Chicken Divan
Crunchy bread crumbs are the finishing touch to this delicious main course. Beneath the topping you'll find soft tasty chicken and tender broccoli, all cooked in a delicious mushroom sauce.
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2
large, Kosher skinless chicken breasts
bone can be left in (optional)
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1
10 ounce package of frozen broccoli spears
thawed
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1
4 ounce can of mushrooms, reserve the liquid.
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3/4
cup
Kosher chicken broth
-
4
tbsp.
margarine, divided
-
3
tbsp.
all-purpose flour
-
1/2
tsp.
Kosher salt
-
1/4
tsp.
black pepper
-
1/3
cup
bread crumbs
your choice
-
1
tbs.
fresh parsley, chopped
-
1
head broccoli
clean and separate into spears
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Preheat oven to 350 degrees. In a small saucepan on low heat, melt 3 tbsp. margarine and gradually add the flour, stirring constantly. After 1 minute, slowly add the chicken broth and the liquid from the mushrooms. Stir until this boils and then add the mushrooms. Stir to combine, remove from heat. Set aside.
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In a shallow 2 quart baking dish, add some vegetable oil. Arrange broccoli spears in dish. Season the chicken with salt and pepper. Add the chicken breast on top of the broccoli. Pour mixture over the chicken and bake for 45 minutes.
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While this is baking, melt 2 tbsp. of margarine in a small bowl. Add the bread crumbs and the parsley and stir to combine. Sprinkle this over the casserole and bake for about 10 minutes, more. Remove from oven and let rest for a few minutes. before serving.