chicken divan casserole

How To Make chicken divan casserole

• 1

  Place chicken in a dutch oven; add water and *Bouquet Garni (3 sprigs fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 teaspoon dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely).
• 2

  Cover and bring to a boil.
• 3

  Reduce heat, and simmer 25 minutes or until chicken is done.
• 4

  Remove chicken and Bouquet Garni from broth, reserving 2 cups broth.
• 5

  Discard Bouquet Garni.
• 6

  Chill reserved broth, and skim congealed fat from surface.
• 7

  Bone and slice chicken; set aside.
• 8

  Cook broccoli according the package directions.
• 9

  Drain well.
• 10

  Arrange broccoli spears crosswise in a 13x9x2\" baking dish.
• 11

  Set aside.
• 12

  Melt butter in a large skillet over low heat; add flour, stirring until smooth.
• 13

  Cook 1 minute, stirring constantly.
• 14

  Gradually add reserved broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• 15

  Remove from heat; stir in milk, sherry, salt, and pepper.
• 16

  Pour half of sauce over broccoli and top with chicken slices.
• 17

  Add 2 tablespoons cheese to remaining sauce in skillet; stir until well blended, and pour over chicken.
• 18

  Sprinkle with remaining 2 tablespoons cheese, and bake at 350 for 20 minutes or until casserole is thoroughly heated and top is golden brown.
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