CHICKEN DIVAN

I have been MIA lately. Life is busy..Work, Sickness, Work, Sickness again. I just need Summer..skip right over Spring and just give me SUMMER....or Move me to Florida!!

Plus hubby has requested simple meals, since our kiddos seem to turn their nose up at EVERYTHING. I try not to take it personally!!

But for all of you, when I stumbled across this I thought it was post worthy. Enjoy~

CHICKEN DIVAN

Delicious and because it can be made somewhat ahead, it is ideal to serve at dinner parties. If you prefer more sauce, double the sauce recipe.

Ingredients:
2 cups chicken, cooked and broken up into pieces - I saute chicken fingers in olive oil

2 - 10 oz. packages of frozen broccoli, cooked and drained well or fresh broccoli, cooked.

Sauce:6 tablespoons butter

6 tablespoons flour

3 cups chicken broth

1/2 cup heavy cream

1/2 teaspoon Worcestershire sauce

1 cup Parmesan cheese, shredded

4 teaspoons prepared mustard

2 tablespoons minced onion

2 tablespoons dry sherry (add just before serving)

salt and pepper to taste

Directions:
Sauce: In a saucepan, melt butter. Blend in flour, adding gradually. Gradually add broth, stirring until thick.Then add heavy cream, Worcestershire sauce, cheese, mustard, and minced onion. Add salt and pepper to taste.Stir over low heat until cheese is melted. Pour sauce over chicken and broccoli in a casserole dish. Follow cooking directions. Serve with rice.

Refrigerate or freeze.

To cook, return to room temperature and cook in 400' oven 25-30 minutes. Dash sherry over all before serving.

Note: You can make sauce 2 days ahead - cook chicken - combine both and cook day of the dinner.