About a year ago I weeded my substantial recipe book collection and threw away a Betty Crocker casserole cookbook containing many fatty, yummy recipes. One of the recipes was a keeper, despite my avowed Weight Watcherdom. I should have ripped out the page. It was called “Chicken Havarti Bake.” I remember most of the recipe; the missing piece is at the very end. The “bake” part.
- Preheat oven to 350 degrees.
- Melt 2 TBSP of butter in a skillet.
- Add 1 TBSP flour, 1/4 tsp pepper, 1/8 tsp salt, and 1/8 tsp nutmeg. Stir and cook until uniform.
- Add 1 cup milk all at once. Cook and stir until thick and bubbly.
- Add 1/2 cup shredded Swiss cheese (the recipe called for Havarti or Swiss, we used Swiss); stir and cook until melted.
- Remove from heat; fold in 2 cups steamed broccoli, 1 lb. cubed cooked chicken breast, and 2 TBSP toasted almond slivers.
- Transfer mixture to a casserole dish that’s been coated with cooking spray.
- Sprinkle the top with 1/2 cup shredded Swiss cheese.
Now the part I don’t remember well enough to duplicate.
The recipe called for a biscuity kind of topping. I remember that it had flour and egg… maybe baking soda? But it was mixed together and poured over the top. The casserole was cooked for 30 minutes or so and when it came out, the top was golden brown; the biscuity stuff puffed up and made the dish kind of bready.
Man, it was good.
Can you cooks and chefs out there help with that last piece?