French Chicken Brocolli Supreme Food

CHICKEN, BROCCOLI AND NOODLES SUPREME

Steps:

• Cook the noodles according to package directions.
• Add the broccoli for the last 5 minutes of cooking time.
• Drain the noodle mixture well and return to saucepan.
• Stir the chicken, soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.

BROCCOLI CHICKEN SUPREME

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms in butter until tender. , In a greased 13-in. x 9-in. baking dish, layer 4 cups chicken, two-thirds of the mushrooms, two cans of water chestnuts and 4 cups broccoli. In a greased 8-in. square baking dish, layer the remaining chicken, mushrooms, water chestnuts and broccoli., In a large saucepan over medium heat, melt butter. Stir in the flour, seasoned salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. , Stir a small amount of hot mixture into egg yolks. Return all to the pan; cook and stir until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in lemon juice and nutmeg. , Pour 3 cups sauce over the large casserole and remaining sauce over the small casserole; sprinkle with almonds. Bake, uncovered, at 375° for 20-25 minutes or until bubbly and heated through.

CHICKEN BROTH SUPREME

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Spread chicken legs in large roasting pan.
• Roast until browned and crisp, about 30 minutes.
• Transfer chicken legs to large stockpot; pour off all the fat from the roasting pan.
• Pour 1/2 cup of the water into the roasting pan and scrape up any browned bits clinging to the pan.
• Add these juices to stock pot along with chicken.
• Add remaining 2 quarts of water, carrot juice, and mixed vegetable juice.
• Bring to a boil over high heat, skimming off foam as it rises to the surface. Continue skimming until no foam remains.
• Add onions, carrots, leek, celery, garlic, rosemary, thyme, parsley, and bay leaves.
• Return to a boil, continuing to skim any foam that rises.
• Reduce heat to low and simmer until broth is rich and flavorful, about 2 hours.
• Strain broth and discard solids.
• Refrigerate broth.
• Remove fat that solidifies on the surface.
• Can be refrigerated up to 3 days or frozen for longer storage.

BROCCOLI SUPREME

Steps:

• Stir together first 6 ingredients and set aside.
• Heat cooking oil in wok or frying pan on medium-high. Add broccoli and garlic and stir-fry 3-4 minutes or until broccoli is tender-crisp.
• Stir cornstarch mixture and add to broccoli mixture until boiling and thickened.

BROCCOLI SUPREME

Steps:

• Place broccoli and a small amount of water in a saucepan; cover and cook until crisp-tender, about 8-10 minutes. , In a small skillet, melt butter. Add bread crumbs and toss to coat. Cook and stir over medium heat until warmed, about 1 minute. Remove from the heat and stir in egg. , Drain broccoli; season with salt and pepper. Sprinkle with crumb topping.

BROCCOLI SUPREME

Steps:

• Saute onions, celery, and broccoli in butter.
• Mix with soups diluted with milk, cooked rice, and 2/3 of grated cheese.
• Turn into buttered 9 x 13 inch or 2 quart casserole dish and top with remaining cheese.
• Bake in preheated oven at 350 degrees for 1 hour.