I have had people tell me that this recipe tastes much better than the traditional recipes for Chicken Divan … it’s the sauce and the crumbs that make the difference – so good! I am not able to eat broccoli so when I make this for me and my husband, I take chicken/crumbs/what sauce I can from the top, and I have asparagus. We also like having candied sweet taters with this meal. I make my own lactose-free bread crumbs. This recipe comes from my “Dairy-Free Cookbook” by Jane Zukin, with my changes in brackets.
Servings: This is 3 servings for us, even though the recipe calls for '8' portions chicken
1 10-ounce package frozen broccoli or 1/2 pound fresh broccoli
Chicken Sauce (see below)
8 portions boned and skinned cooked chicken breast
Milk-free bread crumbs
2 tablespoons milk-free margarine
2 tablespoons flour
2 cups chicken bouillon [I use about 18 ounces of chicken broth instead, leaving out the sherry and water]
Salt and pepper to taste
1 egg yolk (or substitute)
2 tablespoons water
Steam broccoli. Prepare chicken sauce. Arrange broccoli in an 8 x 11 casserole dish and pour half of chicken sauce over it. Cover with chicken portions. Pour remaining sauce over chicken and top with a heavy sprinkling of bread crumbs.
Bake, uncovered, at 375 [I do 350] degrees for 30 minutes.
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