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| INGREDIENTS |
| 2 tbsp |
unsalted butter, divided |
| 1/4 c |
shallots, minced |
| 1/4 tsp |
curry powder |
| 2 tbsp |
flour |
| 1 1/2 c |
2% milk |
| 3/4 c |
chicken broth |
| 1 |
egg yolk, lightly beaten |
| |
juice of 1/2 lemon |
| |
salt and red pepper to taste |
| 8 oz |
sliced mushrooms |
| 3 sl |
rye bread, toasted (2 buttered, 1 torn) |
| 1 c |
cooked rotisserie chicken, cubed |
| 1 c |
frozen broccoli florets |
| 1/2 c |
shredded cheddar cheese |
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| RECIPE |
- Preheat oven to 375 degrees F.
- Melt 1 TBSP butter in sauce pan and sauté shallots; curry powder over medium heat until shallots are soft, stirring frequently.
- Add flour and stir for 1 minute. Whisk in milk and broth, simmer over medium high heat until sauce thickens, stirring often.
- Whisk a little of the sauce, reduce heat to low and cook 1 minute stirring constantly.
- Remove from heat and add lemon juice, salt and red pepper to taste.
- Sauté mushrooms and seasoning in remaining butter until all moisture has evaporated and mushrooms are golden brown (you can do this while your making the sauce if you want).
- Place 2 slices bread in food processor and pulse to make coarse crumbs.
- Divide 1 slice of toasted bread, chicken, broccoli and mushrooms among 4 ramekins or in one 8 x 8 baking dish.
- Pour half of sauce over dishes, top with cheese and breadcrumbs.
- Place on baking sheet and bake for 35 - 40 minutes or until lightly brown and hot and bubbly.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
280 |
|
| Total Fat |
13 g |
|
| Sodium |
261 mg |
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| Total Carbohydrates |
23 g |
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| Fiber |
3 g |
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| Protein |
18 g |
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