Man, another one marked but never tried yet!
I do have leftover roasted chix...)
Chicken Divan Casserole
(Cuisine at home, October 2005, Issue 53, p. 15)
Makes: 6 Cups Total Time: About 11/4 Hours Rating: Easy
For the Sauce—
Saute in 1 T. Unsalted Butter:
1/4 cup shallots, minced
1/4 t. curry powder
Add; Whisk in and Simmer:
2 T. all-purpose flour
1 1/2 cups whole milk
3/4 cup chicken broth
Temper Sauce into:
1 egg yolk, lightly beaten
Off Heat, Finish with:
Juice of 1/2 a lemon
Salt and cayenne to taste
For the Filling—
Saute in 1 T. Unsalted Butter:
1 1/2 cups button mushrooms, halved
Salt and pepper to taste
Divide Between Dishes:
1 slice rye bread, toasted, torn
1 cup rotisserie chicken, cubed
1 cup frozen broccoli florets
Sauteed mushrooms
Prepared sauce
1/2 cup Cheddar cheese, grated
For the Topping—
Process; Top Casserole with:
2 slices rye bread, buttered
Preheat oven to 375°.
Saute shallots and curry powder in butter for the sauce in a sauce-pan over medium heat. Cook until soft, stirring often (do not brown).
Add flour and cook, stirring, for 1 minute. Whisk in milk and broth; simmer over medium-high heat until sauce thickens, about 5 minutes, stirring often.
Temper some of the hot sauce into the egg yolk, whisking to blend. Whisk the yolk mixture into the sauce, reduce heat to low, and cook 1 minute, stirring constantly.
Off heat, finish sauce with lemon juice, salt, and cayenne; set aside.
Saute mushrooms and seasonings for the filling in butter in a nonstick skillet over medium heat. Cook until any moisture is evaporated and mushrooms are browned.
Divide toasted bread, chicken, broccoli, and mushrooms between two casserole dishes. Pour half the sauce over each; top with cheese.
Process bread in a food processor to make coarse crumbs, then divide between the casseroles. Place dishes on a baking sheet and bake until topping is brown and filling is bubbly, 35–40 minutes.
Nutrition Information (Per cup):
280 calories 43% calories from fat 13g total fat 23g carb. 261mg sodium 3g fiber 18g protein