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Broccoli Chicken Supreme

 Broccoli Chicken Supreme
This saucy, comforting casserole will draw compliments when it's served at your next potluck dinner. Try the Supreme Sauce with leftover or cooked meats, fish or vegetables.
12 ServingsPrep: 30 min. Bake: 20 min.


  • 6 cups fresh broccoli florets
  • 3 cups sliced fresh mushrooms
  • 1 tablespoon butter
  • 6 cups cubed cooked chicken
  • 3 cans (8 ounces each) sliced water chestnuts, drained
  • SAUCE:
  • 6 tablespoons butter, cubed
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons seasoned salt
  • 1/8 teaspoon pepper
  • 3 cups chicken broth
  • 1 cup heavy whipping cream
  • 6 egg yolks, lightly beaten
  • 3/4 teaspoon lemon juice
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup slivered almonds, toasted


  • Place broccoli in a steamer basket; place in a large saucepan over 1
  • in. of water. Bring to a boil; cover and steam for 5-7 minutes or
  • until crisp-tender. Meanwhile, in a large skillet, saute mushrooms
  • in butter until tender.
  • In a greased 13-in. x 9-in. baking dish, layer 4 cups chicken,
  • two-thirds of the mushrooms, two cans of water chestnuts and 4 cups
  • broccoli. In a greased 8-in. square baking dish, layer the remaining

2 of 2

Broccoli Chicken Supreme (continued)

Directions (continued)

  • chicken, mushrooms, water chestnuts and broccoli.
  • In a large saucepan over medium heat, melt butter. Stir in the flour,
  • seasoned salt and pepper until smooth. Gradually add broth and
  • cream. Bring to a boil; cook and stir for 2 minutes or until
  • thickened and bubbly. Remove from the heat.
  • Stir a small amount of hot mixture into egg yolks. Return all to the
  • pan; cook and stir until mixture reaches 160° and coats the back
  • of a metal spoon. Remove from the heat; stir in lemon juice and
  • nutmeg.
  • Pour 3 cups sauce over the large casserole and remaining sauce over
  • the small casserole; sprinkle with almonds. Bake, uncovered, at
  • 375° for 20-25 minutes or until bubbly and heated through.
  • Yield: 12 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.