Chicken Divan Casserole recipe
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Timings & Yeildings
Prepration : 10
Cooking : 45
Total : 55
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
1 1/2 pounds chicken breast halves, boneless and skinless
6 cups water
1 bouquet garni *
20 ounces broccoli spears, frozen
2 tablespoons margarine corn oil margerine
1/4 cup flour (+ 1 tb)
1/2 cup evaporated milk skim
3 tablespoons sherry cooking sherry
1/2 teaspoon salt
1/8 teaspoon white pepper
1/4 cup parmesan cheese divided
 1. Place chicken in a Dutch oven; add water and *Bouquet Garni  (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.

2. Cook broccoli according the package directions. Drain
well.

Arrange broccoli spears crosswise in a 13x9x2" baking dish.

Set aside.

Melt margerine 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
35F for 2 minutes or until casserole is thoroughlyheated and
top is golden brown.

Nutritional Analysis: (per serving) Calories 241, protein 29g,
carbo 12g, fat 8g, saturated fat 2g, sodium 362mg, cholesterol
64mg ~--









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