Chicken Divan

1-1/2  lb.		boneless skinless chicken breast
1  tablespoon		olive oil
2  cups		leeks, wite and light green parts only
1/2  teaspoon		salt
5  tablespoons		flour
14  ounces		low sodium chicken broth
1  cup		low fat milk
2  tablespoons		dry sherry
1/2		tyme
1/2  teaspoon		black pepper
1  lb.		frozen or fresh broccoli
1  cup		grated parmesan cheese, divided
1/4  tablespoon		reduced fat mayonnaise
2  teaspoons		dijon mustard

Tip: For nutritional information on all the ingredients in Chicken Divan just click on each ingredient name. Then adjust the serving size for any Chicken Divan ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

preheat oven to 375 degrees.
coat 7x11in baking dish with cooking spray
Place chicken in medium skillet or saucepan and add lightly salted water to cover. bring to simmer over high heat. cover and reduce heat to low and simmer gently until the chicken is cooked through. drain and slice into bite size pieces. (i used my george foreman grill)

heat oil in a large nonstick skillet over medium high heat. add leek and salt and cook, stirring often, until soft. add flour, stir to coat. add broth, milk, sherry, thyme, and pepper, bring to simmer, srirring constantly. add broccoli, return to simmer. remove from heat and stir in 1/2 cup parmesan, mayonnaise, and mustard.

spread half the broccoli mixture in the prepared baking dish. top with chicken, then the remaining broccoli mixture. sprinkle evenly with remaining 1/2c of parmesan. bake until bubling about 20-25 mins. let cool 10 mins prior to serving.