Diva Tasting- Summer Menu Entree

CHICKEN CASSEROLE WITH BROCCOLI

375° Oven 1 Large Deep Roasting Pan (sprayed to coat) Serves 12

6 Cups Fresh Broccoli Florets

4 Cups Cremini Mushrooms Sliced

3 Tbsp Butter Melted

6 Cups Roasted Chicken Shredded

1 tsp Garlic Minced

3 Cans Water Chestnuts (drained)

1 Pkg Herb Dressing Cubes

Sauce:

1 Can Cream of Mushroom Soup

½ tsp Himalayan Pink Salt

½ tsp Black Pepper Cracked

½ Cup Half n Half

3 Med Eggs Beaten

1 tsp Lemon Juice and zest of 1 lemon

1/8 tsp Nutmeg

2 Cups Gruyere Cheese Shredded (may use Colby if desired)

1 Cup Slivered Almonds for topping

For the Sauce ….Beat all ingredients (Except Cheese) together in a bowl and set aside until the top ingredients are done.

In a large skillet saute mushrooms and broccoli in butter until tender. Mix in Garlic.

In a large bowl combine remaining ingredients including broccoli and mushrooms, and gently fold in bread cubes and the sauce. Fold in the 2 cups of cheese top with slivered almonds. Bake for 30 Minutes until bubbly.

Note if you do not have a large roasting pan you may use (1) 9 X 13 in and (1) 8” Square pan sprayed to coat.

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