Ingredients :
Sauce
- ¼-cup minced onion
- ¼-tsp curry powder
- 1-tbsp butter or margarine
- 2-tbsp all-purpose flour
- 1 ½-cups milk
- ¾-cup chicken broth
- 1-egg yolk, lightly beaten
- Juice of ½ lemon
- Salt & cayenne pepper to taste
Filling
- 1 ½-cup mushrooms, halved
- Salt & pepper to taste
- 1-tbsp butter or margarine
- 1-slice of rye bread, toasted and torn into pieces
- 1-cup cubed cooked chicken
- 1-cup raw broccoli florets
- 1-cup grated cheddar cheese
Topping
- 2 slices of buttered rye bread
Directions :
Preheat oven to 375°F
In a saucepan, sauté onions and curry powder in butter over medium high heat
Add flour and cook for 1 minute
Whisk in milk and chicken broth; simmer, stirring often, over medium-high heat until thickened, about 5 minutes
Whisk some of the hot sauce in with the egg to temper
Stir the egg back into the sauce and reduce heat to low; cook for 1 minute, stirring constantly
Take off heat and stir in lemon juice, salt and cayenne pepper
Sauté mushrooms with salt & pepper in 1-tbsp of butter or margarine over medium heat until browned
Divide the single piece of toasted bread, the chicken, broccoli and mushrooms between two 3-cup casserole dishes
Pour half the sauce over each top
Divide the cheese over both of the dishes
In a food processor, process the 2 slices of buttered bread to make coarse breadcrumbs
Divide to top off each casserole dish
Place dishes on baking sheet and bake until brown and bubbly, about 35-40 minutes
Makes 2 servings
