3 cups shredded sharp Cheddar cheese, divided use
Sauce:
⅓ cup unsalted butter
⅓ cup all-purpose flour
⅓ cup unsalted butter
⅓ cup all-purpose flour
1 cup chicken broth
2 cups whole milk
2 teaspoons Badia complete seasoning
1 teaspoon Kinder Garlic and Herb with Butter seasoning
2 cups whole milk
2 teaspoons Badia complete seasoning
1 teaspoon Kinder Garlic and Herb with Butter seasoning
Topping:
½ cup (1 stick) unsalted butter
2 long sleeves Ritz crackers (~50 crackers)
1 tablespoon poppy seeds
In saucepan over medium heat, melt the butter. Sprinkle the flour over and stir until it smells slightly nutty, about 2 to 3 minutes. Do not let flour brown. Whisk in the chicken broth, milk, and seasonings, and continue stirring until sauce has thickened. Turn heat down to low, and add 1½ cups of the cheese. Stir until melted. Pour over the chicken and broccoli. Top with remaining cheese.
Bake, uncovered, for about 30 minutes, or until hot and bubbly.
Preheat oven to 350°F. In greased 9x13-inch baking dish, layer the broccoli and chicken, then set aside.
In saucepan over medium heat, melt the butter. Sprinkle the flour over and stir until it smells slightly nutty, about 2 to 3 minutes. Do not let flour brown. Whisk in the chicken broth, milk, and seasonings, and continue stirring until sauce has thickened. Turn heat down to low, and add 1½ cups of the cheese. Stir until melted. Pour over the chicken and broccoli. Top with remaining cheese.
To make the topping, melt the butter and add the poppy seeds; stir well. Crush the crackers in large zip-top bag with a rolling pin; don’t crush too small. Add the cracker crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese in the casserole.
Bake, uncovered, for about 30 minutes, or until hot and bubbly.
Makes 6 to 8 servings
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