Chicken Divan Casserole

Directions

1. Place chicken in a Dutch oven; add water and *Bouquet Garni (½ teaspoon 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.

1. Cook broccoli according the package directions. Drain well.

Arrange broccoli spears crosswise in a 13×9×2” 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.

1. 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 350℉ (180℃) 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 ~--