This recipe is taken from the 1975 Milk Calendar. This is the Chicken and Broccoli Divan recipe.
- Prep: 10 min - 15 min
- Cooking: 25 min - 30 min
- 1 cup (250 mL) cooked broccoli
- 2 or 3 slices of chicken cooked
- 2 tsp (10 mL) butter
- 2 tsp (10 mL) all-purpose flour
- 1/2 chicken bouillon cube
- A pinch of dry mustard
- 1/2 cup (125 mL) Milk
- 1/3 cup (80 mL) shredded Canadian Cheddar cheese
- A pinch of paprika
Preheat oven to 375 °F (190 °C).
Arrange broccoli on bottom of an individual casserole or ramekin. Top with slices of chicken.
In a small saucepan melt butter. Blend in flour, chicken bouillon cube and dry mustard. Gradually stir in milk. Cook over medium heat, stirring constantly until smoothly thickened and mixture comes to a boil. Reduce heat to low; add cheese and stir until melted.
Pour cheese sauce over chicken and broccoli. Sprinkle with paprika. Bake in preheated oven 15 to 20 minutes or until heated through and bubbly
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||45 % / 498 mg|
|Vitamin B12:||55 %|
|Vitamin C:||169 %|