Recipe - Chicken Divan Casserole

1 One half pound Chicken breast halves,
Skinned
6 cup Water
1 Bouquet Garni*
20 ounce Frozen broccoli spears
2 tablespoon Corn oil margerine
One fourth cup (+ 1 Tb) All purpose flour
One half cup Evaporated skim milk
3 tablespoon Cooking sherry
One half teaspoon Salt
1/8 teaspoon White pepper
One fourth cup 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, One half 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 ~

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini