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