Recipe: Chicken Divan Casserole (using broccoli or asparagus)

CHICKEN DIVAN CASSEROLE

3 whole chicken breasts
1 tablespoon minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
2 cups water
1 large head of broccoli or 1 pound asparagus
1/2 cup butter
1/4 cup flour*
1/2 cup half and half
2 tablespoons Champagne wine vinegar
Ground black pepper, to taste
2 ounces Monterey jack cheese or sharp cheddar, shredded
Hot cooked rice or noodles (for serving)*

Place chicken, parsley, thyme, bay leaf, and water in a large skillet. Cover and poach until meat is cooked through, 30 to 40 minutes.

Remove chicken meat, reserving liquid. Discard bay leaf. When cool enough to handle, cut meat into bite-size pieces. Set aside.

Cook broccoli or asparagus until tender; drain, and cut into bite-size pieces. Set aside.

Melt butter in a medium-size skillet. Blend in flour slowly to form a paste. Gradually add 1 1/2 cups poaching liquid, stirring constantly, and cook over low heat until sauce begins to thicken. Add half-and-half, vinegar, pepper, and cheese. Continue to stir until cheese is melted and sauce is thick.

Preheat oven to 350 degrees F.

Pour 1/2 cup sauce over bottom of a 9x13-inch baking dish. Add broccoli or asparagus, followed by another 1/2 cup sauce. Add chicken, top with remaining sauce.

Bake for 20 minutes, or until bubbly.

Serve over noodles or rice.

*Can use whole wheat flour and whole wheat noodles or brown rice for a healthier dish.

Makes 4 servings
Adapted from source: Rodale's Basic Natural Foods Cookbook
From: SueA - 07-22-97