Ingredients

  • 1 large bunch broccoli
  • 1 c grated Parmesan
  • CHICKEN
  • 3-4 chicken breast (skinned and boneless)
  • 2 t poultry seasoning
  • salt
  • 1 small onion
  • 1 piece of celery
  • MAIN SAUCE
  • 2 c chicken broth (reserved from poaching)
  • 1 c heavy cream
  • 1 c mayonnaise
  • 2 T sherry
  • 1 T worchester sauce
  • SAUCE THICKENER
  • salt to taste
  • 4 T chicken broth
  • 4 T flour

Method

  1. poach chicken, poultry seasoning, salt, onion and celery in 2 cups broth for two hours on very low heat covered
  2. cool in broth
  3. steam or microwave broccoli until al dente
  4. heat poaching liquid with heavy cream, mayonnaise, sherry and worchester sauce
  5. add thickener and cook out for 5 minutes
  6. line casserole with broccoli, bite sized chicken and pour over sauce
  7. cover with 1 cup of grated Parmesan
  8. refrigerate overnight
  9. cook 30 minutes at 350 degrees

Servings

4

Category

Source

Almut Haswell