Ingredients
The following ingredients have 8 Servings
- 1 rotisserie chicken, (skin and bones removed, about 3 cups chopped chicken)
- 2 large stalks broccoli, (cut into bite-size pieces, about 4 cups )
- 1 teaspoon kosher salt
- 6 tablespoons butter (divided)
- ⅓ cup all-purpose flour
- 1 ⅔ cups chicken stock
- ⅓ cup white wine or cream sherry, (I used chardonnay, you may substitute chicken stock)
- 16 ounces sour cream
- 1 ½ cups shredded extra-sharp white cheddar cheese, (6 ounces)
- 1 tablespoon fresh lemon juice
- ⅛ teaspoon curry powder
- 1 cup panko bread crumbs
Instruction
- Preheat oven to 350 °F.
- Add the broccoli to a large bowl with two tablespoons of water. Cover the bowl with a plate and microwave for four minutes to blanch it. Or, you can bring a large pot of water to boil over high heat. Then, add the broccoli and cook for three minutes. Remove from the heat and drain. Set aside.
- Melt four tablespoons of butter in a large 12-inch skillet over medium heat. Add the flour and one teaspoon of kosher salt when the butter has melted. Cook for two minutes, whisking frequently.
- Add the chicken stock and wine, and whisk constantly. Cook for about three minutes or until the sauce has thickened.
- Reduce the heat to low and add the sour cream and one cup of shredded cheese. Whisk until the cheese is melted and the mixture is smooth.
- Remove the pan from the heat and add the chicken, broccoli, lemon juice, and curry powder. Mix well until everything is well combined. Pour this mixture into a 9x13 casserole dish sprayed with non-stick cooking spray.
- Melt the remaining two tablespoons of butter and add it to the panko. Add the remaining half cup of shredded cheese. Mix well. Sprinkle the panko/cheese mixture evenly over the casserole.
- Bake uncovered for 30 minutes or until it is bubbly and the topping is golden brown. Serve immediately.
