Jeanette's Famous Broccoli and Crouton Casserole, Rachaelmagized
- Yield: Serves 6
- Total: 1 hr 15 min
- Active: 10 min
Ingredients
4 tablespoons EVOO
4 tablespoons butter
6 cloves garlic, finely chopped
2 tablespoons fresh thyme, finely chopped
3 to 4 tablespoons finely chopped parsley
Black pepper
About 6 cups cubed stale white bread, such as Amy's, enough to fill a large casserole dish
1 1/2 cups grated Parmigiano-Reggiano
Salt
1 large or 2 medium heads broccoli, cut into thin florets
5 to 6 cups poached chicken (4 poached breasts, reserved from making Poached Chicken for Celery Soup earlier in the week, recipe follows), pulled apart or chopped
3 to 4 cups Cream of Celery soup (reserved from earlier in the week, recipe follows)
Cream of Celery Soup
Poached chicken:
(The chicken meat will be reserved for another meal and the stock is for this soup recipe. If not preparing Broccoli Casserole, use 6 cups store-bought chicken stock.)
2 full bone-in, skin-on chicken breasts
2 carrots, coarsely chopped
2 ribs celery
1 onion, quartered, root end attached
2 cloves garlic, crushed
1 lemon, sliced
Bundle of parsley, thyme, fresh bay leaf
A few black peppercorns
Salt
Soup:
1/2 stick butter (4 tablespoons), diced
1 bunch organic celery with leafy tops, chopped (6 cups)
2 onions, chopped
4 cloves garlic, chopped
Celery salt
Black pepper
1 large fresh bay leaf
2 large russet potatoes, peeled and cubed
2 medium celery roots (celeriac), peeled and cubed
6 cups chicken stock, homemade or store-bought
2 cups heavy whipping cream
Directions
- Preheat oven to 350 degrees F.
- Heat EVOO over medium heat in saute pan. Add the butter to the oil and when it foams, add the garlic, thyme, parsley and pepper and swirl for 1 to 2 minutes. Place the bread in a large bowl and toss with the butter sauce and half the cheese. Arrange on a baking sheet and bake until deeply golden and crispy, 20 minutes. The croutons can be stored wrapped in foil at room temp or in an airtight container for several days.
- Bring a couple of inches of water to boil in a deep skillet. Salt the water and add the broccoli. Cook to tender-crisp, 5 minutes; drain. The broccoli can be stored in the fridge in a plastic bag for several days.
- To assemble and bake the casserole, preheat the oven to 400 degrees F and arrange the croutons in a dish. Top with the broccoli, chicken, soup and remaining 3/4 to 1 cup Parm. Bake until hot throughout and golden on top, 35 to 40 minutes.
Soup:
- For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for the Broccoli Casserole preparation. The chicken can be stored in a plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
- For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
- Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
- Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning.
- Yield: 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)