Recipe

Chicken Divan Recipe

	Charrm1 / All my dishes 1 year, 2 months ago This rich and flavourful dish is my all time favorite chicken dish. I like to serve it when entertaining friends and family. It takes a little preparation but is well worth it. Prep:60m Cook:30m Servings:6	Charrm1
	rich comforting chicken sauce brocoli cheese almonds mushrooms water chesnuts rice

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Ingredients

1/4 cup butter

1/4 cup white flour

2 cups chicken broth

2 tsps worcestershire sauce

3 cups (3/4 lb) grated old or very old cheddar cheese. I prefer the very old cheddar for its distinctive strong cheesy flavour.

2 cups sour cream

1 large head of brocoli (cut up into spears, slightly cooked but still crunchy, not overcooked - very important)

3 whole boneless chicken breasts, cooked and cut-up into long strips

1/2 lb or 1 pkg of fresh sauteed mushrooms (sauteed in oil)

1 or 2 - 5 oz cans water chestnuts, sliced, drained ( I prefer to add 2 cans, as I like the dish to be crunchy)

3/4 cup whole blanched almonds, slightly roasted in a hot pan until browned

4 to 6 cups of cooked Uncle Ben's or basmati or your preferred white rice (follow directions on package)

Directions

Cook the rice while you prepare the following sauce.

Make the white sauce (on the stovetop at medium heat) by melting the butter in a skillet and adding the flour, mix well. Remove from heat and add the chicken stock at once and whisk briskly until the sauce is smooth and free of lumps. Return to heat and continue whisk and cook until the sauce thickens.

Add the worcestershire sauce and 2 cups of cheese. Allow the cheese to melt.

Pour the sour cream into a medium bowl and gradually add the hot cheese sauce into it while whisking the sauce. The sauce is done.

In a large buttered shallow baking dish, place the cooked brocoli spears, then the cooked chicken strips, then the mushrooms and then the water chestnuts. Pour the cheese sauce on top. Sprinkle the remaining cup of cheese on top. Cover and heat in a 350 degrees oven for 25 to 30 minutes.

Serve on top of the cooked rice and sprinkled with roasted almonds.

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