Chicken Divan

Ingredients

• 4 cups broccoli florets, cut into (1-inch) pieces
• 6 tablespoons all-purpose flour
• 1 1/2 cups fat-free, lower-sodium chicken broth
• 2 tablespoons unsalted butter
• 2 ounces grated fresh Parmesan cheese (about 1/2 cup)
• 1/3 cup half-and-half
• 2 tablespoons dry sherry
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces shredded reduced-fat sharp cheddar cheese, divided (about 1 cup)
• 4 cups cooked long-grain brown rice
• 2 cups chopped cooked chicken breast
• Cooking spray
• 1/2 cup slivered almonds, toasted

Preparation

1. 1. Preheat oven to 375°.
2. 2. Cook broccoli in boiling water to cover 5 minutes; drain.
3. 3. While broccoli cooks, place flour in a Dutch oven or large saucepan. Gradually add broth, stirring with a whisk until blended. Bring to a boil, stirring with a whisk; reduce heat to medium, and cook 5 minutes or until mixture thickens. Add butter, stirring with a whisk until melted. Add Parmesan cheese, next 4 ingredients (through pepper), and 1/2 cup cheddar cheese, stirring until cheeses melt. Stir in broccoli, rice, and chicken.
4. 4. Spoon rice mixture into a 9-inch square glass or ceramic baking dish coated with cooking spray. Top with remaining cheddar cheese, and sprinkle with almonds. Cover and bake at 375° for 20 minutes. Uncover and bake 15 additional minutes or until bubbly and top is browned.