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      Title: Chicken Divan
 Categories: Poultry, Dairy, Vegetables, Soups. chee
      Yield: 10 Servings

    1/4 c  Butter; +1 tb, divided
    1/4 c  A-P flour
  1 1/2 c  Half & half cream
    1/2 c  Cooking sherry or water
 21 1/2 oz Cream of chicken soup
           - (2 cans); undiluted
     20 oz Frozen cut or chopped
           - broccoli; thawed
      1 c  Cooked rice
      4 c  Cooked chicken; in cubes
      2 c  Cheddar cheese; shredded
      1 c  Soft bread crumbs
           Fresh parsley; minced (optional)

  In a small saucepan, melt 1/4 cup butter. Add flour, stirring until
  blended. Stir in the cream and cooking sherry or water; cook and
  stir until thickened and bubbly. Cook and stir 2 more minutes.
  Blend in soup until smooth; remove from the heat and set aside.

  Place broccoli in an ungreased 13x9" baking dish. Cover with rice
  and then half of the sauce. Top with chicken. Stir shredded cheese
  into remaining sauce; pour over the chicken.

  Melt the remaining butter and toss with bread crumbs. Sprinkle over
  the casserole. Bake, uncovered, @ 350 F/175 C for 35 to 45 minutes
  or until heated through. If desired, sprinkle with parsley before
  serving.

  Recipe by Mary Pat Lucia, North East, Pennsylvania

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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