Saturday, August 28, 2010

Grandma Pearce's Classic Chicken Divan

This recipe has been in our family for as long as I can remember (at least 40 years) and is a family favorite.

2 (10 oz) pkgs. frozen broccoli spears (you can also use the new microwaveable bags just make sure it equals at least 20 oz)
2 cups chicken broth or 1 can broth
1/2 whipping cream
6 chicken breasts, boiled and cut in large pieces (you can also use non-breaded chicken tenders)
1/4 cup butter
1/4 cup flour
1/2 tsp. salt
1 cup grated Parmesan cheese, divided
cooked egg noodles, follow directions on package

Cook broccoli as package directions indicate, drain.  In a sauce pan melt butter, blend in flour, cook for 1 minute.  Add chicken broth and stir until mixture becomes thick.  Stir in cream, 1/2 cup of cheese, salt and dash of pepper.

In a 9 x 13 pan pour 1/2 cup of sauce and spread in bottom of dish.  Place all of the broccoli on top of the sauce then pour half of the sauce on top.  The next layer is the cooked chicken, top with remaining sauce.  Sprinkle with the Parmesan cheese.  Bake at 350 degrees for 20 minutes, then broil until the sauce is golden around the edges and on top.  Serve on top of egg noodles.

*Hint: We usually double the sauce recipe so that we have enough for the egg noodles and just in case someone doesn't like the broccoli they still have something to eat!

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