Chicken Divan

Directions

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   1.
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   Boil the chicken breasts in a large pot of water until they are cooked through (if it was defrosted first, this will take 15-20 minutes; if not add an additional 5-10 minutes).
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   Remove chicken to a plate and set aside.
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   Reserve the water that you used to boil the breasts.
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   2.
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   Measure 4 cups of chicken water (or plain water, if you tossed the chicken water) and bring to a boil in a saucepan.
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   Add white rice and return to a boil.
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   Cover and simmer for 20 minutes.
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   Prepare wild rice according to package directions (I use the chicken water for the wild rice too).
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    This casserole can be made with just white rice (which the kids prefer) but the wild rice gives the casserole some color and a nice nutty taste (which the grown-ups like).
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    Set both rices aside when they are done.
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    3.
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    Cut up the chicken into cubes or shred it depending on the texture you want in your casserole.
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    Gently steam the broccoli in a pan with a bit of water.
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    Just get it warm, dont turn it into mush.
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    Drain the water and set the broccoli aside.
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    4.
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    To make the sauce, melt the butter in a large skillet over medium heat.
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    Whisk in the flour, salt and pepper.
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    Keep whisking and let it cook for a minute or two.
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    This is your roux.
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    Slowly, and while you continue whisking, add the chicken broth until your roux is smooth and whisk it while it simmers and thickens a bit.
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    Whisk in the 4 cups of cheddar cheese until it is melted and incorporated.
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    Then whisk in the mayonnaise.
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    Finally add in the seasoned salt to taste.
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    We like it salty.
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    Go slow and taste as you go because you can always add more salt, but once you add it, its in.
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    5.
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    Get a giant bowl.
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    Mix the rices together in the bowl.
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    Mix the chicken and the broccoli in with the rices.
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    Dump the sauce in with the rest and mix it thoroughly.
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    Once its all evenly mixed, scoop the mixture into a casserole dish and top with cheese.
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    This recipe is enough to easily fill two 9x13 pans, so I usually make one for that night and then freeze the other in a disposable pan for another night.
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    Bake at 350 F for 20 minutes or so until the cheese on top is all melty.
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    *This recipe makes a very large batch (enough to feed my family of 5 at least twice) so you may want to bake half and freeze the other half.
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    Two meals for the work of one!
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    Cant beat that!
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    Enjoy!