Jeanette's Famous Broccoli And Crouton Casserole, Rachaelmagized
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 stick
Butter (4 tbsps)4 cloves
Garlic (chopped)2 tbsps
Thyme (fresh, finely chopped)4 tbsps
Parsley (finely chopped)1.5 cups
Parmigiano (grated -reggiano)1
Salt2 ribs
Celery1 large
Bay Leaf (fresh)2 cups
Heavy Whipping CreamDirections:
1
Place the soup in a stockpot and stir in the cream
2
Preheat oven to 350 degrees F
3
Heat EVOO over medium heat in saute pan
4
Add the butter to the oil and when it foams, add the garlic, thyme, parsley and pepper and swirl for 1 to 2 minutes
5
Place the bread in a large bowl and toss with the butter sauce and half the cheese
6
Arrange on a baking sheet and bake until deeply golden and crispy, 20 minutes
7
The croutons can be stored wrapped in foil at room temp or in an airtight container for several days
8
Bring a couple of inches of water to boil in a deep skillet
9
Salt the water and add the broccoli
10
Cook to tender-crisp, 5 minutes; drain
11
The broccoli can be stored in the fridge in a plastic bag for several days
12
To assemble and bake the casserole, preheat the oven to 400 degrees F and arrange the croutons in a dish
13
Top with the broccoli, chicken, soup and remaining 3/4 to 1 cup Parm
14
Bake until hot throughout and golden on top, 35 to 40 minutes
15
For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil
16
Reduce heat to simmer and simmer for 1 hour minimum
17
Cool the chicken in the broth
18
Remove the chicken and cool
19
Separate the meat and pull or chop into bite-size pieces
20
Reserve for the Broccoli Casserole preparation
21
The chicken can be stored in a plastic bag in the fridge for 4 days
22
Strain the stock and reserve for soup
23
For the soup: Heat a soup pot over medium heat
24
Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper
25
Add the fresh bay leaf to pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally
26
Add the potatoes, celeriac and stock and bring to a boil
27
Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender
28
Cool the soup and store for a make-ahead meal
29
Bring to simmer and taste to adjust seasoning
30
Yield: 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)