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Broccoli Chicken Supreme Recipe

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This recipe for Broccoli Chicken Supreme, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Gunnels, Tech Clerk, TTU CDL
Added: Thursday, February 7, 2008


6 cups broccoli florets
3 cups sliced, fresh mushrooms
1 tbsp. butter
6 cups cubed chicken
3 cans (8 oz. each) water chestnuts, drained

6 tbsp. butter
1/2 cup plus 1 tbsp. flour
3 cups chicken broth
1 cup heavy whipping cream
6 egg yolks, lightly beaten
3/4 tsp. lemon juice
1/8 tsp. ground nutmeg
3/4 cup slivered almonds, toasted
salt & pepper to taste

Steam broccoli for 5-7 minutes or until crisp-tender. In a large skillet, saute mushrooms in butter until tender. In a greased baking dish, layer chicken, mushrooms, water chestnuts and broccoli. In a large skillet, melt butter. Stir in flour, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat. Stir in a small amount of mixture into egg yolks. Return all to pan, cook and stir until mixture is thickened. Remove from heat; stir in lemon juice and nutmeg. Pour sauce over casserole and sprinkle with almonds. Bake uncovered @ 375 for 20-25 minutes.

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