- Home
- Special Helps
- Photo Guides
- Menu Ideas & Special Occasions
- Meal Ideas without Recipes
- Creative Food Ideas
- Appetizers
- Beverages
- Biscuits & Breads
- Breakfast
- Preserved Foods & Cheese
- Desserts
- Main Courses
- Chinese
- Mexican
- Sandwiches
- Salads & Salad Dressings
- Sauces & Gravies
- Side Dishes
- Soups, Chili & Stews
- Miscellaneous
- chickenandeggcookbook.com
4 Chicken Breasts, Halved 1 Cup Chicken Broth Water, Slightly Salted 1 Teaspoon Worchestershire Sauce 2 10-Oz Packages Frozen Broccoli, 1 1/4 Cup Cheddar Cheese, Grated -Or 2-3 Lbs Fresh Broccoli 1 Cup Sour Cream, Room Temperature 2 Tablespoons Butter Salt To Taste 2 Tablespoons Flour Paprika To Taste
Simmer chicken lightly in salted water for 25 minutes or until just cooked through. Skin and bone cooked chicken. Cook broccoli and drain. Preheat oven to 325 degrees. Over medium heat, melt butter in a stainless steal, glass, or enamel saucepan. Stir in flour and cook until bubbly. Add broth and worchestershire sauce. Cook, stirring until thickened. Reduce heat. Stir in 1 cup grated cheese, heating gently until melted. Empty sour cream into medium bowl. Gradually add cheese sauce, stirring constantly. Add salt to taste. Arrange broccoli in 8 portions in a 13x9x2 inch baking pan. Top each portion with half a chicken breast. Pour sauce over all. Sprinkle with remaining cheese and paprika. Bake 20 minutes or until heated through. Brown under broiler, if desired. Makes 8 servings.
Recipe - Calla Ferre - From Knudsen's Cooking for Compliments, 1977.
"Chicken Divan is a classic dish, and a must have for chicken lovers. This is a very good version." - Calla Ferre
