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Chicken Broccoli Casserole

4 cups cubed cooked chicken (could use turkey or ham)
8 ounces sliced mushrooms
8 ounces sliced water chestnuts
10 ounces frozen chopped broccoli, thawed
14 cup butter
1 cup chopped onion
14 cup flour
1 cup chicken broth
12 cup evaporated milk
2 tablespoons cooking sherry
14 teaspoon salt
14 teaspoon pepper
14 teaspoon paprika
14 teaspoon dried thyme
14 cup soft breadcrumbs


Preheat oven to 375. Lightly grease/spray a casserole dish. Place cubed chicken in the bottom of the casserole dish. Layer sliced mushrooms over chicken. Layer sliced water chestnuts over mushrooms. Layer chopped broccoli over water chestnuts. Set aside. In medium saucepan over med-low heat, melt butter; add chopped onion and saute for about 5 minutes. Stir in flour and stir until smooth. Add broth, milk, sherry and spices. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot sauce mixture evenly over casserole. Sprinkle with the breadcrumbs. Bake at 375 for about 15-20 minutes or until bubbly and top is lightly browning.

Source: www.food.com