Chicken and Broccoli Casserole

chicken

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Ingredients

1 teaspoon olive oil

1 (8 ounce) package button mushrooms, sliced

1 tablespoon minced fresh garlic

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

3 cups whole milk

1 cup shredded sharp white Cheddar cheese

1 tablespoon chopped fresh thyme

2½ teaspoons kosher salt

½ teaspoon ground black pepper

4 cups shredded cooked chicken

5 cups broccoli florets, blanched and drained

¼ cup sliced almonds

Preheat oven to 350 degrees.
In a large saucepan, heat olive oil over medium-high heat. Add mushrooms and garlic. Cook, stirring occasionally, until liquid evaporates, approximately 8 minutes. Remove from pan, and set aside.
Reduce heat to medium. Add butter to pan, stirring until melted. Stir in flour. Cook, stirring constantly, 1 minute. Add milk; bring to a boil, stirring constantly. Reduce heat to medium-low. Simmer, stirring constantly, until thickened, approximately 2 minutes. Remove from heat. Add Cheddar, thyme, salt and pepper, stirring until cheese melts.
In a large bowl, combine cheese sauce, mushroom mixture, chicken and broccoli. Spoon into a 2-quart baking dish. Sprinkle with almonds. Bake until browned and bubbly, approximately 15 minutes.