Chicken Divan

Relish this tasty chicken casserole featuring Progresso® broth, rice and broccoli - a hearty fall dinner. MORE+ LESS-

By Pillsbury Kitchens

March 17, 2014

cups fresh broccoli florets

tablespoons all-purpose flour

1 1/2

cups Progresso™ reduced- sodium chicken broth (from 32-oz carton)

tablespoons unsalted butter

1/2

cup freshly grated Parmesan cheese

1/3

cup half-and-half

tablespoons dry sherry

1/2

teaspoon kosher (coarse) salt

1/2

teaspoon freshly ground pepper

cup shredded reduced-fat sharp Cheddar cheese (4 oz)

cups cooked long-grain brown rice

cups chopped cooked chicken breast

1/2

cup slivered almonds, toasted

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1

Heat oven to 375°F. Spray 8-inch square glass baking dish with cooking spray.
2

In 2-quart saucepan, heat 1 inch water to boiling. Add broccoli. Boil uncovered 5 minutes; drain.
3

Meanwhile, sprinkle flour in 3-quart saucepan or Dutch oven. Gradually add broth, stirring with whisk until blended. Heat to boiling, stirring constantly; reduce heat to medium. Cook 5 minutes or until thickened. Add butter; stir with whisk until melted. Add Parmesan cheese, half-and-half, sherry, salt, pepper and 1/2 cup of the Cheddar cheese; stir until cheese is melted. Stir in broccoli, rice and chicken.
4

Spoon mixture into baking dish. Top with remaining 1/2 cup Cheddar cheese and the almonds.
5

Cover; bake 20 minutes. Uncover; bake 15 minutes longer or until bubbly and top is browned.