Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 74

POPPY SEED CHICKEN

CASSEROLE WITH SOURDOUGH

CRUMBLES A ND BROCCOLINI

MAKES 6 TO 8 SERVINGS

We gave this classic Southern casserole an upgrade with bright

f lorets of Broccolini and crunchy sourdough crumbles.

½ cup unsalted butter
1 cup sliced fresh baby
portobello mushrooms
½ cup diced yellow onion
2 cloves garlic, minced
1⁄3 cup all-purpose flour
1 cup chicken broth

1. Preheat oven to 350°. Spray a 2- to 3-quart baking
   dish with cooking spray.


2. In a large skillet, melt butter over medium heat.
   Add mushrooms, onion, and garlic; cook, stirring
   occasionally, until tender, 3 to 4 minutes. Add flour;
   cook for 2 minutes, stirring constantly. Gradually
   whisk in broth. Cook, stirring constantly, until
   thickened, 4 to 5 minutes. Remove from heat;

whisk in milk and cream cheese until smooth. Stir in

cooked chicken, Broccolini, poppy seeds, celery salt,

and pepper. Transfer to prepared dish.

3. In a small bowl, stir together sourdough crumbles
   and melted butter. Sprinkle over casserole.


4. Bake until bubbly, 25 to 30 minutes. Let stand for
   10 minutes before serving.

1 cup whole milk

1 (8-ounce) package

cream cheese, softened

4 cups shredded cooked

chicken

1 bunch fresh Broccolini,

trimmed and chopped

1 tablespoon poppy seeds

½ teaspoon celery salt

½ teaspoon ground black

pepper

2½ cups torn and crumbled

stale sourdough bread

¼ cup unsalted butter, melted