Chicken Divan

• 1 (10 oz.) pkg. frozen broccoli spears
• 3 Tbsp. all-purpose flour
• 1 tsp. Dijon style mustard
• 1/2 tsp. instant chicken bouillon granules
• 1/8 tsp. pepper
• dash of ground nutmeg
• 1/2 (12 oz.) can (3/4 c.) evaporated low-fat milk
• 1/2 c. water
• 1 1/2 c. cubed, cooked chicken or turkey
• 1/4 c. shredded low-fat natural Swiss cheese (1 oz.)
• 2 Tbsp. dry white wine
• 1 Tbsp. grated Parmesan cheese
• 1 Tbsp. thinly sliced green onion or snipped parsley

1. Cook broccoli according to package directions except omit the salt.
2. Drain well.
3. Arrange broccoli spears in a 10 x 6 x 2-inch or 8 x 8 x 2-inch baking dish.
4. Meanwhile, for sauce, in a medium saucepan stir together the flour, mustard, bouillon granules, pepper and nutmeg.
5. Gradually stir in the milk until smooth.
6. Stir in the water.
7. Cook and stir until thickened and bubbly.
8. Stir in the chicken or turkey, Swiss cheese and wine.
9. Pour the sauce over the broccoli.
10. Sprinkle with the Parmesan cheese.
11. Bake in a 350u0b0 oven for 20 to 25 minutes or until heated through.
12. Sprinkle with the green onion or parsley.
13. Makes 4 servings.
14. Total calories per serving 225.
15. Total fat grams per serving 7 grams.

frozen broccoli spears, flour, dijon style mustard, instant chicken, pepper, ground nutmeg, milk, water, chicken, swiss cheese, white wine, parmesan cheese, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=415129 (may not work)