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Chicken and Broccoli Casserole

Because the chicken or turkey is cooked, this recipe takes less time than traditional crockpot recipes.

 

Sauce

  • 1/4 c. butter
  • 1/4 c. flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. chicken broth
  • 1/2 cup evaporated milk
  • 2 tbsp. cooking sherry (optional)

Rest of ingredients

  • 4 c. cooked chicken or turkey, cubed
  • 1 (4 oz.) can mushrooms, drained (or a similar amount of fresh mushrooms)
  • 1 (5 oz.) can water chestnuts, drained and cut into slivers
  • 1 (10 to 12 oz.) pkg. frozen broccoli, chopped
  • 1/2 cup onion, chopped
  • paprika

To make the sauce, first create a roux with the butter and flour, cooking over low heat until it starts to brown slightly and smells a bit nutty. Add the rest of the ingredients except for the wine and bring to a boil, stirring frequently. Remove from the heat and add the sherry if you wish.

 

Layer the rest of the ingredients in the crockpot starting with the chicken, and then top off with the sauce. Cook on low for 4-6 hours or on high for 2 hours.


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