4 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)
1/3 cup grated Parmesan cheese
1/3 cup fine, dry breadcrumbs
2 teaspoons paprika
How to Make It
Saute shallots and garlic in 1/4 cup plus 2 tablespoons margarine in a saucepan over medium-high heat until tender. Add flour, stirring until smooth. Cook 1 minute over medium heat, stirring constantly. Gradually add half-and-half and chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; add Gruyère cheese, salt, and pepper, stirring until cheese melts.
Spread 1/2 cup cheese sauce in a greased 11- x 7- x 1 1/2-inch baking dish. Add broccoli and 1 1/2 cups cheese sauce. Top with chicken and remaining cheese sauce.
Combine Parmesan cheese, breadcrumbs, paprika, and remaining 2 tablespoons margarine; stir well. Sprinkle evenly over top of casserole. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.
Looking for something different for leftover turkey, subbed the turkey for the chicken. Since husband not a fan of gruyere, used white cheddar. To cut down on some of the fat, used 1% milk and the sauce was very good. Glass of wine and a salad for a complete meal.
Absolutely delicious! Took a little longer than anticipated but was well worth the wait. Poached the chicken breasts to cook them and added a little nutmeg for that special touch. Will definitely make this again!
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