To start this shortened week off on the right foot I decided to try out a new recipe. Pinterest, yet again, provided some inspiration for tonight's supper: "French Chicken Broccoli Supreme" from Get Off Your Butt and Bake!
I tweaked the original a little bit, so bellow is my version and how it turned out.
A bit of warning before I begin. The prep time for this dish... for me, for the first time... was 1 hour. I'm hoping that it only took this long because I was constantly referencing back to the recipe to make sure I was doing it correctly. Or I could just be a very slow cook :)
Ingredients
1 lb chopped broccoli steamed 'til softened
10 chicken tenders boiled and shredded
2 cups shredded mild cheddar cheese
2 sleeves of Ritz crackers
1 and 1/3 sticks of butter
1 tablespoon poppyseeds
1/4 cup corn starch dissolved in 1/2 cup cold water
1/3 cup chicken broth
1/4 teaspoon of each salt and pepper
2 cups milk
Directions
1. Boil and shred chicken and place in a 9x13 inch baking pan
Chop and steam broccoli and place on top of chicken in pan
2. In a saucepan over medium heat, combine 1/3 stick of melted butter with dissolved cornstarch, chicken broth, milk, salt and pepper. Stir continuously as sauce thickens.
4. Once sauce thickens, stir in 1 cup of shredded cheese. Pour sauce over chicken and broccoli. Use 1 cup of cheese to cover the chicken and broccoli.
5. Melt 1 stick of butter and stir in poppyseeds. Crush Ritz crackers into crumbs and spread over the shredded cheese.
6. Bake at 350 degrees for 25 minutes or until the crumbs turn golden brown and the sauce bubbles.
Yet another yummy chicken casserole dish going into the recipe folder! The hubs was less than thrilled with the broccoli (said it took away from the yummy chicken flavor - he really just doesn't like broccoli). However, I liked the idea of having a vegetable in the casserole rather than as a side. Oh well, you win some, you lose some.
I tried this recipe this week too!!! I had to modify as well! lol! I used flour instead of cornstarch, rotisserie chicken, I didn't have poppy seeds, and I had to use a different type of cracker....but it still turned out pretty good...with the exception of adding a tad bit too much salt:)
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