Old Time Chicken Divan

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Bring a large pot of lightly salted water to a boil. Add broccoli florets and cook until just tender-crisp, about 3 to 4 minutes. Drain immediately and rinse with ice-cold water to stop the cooking process and preserve the vibrant green color. Place the drained broccoli in a 9x13 inch baking dish. (10 minutes)

Recipe View In a saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, until the mixture is smooth and begins to turn a pale golden beige, about 3 minutes. This creates a roux, the base of the cream sauce. Gradually whisk in the sherry, chicken broth, and heavy cream, ensuring there are no lumps. (8 minutes)

Recipe View Bring the sauce to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste. (7 minutes)

Recipe View Pour half of the hot cream sauce evenly over the broccoli in the baking dish. Arrange the sliced chicken breast over the sauced broccoli. Stir the grated Parmesan cheese into the remaining cream sauce and then pour it evenly over the chicken slices. If desired, sprinkle the top with additional Parmesan cheese for extra flavor and a golden crust. (5 minutes)

Recipe View Bake in the preheated oven for 20 minutes, or until the casserole is heated through and bubbly. For the last few minutes, broil on low until the top has turned a beautiful golden brown. Watch carefully to prevent burning. (23 minutes)

Recipe View Let the Chicken Divan rest for a few minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.