Chicken Divan Casserole
Ingredients
1-1/2 lb. chicken breast halves, skinned
6 C. water
1 bouquet garni*
20 oz. frozen broccoli spears
2 Tbsp. corn oil margarine
1/4 C. plus 1 Tbsp. all purpose flour
1/2 C. evaporated skim milk
3 Tbsp. cooking sherry
1/2 tsp. salt
1/8 tsp. white pepper
1/4 C. grated parmesan cheese, divided
Cooking Instructions
* 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). Place chicken in a Dutch oven with Bouquet Garni; add water and Cover and bring to a boil. Reduce heat, and for simmer 25 minutes or until chicken is done. Remove chicken and Bouquet Garni from broth, reserving 2 C. 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-inch 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 Tbls. cheese to remaining sauce in skillet; stir until well blended, and pour over chicken. Sprinkle with remaining 2 Tbls. cheese, and bake at 350 for 20 minutes or until casserole is thoroughly heated and top is golden brown.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)