Chicken Divan Casseroles

world.food's picture

Sep. 12, 2011

Ingredients

Chicken breasts 8
Celery stalks 3 , chopped
Carrots 2 , pared and halved
Onion 1 , quartered
Canned chicken broth 13 1/4 Ounce (1 Can)
Frozen broccoli spears 20 Ounce (2 Packages, 10 Ounce Each)
Sherry 1 Tablespoon
Butter/Oleo 1/4 Cup (4 tbs)
Flour 1/2 Cup (8 tbs)
Salt 1/8 Teaspoon
Pepper 1 Dash
Light cream 3/4 Cup (12 tbs)
Sherry 3 Tablespoon
Heavy cream 1/2 Cup (8 tbs)
Parmesan cheese 1/2 Cup (8 tbs) , grated

Directions

GETTING READY

1) The day before preparing the dish, cook chicken in salted water along with celery, carrots, onion and chicken broth.

2) Bring to a boil.

3) Then, reduce the heat and simmer covered for 45 minutes, or until chicken soft.

4) Gently remove the chicken from broth.

5) Remove the skins and bones.

6) Strain the broth well to equal 2 3/4 cups, adding water if required. Keep it aside, for sauce.

7) Meanwhile, as per the package directions, cook the broccoli spears and drain.

8) In a pan, heat butter, flour, salt, and pepper to prepare the sauce.

9) To the pan, gradually stir in broth and light cream.

10) Bring the sauce to a boil, stirring constantly.

11) Reduce the heat. Simmer for 2 minutes, till the sauce thickens slightly.

12) To this, stir in the sherry.

13) Remove 3/4 cup of sauce and cool slightly. Keep it aside.

14) Into 8 lightly greased casseroles, divide the broccoli. Each should be about 1 1/4 cup size.

15) On the broccoli on each casserole, place a chicken breast.

16) With a dash of sherry, sprinkle each casserole.

17) Use all except the 3/4 cup of sauce to coat chicken in casseroles.

18) In a bowl, beat heavy cream until stiff.

19) Gently fold the cream into the reserved 3/4 cup of sauce.

20) Spoon this sauce over the casseroles.

21) Sprinkle each with a tablespoon of grated cheese.

22) Cover and refrigerate the casseroles, overnight.

MAKING

23) Next day, preheat the oven to 350 degrees.

24) Bake the casseroles, uncovered for 35 minutes, until bubbly and browned.

SERVING

25) Garnish with parsley and serve hot. This works great for a luncheon because it can be made the previous day and baked the next day.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 464Calories from Fat 197

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol

Sodium 362 mg15.08%

Total Carbohydrates 16 g5.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 47 g94%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet