submitted by Judy Evans
6 chicken breast halves with skin and bone
1 10-ounce package frozen chopped broccoli
1 cup cream
1 cup half-n-half mixed with water (1/2 of each)
16 ounces mascarpone cheese
1 teaspoon salt
3/4 teaspoon garlic powder
1 1/2 cups grated Parmesan, divided
Early in day, simmer chicken in water to cover until tender, adding 1 small chopped onion, 1 teaspoon salt, 1 bay leaf, 2 garlic cloves and 3 celery tops to water. Remove chicken; cool. Discard skin and bones; slice chicken thinly; cover and refrigerate. About 1 hour before serving, cook and drain broccoli as package directs; arrange in bottom of greased 2-quart casserole.
Preheat oven to 350°F.
In double boiler, over hot, not boiling water, blend cream, half-n-half mixture, mascarpone, salt and garlic powder until smooth and hot; stir in 3/4 cup Parmesan. Pour 1 cup cream sauce over broccoli; top with chicken in even layer. Cover chicken with rest of sauce; sprinkle with 1/4 cup Parmesan. Bake at 350° 25 to 30 minutes or until piping hot. Let stand 10 minutes before serving. Pass remaining Parmesan at table.