Simply Divine

So, I've been on this broccoli kick lately, and I've been searching for recipes to use this lovely vegetable. I was tired of using it in the same, common ways like steamed, cause', let's face it, steamed broccoli smells like old underwear, the texture is mushy, and it doesn't have much flavor, but, I digress.

While I was browsing through my Paula Deen magazine, I came across this recipe for Chicken Divan Casserole that looked yummy, so I decided to give it a try. I changed a few things, like seasoning the chicken with adobo first, and using fresh instead of frozen broccoli. It turned out so good. Ahh..I love how delish recipes give me that warm fuzzy feeling inside!

You'll need:

1/4c. butter

4 boneless skinless chicken breasts, cut into 1-inch pieces

1/2c. chopped onion

1/4c. all-purpouse flour

1 1/2c. chicken broth

1/2c. milk

2 T. dry sherry (I used regular wine)

1c. shredded Parmesan cheese

1 large head broccoli, cut into small pieces

2c. hot cooked rice

2c. cubed French bread

2 T. melted butter

1. Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray.

2. In a large skillet, melt 1/4c. butter over med-high heat. Add chicken and onion, and cook for 4-6 minutes or until chicken is cooked through. Add flour, cook for 2 minutes, stirring constantly. Add chicken broth, milk, and sherry, and cook for 4-5 minutes or until thickened. Stir in cheese. Add broccoli and rice, stirring gently to combine. Spoon mixture into prepared baking dish.

3. In a small bowl, combine french bread cubes with melted butter. Toss gently to coat. Sprinkle evenly over casserole.

Bake for 25-30 minutes on until it bread is crispy and it looks like this!

This is a great meal that can be your main and side dish, but, I served it with a green salad and light vinegarette, and it paired splendidily.

Happy Cooking!!