* Exported from BigOven *

Chicken Divan Casserole

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :*Poultry Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 1/2 pounds chicken breast halves
skinned
6 cups water
1 bouquet garni*
20 ounces frozen broccoli spears
2 tablespoon corn oil margarine
1/4 cup all purpose flour --+ 1 Tbsp
1/2 cup evaporated skim milk
3 tablespoon cooking sherry
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup grated parmesan cheese
divided

Place chicken in a Dutch oven; add water and *Bouquet Garni (3
sprigs fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 tsp
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. Cook broccoli according the package directions. Drain well.
Arrange broccoli spears crosswise in a 13x9x2" baking dish. Set aside.
Melt margarine 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.
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 350F for 20 minutes or until casserole is thoroughly
heated and top is golden brown.

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