Chicken Divan Casserole has an alluring combination of flavors, well suited to family meals, appealing to young and old alike. Simple and delicious.
CHicken Divan Casserole

Chicken Divan Casserole
Recipe type: Main Course
Cuisine: American
Serves: 6
  • 1 1/2 pounds chicken breast halves, skinned
  • 6 Cups water
  • 1 bouquet garni*
  • 20 ounces frozen broccoli spears
  • 2 Tablespoons corn oil spread or butter
  • 1/4 Cup (plus 1 Tablespoon) all purpose flour
  • 1/2 Cup evaporated skim milk
  • 3 Tablespoons cooking or dry Sherry
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/4 Cup grated Parmesan cheese, divided
  1. Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 teaspoon dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely). Cover and bring to a boil. Reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken and Bouquet Garni from broth, reserving 2 cups broth. Discard Bouquet Garni. Chill reserved broth, and skim congealed fat from surface. Bone and slice chicken; set aside.
  2. Cook broccoli according the package directions. Drain well. Arrange broccoli spears crosswise in a 13x9x2" baking dish. Set aside. Melt butter in a large skillet over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in milk, sherry, salt, and pepper.
  3. Pour half of sauce over broccoli and top with chicken slices. Add 2 Tablespoons cheese to remaining sauce in skillet; stir until well blended, and pour over chicken. Sprinkle with remaining 2 Tablespoons cheese, and bake at 350 degrees F for 20 minutes or until casserole is thoroughly heated and top is golden brown.
Nutrition Information
Serving size: Per serving Calories: 241 Fat: 8 g Saturated fat: 2 g Carbohydrates: 12 g Sodium: 362 mg Protein: 29 g Cholesterol: 64 mg

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