Text 22466, 82 rader
Skriven 2012-03-16 06:45:04 av Dave Drum (1:261/38)
Ärende: Cuisine 061
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Divan Casserole w/Mushrooms & Crumb Topping
 Categories: Poultry, Casseroles, Cheese, Breads, Chilies
      Yield: 2 servings

MMMMM---------------------------SAUCE--------------------------------
    1/4 c  Minced shallot
    1/4 ts Curry powder
      1 tb Unsalted butter
      2 tb All-purpose flour
  1 1/2 c  Milk
    3/4 c  Chicken broth
      1    Egg yolk; lightly beaten
           Juice of 1/2 a lemon
           Salt & cayenne pepper

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Button mushrooms, halved
           Salt & pepper
      1 tb Unsalted butter
      1 sl Rye bread, toasted, torn
      1 c  Cubed rotisserie chicken
      1 c  Broccoli florets
    1/2 c  Grated Cheddar cheese (2 oz

MMMMM--------------------------TOPPING-------------------------------
      2 sl Rye bread, buttered

  About Tempering: The sauce in this recipe is thickened and
  enriched with an egg yolk, but you canÆt add the yolk
  directly to the hot sauce or it will simply scramble. The
  yolk first needs to be "tempered" by whisking some of the
  hot milk mixture into it. Then it can be added to the rest
  of the white sauce, stirring over low heat to finish
  thickening the sauce.

  Making the lightly curried sauce from scratch transports
  this casserole a long way from the once-popular versions
  made with canned soup.

  Preheat oven to 375øF/190øC.

  Sauté shallots and curry powder in 1 Tbsp. butter in a
  saucepan over medium heat until shallots are softened, about
  2 minutes. Add flour; cook 1 minute.

  Whisk milk and broth into the pan; simmer over medium-high
  heat, stirring often, until thickened, about 5 minutes.

  Whisk some of hot sauce into egg yolk. Stir yolk mixture
  back into sauce. Reduce heat to low; cook sauce for 1
  minute, stirring constantly. Remove sauce from heat, stir in
  lemon juice, salt, and cayenne.

  Sauté mushrooms, salt, and pepper and seasonings in 1 Tbsp.
  butter in a nonstick skillet over medium heat until
  mushrooms are browned, about 5 minutes.

  Divide toasted bread, chicken, broccoli, and mushrooms
  between two 3-cup casserole dishes. Pour half the sauce over
  each casserole; top each with Cheddar.

  Process remaining 2 slices rye bread in a food processor to
  make coarse crumbs, then divide between the casseroles.
  Place dishes on a baking sheet; bake until brown and bubbly,
  35-40 minutes.

  Makes: 2 servings

  http://www.cuisinerecipes.com

  MM Format by Dave Drum - 15 October 2009

  Uncle Dirty Dave's Archives

MMMMM

... The more alternatives, the more difficult the choice. - Abbe' D'Allanival

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