Chicken Divan: A 1950s Recipe
Chicken Divan, a beloved 1950s classic, features chicken, broccoli, and a creamy cheese sauce. This updated recipe is packed with flavor, perfect for family dinners. Serve with rice or noodles for a heartwarming meal!
Ingredients
- 1 pound boneless skinless chicken breast cut into strips
- 1 bunch broccoli or 2 broccoli crowns
- 10 tablespoons butter divided
- 1 cup onion diced
- 8 ounces mushroom quartered
- ¼ cup flour
- 2 cups chicken stock
- 1 cup milk
- ½ cup heavy whipping cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 pinch cayenne
- 2 cups sharp cheddar cheese shredded
for the topping
- ½ cup parmesan cheese grated
- 2 tablespoons butter
- 1 cup panko bread crumbs
Instructions
- Preheat your oven to 400°F and prepare a 10x10-inch baking dish with nonstick spray.
- Season the chicken strips with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Brown the chicken in batches for 2-3 minutes per side. Remove from the skillet along with the pan juices and set aside.
- Blanch the broccoli in a large pot of boiling salted water for 2-3 minutes until bright green and slightly tender. Drain, rinse under cold water to cool, then drain again and set aside.
- Sauté the onions and mushrooms in the skillet with 6 tablespoons of butter over medium heat until softened, about 5 minutes. Turn off the heat.
- Sprinkle flour over the onion and mushroom mixture, stirring constantly to create a roux. Gradually add the chicken stock, whisking to avoid lumps. Once smooth, add the milk and heavy cream. Stir in the mustard, lemon juice, and cayenne. Cook until the sauce thickens, about 5-7 minutes. Remove from heat.
- Stir in the shredded cheddar cheese until melted and smooth.
- Combine the chicken, broccoli, and sauce in a large bowl. Transfer the mixture to the prepared baking dish
- Combine the grated Parmesan cheese, 2 tablespoons of melted butter, and panko bread crumbs in a small bowl. Sprinkle this topping evenly over the casserole.
- Bake for 15-20 minutes, or until the top is golden brown and the sauce is bubbling.
- Serve and enjoy!
Notes
Chef Jenn's Tips
- The chicken will finish cooking in the oven, so don’t worry if it isn’t fully cooked after browning.
- Don’t overcook the broccoli; it should be quite crunchy when it goes into the oven to prevent it from becoming mushy.
- If using frozen broccoli, thaw and drain it first to avoid a watery sauce.
- Use freshly shredded cheese for the creamiest sauce; pre-shredded cheese can make the sauce grainy.
- If the casserole browns too quickly, tent it with foil. If it’s not brown enough, place it under the broiler for 1-2 minutes.
- Try using gruyere cheese for a delicious variation.
Nutrition
Serving: 1cupCalories: 531kcalCarbohydrates: 21gProtein: 29gFat: 38gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 136mgSodium: 690mgPotassium: 749mgFiber: 3gSugar: 6gVitamin A: 1624IUVitamin C: 71mgCalcium: 388mgIron: 2mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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