Chicken Divan Recipe
- 1/2 cup butter, divided
- 1/4 cup all-purpose flour
- 1-1/2 cups half-and-half cream
- 1/2 cup cooking sherry or water
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 2 packages (10 ounces each) frozen cut or chopped broccoli, thawed
- 1 cup cooked rice
- 3 to 4 cups cubed cooked chicken
- 2 cups (8 ounces) shredded cheddar cheese
- 1 cup soft bread crumbs
- 1. In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside.
- 2. Place broccoli in an ungreased 13-in. x 9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken.
- 3. Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until heated through. Yield: 8-10 servings.
1 serving (1 cup) equals 376 calories, 24 g fat (14 g saturated fat), 106 mg cholesterol, 546 mg sodium, 15 g carbohydrate, 1 g fiber, 21 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.