Chicken Divan -- yes the popular one from the 60's

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This recipe brings back memories and a smile to my face as I can remember my mom making it for both our family as well as when she entertained for dinner parties in the 60's and 70's. Back then it was whole bone in and skin on breasts as well as the vegetables that the chicken were poached in were just discarded. Of course me queen of more-is-better could not dream of doing that and added the veggies on top of the broccoli -they were delicious. Also you could use frozen broccoli but I used fresh. Enjoy this fun classic best served over mashed potatoes. AND yes you can serve it to company   
 4 whole  chicken breasts -- boneless
2 cups chicken broth
1  onion -- chopped large chunks 
2 ribs celery -- chopped large 1/2 " chunks 
20 ounces  frozen broccoli spears -OR small head of broccoli sliced into spears
  8 ounces  cream cheese -- softened
  2  cups  milk
  1 teaspoon  garlic salt
   salt
  1/2 cup  Parmesan cheese -- grated
 Poach the chicken breasts very gently in a skillet with chicken broth (barely cover) to which onion and celery have been added.  Do not overcook; chicken will be tender in about 10-20 minutes.  
( Remove skin and bones after cooling in the broth.-not necessary if using boneless)  
If desired, cut into large slices or leave the chicken breast in halves.
 Cook the broccoli spears as directed on the package. ( I steamed my broccoli)  
Drain and arrange in a buttered 3 quart shallow baking dish.
 Here are those gorgeous flavorful onion and celery from the chicken poaching on top of broccoli
 Combine the cream cheese, milk and garlic salt in a saucepan.  Heat and stir over medium heat until smooth.  Add salt to taste. (Personally the garlic salt was plenty and didn't use extra salt)
 Pour about 1 cup of this sauce over the broccoli, then sprinkle half the cheese over the sauce. 
 
 Place the chicken breasts on the sauce.  Top with about 1 cup of sauce. (you will have sauce left and as you can see I topped with a little more cheese :)
  Bake at 350 degrees for 20 minutes.
***** Top with the remaining sauce and sprinkle with the remaining grated cheese, then broil until the cheese is melted and golden brown - 1 to 2 minutes. 
 Let stand 10 minutes before serving - sauces thickens during cooling


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