Ingredients
Scaled 0.5
- 0.5 large bunch broccoli
- 0.5 c / 50 g grated Parmesan
- CHICKEN
- 1.5-2 chicken breast (skinned and boneless)
- 1 t poultry seasoning
- salt
- 0.5 small onion
- 0.5 piece of celery
- MAIN SAUCE
- 1 c / 227 g chicken broth (reserved from poaching)
- 0.5 c heavy cream
- 0.5 c mayonnaise
- 1 T sherry
- 0.5 T worchester sauce
- SAUCE THICKENER
- salt to taste
- 2 T / 28 g chicken broth
- 2 T flour
Method
- poach chicken, poultry seasoning, salt, onion and celery in 2 cups broth for two hours on very low heat covered
- cool in broth
- steam or microwave broccoli until al dente
- heat poaching liquid with heavy cream, mayonnaise, sherry and worchester sauce
- add thickener and cook out for 5 minutes
- line casserole with broccoli, bite sized chicken and pour over sauce
- cover with 1 cup of grated Parmesan
- refrigerate overnight
- cook 30 minutes at 350 degrees
Servings
4
Category
Main
Source
This work is licensed under a Creative Commons License.