Chicken Divan Casserole

I like this one because although it has two of my favorite things, chicken and broccoli, it doesn't have cheese so it is a nice change from my typical chicken and broccoli dishes. It has a more sophisticated taste, but Ella and Addie still approve :-).

- 1 c. uncooked rice (I use 1 1/2 and adjust water accordingly)
- 1 c. coarsely shredded carrots
- 4 boneless skinless chicken breasts (I use 2)
- 2 T. butter or margarine
- 3 T. all-purpose flour (or cornstarch)
- 1/4 t. salt
- black pepper
- 1 c. chicken broth
- 1/2 c. milk or half and half (I used 2% milk)
- 1/4 c. dry white wine
- 1/3 c. plus 2 T. grated Parmesan cheese, divided
- 1 lb. fresh/frozen broccoli florets (I used a 10 oz. bag)

- Preheat oven to 350 degrees. Lightly grease 3 qt. baking dish.
- Prepare rice according to package directions. Stir in carrots. Spread mixture into prepared dish.
- Spray large skillet with cooking spray; heat over med-high heat. Brown chicken breasts 2 min. each side. Arrange over rice.
- To prepare sauce, melt butter in med saucepan over med heat. Whisk in flour, salt and pepper to taste; cook and stir 1 min. Gradually whisk in broth and milk; cook and stir until mixture comes to a boil. Reduce heat; simmer 2 min. Stir in wine. Remove from heat; stir in 1/3 c. cheese.
- Arrange broccoli around chicken; pour sauce over top. Sprinkle remaining 2 T. cheese over chicken.
- Cover with foil; bake 30 min. Remove foil; bake 10-15 min. or until chicken is cooked through.


Meli Bee said...

mmm, this is the best Divan recipe I have seen along with my own (fresh broccoli, no mushroom soup). Mine is high in fat though (cream and mayonnaise and sharp cheddar) and I need something lighter for a friends meal tonight... thank you so much for posting!