| CHICKEN DIVAN |
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6 Servings2 packages (10 ounces each) frozen broccoli spears 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/4 cup all-purpose flour 1/2 teaspoon salt 1 cup chicken broth 1/4 cup crumbled blue cheese 1 cup whipping cream 3 large whole chicken breasts, cooked, skinned, boned, and sliced 3/4 cup grated Parmesan cheese, divided in half Preheat oven to 375ºF. Cook broccoli just until tender; drain. Melt Crisco in a saucepan. Blend in flour and salt and cook until mixture bubbles; stir constantly. Gradually add chicken broth; stir constantly. Bring sauce to boiling and cook for 2 minutes or until thickened. Remove from heat. Add blue cheese and stir until melted. Using a wire whisk, blend in cream. Divide cooked broccoli among 6 greased ramekins or 10-ounce custard cups. Using half of the sauce, spoon 1/4 cup sauce over each serving of broccoli. Top each serving with 2 or 3 slices of chicken. Stir half of Parmesan cheese into the remaining sauce. Spoon 1/3 cup sauce over each serving. Sprinkle each with 1 tablespoon of cheese. Bake at 375ºF for 15 minutes or until bubbly and lightly browned. Place broiler rack 6 inches from heat and turn oven control to Broil. Broil for 1 to 2 minutes. Serve hot. |
