This is one of my favorites, mostly because it’s delicious, takes minimal prep time and can be made almost entirely from leftovers. Because of it’s simplicity, you can get creative and add other ingredients if you choose. Occasionally, I throw in some scallions, mushrooms, water chestnuts, minced leeks, cashews or a splash of Dijon mustard in the sauce. Adding a little curry is also encouraged as it yields a wonderfully unique taste. I think some of the best dishes are the ones we discover by experimenting and I rarely make this one the same way twice. Serve it alone with a wonderful salad (it may offset the calories, but don’t quote me on it) or over rice or pasta. No matter how you play with it, it’s sure to be a hit.
|Chicken Divan (Or as we call it, Chicken Divine) by Vicky Akins a.k.a. @writerchick47
2 bunches fresh, stems trimmed & separated or 2 (10 oz.) pkgs. frozen broccoli
½ c. butter
½ c. flour
4 c. chicken broth
1/2 c. whipping cream or Half and Half
3 tbsp. white wine
1 tsp garlic powder
Salt to taste
¼ tsp nutmeg
White pepper, to taste
1/4 c. grated/shredded Parmesan or Romano cheese
4-5 boneless, skinless chicken breasts, cooked or approx. 3-4 c. any leftover chicken, de-boned, skin removed.
(Chicken may be cooked by whichever method you choose. I prefer grilled or roasted.)
2 c. seasoned bread crumbs
*Combine topping ingredients & set aside.
Slice or cube chicken & set aside.