With paprika and Parmesan.
Broccoli wasn’t commercially harvested in the states until the late 1920s, a fact we looked at briefly in the post for the chicken-broccoli casserole from Kent, Ohio.
Compare this version from the July 11, 1939 edition of The (Elyria, Ohio) Chronicle-Telegram:
Left-over chicken combined with broccoli in a casserole makes a substantial dish with all of the elements of a well-rounded meal.
2-1/2 cups chicken, diced
Trim left-over chicken from bones and cut into small pieces. If not enough, amount can be extended with a small tin of pressed chicken. Make a cream sauce of butter, flour, milk and seasonings. Add chicken and pimento. Put into buttered casserole, sprinkle with bread crumbs, cut with butter and bake in a moderate oven for 25 minutes. When crumbs start to brown, place cooked broccoli on top, sprinkle with additional crumbs and grated Parmesan cheese. Serve hot in the casserole.
From the box of J.L. from Westborough, Massachusetts.
Broccoli Chicken Casserole
1 bunch broccoli
1 Tablespoon chopped onion (or small onion)
1/4 cup melted margarine
1/4 cup flour
1-1/2 tsp. salt (can omit)
1/2 tsp. paprika
1/8 tsp. pepper
2 cups milk
2 cups cubed chicken (turkey)
2 tsp. Parmesan cheese
Cut florets from broccoli stalks; reserve, finely chop stalks. Saute broccoli stalks and onion in butter in medium saucepan 10 minutes over low heat, stirring often. Sprinkle flour, salt, pepper, paprika over broccoli stalks; mix well. Gradually pour in milk and cook over medium heat, stirring constantly, until thickened. Remove from heat; mix in chicken. Pour into buttered 1-1/2 quart casserole. Sprinkle cheese on top. Bake in 375 oven, 25 minutes or until top is lightly browned.
During last 5 to 10 minutes, cook florets covered in small amount of boiling water until just tender. Before serving, place florets on top of casserole.
Recipe from Diane Munroe