Chicken Broccoli Divan Bake

3 tablespoons of butter
1 finely minced shallot
1/2 red bell pepper, diced
3 tablespoons of flour
2 cups chicken broth
1 cup heavy cream (can substitute milk)
1/3 cup mayonnaise
2 tablespoons white wine (can substitute a tablespoon of apple cider vinegar mixed with a tablespoon of water)
1/2 teaspoon ground nutmeg
1 teaspoon ground pepper
salt to taste
2 cups steamed white rice, mixed with 2 tablespoons butter after steaming
2 tablespoons minced fresh parsley, or 1 1/2 teaspoons dried parsley flakes
3 to 4 chicken breasts, cooked then sliced or cubed
3 cups of frozen broccoli tops cooked and drained of any water
1 cup of shredded Parmesan cheese

DIRECTIONS

-Preheat oven to 350 degrees.

-Prepare the chicken by trimming each breast of fat. Place 3 tablespoons butter and 1 tablespoon vegetable oil in a large saute skillet. Heat over medium-high heat then add chicken pieces to the hot butter and oil. Saute on each side until chicken is slightly golden. Season with salt and pepper.

-Remove chicken from skillet and place in the 9 X 13-inch buttered baking pan. Cover with foil then place in 325 degree oven, and let continue to cook for another 20 minutes. Remove from oven and set aside until cool enough to handle. Slice each breast into about 5 pieces each.

-In a medium saucepan, melt butter then add the shallot and red bell pepeer and saute for about 3 minutes, until slightly softened. Sprinkle in flour and cook, stirring constantly for 1 - 2 minutes. Slowly pour chicken broth and cream into the flour and butter roux. Continue to cook over medium heat until sauce has thickened, stirring with a wire whisk. Stir in mayonnaise until smooth. Add nutmeg and pepper. Taste and add salt if needed. Remove sauce from heat and set aside.

-Stir chopped parsley into the rice. In the same buttered 9×13 pan, layer the rice on the bottom then place broccoli in an even layer over the rice. Finally, arrange the chicken on top. Slowly pour the white sauce over the broccoli and chicken and then top with Parmesan cheese (and toasted slivered almonds, if desired).

-Bake in the oven for 20 - 25 minutes until everything is heated through and the cheese is melted. Serve while still warm. Makes 8 servings