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Nixon's Chicken & Broccoli
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Nixon's Chicken & Broccoli

Nixon's Chicken & Broccoli

Ingredients

  • Oil
  • 10 ounces broccoli florets
  • 8 ounces sliced mushrooms, I used shiitakes
  • 3/4 cup chicken broth
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 3 tablespoons flour
  • 3 tablespoons vermouth or white wine
  • 1 cup half & half
  • 2 teaspoons garlic paste or 2 small garlic cloves, minced
  • 1 tablespoon soy sauce or 1/2 tablespoon soy paste
  • 1/2 tablespoon sriracha
  • pinch of Kosher salt and ground pepper to taste
  • 8 ounces white cheddar, shredded
  • 10 ounces shredded deli roasted chicken
  • 8 ounces wide egg noodles, cooked a couple minutes less than package directions (frankly almost any pasta can work)
  • Potato chips (any you like)

Directions

  1. Preheat oven to 350
  2. Heat a large oven proof pan over medium/high heat, add a couple tablespoons of oil and the broccoli
  3. Cook a few minutes or until just starting to brown on the edges - add the mushrooms
  4. Stir together 2 minutes, then add 2 tablespoons of the chicken broth and cover, let steam 2 minutes to soften then remove to a bowl
  5. Put pan back on the heat, turn down to medium and add butter and onions - cook a couple minutes to soften
  6. Add flour, and stir to combine about a minute - it will become sand-like
  7. Slowly add the broth (careful of the steam) and mix well, you want it smooth not lumpy
  8. Add the vermouth and bring to a low simmer for a couple minutes
  9. Stirring well add the half & half, bring to a boil then turn down to a simmer and let thicken a couple minutes
  10. Add garlic paste, soy, sriracha and salt & pepper to taste - mix well
  11. Stir in half the cheese and when melted add the chicken and the noodles, mix then put back in the broccoli & mushrooms
  12. When everything is combine beautifully, add all but a 1/4 cup of the remaining cheese, top with the chips and finally the last of the cheese
  13. Put in oven for 20-25 or until heated through
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