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Chicken & Broccoli Casserole Recipe

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This recipe for Chicken & Broccoli Casserole, by , is from Texas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce Welch
Added: Tuesday, September 29, 2009


1 large bunch broccoli, trimmed & cut into spears
1/2 stick (1/4 c.) unsalted butter, cut into pieces
5 T. all-purpose flour
2 c. chicken broth
1 1/2 c. well-chilled heavy cream, half & half or milk
1 can cream of mushroom soup
fresh lemon juice to taste
1/2 c. Parmesan
Shredded cheese (your choice)
Bread crumbs
2 - 3 whole chicken breasts (about 1 1/2 pounds total), cooked and sliced thin

In a heavy sauce pan melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, stirring to a smooth consistency and a slow boil. Gradually add the milk, stirring, and then the mushroom soup. Continue cooking until smooth and simmer for a few minutes.
Layer raw broccoli spears in casserole. Top with shredded cheese and then chicken. Pour sauce over broccoli and chicken and top with breadcrumbs and then Parmesan. Bake @ 350 for 45 minutes to 1 hour, or until the casserole bubbles and the broccoli is done (test by inserting a knife).

Personal Notes:
Personal Notes:
Can add curry to taste to the sauce.
Or can add 3 T. medium-dry Sherry to sauce.
If you don't want to use mushroom soup, double the sauce recipe.




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