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Chicken Casserole Recipe
Chicken Casserole Prep time - 30 mins Cook time - 45 mins Serves - 4 Ingredients: 4 chicken breasts 2 onions, diced 1 carrot, diced salt and freshly ground black pepper to taste 1 x 220g can water chestnuts, drained 1 small head broccoli, cut into florets and blanched 1 medium egg yolk, lightly beaten 2-3 tablespoons double cream 1 stick celery, diced 8 peppercorns 1 bay leaf 55g butter 30g plain flour lemon juice 1 tablespoon fresh parsley, chopped Method: 1. Put the onion, carrot, peppercorn, cellery, bay leaf and chicken breasts in a large pan and cover with water. 2. Slowly bring to the boil and simmer until the chicken is cooked, about 30 mins. 3. Remove the chicken and keep 500ml of the liquid. 4. Add 30g of butter to a pan, add the flour and mix to a smooth paste. 5. Slowly add the saved liquid, stirring constantly to make a sauce. 6. Add the water chestnuts, broccoli and salt & pepper to tatse. 7. Mix the cream with egg yolk and slowly stir into the sauce. 8. Cut the chicken breasts into 6 pieces and stir into the sauce. 9. Brown the onion in a pan with the left over butter and sprinkle on top of the casserole. 10 Garnish with the parsley and serve.
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Contributor's Note
This recipe was contributed to our catering forum by one of the members.
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The copyright for this content entitled "Chicken Casserole Recipe" has been specified by the contributor as:
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The copyright for this content has been relinquished by the author. The content may be used freely by anyone.
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