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Lil’s Chicken Divan

This recipe was very popular with my Mother’s generation. There are a lot of variations, but this one is simple and very tasty.

Description

My Mom’s “secret ingredient "when preparing this recipe in the 1970”s was to replace the flour, butter and chicken broth with a can of condensed cream of mushroom soup!

Ingredients

  • 3 boneless chicken breasts

  • 1 ½ lbs. fresh broccoli or 2 pkgs. Frozen broccoli

  • -or-

  • Fresh asparagus

  • ¼ cup butter

  • ¼ cup flour

  • ½ cup half and half

  • 1 cup chicken broth

  • ¼ cup sherry

  • ½ tsp. salt

  • ½ tsp. black pepper

  • ¼ cup grated parmesan

Directions
  • Season chicken breast with salt and pepper.
  • Wash and slice broccoli into spears and steam until nearly tender.
  • Lightly butter a Pyrex casserole dish, set aside.
  • Heat fry pan and melt 2 T butter.
  • Sauté chicken breasts on each side for 3-4 minutes.
  • Remove chicken breasts from pan and melt the remaining 2 T of butter; add the flour, stirring until smooth.
  • Stir in 1cup of chicken broth, half and half and sherry.
  • Cook over medium low heat, stirring constantly until the sauce thickens. When thickened stir in 2 T of parmesan cheese.
  • Arrange the broccoli spears in the casserole dish spread out to the length of the dish. In between the broccoli place one chicken breast.
  • Pour the sauce over the broccoli and chicken.
  • Sprinkle with remaining 2 T parmesan
  • Bake in 350˚F oven for 30 minutes, until bubbly.

Categories

EntreeAmericanMeatVegetarianSide DishItalian