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Friday, March 8, 2013

Chicken Broccoli Supreme

This recipe seems to be a cross between chicken divan and poppy seed chicken.  It turned out really well and I think I like it better than the other two.  It also has homemade sauce and not a creamed soup.
You can use fresh or frozen broccoli.  I liked using fresh even though it took an extra step because frozen broccoli seems to have more of the stems.  This way I get to control what pieces of broccoli I use.
Chop up the broccoli heads and steam for about 3-5 minutes.
Nice green color.
Place in the bottom of a 9x13 pan that you have sprayed first.
Add the cut up cooked chicken.  The recipe calls for 3 cups.  I used the two huge breast and the little piece and it was plenty.
Now for the sauce.  Add 1/4 cup cornstarch to 1/2 cup COLD water.  Stir that up well.
Make sure all the cornstarch is disolved.
Melt 1/3 cup butter in a saucepan.
Add the cornstarch mixture to the butter.
Add 1/3 cup chicken broth.
Add 2 cups milk.  I used 2%. Heat the sauce on medium heat until the sauce thickens.  Stir often.
While the sauce is thickening, put the crackers in a zip lock bag .
Use a rolling pin or something else to crush the crackers.
The crushed crackers.
Melt 1 stick of butter.
Add 1 Tablespoon of poppy seeds to the butter.
The sauce is beginning to thicken.
Add 1 1/2 cups shredded cheese to the sauce and stir until it melts.
Keep stirring.
The sauce is ready.  Add a little salt and pepper to the sauce.
Pour the sauce over the chicken and broccoli.
Make sure all the chicken is covered.
Top the sauce with 1 1/2 cup shredded cheese.
Add the butter-poppy seed mixture to the crackers.
Mix well.
Spread the crackers on top.  Place in a preheat 350 oven.  Bake for 30 minutes.
Doesn't that look good.
Dig in.

Chicken Broccoli Supreme Recipe

1 lb fresh broccoli steamed for 3-5 minutes
3 cups cooked chicken breast
1 1/2 cup shredded cheese

1/3 cup butter melted
1/4 cup cornstarch dissolved in 1/2 cup COLD water
1/3 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 1/2 cup shredded cheese

2 tubes butter crackers
1 stick melted butter
1 Tablespoon poppy seeds

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