Chicken Divan

Chicken Divan

Ingredients:

• 1.5 pounds skinless, boneless chicken breast
• 1 tablespoon extra virgin olive oil
• 2 cups diced leek, white and light green parts only - about 1 large leek
• 1/2 teaspoon sea salt
• 6 tablespoons all purpose flour
• 14 ounces chicken broth
• 1 cup no-fat milk
• 1/2 teaspoon black ground pepper
• 20 ounces frozen chopped broccoli, thawed
• 1 cup grated Parmesan cheese, divided use
• 1/4 cup low-fat olive oil based mayonnaise
• 2 teaspoons Dijon mustard

Directions:

1. Cover chicken with water and cook on stove top about 15 minutes. Drain and cut into bite size pieces.
2. Heat oil in a large non-stick skillet over medium high heat. 
3. Add leek and salt. Cook until softened, not brown, about 4 minutes. 
4. Add flour and stir to coat the leek. Add broth, milk and pepper and simmer.
5. Add broccoli then return to simmer. 
6. Remove from heat and mix well with 1/2 cup Parmesan cheese, mayonnaise and mustard.
7. Pre-heat oven to 375. 
8. Place half the broccoli mixture in a 7 x 11 glass baking dish sprayed with cooking spray or coated with olive oil. 
9. Top the broccoli with the chicken then top the chicken with the remaining broccoli mixture. 
10. Spread an even layer of the remaining Parmesan cheese over the top. 
11. Bake about 25 minutes.

Serve over your favorite pasta. I used shells, but would prefer egg noodles. I just didn't have any on hand :)