Chicken Divan

This recipe is from the Culinary Institute of America cookbook from the 1980s, although I've made a couple of changes, namely using florets instead of spears and swiss cheese rather than blue. It's a go-to for my family. I'm pretty much putting it up here so I don't lose it (the cookbook is in pieces after so much use).

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2 (10 ounce) packages  frozen broccoli florets
• 1⁄4 cup butter
• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 2  cups chicken broth
• 1⁄2 teaspoon marjoram
• 2 -4  ounces swiss cheese or 1⁄4 cup  crumbled blue cheese
• 1⁄2 cup heavy cream, whipped
• 3  boneless skinless chicken breasts, cooked and sliced
• 1  cup  shredded parmesan cheese

Directions

1. 1. Cook broccoli until just tender.
2. 2. Heat butter in saucepan. Blend in flour and salt. Heat until mixture bubbles then remove from heat.
3. 3. Add the chicken broth gradually, stirring constantly. Bring to boil and cook about 2 minutes or until sauce thickens slightly. Remove from Heat.
4. 4. Add the marjoram and swiss cheese and stir until cheese is melted. Blend in the whipped cream.
5. 5. Put the broccoli in the bottom of a 2-qt casserole dish or divide among 6 ramekins.
6. 6. Using half the sauce, spoon over the broccoli. Top that with the chicken.
7. 7. Blend half cup of parmesan in remaining sauce and spoon sauce over chicken.
8. 8. Sprinkle top with remaining parmesan and paprika (optional).
9. 9. Place under broiler, 4 inches from heat for about 3 minutes or until top is lightly browned.