6 poached chicken breasts, chopped*
1 recipe of mushroom sauce**
1 cup homemade mayonnaise
14 oz grated cheddar cheese
4 heads of steamed broccoli
1 cup chopped nuts for topping
In a very large bowl, mix the chicken, mushroom sauce, mayo, most of the cheese and the steamed broccoli. Pour it into two casserole dishes. Top with the rest of the cheese and nuts. Bake at 350 until bubbly and cheese is melted.
*You can use any kind of cooked chicken, baked, sauted, etc. I poach my chicken by placing breasts in a pot, cover with water. Add salt, bay leaf, all spice and thyme. Bring to a simmer, cover and cook for about 20 minutes. Do NOT boil or the chicken will be tough. The water can then be used as a chicken broth (stock uses bones, but this is a nice delicate broth.)
a lot of mushrooms- 5 cups or so
1/2 large onion finely diced
1 pint of heavy cream preferably not pasteurized, but I haven't been able to get any of that yet.
1/4 cup flour - I used whole wheat
3 tbsp butter
To make the mushroom sauce, chop onion very small and place it in a large skillet with melted butter. Chop mushrooms as small as you like. Since I was again, mimicking the canned sauce, I chopped them fine since the canned stuff almost doesn't even hint at mushroom.... strange, right? Add the mushrooms to the softened, translucent onions and cook until they have cooked down quite a bit. Add more butter if the skillet is dry. Sprinkle flour across mushrooms and stir until there is no dry flour left. Pour in cream and bring to a boil to thicken.