"This great recipe was given to me by a friend years ago, and it's been a family favorite ever since. My daughters enjoy making this dish in their own homes and get the same enthusiastic compliments I always do! For a change, I sometimes substitute frozen carrots for half of the broccoli."
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 13-in. x 9-in. 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, at 350? for 35-45 minutes or until heated through. Yield: 8-10 servings.
Originally published as Chicken Divan in Reminisce Extra October 1993, p49
Can substitute milk for half and half without huge change in consistency.
1 serving (1 cup) equals 376 calories, 24 g fat (14 g saturated fat), 106 mg cholesterol, 546 mg sodium, 15 g carbohydrate, 1 g fiber, 21 g protein.
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|Serving Size: 1 Serving (432g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 741 (81%)|
|Amt Per Serving||% DV|
|Total Fat 82.3g||110 %|
|Saturated Fat 51.6g||258 %|
|Monounsaturated Fat 22.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 243.7mg||75 %|
|Sodium 677.6mg||23 %|
|Potassium 475.4mg||13 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 28.2g|
|Protein 19.6g||28 %|
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Calories per serving: 920
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