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Title: Chicken Divan
Categories: Poultry, Dairy, Vegetables, Soups. chee
Yield: 10 servings

1/4 c + 1 tb butter; divided
1/4 c A-P flour
1 1/2 c Half & Half cream
1/2 c Cooking sherry or water
21 1/2 oz (2 cans) cream of chicken
- soup; undiluted
20 oz (2 boxes) frozen cut or
- chopped broccoli; thawed
1 c Cooked rice
4 c Cooked chicken in cubes
2 c Shredded Cheddar cheese
1 c Soft bread crumbs
Minced fresh parsley; opt

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.

Place broccoli in an ungreased 13" X 9" baking dish.
Cover with rice and then half of the sauce. Top with
chicken. Stir shredded cheese into remaining sauce; pour
over the chicken.

Melt the remaining butter and toss with bread crumbs.
Sprinkle over the casserole. Bake, uncovered, @
350+IF/175+IC for 35-45 minutes or until heated through.
If desired, sprinkle with parsley before serving.

Mary Pat Lucia, North East, Pennsylvania

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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