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Chicken and Broccoli Casserole

4 cups cubed cooked chicken or turkey
1 can mushrooms - (4 oz) -- drained (may use fresh mushrooms)
1 can water chestnuts - (5 oz) -- drained, and cut into slivers
1 package frozen chopped broccoli - (12 oz)
1 medium onion -- minced, about 1/2 cup
Sauce -- (see below)
Paprika -- to taste


Sauce:
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup chicken broth
1/2 cup evaporated milk
2 tablespoons cooking sherry


Spread half the chicken in the slow cooker. Top with mushrooms, water chestnuts, onion and broccoli. Arrange remaining chicken on top. Cover with sauce. Sprinkle with paprika. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 hours.

For the sauce: Melt butter in medium saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in wine. (Makes about 2 cups)

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