Chicken Divan

 

• 1/4 cup plus 1 tablespoon butter, divided 
• 1/4 cup all-purpose flour
• 1-1/2 cups half-and-half cream
• 1/2 cup cooking sherry or water
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2 packages (10 ounces each) frozen cut or chopped broccoli, thawed
• 1 cup cooked rice
• 3 to 4 cups cubed cooked chicken
• 2 cups shredded cheddar cheese
• 1 cup soft bread crumbs
• In a small saucepan, melt 1/4 cup butter. Add flour, stirring until blended. Stir in the cream and cooking sherry or water; cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Blend in soup until smooth; remove from the heat and set aside. 
• Place broccoli in an ungreased 13x9-in. baking dish. Cover with rice and then half of the sauce. Top with chicken. Stir shredded cheese into remaining sauce; pour over the chicken. 
• Melt the remaining butter and toss with bread crumbs. Sprinkle over the casserole. Bake, uncovered, at 350° for 35-45 minutes or until heated through.