Ingredients
6 cups fresh broccoli florets3 cups sliced fresh mushrooms1 tablespoon butter6 cups cubed cooked chicken3 cans (8 ounces each) sliced water chestnuts, drainedSAUCE:6 tablespoons butter, cubed1/2 cup plus 1 tablespoon all-purpose flour1-1/2 teaspoons seasoned salt1/8 teaspoon pepper3 cups chicken broth1 cup heavy whipping cream6 egg yolks, lightly beaten3/4 teaspoon lemon juice1/8 teaspoon ground nutmeg3/4 cup slivered almonds, toasted
Preparation
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 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.
