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Chicken Parisian
rec.crafts.textiles.quilting/M. Larson (1997)
Source: Betty Crocker Cookbook
Makes 4 to 6 servings
Here is a recipe that we really like. I've put the actual recipe first and listed our modifications at the end. It's a bit of effort, but really tastes good! For a party, I'd recommend doubling the recipe and making it in a 9"x13" casserole pan.
sliced cooked chicken (about 2 chicken breasts)
2 pkg. (10 oz. each) frozen or 2 lb. fresh broccoli, cooked
1 cup grated Parmesan cheese
1 can (4 oz.) button mushrooms
3 tbsp. butter
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 cups milk
1/4 tsp. nutmeg
1/3 cup mayonnaise
1/3 cup whipping cream, whipped
3/4 tsp. Worcestershire sauce
Place slices of cooked chicken in 6 individual ramekins. On top of each slice of chicken place several pieces of broccoli. Sprinkle with half of the cheese. Top with mushrooms. Melt butter over low heat in a heavy saucepan. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 min. Blend in rest of ingredients. Pour over broccoli and sprinkle with remaining cheese. Broil until brown and bubbly (3 to 5 min).
Modifications:
We use a greased 8"x8" casserole for this recipe.
We bake boneless chicken breasts and then chop them into bite size pieces. Put in enough pieces to cover the bottom of the pan with a single layer.
For the broccoli, I use a one pound bag of frozen broccoli pieces.
This is a bit less than the recipe calls for, but that's what we
like.
We generally use fresh, sliced mushrooms (we're mushroom freaks!)
but the canned ones work fine too.
We use Miracle Whip for the Mayonnaise and it works fine (depends on what your taste prefers)
* We also like to bake this for approx. 1/2 hour to make sure that all of the casserole is HOT. We then broil for a minute or two to get a nice, toasted top. (We've found that it's not quite hot enough even if all the ingredients are hot before putting it together.)
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