Here you go everyone who didn't get it - and not a can of soup in sight.
* Exported from MasterCook *
Chicken Divan Casserole with Mushrooms & Crumb Topping
For the sauce -
1/4 cup minced shallot
1/4 tsp. curry powder
1 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 1/2 cups milk
3/4 cup low-sodium chicken broth
1 egg yolk -- lightly beaten
Juice of 1/2 a lemon
Salt and cayenne pepper to taste
For the filling -
1 1/2 cups button mushrooms -- halved
Salt and pepper to taste
1 Tbsp. unsalted butter
1 slice rye bread -- toasted, torn
1 cup cubed rotisserie chicken
1 cup broccoli florets
1/2 cup grated Cheddar cheese (2 oz.)
For the topping -
2 slices rye bread -- buttered
Preheat oven to 375°.
Sauté shallots and curry powder in 1 Tbsp. butter in a saucepan over medium heat until shallots are softened, about 2 minutes. Add flour; cook 1 minute.
Whisk milk and broth into the pan; simmer over medium-high heat, stirring often, until thickened, about 5 minutes.
Whisk some of hot sauce into egg yolk. Stir yolk mixture back into sauce. Reduce heat to low; cook sauce for 1 minute, stirring constantly. Remove sauce from heat, stir in lemon juice, salt, and cayenne.
Sauté mushrooms, salt, and pepper and seasonings in 1 Tbsp. butter in a nonstick skillet over medium heat until mushrooms are browned, about 5 minutes.
Divide toasted bread, chicken, broccoli, and mushrooms between two 3-cup casserole dishes. Pour half the sauce over each casserole; top each with Cheddar.
Process remaining 2 slices rye bread in a food processor to make coarse crumbs (see Test Kitchen Tip), then divide between the casseroles. Place dishes on a baking sheet; bake until brown and bubbly, 35-40 minutes
Description:
"Making the lightly curried sauce from scratch transports this casserole a long way from the once-popular versions made with canned soup."
S(Internet Address):
"http://www.cuisinerecipes.com/2009/10/15/chicken-divan/"
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