Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1
Recipe by Oxmoor House January 1994

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Recipe Summary

cook:
30 mins
total:
30 mins
Yield:
8 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Light and Luscious

Nutrition Facts

438 calories; calories from fat 58%; fat 28.1g; saturated fat 11.2g; mono fat 0g; poly fat 0g; protein 32.8g; carbohydrates 13.4g; fiber 0g; cholesterol 98mg; iron 0mg; sodium 572mg; calcium 0mg.
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