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:
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Left-over chicken combined with broccoli in a casserole makes a substantial dish with all of the elements of a well-rounded meal.
Chicken-Broccoli Casserole
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.
Serves 4-6
Recipe from Diane Munroe