Chicken N' Broccoli in Mushroom Sauce

READY IN: 55mins




  • Set oven to 375 degrees.
  • grease a 9-inch square pan.
  • Steam the broccoli spears until tender-crisp, then plunge into ice water to stop the cooking process.
  • Drain, and blot dry on paper towels.
  • Arrange on bottom of baking pan.
  • Evenly place chicken over the broccoli; set aside.
  • FOR SAUCE: heat butter in a skillet over medium heat, swirl to coat bottom of skillet.
  • cook the mushrooms, until they have released their juices (about 7-9 minutes); increase heat to high, cook, uncovered for another 1-2 minutes more, and let liquid evaporate; set aside don't drain the butter, leave in skillet.
  • In a the same skillet, pour in the broth and evaporated milk; whisk in the flour until thick (about 3 minutes), add in the cooked mushrooms back in, with the Parmesan cheese and green onions, black pepper and a Pinch of nutmeg (if using); stir to combine well.
  • Pour the cooked sauce over the chicken and broccoli in the baking dish.
  • Mix all topping ingredients together; sprinkle over casserole.
  • Bake in oven for 30-35 minutes, or until hot and bubbly.