Holiday Potluck
POPPY SEED CHICKEN CASSEROLE WITH SOURDOUGH CRUMBLES AND BROCCOLINI
MAKES 6 TO 8 SERVINGS
We gave this classic Southern casserole an upgrade with bright florets of Broccolini and crunchy sourdough crumbles.
½ cup unsalted butter
1 cup sliced fresh baby portobello mushrooms
½ cup diced yellow onion
2 cloves garlic, minced
⅓ cup all-purpose flour
1 cup chicken broth
1 cup whole milk
1 (8-ounce) package cream cheese, softened
4 cups shredded cooked chicken
1 bunch fresh Broccolini, trimmed and chopped
1 tablespoon poppy seeds
½ teaspoon celery salt
½ teaspoon ground black pepper
2½ cups torn and crumbled stale sourdough bread
¼ cup unsalted butter, melted
1. Preheat oven to 350°. Spray a 2- to 3-quart baking dish with cooking spray.
2. In a large skillet, melt butter over medium heat. Add mushrooms, onion, and garlic; cook, stirring occasionally, until tender, 3 to 4 minutes. Add flour; cook for 2 minutes, stirring constantly. Gradually whisk in broth. Cook, stirring constantly, until thickened, 4 to 5 minutes. Remove from heat; whisk in milk and cream cheese until smooth. Stir in cooked chicken, Broccolini, poppy seeds, celery salt, and pepper. Transfer to prepared dish.
3. In a small bowl, stir together sourdough crumbles and melted butter. Sprinkle over casserole.
4. Bake until bubbly, 25 to 30 minutes. Let stand for 10 minutes before serving.
Roasted Cauliflower with Browned Butter and Almonds
MAKES 8 TO 12 SERVINGS
Nutty browned butter and crisp almonds take roasted cauliflower from good to amazing.
2 heads cauliflower, cut into florets (about 12 cups)
2 tablespoons almond or canola oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup unsalted
