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
- Preheat oven to 350°. Spray a 2- to 3-quart baking
dish with cooking spray. - 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.
- In a small bowl, stir together sourdough crumbles
and melted butter. Sprinkle over casserole. - 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