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Poultry: Chicken and Broccoli Casserole - 16

Source of Recipe

McCormick, Inc.


List of Ingredients

1 (24-oz.) package McCormick Hollandaise Sauce Mix
1/2 gallon water, hot
1/4 teaspoon McCormick Ground White Pepper
1 tablespoon McCormick Freeze-Dried Chopped Shallots
1/8 teaspoon McCormick Nutmeg
8 ounces Swiss Cheese, shredded
4 pounds broccoli spears, frozen
6 pounds chicken, cooked, boneless, cut in serving-size pieces


Recipe

1. Gradually add Hollandaise Sauce Mix to water blending rapidly with wire whisk.

2. Stir in pepper, shallots, nutmeg, and cheese. Remove from heat.

3. Cook broccoli in boiling salted water, 5 minutes. Drain.

4. Arrange broccoli spears and chicken in shallow full-size steam table pan. Pour sauce over.

5 Bake, uncovered, in 350° F. oven, 25 to 30 minutes or until lightly browned.

YIELD: 16 servings; 4 ounces chicken, 2.5 ounces broccoli, 3 ounces sauce