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1
Steam the broccoli florets until just under tender and place them in the bottom of a greased casserole dish.
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2
Heat the olive oil and butter in a heavy bottomed skillet over medium high heat, then add the chicken, sprinkle generously with salt, pepper and garlic powder, then cook until done - stir frequently and scrape up any brown bits from the bottom of the skillet.
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3
Using a strainer, remove the cooked chicken from the pan and arrange it in the dish with the broccoli.
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4
Leave the liquid in the pan and lower the heat a little, add the diced onion, sprinkle it with salt and pepper, and cook for about 3 minutes, or until beginning to brown.
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5
Add the garlic and continue cooking for about 2 more minutes.
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6
Increase the heat to medium high, add the mushrooms and cook until they have released most of their liquid, about 5 - 6 minutes.
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7
Increase heat to high, then pour in the wine, and boil until the liquid reduces by about half, about 3 minutes.
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8
Using a fork, whisk the flour, cream cheese, sour cream and stock together until blended, then stir into the sauce and simmer until it begins to thicken, about 3 - 5 minutes.
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9
Pour the sauce over the chicken and broccoli, and bake in the oven about 25 - 30 minutes.
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10
Sprinkle the croutons bits over the top about 10 minutes before the casserole is done.
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11
This goes really well with a heartier g
