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Chicken Divan Casserole

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      Title: CHICKEN DIVAN CASSEROLE
 Categories: Poultry
      Yield: 6 Servings
 
  1 1/2 lb Chicken breast halves,
           Skinned
      6 c  Water
      1    Bouquet Garni*
     20 oz Frozen broccoli spears
      2 tb Corn oil margerine
    1/4 c  (+ 1 Tb) All purpose flour
    1/2 c  Evaporated skim milk
      3 tb Cooking sherry
    1/2 ts Salt
    1/8 ts White pepper
    1/4 c  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 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)
                         Calories 241, protein 29g, carbo 12g, fat 8g,
                         saturated fat 2g, sodium 362mg, cholesterol
  64mg ~--
 
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