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Chicken Divan

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 1 hr 15 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 4 skinned bone-in chicken breasts halves
  • 1 large sprig fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter or margarine
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 egg yolk, lightly beaten
  • 1 carton (8 ounces) sour cream
  • 1/2 cup mayonnaise
  • 1/2 teaspoon grated lemon rind
  • 1 1/2 tablespoons of lemon juice
  • 1/2 teaspoon salt
  • 1/2 to 3/4 teaspoons curry powder
  • 2 pkg. (10 ounces each) frozen broccoli spears, thawed an drained
  • 1/2 cup grated parmesan cheese
  • Paprika
make it
Combine first 4 ingredients in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat and simmer 35 to 40 minutes or until chicken is tender.

Remove chicken from broth reserving 1/2 cup broth; reserve remaining broth for another use, if desired. Discard rosemary sprig. Let chicken cool; bone and chop chicken. Set aside.

Melt butter in a heavy saucepan over low heat; add flour stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved 1/2 cup chicken broth and milk; cook over medium heat until mixture is thickened and bubbly.

Gradually stir about 1/4 of the hot mixture into beaten egg yolk; add to remaining hot mixture, stirring constantly. Remove from heat; add sour cream and next 5 ingredients, stirring well.

Layer half each of broccoli, chopped chicken and sauce in a lightly greased 2-quart casserole. Repeat layers; sprinkle with cheese.

Bake, uncovered in a 350 degree oven for 35 to 40 minutes or until bubbly. Sprinkle with paprika.
If you like to use leftover chicken, you would need 4 cups. You would also need 1/2 cup chicken broth.
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