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Chicken and broccoli in a light cream sauce results in a new version of a popular family main dish. Make it in minutes in your microwave.
2 cups cut frozen broccoli (from 1-lb. pkg.)
1 tablespoon margarine or butter
1/4 cup chopped onions
3 tablespoons all-purpose flour
1 (10 1/2-ounce) can condensed chicken broth
2 cups cubed cooked chicken *
1 (2 1/2-ounce) jar sliced mushrooms, drained
1 (8-ounce) container (1 cup) dairy sour cream
Hot cooked noodles
Chopped fresh parsley
MICROWAVE DIRECTIONS: Cook broccoli in microwave according to package directions until crisp-tender. Drain; set aside. In 2-quart microwave-safe casserole, microwave margarine on HIGH for 20 seconds or until melted. Add onion; toss to coat. Cover with microwave-safe plastic wrap. Microwave on HIGH for 2 minutes or until crisp-tender. Add flour; blend well. Using wire whisk, stir broth into onion mixture; blend well. Microwave on HIGH for 4 to 6 minutes or until mixture thickens and bubbles, stirring once halfway through cooking.** Add chicken, cooked broccoli, mushrooms and sour cream; blend well. Microwave on HIGH for 3 to 5 minutes or until mixture is thoroughly heated and bubbles around edges, stirring once halfway through cooking. Serve over noodles; garnish with parsley.
TIPS:
*Cooked turkey or ham can be substituted for chicken.
**For compact microwave ovens under 600 watts, microwave broth-onion mixture on HIGH for 7 to 8 minutes or until mixture thickens and bubbles, stirring once halfway through cooking. Continue as directed above.
Patricia Kiewiet - La Grange, Illinois
Bake-Off® Contest 33, 1988
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
