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Meat and Poultry:
Chicken Divan

from River Road Recipes...
The Textbook of Louisiana Cuisine



INGREDIENTS:
1 3-pound fryer, split
1 bunch broccoli (or 2 packages frozen)
2 tablespoons butter
3 tablespoons flour
2 cups broth
Salt and pepper to taste
3 tablespoons sherry wine
1/4 pound grated Parmesan cheese
TO PREPARE:

     Boil chicken in seasoned water until tender.  Save broth.  Bone the chicken in large pieces, then slice.
     Cook broccoli until just tender, drain, and place in casserole dish.
     Melt butter in top of a double boiler and blend in the flour.  Measure the chicken broth.  If there is not enough to make 2 cups, add milk to make up the difference.  Add the broth to the butter and flour, stirring until thickened.  Add salt, pepper and sherry.
     Cover the broccoli in the casserole dish with a layer of chicken, then add the sauce.  Sprinkle with grated cheese.  Bake in 400 degree oven for about 12 minutes.

SERVES 4


Copyright 1959 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site to purchase copies of River Road Recipes and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes, are returned to the community.
 

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