Ingredients:
- 3 to 4 cups cooked chicken, diced
- 1 can (4 ounces) sliced mushrooms, drained, or about 8 ounces sautéed sliced mushrooms
- 1 package (10 ounces) frozen broccoli spears, cooked and drained
- .
- Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups chicken broth
- salt and pepper, to taste
- 1/8 teaspoon nutmeg
- 1/4 cup Parmesan cheese
- 1 tablespoon cooking sherry
- 2 egg yolks, slightly beaten
Preparation:
In a shallow casserole, layer chicken, mushrooms, then broccoli. Melt butter in a saucepan over low heat, stirring in flour until smooth and well blended. Remove from heat and gradually stir in the chicken broth. Place back on heat and bring to a boil, stirring constantly. Boil for 1 minute. Stir in salt, pepper, and nutmeg. Remove from heat; add Parmesan cheese and sherry. Stir in the slightly beaten egg yolks and bring to the boiling point again. Pour over chicken and vegetables. Bake at 350° for 20 to 25 minutes, or until bubbly and browned.Chicken recipe serves 4 to 6.
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