Chicken Monte Carlo

By MaryEllen

Ingredients

• FOR THE SAUCE:
• 2 10 oz packages Frozen broccoli
• 1 chicken, cooked and sliced
• 2 teaspoons salt
• 1/3 cup Parmesan cheese grated
• 1/2 pound Fresh Mushrooms, sliced and sautéed.
• 3 tablespoons melted butter
• 1/3 cup butter
• 1/3 cup flour
• 2 3/4 cup chicken stock or cream
• Servings: 6
• Oven Temperature: 350°F
• Nutrition Facts
• Serving size: 1/6 of a recipe (10.7 ounces).
• Tips
• You can use a rotisserie chicken from the market to save time. This was not an option when my Mom made this dish!
• The sauce calls for Chicken broth or cream Recipe says you can use a can or two of broth and add cream to equal the 2 3/4 cups called for.
• Reviews
• 4 stars - Just like Mom used to make! - ME 1/21/2009
• Author Notes
• The Pope's ran a cooking school in Chicago. They also had a TV program which my Mom and Aunt Rita watched religiously.

Preparation

Step 1

1. Cook the broccoli till tender but not too soft. Drain fully and when cold, cut into lengthwise, uniform thin slices.

2. If using a fresh chicken, place on a trivet and steam for about 1 hour. When done, cool, remove and discard skin and slice meat.

3. Arrange sliced broccoli on bottom of a well buttered 9x13 Pyrex dish. Sprinkle with salt and pepper and pour about 1/3 of the sauce over the broccoli. Sprinkle with 2 tablespoons cheese. Cover the top of the sauce with sliced, sautéed mushrooms. Arrange sliced chicken over the mushrooms and cover the chicken with the remaining sauce. Sprinkle thickly with the remaining cheese. Drizzle melted butter over the casserole and bake at 350F for about 30 minutes. Place under a broiler until golden brown and crisp. Serve hot.

4. FOR THE SAUCE:

5. Melt butter in a medium saucepan. Add flour and stir till smooth. Gradually add the chicken broth or cream. Mix well. Place over medium heat and let come to a simmer. Add 1¼ teaspoons salt and let cook gently for 5 minutes. Let sauce cool about 20 minutes before pouring over broccoli and chicken. If too thick add a little more liquid.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Amount Per Serving
Calories 260.73
Calories From Fat (65%) 170.46
% Daily Value
Total Fat 19.33g 30%
Saturated Fat 11.58g 58%
Cholesterol 48.42mg 16%
Sodium 2021.51mg 84%
Potassium 424.95mg 12%
Total Carbohydrates 11.12g 4%
Fiber 2.69g 11%
Sugar 1.28g
Protein 12.1g 24%