CHICKEN DIVAN

Preheat oven to 375 degrees.

Bring a large sauce pan of salted water to a boil and add the broccoli.  Cook for 3-4 minutes until the broccoli is bright green and tender when pierced with a fork, but still slightly crisp.  Drain in a colander and run cold water over it to stop the cooking.  Set aside.

Place the chicken breast cubes on a cutting board and sprinkle the herb seasoning, salt, and pepper over the top.  Massage the seasoning all over the chicken with your hands.

Melt 4 tablespoons of the butter in a large deep skillet.  Add the chicken and cook for 2-3 minutes, lightly browning on all sides.  Remove from the skillet and set aside – note – the chicken will not be cooked through.

To the drippings in the pan, add the onion and cook until soft and fragrant, about 2 minutes.  Add the wine to the pan and cook until reduced by half.  Add the chicken stock, cream, and sour cream and bring to a boil, stirring frequently.  Cook for 2-3 minutes until a cream sauce forms.

Add the cheese and stir until melted.  Fold in the rice, chicken pieces (and any juices that have formed), and broccoli. Transfer this mixture to a 9” x 13” pan that has been prepared with non-stick spray.

Melt the remaining 2 tablespoons butter in the empty skillet and add the crushed Ritz cracker crumbs.  Cook until lightly browned and spread them evenly over the top of the casserole.

Bake for 25-30 minutes until bubbly and browned.

*Note – you could also make this dish in a cast iron or oven proof skillet and just top the whole thing with the cracker crumbs and bake in the same skillet.