Chicken Divan

Ingredients

• 1 to 1-1/2 lb cubed Chicken (Boneless Skinless Thighs work great),
• 4 to 5 cups fresh cut-up Broccoli Crowns
• 1 Onion, diced
• 5 oz fresh Mushrooms, coarsely choped
• 1 10.5oz can Campbell’s condensed Cream of Chicken Soup
• 1/3 cup Milk
• 1/3 cup Dry Sherry or Marsala
• 1/2 cup Flour
• 1 tbsp Chef Paul Prudhomme’s Poultry Magic, or make your own (2 tsp Garlic Salt, 1/2 tsp Thyme, 1/4 tsp Coarse Ground Black Pepper)
• 1/2 tsp Ground Mustard
• shredded Cheddar Cheese (about 1/2 cup)
• Paprika
• Extra Virgin Olive Oil
• Optional: 2 tbsp Plain Bread Crumbs and 1 tbsp Butter

Directions

• Microwave or steam Broccoli until tender crisp.
• In a large bowl mix together Four, Poultry Magic and Ground Mustard, then add cubed Chicken and toss to coat.
• In a large skillet over medium high heat, heat Butter and EVOO until bubbly. Cook until Chicken is lightly browned, about 7 to 10 minutes.
• Transfer Chicken and Broccoli to a 2 quart baking dish or 9 inch pie plate.
• Add more EVOO, if needed, then saute Onions and Mushrooms until softened. Add a splash of Sherry to deglaze the skillet.
• Transfer Onions and Mushrooms to baking dish. Stir baking dish ingredients.
• Mix Soup, Milk, Sherry until well blended and pour over Chicken and Vegetables. Stir baking dish ingredients.
• Sprinkle with Grated Cheese.
• Optional: Mix 2 tbsp of Bread Crumb with 1 tbsp of melted Butter, then sprinkle on top.
• Sprinkle on some Paprika.
• Bake 400 degrees F for 25 minutes or until hot.