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
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.