Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe is from the Culinary Institute of America cookbook from the 1980s, although I've made a couple of changes, namely using florets instead of spears and swiss cheese rather than blue. It's a go-to for my family. I'm pretty much putting it up here so I don't lose it (the cookbook is in pieces after so much use).

Ingredients Nutrition

Directions

  1. 1. Cook broccoli until just tender.
  2. 2. Heat butter in saucepan. Blend in flour and salt. Heat until mixture bubbles then remove from heat.
  3. 3. Add the chicken broth gradually, stirring constantly. Bring to boil and cook about 2 minutes or until sauce thickens slightly. Remove from Heat.
  4. 4. Add the marjoram and swiss cheese and stir until cheese is melted. Blend in the whipped cream.
  5. 5. Put the broccoli in the bottom of a 2-qt casserole dish or divide among 6 ramekins.
  6. 6. Using half the sauce, spoon over the broccoli. Top that with the chicken.
  7. 7. Blend half cup of parmesan in remaining sauce and spoon sauce over chicken.
  8. 8. Sprinkle top with remaining parmesan and paprika (optional).
  9. 9. Place under broiler, 4 inches from heat for about 3 minutes or until top is lightly browned.