Chicken Divan

4 large chicken breasts (or 6 small ones)
salt to taste
2 pkgs. frozen broccoli spears, may substitute fresh broccoli
2 cans cream of celery soup
3/4 cup mayonnaise
1 cup heavy cream
2 1/2 cups cheddar cheese, grated
3 Tbls. Sherry or lemon juice (whatever you prefer)
1 tsp Worcestershire sauce (optional)
1/2 cup breadcrumbs
1/2 cup Parmesan cheese, grated

Boil chicken gently in salted water until tender and cooked but not too long or it will get dry. Remove, cool and cut into fat strips or pieces. Cook broccoli in salt water until slightly tender. Arrange chicken in one layer on the bottom of a baking dish. Place broccoli spears on top of chicken for a second layer.

Now make the sauce. In a large skillet or saucepan add the soup, mayonnaise, cream, sherry (or lemon) and Worcestershire sauce. Heat and stir till smooth, now add the grated cheese and stir again. Pour the sauce over the chicken and broccoli and sprinkle the breadcrumbs and Parmesan cheese over the top. Bake at 350 for 30 minutes or until hot and bubbly. Serves 6 to 8 people. You may refrigerate dish at this point and bake later or you may freeze dish at this point.

I serve this with a large dish of white or brown rice.