Recipe: Cheesy Chicken Casserole (with mascarpone and parmesan cream sauce)

CHEESY CHICKEN CASSEROLE

FOR THE CHICKEN:
6 chicken breast halves with skin and bone
water
1 small onion, chopped
3 celery tops
2 garlic cloves
1 bay leaf
1 teaspoon salt
FOR THE BROCCOLI:
1 (10 oz.) pkg frozen chopped broccoli
FOR THE CREAM SAUCE:
2 cups milk
16 ounces mascarpone
1 teaspoon salt
3/4 to 1 teaspoon garlic salt
1 1/2 cups grated Parmesan, divided use

TO PREPARE THE CHICKEN:
Early in day, simmer chicken in water to cover until tender, adding onion, celery, garlic, bay leaf, and 1 teaspoon salt to water. Remove chicken; cool.

Discard skin and bones; slice chicken thinly; cover and refrigerate.

ABOUT 1 HOUR BEFORE SERVING:
Preheat oven to 350 degrees F. Grease a 2-quart casserole.

Cook and drain broccoli as package directs; arrange in bottom of greased 2-quart casserole. Set aside.

TO MAKE THE CREAM SAUCE:
In double boiler, over hot, not boiling water, blend milk, mascarpone, salt and garlic salt until smooth and hot; stir in 3/4 cup Parmesan.

TO PREPARE THE CASSEROLE:
Pour 1 cup cream sauce over broccoli; top with chicken in even layer. Cover chicken with rest of sauce; sprinkle with 1/4 cup Parmesan.

Bake at 350 degrees F 25 to 30 minutes or until piping hot. Let stand 10 minutes before serving.

Pass remaining Parmesan at table.

Makes 8 servings
Source: Charleston, West Virginia Gazette