Chicken divan casserole

6 servings

Ingredients

Quantity Ingredient
1½ pounds Chicken breast halves,
Skinned
6 cups Water
1 Bouquet Garni*
20 ounces Frozen broccoli spears
2 tablespoons Corn oil margerine
¼ cup (+ 1 Tb) All purpose flour
Calories 241, protein 29g, carbo 12g, fat 8g,
saturated fat 2g, sodium 362mg, cholesterol
½ cup Evaporated skim milk
3 tablespoons Cooking sherry
½ teaspoon Salt
⅛ teaspoon White pepper
¼ cup Grated parmesan cheese,
Divided

Directions

1. Place chicken in a Dutch oven; add water and *Bouquet Garni (3 sprigs

fresh parsley, 1 bay leaf, 6 whole black peppercorns, ½ 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 350F for 20 minutes or until casserole is thoroughlyheated and top is golden brown.

Nutritional Analysis: (per serving) 64mg ~--

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