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
Directions
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.
Recipe Courtesy Of
Taste of the South
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