CHICKEN AND BROCCOLI BAKE
Category: Chicken, Casserole
Yield: 4 servings
1 lb Fresh broccoli 1/8 ts Poultry seasoning (optional)
3 tb Butter or margarine 2 c Milk
2 tb Finely chopped yellow onion 1 1/2 c Cubed cooked chicken (or
3 tb All-purpose flour -turkey)
1/2 ts Salt 1 c Shredded Cheddar cheese
1 pn Black pepper
Preheat the oven to 350F. Trim the leaves and coarse stems from the
broccoli. Cut the remaining stems and florets into bite-size pieces. Bring
about 1 inch of lightly salted water to boiling in a 2-quart saucepan. Add
the broccoli and boil, covered, until crisp-tender, about 5 minutes. Drain
thoroughly in a colander, then transfer to an ungreased 1 quart casserole
or an 8x8x2-inch baking dish.
Meanwhile, melt the butter in a 1-quart saucepan over medium heat. Add the
onion and cook, uncovered, until soft, about 5 minutes. Blend in the
flour, salt and pepper, and the poultry seasoning if used, to make a smooth
paste. Gradually add the milk and cook over medium heat, stirring, until
thickened, about 5 minutes.
Add the chicken to the sauce, then pour the mixture over the broccoli.
Sprinkle the cheese over the top of the casserole. Bake, uncovered, for 15
Makes 4 servings of 380 calories each.
[ Reader's Digest Quick, Thrifty Cooking; 1985 ]
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