Total Time
50mins
Prep 15 mins
Cook 35 mins

I got this from an old TOH booklet. This is a great casserole served with rice or noodles on the side.

Ingredients Nutrition

  • 1 lb fresh broccoli, sliced in spears and steamed 2 minutes or 3 (10 ounce) packages frozen broccoli spears, thawed
  • 3 -4 cups cooked chicken, skinned, boned and cut into large pieces
  • SAUCE

  • 13 cup butter, melted
  • 14 cup cornstarch, dissolved in 1/2 cup water
  • 13 cup chicken broth or 13 cup white wine
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 2 cups milk (I use half and half)
  • 1 (2 ounce) jar diced pimentos
  • 1 (8 ounce) package old English cheese, cubed or 8 ounces shredded sharp cheddar cheese

Directions

  1. In a greased 13 x 9 baking dish, layer the broccoli spears and chicken pieces alternately. Set aside.
  2. In a saucepan over medium heat, combine the melted butter, dissolved cornstarch, broth, seasonings, milk and pimientos.
  3. Cook until thickened. Add cheese, stir until melted.
  4. Pour warm sauce over top of chicken and broccoli.
  5. Bake at 350°F for about 35 minutes or until bubbly.

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