Chicken Divan

Chicken Divan(Adapted from Eating Well)

1 1/2 pounds boneless, skinless chicken breast
1 tablespoon extra-virgin olive oil
2 cups diced leek
1/2 teaspoon salt
5 tablespoons all-purpose flour
14 ounces chicken broth
1 cup plain soy milk
2 tablespoons dry sherry
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
16 ounces broccoli crowns, chopped
1 cup fresh grated Parmesan cheese, divided
1/4 cup mayonnaise
2 teaspoons Dijon mustard

Preheat oven to 375 degrees

Add chicken in a medium saucepan and fill with lightly salted water to cover. Heat until it starts to simmer, then cover and reduce to low. Try not to let it come to a rolling boil. Simmer until until the chicken is cooked through, about 10 to 12 minutes. Drain, cool a few minutes and dice into bite-size pieces.

In a large skillet, add oil and heat over medium-high. Add in leek and salt. Cook until softened but not browned, stirring often, about 3 to 4 minutes. Sprinkle flour over the top and stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli and return to a simmer. Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard.

Lightly coat a 7 x 11" baking dish with cooking spray. Spread half the broccoli mixture in the
dish. Top with the chicken, then the remaining broccoli mixture. Scatter remaining Parmesan cheese over the top. Bake about 20 to 25 minutes, until the edges are bubbling. Let cool for 10 minutes before serving.