Chicken Tarragon Casserole

• 2 oz Parmesan cheese, grated
• 2 oz salted almonds, finely chopped
• 1/3 cup butter, cut into pieces
• 3/4 cup all-purpose flour
• 1 lb broccoli, broken into florets
• 1 tbsp oil
• 3/4 lb chicken breast, cut into strips
• 3/4 cup heavy cream
• 2/3 lbs snap peas, sliced
• 4 stems tarragon, cut into strips

1. Preheat the oven to 350u0b0F. For the topptng, mix together the Parmesan, butter, almonds and flour to a streusel-like mixture. Refrigerate.
2. Blanch the broccoli in boiling salted water for about 3 mins. Drain and rinse under cold water.
3. Heat the oil in a pan and brown the chicken strips for about 4 mins. Add the cream and snap peas and cook for 3 mins. Stir in the tarragon and broccoli and season with salt and pepper. Pour the mixture into 4 individual baking dishes and sprinkle with streusel topping. Bake for 20 mins until golden brown.

parmesan cheese, almonds, butter, flour, broccoli, oil, chicken breast, heavy cream, peas, tarragon

Taken from recipes-plus.com/api/v2.0/recipes/17978 (may not work)