Chicken Tenders with Garlic Mushrooms and Broccoli
Recipe type: Chicken, Casserole
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Perdue Perfect Portions Chicken Tenders with Garlic Mushrooms and Broccoli in a Creamy Parmesan Cream Sauce.
  • 1 package Perfect Portions Chicken Tenders
  • 1/2 cup flour
  • 2 - 3 teaspoons oil
  • 1 8 oz. package mushrooms
  • 3 - 4 garlic cloves - minced
  • 2 heads of broccoli
  • 1 cup milk
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 3 tablespoons flour
  • salt and pepper
  • 1/4 cup parmesan cheese
  1. Bring a pan of water to a boil. Cut broccoli into bite size pieces. When water is boiling add broccoli, making sure it is all submerged. As soon as the broccoli turns bright green and water is back to a boil, drain broccoli. Run cold water over it to stop the cooking.
  2. Dredge the chicken in the flour. Salt and pepper tenders.
  3. Add oil to a non stick pan. Add the chicken tenders. Brown quickly and remove to a greased casserole dish.
  4. Wipe the pan with a paper towel. Add a little more oil to the pan. Add the mushrooms and the minced garlic. Brown the mushrooms quickly. Put on top of the chicken. Wipe pan again with paper towels.
  5. Add the butter to the pan. When it is melted add the flour and stir to combine. Add the heavy cream and milk. Whisk it into the milk mixture. Stir until thickened slightly. Season with salt and pepper. Stir in the parmesan cheese.
  6. Add the broccoli on top of the mushrooms. Pour the cream sauce over the top.
  7. Cover with aluminum foil.
  8. Bake at 350 degrees for 45 minutes.
  9. Optional: Boil some thin spaghetti the last 10 minutes of baking time. Serve with the casserole if desired.
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