Chicken Divan

• 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

1. Preheat oven to 375u0b0.
2. Cook broccoli in boiling water to cover 5 minutes; drain.
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. 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 375u0b0 for 20 minutes. Uncover and bake 15 additional minutes or until bubbly and top is browned.

broccoli florets, allpurpose, chicken broth, unsalted butter, parmesan cheese, sherry, kosher salt, freshly ground black pepper, cheddar cheese, brown rice, chicken breast, cooking spray, slivered almonds

Taken from www.myrecipes.com/recipe/chicken-divan-1 (may not work)