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Course : Entree
Type of Prep : Crock Pot
 
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Chicken & Broccoli Casserole

From Diana Rattray,
Your Guide to Southern Food.
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A chicken broccoli casserole for crockpot or slow cooker.

INGREDIENTS:

  • 4 c. cubed cooked chicken or turkey
  • 1 (4 oz.) can mushrooms, drained (may use fresh mushrooms)
  • 1 (5 oz.) can water chestnuts, drained and cut into slivers
  • 1 (10 to 12 oz.) pkg. frozen chopped broccoli, about 1 1/2 to 2 cups
  • 1/2 cup chopped onion
  • 1/2 to 1 c. Sauce (below)
  • Paprika
  • .
  • Sauce:
  • 1/4 c. butter
  • 1/4 c. flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. chicken broth
  • 1/2 cup evaporated milk
  • 2 tbsp. cooking sherry

PREPARATION:

Spread half the chicken in the slow cooker/Crock Pot. Top with mushrooms, water chestnuts, onion and broccoli. Arrange remaining chicken on top. Cover with sauce (directions below). Sprinkle with paprika. Cover and cook on low for 4 to 6 hours or high for 2 hours.

Sauce Instructions: Melt butter in medium saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in wine. Makes about 2 cups.

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