Classic Chicken Divan

This is a Mom classic.  I can't count the number of times I've eaten this dish in my lifetime.  This is just one of those dishes that, for me at least, warms the soul.

Classic Chicken Divan

Ingredients:

2 bunches fresh broccoli or 2 10-ounce packages frozen broccoli  (I use fresh and use just enough to cover the bottom of the pyrex dish or however much I want) – cooked al dente

¼ cup butter or margarine

¼ cup all-purpose flour

2 cups chicken broth

½ cup whipping cream

3 T cooking sherry (I use regular sherry) - can omit if you want to

½ t salt

¼ cup grated Parmesan cheese

3 chicken breasts, cooked and thinly sliced (18 slices)

Directions:

Cook broccoli in boiling salted water; drain.  Melt butter; blend in flour.  Add chicken broth; cook and stir till thick.  Stir in cream, sherry salt, and dash pepper.

Place broccoli crosswise in 13x9x2-in baking dish.  Pour half the sauce over.  Top with chicken slices.  To remaining sauce, add Parmesan cheese; pour over chicken; sprinkle with extra Parmesan cheese.  Bake at 350 degrees for 20 minutes or till hot through.  Then broil just till sauce is golden.

Serves 6 to 8

Baked Chicken Legs

This is the basic of basic recipes in the Sullivan family.  First introduced to my parents by the pianist Ariel Bogoslavsky, this immediately became standard family fare.  It's easy, cheap and delicious which are all good things.  I think we all make this for our individual families.

Baked Chicken Legs

Ingredients:

1 package chicken legs

Salt

Pepper

Pam cooking spray

Directions:

Wash chicken legs thoroughly.  In a glass Pyrex dish coat generously with Pam cooking spray (I prefer butter flavored Pam).  Set chicken legs in dish, spacing evenly head to foot.  Sprinkle to preference with salt then pepper.  Repeat for other side of chicken leg.  Cook in preheated oven for 90 minutes at 400 degrees, or for a slightly less juicier effect cook for 2 hours at 350 degrees.  (In a big rush?  Cook for 1 hour at 450 degrees.)