Chicken Divan
I miss going to New York 🗽. I love the city, its people, its culture, its history (there’s so much to do there), its shopping, and its restaurants. David has never been there and I want us to go just before Christmas because it’s MAGICAL!
The Big Apple has a lot going on in December; walking on Fifth Avenue and admiring the lights and decorations from Saks or the ones from Radio City, the gorgeous Rockefeller Center Christmas tree 🎄, going to Christmas markets, skating at Wollman rink ⛸, snuggling under a nice warm blanket while taking a ride on a private horse drawn carriage, etc.
As I’m dreaming to experience this fairytalelike trip with my husband during the Holidays, I couldn’t resist posting a recipe that originated at the Chatham Hotel in New York. It’s called Chicken Divan!
This mid-century casserole is simply mouthwatering! With chicken cubes 🐓 and broccoli florets along with other ingredients and seasonings in a lovely creamy cheese sauce plus topped with a mixture of breadcrumbs and cheese, this recipe is so comforting!
Casseroles are always nice to make and with the frantic pace of the Holidays, it’s sure to be a nice comfort food everyone will enjoy! Although there are a few steps to achieve this tasty dish, this Chicken Divan is easy to make 👩🍳👨🍳.
Blanching broccoli is one of the steps. This cooking process which takes only 3 minutes stops the enzymes, removes the bitter taste from the broccoli, brightens the color and helps keep the vitamins as well as the texture. The final results are bright green broccoli florets 🥦 that are not mushy, and not undercooked or overcooked!
As David and I are slowly switching from nonstick pans to stainless steel ones, I highly recommend you use a nonstick skillet for this recipe. For the sauce to have a nice thick consistency, flour is added and it can really stick to the bottom.
The topping for this recipe is not optional! It has to be made to complete the dish! It’s simply a mixture of Panko breadcrumbs, cheese 🧀and melted butter. It’s important that the breadcrumbs are all coated with butter 🧈 which helps them to brown and crisp the top.
Easy and incredibly delightful, this Chicken Divan recipe is so satisfying and perfect to make during the colder months of the year. This is another casserole that you and your family will love 💖. With a note of nostalgia, enjoy this old-time classic!
Bon Appétit! 🍽
Check out these other amazing casserole recipes… 😀
– Baked Ziti
– Lancashire Hotpot
– Ricotta Spinach & Sausage Pasta
– Breakfast Casserole
– Shepherd’s Pie
– Mediterranean Eggplant Casserole
– Frankie’s Macaroni Casserole
and for even more chicken recipes 🐓, click on this link… Recipe Category • Poultry
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Chicken Divan
Hover to scale
Ingredients
CASSEROLE
- 1 lb. (about 6 to 6 1/2 cups) broccoli florets
- 4 tbsp. butter, divided
- 2 tbsp. olive oil tips & tricks
- 2 large (1 1/2 lbs.) chicken breasts, cubed
- ground Himalayan pink salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 1 cup white onions, diced
- 4 cups (8 ounces) button mushrooms, washed and sliced
- 2 large cloves garlic, pressed
- 1/4 cup unbleached all-purpose flour
- 1/2 cup low-sodium chicken broth
- 2 1/2 cups half-and-half
- 1/2 tbsp. Dijon mustard
- 1/2 cup sour cream
- 1 tbsp. cooking sherry
- 1 tsp. lemon zest
- 2 cups sharp Cheddar cheese, grated
- 1/2 tsp. hot paprika optional
TOPPING
- 1 cup panko breadcrumbs
- 1 cup sharp Cheddar cheese, grated
- 3 tbsp. butter, melted
- 1 1/2 tbsp. finely chopped parsley, for garnish tips & tricks
Directions
- In a pot of boiling water, blanch broccoli for 3 minutes. Drain well and set aside.
- In a large skillet over medium-high heat, add 1 tbsp. butter and oil.
- When it starts sizzling, working in batches, add chicken cubes; season with salt and pepper. Sauté until light golden, about 4 to 5 minutes.
- Transfer to a bowl while cooking the remaining cubes.
- Reduce the heat to medium and add onions; season with salt. Sauté for 2 minutes, scraping the bottom of the skillet to dislodge any brown bits.
- Add mushrooms, 1 tbsp. butter and season with black pepper. Stir until butter is melted before adding the remaining 2 tbsp. butter. Cook for 5 minutes, stirring often.
- Add garlic and sauté for 1 minute.
- Sprinkle in flour, stir until the ingredients are coated and cook for 2 minutes.
- Slowly pour in chicken broth and scrape the bottom to release any stuck ingredients. Add heavy cream and stir to blend.
- Add Dijon mustard and bring to a simmer. Cook until the sauce thickens and coats the back of the spoon.
- Preheat oven to 375ºF and grease 3-quart baking dish and set aside.
- Add sour cream, cooking sherry and lemon zest; stir to blend.
- Add cheese and stir until melted. Stir in hot paprika.
- Add cooked chicken cubes including any accumulated juices and broccoli florets; mix until blended.
- Remove from the heat and transfer the mixture to the prepared baking dish; set aside.
- In a small bowl, combine panko, cheese and melted butter; stir to combine. Evenly sprinkle topping over the chicken mixture.
- Transfer to the preheated oven and bake until the top is golden brown, about 23 to 25 minutes.
- Remove from the heat and let it rest for 10 minutes before sprinkling on some chopped parsley. Serve over egg noodles or rice.
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