As casseroles go, this is a very quick and easy one!
I did not cook my broccoli for 10 minutes. I like my vegetables to have a little crunch, so I only cooked it for about 5 minutes.
For the chicken, I sliced it thin before cooking it. This took about half the time of cooking a full breast. I don’t think it changed anything in the recipe itself.
The sauce is also quick and easy to put together.
Combining the egg yolks and lemon juice was interesting. It gave the dish a bright, citrus hint. It was not unpleasant.
I used Parmesan for the cheese, but you could really do whatever you wanted. It would of course change the final flavor of the dish depending on what you chose.
The dish cooked up in about thirty minutes total, so it is perfect for a weeknight dish.
Chicken and Broccoli Casserole
4 Chicken Breasts
2 Heads Broccoli, Cut Into Flowerets
1/2 Cup Slivered Toasted Almonds
1/4 Cup Butter
2 Tablespoons Flour
2 Cups Cream
2 Egg Yolks
Salt
1/2 Lemon, Juiced
Dash Cayenne
Grated Cheese
Cook chicken breasts until done. Slice as thin as possible. Cook broccoli for 10 minutes in boiling, salted water. Place broccoli in the bottom of a greased casserole. Sprinkle with almonds. Add a layer of overlapping chicken strips. Make a sauce by blending butter and flour. Gradually whisk in cream. Stir until smooth. Beat egg yolks and lemon juice together. Stir into cream sauce. Season with salt and cayenne. Pour over chicken and broccoli. Sprinkle with grated cheese. Bake in a 375 degree oven for 20 minutes.
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