adapted from Taste Of Home Feb/Mar 08
4 cups fresh broccoli, or frozen, thawed
2 cups sliced fresh mushrooms
1 tablespoon butter
4 cups cubed, cooked chicken
2 (8 oz) cans sliced water chestnuts, drained
Sauce:
4 TBS butter, cubed
1/4 cup plus 1 TBS flour
1 tsp seasoned salt
1/8 teaspoon black pepper
2 cups chicken broth
2/3 cup half & half (I suspect milk or evap. milk will work well here)
4 egg yolks, lightly beaten
1/2 teaspoon lemon juice
dash ground nutmeg
1/2 cup slivered almonds, toasted
Steam fresh broccoli for 5 to 7 minutes, or until crisp tender. Thaw frozen broccoli by running under cook water in a colander.
Meanwhile, in a large skillet, saute the mushrooms in the butter until tender.
In a greased 13 x 9 x 2 pan, layer the chicken, mushrooms, water chestnuts, and broccoli.
For Sauce:
In a large saucepan over medium heat, melt the butter. Stir in the flour, seasoned salt and pepper until smooth. Gradually add the broth and half & half. Bring to a boill cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat.
Stir a small amount of the hot mixture into the egg yolkls. Return all to the saucepan, cook and stir until the mixture reaches 160º and coats the back of a metal spoon. Remove from the heat, stir in lemon juice and nutmeg.
Pour the sauce over the layered ingredients in the casserole; sprinkle with almonds. Bake, uncovered at 375º for 20-25 minutes, or until bubbly and heated through.
Yield: 8 servings