Broccoli Chicken Supreme

By Lorena_321

Ingredients

• Sauce:
• 6 cups fresh broccoli florets
• 3 cups sliced fresh mushrooms
• 1 T. butter
• 6 cups cubed cooked chicken
• 3 cans (8 oz. ea.) sliced water chestnuts, drained
• 6 T. butter, cubed
• 1/2 cup plus 1 T. all-purpose flour
• 1 1/2 t. seasoned salt
• 1/8 t. pepper
• 3 cups chicken broth
• 1 cup heavy whipping cream
• 6 egg yolks, lightly beaten
• 3/4 t. lemon juice
• 1/8 t. ground nutmeg
• 3/4 cup slivered almonds, toasted

Details

Servings 12

Preparation

Step 1

Place broccoli in a steamer basket; place in a large saucepan over 1" of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms in butter until tender.
In a greased 13x9x2" baking dish, layer 4 cups chicken, two-thirds of the mushrooms, two cans of water chestnuts and 4 cups broccoli. In a greased 8" square baking dish, layer the remaining chicken, mushrooms, water chestnuts and broccoli.
In a large saucepan over medium heat, melt butter. Stir in the flour, seasoned salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.
Stir a small amount of hot mixture into egg yolks. Return all to the pan; cook and stir until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from heat; stir in lemon juice and nutmeg.
Pour 3 cups sauce over the large casserole and remaining sauce over the small casserole; sprinkle with almonds. Bake, uncovered, at 375 degrees for 20-25 minutes or until bubbly and heated through.