Ingredients
Scaled 2
- 2 large bunch broccoli
- 2 c / 200 g grated Parmesan
- CHICKEN
- 6-8 chicken breast (skinned and boneless)
- 4 t poultry seasoning
- salt
- 2 small onion
- 2 piece of celery
- MAIN SAUCE
- 4 c / 908 g chicken broth (reserved from poaching)
- 2 c heavy cream
- 2 c mayonnaise
- 4 T sherry
- 2 T worchester sauce
- SAUCE THICKENER
- salt to taste
- 8 T / 114 g chicken broth
- 8 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.